Chili chat - not a nutrition post!

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  • generallyme2
    generallyme2 Posts: 403 Member
    Jimb376mfp wrote: »
    generallyme2 wrote: »
    cee134 wrote: »
    Where the *kitten* do they eat cinnamon rolls with chili? I want to know so I can move there.
    You may not want to move there haha, the only place I've seen it done is the midwestern US (Nebraska, Kansas, etc). One of the schools I went to served cinnamon rolls with chili every time!

    Really! I'm 69 yo, born and raised in Iowa, lived in Midwest most of my life.
    So thanks to Google I learned something new today! See below
    I found a comment on a Facebook page that said chili and cinnamon rolls was called a logger’s breakfast. Logging camps would take yesterday’s left overs and make chili and dump it over a cinnamon roll for high calories the loggers needed to complete their work.

    The chili/cinnamon roll union seems to be most popular in Nebraska, Colorado, Utah, Montana and Kansas. I even found an entire Pinterest page dedicated to cinnamon rolls and chili.



    Read More: What's the Origin Behind Chili and Cinnamon Rolls? | http://mix97-3.com/whats-the-origin-behind-chili-and-cinnamon-rolls/?trackback=tsmclip

    I feel like those farming (and logging!) communities really need the calories and everyone else just keeps eating it like that because they like it so much ;)
  • FireTurtle75
    FireTurtle75 Posts: 2,014 Member
    Texas style would be no beans, Cowboy chili would be with beans & other stuff in it. Both are very saucy/wet, which comes from a progression of recipes filtering out of chili cookoff competitions over the last 30+ years. In a lot of sanctioned chili competitions, the judges are usually just judging the flavor & they won't eat much of the meat or beans & prefer no large pieces of meat or beans in the sample. As a result, chili competitors have gone from using coarse ground beef to really finely ground beef over the years. Progressively, that habit has worked it's way into everyday cooking as recipies got passed down/around, etc.
    At home, I make mine thick where it piles up on a spoon, chunks of tomato, chopped onion & beans unless I'm making Texas style chili or doing a local competition, then I use less tomatoes which I will puree & either skip the beans or blend them as well. Our next door neighbors in NM like green chili which is really awesome, but nearly impossible to find in most of Texas.
  • FireTurtle75
    FireTurtle75 Posts: 2,014 Member
    Oh & sugar in cornbread is just blasphemy. That would be cake & it's disgusting. Savory, is the only way it should be made or with jalapeno or green chili peppers in it.
  • tuckerrj
    tuckerrj Posts: 1,453 Member
    Oh contrare! Tippins made an awesome cornbread that was half yellow cake mix. It was AWESOME with their honey butter and a big ol' bowl of chili. http://www.food.com/recipe/tippins-cornbread-2-167360

  • 1RedRoom
    1RedRoom Posts: 619 Member
    I have nothing to contribute to this thread That's a first!
  • finny11122
    finny11122 Posts: 8,436 Member
    https://www.youtube.com/watch?v=OedrKBfnQ0I

    I made this about a month ago . It was goodd
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