Chili chat - not a nutrition post!
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_har_T_Swallow wrote: »Motorsheen wrote: »You know that the spice of your chili is just about right when you give birth to a Marine the next morning.
when it sounds like a barrel of fish being dumped out on the sidewalk
and the fire department is standing by in hazmat gear0 -
cwolfman13 wrote: »Green Chile Sauce...
Red Chile Sauce...
Green is typically a bit sweeter because you use fresh, roasted green chiles. Red chile is earthier and uses dried chiles.
If I lived in NM, I would weigh 500 pounds.
When I die, I want my ashes sprinkled around the Guadalupe Cafe in Santa Fe0 -
As long as it's not Skyline chili... I'm good with any combo of chili and bread.
Cinnamon rolls, though? Maybe for dessert.0 -
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Motorsheen wrote: »cwolfman13 wrote: »Green Chile Sauce...
Red Chile Sauce...
Green is typically a bit sweeter because you use fresh, roasted green chiles. Red chile is earthier and uses dried chiles.
If I lived in NM, I would weigh 500 pounds.
When I die, I want my ashes sprinkled around the Guadalupe Cafe in Santa Fe
Yeah, I pretty much have to limit going out for NM food to about once per month...preferably after a long ride or big hike. It's definitely one of the reasons I put on weight.
Side note...for whatever reason, Guadalupe Cafe is now only open for brunch on Saturday and Sunday...which is a bummer because I'm up in Santa Fe for work frequently and always enjoyed having lunch there.2 -
I thought maybe so. Thing is, I can't remember a time in my life without it.
I college, there was a Skyline just 24 cartwheels away from our house.
Moving away, I went years without it. Now we can buy it at the grocery store here in Arizona.
It's super unhealthy but that's okay; if it takes a couple of years off of my life on the backside, it will be well worth it.0 -
I like a dollop of sour cream under my chili, beans in the chili, a little cheese on top and Fritos to scoop up the chili. I'm interested in this cinnamon roll thing though. Never heard of it.0
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cwolfman13 wrote: »Motorsheen wrote: »cwolfman13 wrote: »Green Chile Sauce...
Red Chile Sauce...
Green is typically a bit sweeter because you use fresh, roasted green chiles. Red chile is earthier and uses dried chiles.
If I lived in NM, I would weigh 500 pounds.
When I die, I want my ashes sprinkled around the Guadalupe Cafe in Santa Fe
Yeah, I pretty much have to limit going out for NM food to about once per month...preferably after a long ride or big hike. It's definitely one of the reasons I put on weight.
Side note...for whatever reason, Guadalupe Cafe is now only open for brunch on Saturday and Sunday...which is a bummer because I'm up in Santa Fe for work frequently and always enjoyed having lunch there.
The last time I was there was a Monday and they were closed, so I walked next door to The Pink Adobe.
The Pink Adobe building is 350 years old; pretty cool.0 -
MeeseeksAndDestroy wrote: »generallyme2 wrote: »MeeseeksAndDestroy wrote: »@SomebodyWakeUpHIcks wrote: »@MeeseeksAndDestroy what do Germans do with chili?
Put potatoes in it
Like a stew?
Basically. Kartoffel Suppe is very popular.
I actually know what you just said, and just no. No potatoes and chili.
Cornbread. Preferably on the sweet side, but not TOO sweet. Shredded cheese on the side for those who like it, but I include cheese only if the resulting concoction is a frito pie.0 -
Cinnamon rolls?! Never heard of that with. As dessert maybe, bit never specifically for chili.
I like cornbread or saltines best. My Grandpa likes Ritz crackers.
And definitely beans for me, and spaghetti otr macaroni is good too. My husband hatrs beans though, so I don't make very often.
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I feel like Chili without beans is just bolognese sauce.
I feel like Chili without a meat is just Hot sauce.
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Motorsheen wrote: »cwolfman13 wrote: »Motorsheen wrote: »cwolfman13 wrote: »Green Chile Sauce...
Red Chile Sauce...
Green is typically a bit sweeter because you use fresh, roasted green chiles. Red chile is earthier and uses dried chiles.
If I lived in NM, I would weigh 500 pounds.
When I die, I want my ashes sprinkled around the Guadalupe Cafe in Santa Fe
Yeah, I pretty much have to limit going out for NM food to about once per month...preferably after a long ride or big hike. It's definitely one of the reasons I put on weight.
Side note...for whatever reason, Guadalupe Cafe is now only open for brunch on Saturday and Sunday...which is a bummer because I'm up in Santa Fe for work frequently and always enjoyed having lunch there.
The last time I was there was a Monday and they were closed, so I walked next door to The Pink Adobe.
The Pink Adobe building is 350 years old; pretty cool.
Fun...or not so fun fact. Pink Adobe went under, but they sold the building to Guadalupe Cafe...so Guadalupe Cafe is now where the Pink Adobe is and the building where Guadalupe Cafe was has been a few different restaurants now.
Not sure how Guadalupe does it only being open two days per week for brunch...1 -
@SomebodyWakeUpHIcks wrote: »
As long as you don't talk about hockey0 -
Motorsheen wrote: »
I thought maybe so. Thing is, I can't remember a time in my life without it.
I college, there was a Skyline just 24 cartwheels away from our house.
Moving away, I went years without it. Now we can buy it at the grocery store here in Arizona.
It's super unhealthy but that's okay; if it takes a couple of years off of my life on the backside, it will be well worth it.
I had Skyline chili for the first time 3 years ago. I got a 3-way. The the mountain of unmelted cheese, the pasta, the weird spice combo... it just all struck my palate as wrong since I'd recently spent a year in Texas.
Maybe Cincinnati chili will eventually grow on me. Maybe.0 -
generallyme2 wrote: »
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
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MeeseeksAndDestroy wrote: »JeepHair77 wrote: »MeeseeksAndDestroy wrote: »generallyme2 wrote: »MeeseeksAndDestroy wrote: »@SomebodyWakeUpHIcks wrote: »@MeeseeksAndDestroy what do Germans do with chili?
Put potatoes in it
Like a stew?
Basically. Kartoffel Suppe is very popular.
I actually know what you just said, and just no. No potatoes and chili.
Cornbread. Preferably on the sweet side, but not TOO sweet. Shredded cheese on the side for those who like it, but I include cheese only if the resulting concoction is a frito pie.
I'm going to put potatoes in your corn bread too
Put them in her inbox too0 -
Cinnamon rolls with chili! And beans in that chili! (Nebraska).
Also acceptable is sprinkle cheese on top of the chili add in Fritos!0 -
cwolfman13 wrote: »generallyme2 wrote: »So... I've lived in a lot of places and there's one thing that seems to separate people and that's their chili. Some areas say no beans in chili, some say beans are standard and so on. But the real debate:
Do you eat CORNBREAD or CINNAMON ROLLS with your chili? If you do cornbread, how do you eat it (sweet, savory, or spicy)? What region/country are you from- feel free to skip this if you want but it's interesting to see the trends!
I live in New Mexico...chili is a whole other animal entirely here. When people make bean and ground beef chili here, they call it cowboy chili or Texas chili...
chili here comes in either red or green and is usually smokin' hot...it's more of a sauce that you douse things in rather than something you would eat on it's own. Some people will make a pot of red chili sauce and then cover beans and beef with it which is more similar to cowboy chili, but there's not tomatoes or anything like that...just chiles.
I grew in Colorado and only knew chili as green chili. It is SO much better than cowboy chili, but unheard of in Nebraska!
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