How many Authentic " Chilis" are there ?

"Steve Y" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The recent debate on cinnamon in Cincinatti chili
leads me to ask the question, how many basic forms
of authentic Cili are there ?

As many or more than there are cooks who make it. This is akin to asking
how many different kinds of beef stew there are. 🙂
-j

In article <[email hidden]>,

Steve Y said:

The recent debate on cinnamon in Cincinatti chili leads me to ask the
question, how many basic forms of authentic Cili are there ?

I've read in several places that Cincie chili may be more of a Greek
dish.

Quoted message said:

I'd assumed the Mexican version was the only one and all others are

The people in Mexico disclaim all knowledge of this dish. It doesn't
exist there, and they don't want it.

Chili is a US food. Most people agree that it is from Texas. In New
Mexico, there is a restaurant that serves many different dishes with
chiles and meat. They don't serve chili. If you insist on ordering it,
they will bring you a bowl of chiles. Green. With no meat and no other
spices. Just plain chiles.

Quoted message said:

(I won't post my current preferred recipe for fear of scorn and I
certainly won't admit to eating it with chips (aka French Fries) )

You've already blown it so far that you couldn't possibly embarrass
yourself any further!

:-)

Go ahead and post it.

Besides, most of us here prefer non-authentic chili anyway.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Steve Y said:

The recent debate on cinnamon in Cincinatti chili leads me to ask the
question, how many basic forms of authentic Cili are there ?

I'd assumed the Mexican version was the only one and all others are
derivatives thereof but I am interested to know if others think there is
an Authentic Subset.

I don't think of chili as having originated in Mexico. Think cattle
drive.

"Authentic" is not in the rfc lexicon, except as a troll.

The "best" chili is the one I will make next week. It will include
beef chuck and pork shoulder, roasted but not smoked chiles, all the
standard spices, and will be thickened with a little bit of cornmeal.
I'll make skillet cornbread to accompany it and a simple romaine salad,
and serve Sam Adams beer (because it's better than any Southwest or
Texas brew). We'll eat it watching a World Seriers game. What makes
it "best" is the anticipation.... -aem

Steve Y said:

how many basic forms of authentic Cili are there ?

Who is the one true God?

--

-Jeff B. (who thought we didn't allow theological questions on RFC...<g>😉
zoomie at fastmail fm

Steve Y said:

The recent debate on cinnamon in Cincinatti chili leads me to ask the
question, how many basic forms of authentic Cili are there ?

I'd assumed the Mexican version was the only one and all others are
derivatives thereof but I am interested to know if others think there is
an Authentic Subset.

Steve
(I won't post my current preferred recipe for fear of scorn and I
certainly won't admit to eating it with chips (aka French Fries) )

The Mexican one is chile, not chili, and doesn't appear to be even slightly
related to most of the ones that end in 'i'.

Steve Y said:

The recent debate on cinnamon in Cincinatti chili leads me to ask the
question, how many basic forms of authentic Cili are there ?

I'd assumed the Mexican version was the only one and all others are
derivatives thereof but I am interested to know if others think there is
an Authentic Subset.

Steve
(I won't post my current preferred recipe for fear of scorn and I
certainly won't admit to eating it with chips (aka French Fries) )

Here is an article from a local paper. It is all about chili peppers.

http://www.nydailynews.com/city_life/food/story/355764p-303190c.html

aem said:

Steve Y said:

The recent debate on cinnamon in Cincinatti chili leads me to ask the
question, how many basic forms of authentic Cili are there ?

I'd assumed the Mexican version was the only one and all others are
derivatives thereof but I am interested to know if others think there is
an Authentic Subset.

I don't think of chili as having originated in Mexico. Think cattle
drive.

Real chile, red or green, was being made in New Mexico before the first
cattle were brought to North America. If you're talking about the phony
Texas or Cincinatti versions, that's something else. Maybe Greek cattle
drivers were involved there.

Yeff said:

Steve Y said:

how many basic forms of authentic Cili are there ?

Who is the one true God?

Cthulu.

Bubbabob said:

Yeff said:

Steve Y said:

how many basic forms of authentic Cili are there ?

Who is the one true God?

Cthulu.

Gesundheit.

gloria p

On Sat, 22 Oct 2005 20:06:03 +0200, Steve Y <[email hidden]>

Quoted message said:

The recent debate on cinnamon in Cincinatti chili leads me to ask the
question, how many basic forms of authentic Cili are there ?

I'd assumed the Mexican version was the only one and all others are
derivatives thereof but I am interested to know if others think there is
an Authentic Subset.

Steve
(I won't post my current preferred recipe for fear of scorn and I
certainly won't admit to eating it with chips (aka French Fries) )

Chili (with an "i" in USian spelling) is historically associated with
the marketing of a spice blend for making a long-simmered beef stew by
a couple of entrepreneurs in Texas in the 1880s-1890s. Gebhardt's is
one brand, Pendery's another. Both are Texan, not Mexican. Frank X.
Tolbert's _A Bowl of Red_ speaks of San Antonio's "Chili Queens" who
plied their wares from rolling carts in the latter part of the 19th
century, but the spread of the dish surely dates from its
commercialization.

The pre-columbian uses of chiles (with an "e" in USian spelling) in
cooking are certainly predecessors and indeed necessary preconditions
to the invention of chili, a much more recent idea, to be sure. But
there exists a set of Texas recipes which involve beef, red chiles,
oregano, garlic, stock, and masa harina. The word "chili" was coined
to refer to this class of recipe.

In these dark times, however, concatenations of fennel and celery and
the dear Lord knows what else have been labeled chili by heathens,
communists, and grave robbers. Their sins are unbounded. Their souls
are surely damned. Verily it is evil that they do.

modom

Steve Y said:

The recent debate on cinnamon in Cincinatti chili leads me to ask the
question, how many basic forms of authentic Cili are there ?

I'd assumed the Mexican version was the only one and all others are
derivatives thereof but I am interested to know if others think there is
an Authentic Subset.

Steve
(I won't post my current preferred recipe for fear of scorn and I
certainly won't admit to eating it with chips (aka French Fries) )

Think along the lines of Avogadro.

Bubba

--
You wanna measure or you wanna cook?

Dan Abel said:

In article <[email hidden]>,

Steve Y said:

The recent debate on cinnamon in Cincinatti chili leads me to ask the
question, how many basic forms of authentic Cili are there ?

I've read in several places that Cincie chili may be more of a Greek
dish.

Quoted message said:

I'd assumed the Mexican version was the only one and all others are

The people in Mexico disclaim all knowledge of this dish. It doesn't
exist there, and they don't want it.

Chili is a US food. Most people agree that it is from Texas. In New
Mexico, there is a restaurant that serves many different dishes with
chiles and meat. They don't serve chili. If you insist on ordering it,
they will bring you a bowl of chiles. Green. With no meat and no other
spices. Just plain chiles.

Quoted message said:

(I won't post my current preferred recipe for fear of scorn and I
certainly won't admit to eating it with chips (aka French Fries) )

You've already blown it so far that you couldn't possibly embarrass
yourself any further!

:-)

Go ahead and post it.

Besides, most of us here prefer non-authentic chili anyway.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Chili as we know it probably did originate in Texas, probably back
around the time that Texas was part of Mexico.

Pete C.

aem said:

The "best" chili is the one I will make next week. It will include
beef chuck and pork shoulder, roasted but not smoked chiles, all the
standard spices, and will be thickened with a little bit of cornmeal.
I'll make skillet cornbread to accompany it and a simple romaine
salad, and serve Sam Adams beer (because it's better than any
Southwest or Texas brew). We'll eat it watching a World Seriers
game. What makes it "best" is the anticipation.... -aem

I'll be making some with the smoked chuck roast I did Saturday. Adds a
nice smoky overtone to the dish.

Brian

"Yeff" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Steve Y said:

how many basic forms of authentic Cili are there ?

Who is the one true God?

You called?

Shaun *aRe*

aem said:

I'll make skillet cornbread to accompany it and a simple romaine salad,
and serve Sam Adams beer (because it's better than any Southwest or
Texas brew).

You've obviously never had a bottle of Cabezón.

Bubbabob said:

aem said:

I'll make skillet cornbread to accompany it and a simple romaine salad,
and serve Sam Adams beer (because it's better than any Southwest or
Texas brew).

You've obviously never had a bottle of Cabezón.

I ain't gonna put sumpin that looks like this anywhere near my chili =>
http://www.dfg.ca.gov/mrd/rockfish/cabezon.html

Alternatively, cabezón could be the -on form of cabeza, meaning a
really big head. So it might be a really foamy beer?

I do try lots of different beers but haven't run across this one. -aem

Steve Y said:

The recent debate on cinnamon in Cincinatti chili leads me to ask the
question, how many basic forms of authentic Cili are there ?

There is only one authentic Chili recipe, it is mine, and it is
different every time I make it. HTH.

Cam

aem said:

Bubbabob said:

aem said:

I'll make skillet cornbread to accompany it and a simple romaine
salad, and serve Sam Adams beer (because it's better than any
Southwest or Texas brew).

You've obviously never had a bottle of Cabezón.

I ain't gonna put sumpin that looks like this anywhere near my chili
=> http://www.dfg.ca.gov/mrd/rockfish/cabezon.html

Alternatively, cabezón could be the -on form of cabeza, meaning a
really big head. So it might be a really foamy beer?

I do try lots of different beers but haven't run across this one.
-aem

It's a New Mexico brewery. It takes its name from Cabezón Peak, a large
lava plug visible from much of the NW part of the state. Locally the name
means 'pig's head'.

Cabezón mostly brews ales rather than beers and they're very very good.