Below you'll find a list of all posts that have been categorized as “All About Chiles”
By Dave DeWitt Part 10: Chili Philosophy and Humor, Plus a Family Recipe That Makes a Statement Recipe: Mary Jane’s Short Rib Chili Everyone has an opinion about chili. Arguably, it is the most contentious food in the world, triggering debates as to its origin, authenticity, preparation, and influence on international culinary practices. While researching chili …
by Dave DeWitt Bonus Part 11:The Hormel®/Gallup Poll Chili Survey Results Recipe Tangy Chicken Chili The Great Chili con Carne Project Index In order to determine American preferences for chili, the Gallup Organization, sponsored by Hormel® Foods Corporation, conducted 1,003 telephone interviews with a national sample of adults age 18 and over during the period of May …
by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipes: Chile Colorado (Basic Red Chile Sauce) Posole (Red Chile, Pork, and Dried Corn Stew) Green Chile Sauce Sour Cream Chicken Enchiladas with Green Chile Sauce Calabacitas (Squash and Corn with Green Chile) Fall in New Mexico is glorious! The monsoons have passed, leaving the state green and wild flowers blooming, the days …
Story and Photos by Dave DeWitt When the first Spanish explorers ventured north from Mexico City in the sixteenth century and wandered into what is now the Southwest, they discovered that the indigenous Native Americans made excellent use of nearly every edible animal and plant substance imaginable. For protein, the Native Americans hunted and trapped deer, rabbits, quail, pronghorn, bison, …
Story and Photos by Dave DeWitt I left New Mexico’s summery weather and landed in autumn when the small jet touched down airport in Allentown. But despite the slight chill in the air, there was definitely a lot of hot stuff in Pennsylvania. I was there to attend the Bikers for Babies Ride and Fiery Foods Festival, but my host …
