BKelley
Member
Chuck, you are correct. In Georgia putting spaghetti in chilli is sacrilegious. Why heck that's like putting escargot in saw mill gravy!!
Ben
Ben
There is a restaurant in Memphis, TN that serves BBQ over spaghetti. Nothing wrong with any spaghetti recipe as there are a number of ways to serve it. I lived in a predominately Italian neighborhood in Queens, NY. Our neighbor's mother in law made several gallons of sauce from tomatoes fresh out of the garden. BTW, it is a side dish, not a main course, according to cookbook author, Ed Giobbi. FWIW, I'll go with Skyline's Five Way. Hard to beat.If you were Ohio Valley Area, you'd know what real chili is :biggrin:. Noodles,Peppers, Beans, Onions. The Worx!!!Chili is not a condiment, but a lot of the comments have made chili a condiment. If your spaghetti is so bad you need to flavor it with chili, you might want to figure out what is wrong with your spaghetti recipe. This also goes for the macaroni, the beans, and whatever else you spice up with chili.
I am native Texan, with a heritage dating back to the day when Mexico ruled Texas as a state of Mexico. With 70 plus years of eating chili experience.
This is the recipe that I use: Paul Prudhomme's Texas Red Chili.
Yes, I do roast the dried peppers and make the spice mix. This recipe is a 1/2 day event - 1-2x/year. It tastes better 2-3 days later. Reheating also seems to be fine.
For my tastes, I use all of the suggested spice amounts. For some family, I use less of the finished spice mix in the chili and serve some on the side - as written, it can be pretty hot (which I like). Frank's hot sauce/equivalent also on the side is good; and also if desired cheeses, sour cream, tortillas, etc.
As to the actual recipe, the only modification I do is to add 24 oz of canned diced tomatoes in addition to the fresh ones in the recipe.
Not to offend anyone, but I also have been known to have Bourbon on hand while cooking; no, not in the chili. :wink:
Is this why there is so much Trumping going on in the States right now????
:biggrin:
What was that Spaghetti Western comedy film where they are all sitting around the campfire, farting like crazy?.
You can just picture Ernie, Chuck and Mark acting that out :biggrin:
Picture of the three of them attached.....:tongue:
Blazing Saddles !!! That was it !! :biggrin:
Fine and compelling thread.
Panoramic approach to a heart warming dish.
BUT I'm stunned by the lack of process/completed product photographs - hungering for some visuals.
Maybe your camera lenses steamed (or burned) up.
If you want to spice up your spaghetti, add a cup or 2 of either your favorite store bought or homemade picante sauce. When in a hurry we add a cup of Pace picante chunky picante sauce, if we have the time and remember, we make a quart of picante sauce the day before tp let the flavors meld together.
I do not know if the internet still has the Chili Cook Off document floating around, but it is hysterical. It is PG rated though. It is about a guy from NY or somewhere like that, visiting Texas and is invited to serve as a replacement judge for a Texan Chili Cook-off contest. He accepts the role because he his promised all the beer that he can drink. Let's just say that he doesn't have the same "tolerance" for spicy than the other judges. Very funny, but does contact some expletives.
I do not know if the internet still has the Chili Cook Off document floating around, but it is hysterical. It is PG rated though. It is about a guy from NY or somewhere like that, visiting Texas and is invited to serve as a replacement judge for a Texan Chili Cook-off contest. He accepts the role because he his promised all the beer that he can drink. Let's just say that he doesn't have the same "tolerance" for spicy than the other judges. Very funny, but does contact some expletives.
I love chili, however I have a seed/nut restrictions, so my wife makes chili with tomato juice and paste
My mother use to add macaroni to the chili and called it goulash
Tony, is this the one you're referring to? It is funny.
https://www.youtube.com/watch?v=dkxMy3V15xU&t=187s
Is that Army Green????? :biggrin:
Gotta have Texas RED!!!
Ain't Chili unless it's Green and made by my wife.
Just saying. Great over an omelet, tamale's, breakfast burrito or straight up on a cold snowy day. Spoon in one hand and napkin in the other to wipe sweat of forehead. With tamales add some shredded lettuce and sour cream on top.