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Wednesday, September 24, 2008
What’s the secret to REAL chili?
The Atlanta Journal-Constitution
Devotees of chili will descend on Stone Mountain Park on Saturday for the Miller Lite Chili Cook-off, to sample the work of more than 300 teams competing for this year’s chili bragging rights. Which got us to thinking about chili — specifically about making it and eating.
But your definition of chili — and what goes in it — may be very different from your neighbor’s. Depending on your preference, you can choose beef, pork, chicken or vegetables as your base.
There are also regional varieties to select from: the unadorned Texas, loaded with chunks of beef and not much more; the classic Midwestern, full of ground beef, beans and tomatoes; the New Mexico, brimming with dried local chiles and pork; or the cinnamon-spiced Cincinnati, which is served over spaghetti.
Are you getting the picture?
PHOTO: Three bowls of chili: Texas red chili (top left), Cincinnati chili (top right), and Southwestern green chili (bottom, with plenty of New Mexico chiles) / PHIL SKINNER / Staff; Styling by JEANNE BESSER / Special. More chili photos
We’ve seen recipes that call for beer or molasses. Others swear by a hint of chocolate, a a splash of freshly brewed coffee or even a tablespoon or so of peanut butter.
Here are some recipes to get you thinking. Chili recipes, Brunswick stew recipes and Cornbread recipes.
So, tell us. What do YOU SAY is the most important ingredient in the very BEST kind of chili? And do you make it yourself or buy it?
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