Below you'll find a list of all posts that have been categorized as “Cooking with Chiles”
Bibliography Back to The Great Chili con Carne Project Index Associated Press. “State Accepts Chile Challenge,” Las Cruces Sun-News, Mar. 12, 1993, A-1. “Chile or Chili?” Albuquerque Tribune, June 14, 1985. Baldwin, Pat. “Texans All Hot Over Illinois’ ‘Chilli’-State Claim.” The Dallas Morning News, Nov. 2, 1993, 8D. Bianco, Marie. “Chile Cultists Keep Contests on the Front Burner.” Albuquerque …
by Dave DeWitt and Nancy Gerlach Part 1: The Evolution of Chili con Carne Recipes: Mole de Olla (Kettle Stew) Pork in Adobo Sauce Caldillo de Duranguense Original San Antonio Chili U. S. Army Chili Mrs. Owen’s Cook Book Chili The Great Chili con Carne Project Index Everything about chili con carne generates some sort of controversy–the spelling …
by Dave DeWitt and Nancy Gerlach Part 2: Chili Conquers the U.S.A. Recipes: Dallas County Jail Chili Chili DeGolyer Chili H. Allen Smith Wick Fowler’s Chili Joe Cooper’s Chili Cincinnati-Style Chili Whale Chili The Great Chili con Carne Project Index From its humble origins as various meat and chile concoctions in Mexico, the concept of chili crossed the border …
by Dave DeWitt Part 3: The Chiles in Chili Recipes: Pods to Chili Powder Basic Chili Powder Homemade Hot Sauce The Great Chili con Carne Project Index In the construction of the perfect bowl of chili, we start with chile because without it, of course, carne would just be meat, not chili. Chile sets the course of chili much …
by Dave DeWitt Part 4: Meaty Matters: The Carne in Chili Recipes: Old Buffalo Breath National Chemistry Day Chili The Great Chili con Carne Project Index After chiles, meat is the most important part of chili–and probably the most analyzed ingredient of the bowl o’ red.. Fortunately, we have historians, cook-off champions, and even a chemist or two to …
