So I am a huge chili fanatic. As many are on here TBS. Been cooking it my whole adulthood. I like to read about regional differences in the dish. Especially as c/w TX. I have cooked them all and have excellent recipes for them.
I'd like to know other's thoughts on the best and opinions on other varieties.
A few state examples but I have cooked many others:
TX: classic red. Most say it is beanless and served via large chunks of chuck and pureed dried chiles. Beanless. I humbly disagree. I like mine with beans, sans the dried chile puree.
CO: Red. chunky chuck with dried pepper puree emulsion, traditional spices. Served with rice. Tasty but not may fav.
NM: Green. Tomatillos base. Close to my fav as c/w red for me. Divine. Made with pork. See thread on this forum for recipe. My family's fav.
OH: Red. Weird but tasty. Served with cinnamon, all spice, nutmeg, chocolate on a mound ouf cheese. People there swear by it.
LA: Red. Smiilar to TX but more sugar added and cajun spices.
CA: Red. typically made with turkey, more veggies. Not a fav of mine.
TX: White. Huge fan and crowd pleaser at my house. Chicken based and traditional seasonings plus chicken stock, white beans and sour cream.
TX is my fav. Red and white. Followed by NM green.
Deep South: Other than LA. I'm in AL bout to move to MS. Basically not existent "regional" chili.
Appreciate others thoughts ideas/recipes.
I'd like to know other's thoughts on the best and opinions on other varieties.
A few state examples but I have cooked many others:
TX: classic red. Most say it is beanless and served via large chunks of chuck and pureed dried chiles. Beanless. I humbly disagree. I like mine with beans, sans the dried chile puree.
CO: Red. chunky chuck with dried pepper puree emulsion, traditional spices. Served with rice. Tasty but not may fav.
NM: Green. Tomatillos base. Close to my fav as c/w red for me. Divine. Made with pork. See thread on this forum for recipe. My family's fav.
OH: Red. Weird but tasty. Served with cinnamon, all spice, nutmeg, chocolate on a mound ouf cheese. People there swear by it.
LA: Red. Smiilar to TX but more sugar added and cajun spices.
CA: Red. typically made with turkey, more veggies. Not a fav of mine.
TX: White. Huge fan and crowd pleaser at my house. Chicken based and traditional seasonings plus chicken stock, white beans and sour cream.
TX is my fav. Red and white. Followed by NM green.
Deep South: Other than LA. I'm in AL bout to move to MS. Basically not existent "regional" chili.
Appreciate others thoughts ideas/recipes.