Chili Recipes
on the Web

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Actually, I love chili anytime of the year, but during cold weather it is especially good, or as the novelist Margaret Cousins said, "Chili is not so much food as it is a state of mind. Addictions to it are formed early in life and the victims never recover. On cold, blue days in October, I get this passionate yearning for a bowl of chili, and I nearly lose my mind."

There are probably thousands of different chili recipes and I enjoy making and eating a variety of chili recipes. For me, it is a great food adventure. And although I may have my personal favorites, such as my version of a traditional chili, I really don't get too excited if someone else has his favorite that is much different than mine.

Some people like it spicy and hot and some prefer it mildly spiced. Some cooks use ground beef while others insist that the beef should be chopped. There are chili recipes that use chicken, turkey, pork, venison or other rather exotic meats. Some chili recipes use beer or meat stocks as part or all of the cooking liquid.

There are many vegetarian versions of chili as well. The use of vegetable stock and/or tomatoes eliminates the need for meat.

What kinds of beans, if any, should be in a chili? Here, too, you'll find a vast range of preferences. Pinto beans, red beans, kidney beans, black beans or white beans - there are recipes that use each or them or even a combination of several, such as the Three Bean Enchilada Recipe on the website. But you should also know that there were no beans in chili originally!

What kind of chile peppers or chili seasoning should be used and how much? With this the great chili debate really heats up - so to speak. ( Chile refers to the pepper pod. Chili to the creation. )

And the great chili debate is not limited to what chili or chili recipe is best. Some people are so passionate about where the first bowl was made and who made it that they nearly come to blows.

In America, chili is something many people love to cook and eat, and some love to argue about. My Texas friends will undoubtedly defend their chili as the best ( and maybe the only true chili) in the world.

In his book, "Simple Cooking," John Thorpe wrote, "It can only truly be Texas red if it walks the thin line just this side of indigestibility: Damning the mouth that eats it and defying the stomach to digest it, the ingredients are hardly willing to lie in the same pot together."

What is amazing to me, however, is that even among residents of Texas there is disagreement as to the single best chili recipe. That has helped keep "chili cookoffs" alive and well, not only in Texas, but in a number of areas throughout the country. I have never desired to be a chili judge. If their life isn't in jeopardy, their digestive systems may be. When my husband once thought about accepting an invitation to judge such a contest I told him he'd sleep outside that night if he did. He declined the invitation to be a judge, thank goodness....more...

Web recipes-on-the-net.com

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