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I have tweaked it to my taste by swapping out a lot of the ingredients, but it works great and it's a super quick way to eat what tastes like a long cooked down chili.
Carne= meat. There was plenty of meat before the Spanish came. If it has to be beef then why isn't it called "chile con carne de res?"
Mole is not pre-Columbian, it was probably invented by Spanish monks or nuns. The Aztecs did not use chocolate in food, they only drank it, and many of the common ingredients are not even indigenous to the new world e.g. sesame seeds, cloves, peanuts, cinnamon, coriander, almonds, etc.
There are all kinds of people making different claims for the origins of chili, and have been for a long time. There's no way to know for sure where it originated and how it was made, or even when people started making it. The stories/legends/theories are all over the place.
For example:
My mother made chile con carne, her mother made chile con carne as did her mother. Im 5th generation southcental Texan with 3 more generations below me. Im not aztec or mexican or spanish. thank you for the history lesson...but that is not my history.
My mother made chile con carne, her mother made chile con carne as did her mother. Im 5th generation southcental Texan with 3 more generations below me. Im not aztec or mexican or spanish. thank you for the history lesson...but that is not my history.
My mother made chile con carne, her mother made chile con carne as did her mother. Im 5th generation southcental Texan with 3 more generations below me. Im not aztec or mexican or spanish. thank you for the history lesson...but that is not my history.
There was chili in Texas before Terlingua.
The problem with trying to decide what is or isn't authentic is, how far back do you go? 50 years? 100 years? 500 years?
520 years ago there were no tomatoes in Italy, no potatoes in Ireland, no cilantro in Mexico, no chocolate in Switzerland, etc. Yet today these are all considered part of "authentic" cuisine in those countries.
The cutoffs and rules are completely arbitrary.
So, maybe we should define it as Texas-style chili.
There's Memphis-style BBQ, Texas-style BBQ, Carolina-style BBQ. These all have different bases (tomatoes, vinegar, mustard, etc.) and ingredients (pork, brisket, etc.) and you don't see different areas (for the most part) trying to claim the other styles of BBQ aren't real/authentic BBQ.
I agree Eugene....America is a melting pot of many traditions and nationalities and it is comprised of many different regions with different traditions, tastes, local produce. It is not to be wondered at, that there are different styles of chili just like different style of BBQ and different styles of baked beans etc etc etc. Regionalisms add so much to the culinary fabric. I think you would find the same thing in Italy ..... the differences between Sicilian, Neapolitan Northern recipes for similar dishes like Lasagna......Bolognese, Sicilian etc.
Sweet sweet E (Elston), darlin you know that cornbread "ain't" sweet!
(You know I luvs ya!)
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