From: TexasTrish Date: Tue, 5 Feb 2002 Subject: Re: Another Anglican Recipe To: anglican@list.stsams.org tonyhit writes: > That would take some getting used to, Ellen, as what > passes for chili up here always, IIRC, includes red > kidney beans. I've never had it any other way. Uhm ... I've tried to keep my mouth shut, but, uhm, kidney beans? Pinto beans. Perhaps, if you want to be nouveau, black beans. (When I was growing up we'd never heard of black beans.) My mamma from Louisiana cooked kidney beans with some sort of creole/cajun seasoning and they were good. But not with chili. Pooks ------------------- From: "Ellen Rains Harris" Dear Pooks, My grandma (native of Waxahachie herself) would agree that pinto beans are the only approved legume accoutrement to The Divine Gift. My grandfather and his nine brothers and sisters were reared in a sod house eating pintos three meals a day, and amused themselves by blowing out candles with the resultant, um, distillates in the root cellar. Everyone needs a hobby. Mrs Harris, Okie in Exile in Alexandria ------------------- From: Lesley At 08:27 PM 5/02/2002, TexasTrish wrote: Uhm ... I've tried to keep my mouth shut, but, uhm, kidney beans? Our local Mexican Cantina puts beans in every dish using ground beef. Beans available at our local supermarket: lima kidney red kidney black-eyed canellini fava (fave) I stand (well, actually I'm sitting) in awe of someone who can handle 6 level tablespoons of Chile powder 2 level tablespoons of Oregano 2 level teaspoons of Paprika 1 level teaspoon of crushed red pepper (more or less) in 2 pounds of meat, judged by our local ingredients. But maybe chile powder is not as hot as Hungarian paprika? We now have lots of fresh chilis available at the farmers' market, and I am growing two different varieties this summer. I found that one fresh chili shaped like a flared bell and not quite as long as my thumb was more than enough for six servings of Thai-style chicken and vegs. What is this red pepper that you crush? We only know red capsicums -sometimes called red peppers, but they are barely hot at all, and besides, they are of the consistency of celery, so I do not think they are the vegetable referred to. My favourite recipe for [SEE: Veal Stroganoff Recipe] looks as though it should be quite hot, but it doesn't come out that way at all. ------------------- From: "Tony Hitsman" >Uhm ... I've tried to keep my mouth shut, but, uhm, kidney beans? + + + + + + + + + + + + + + + + + + Have I stuimbled upon an alternative universe or Bizarro World or something? Red kidney beans are a component of every chili recipe I have here, although I've had it with pinto beans included as well. Boom Boom, who usually eats chili only in winter ------------------- From: Sibyl Smirl Lesley wrote: > Our local Mexican Cantina puts beans in every dish using ground beef. Beans > available at our local supermarket: You perhaps are laboring under the misconception that chili is Mexican food. It ain't. It's Texican (which includes Oklahoma as an integral part). ------------------- From: "Ellen Rains Harris" Dear sir/madam, It sounds as though your "Mexican" restaurant is inhabited by Canadians. Chili has no beans. Your recipes are correct, except cumin is required, perhaps replacing oregano. Crushed red peppers may include Datils, Scotch Bonnets, Cayenne, Tabasco, Jalepeņos, etc. Your tastes may vary. Mrs Harris, one who knows chili ----- Original Message ----- From: "Lesley" > > Our local Mexican Cantina puts beans in every dish using ground beef. -------------------- From: "Ken Peck" At 12:18 AM 2/7/2002 +1000, Lesley wrote: >Our local Mexican Cantina puts beans in every dish using ground beef. >Beans available at our local supermarket: There are no Mexican Cantinas in Australia. -------------------