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Chili

by Gillian Polack

There are lots of chili recipes in the world, but perhaps the most important region in terms of how the rest of the world views chili is Texas. Here’s a page about Texan chili with an extraordinary number of links to recipes. For everyone in the Southern Hemisphere, may they help you get through these cold nights. For everyone else, maybe the spice will help ameliorate summer heat? Well, maybe not.

I can’t offer you fries with that, so maybe a picture will do? chile_con_carne.jpg

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Posted in General, websites on May 2nd, 2007

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5 Responses to “Chili”

  1. Crabby McSlacker Says:
    May 2nd, 2007 at 9:52 am

    What a great concept for a blog! Everyone loves food but most of us don’t know a thing about how we come to eat what we do.

    I have this weird ambivalence about chili–I hated it as a kid and have since grown to like it, mostly. But when I’m not in the mood for it, I’m Really Not In the Mood and it goes back to seeming sort of repulsive.

    I’m hoping to win a prize for “most inane blog comment about a food item” you’ve ever received.

  2. Dawn Says:
    May 2nd, 2007 at 2:35 pm

    I don’t like chilli at all. I like my warmth via a nice wood burner.

    I think I’ve just trumped you, Crabby!

  3. asorum Says:
    May 2nd, 2007 at 7:46 pm

    I have a cultural bias. The world of chili circles southern New Mexico! I love the stuff and make special stops in Deming and Las Cruces to stock up…

  4. Benjamin Solah Says:
    May 4th, 2007 at 8:07 pm

    I have an obsession with hot food, mainly Thai and if I can find it, Cajun food, but I’ve never actually had Chilli - now I’ve got a craving.

  5. Gillian Polack Says:
    May 5th, 2007 at 7:23 am

    It’s interesting that the home of chili is wehre you first meet it. The way I was taught it as a child was a Texan version (toned down) in Melbourne, so that’s what I think of as chili.

    Benjamin, I *adore* hot food, but can’t eat much Thai (the fish sauce is a problem for me). My store cupboard currently has nearly a dozen variants on the spice itself.

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