Below you'll find a list of all posts that have been tagged as “chili con carne”
By Dave DeWitt From left, Renate Zoschke, yours truly, Prof. Amedeo Alpi, Massimo Biagi, Marco and Giacomo Carmazzi, and Harald Zoschke. Photo by Mary Jane Wilan. Other photos by Harald Zoschke. On May 5, 2015, Mary Jane and I were staying at Harald and Renate Zoschke’s house beside Lake Garda in Bardolino, Italy. But that didn’t stop us from celebrating Cinco …
The only extensive use I have ever seen made of the [buffalo] meat was by the Mexicans, who used to come across the “Llano Estacado,” or “Staked Plains,” in large parties every Winter, for the purpose of hunting. Their method of preserving the meat is to cut it into long strings, or immense flakes, and after carefully removing every particle of …
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 5: We Know Beans About It: The Chili Pantry Recipes: Beans for Chili! Sam Pendergrast’s Original Zen Chili Lady Bird Johnson’s Pedernales River Chili Chef Heywood’s Chili The Great Chili con Carne Project Index We’ve discussed the chiles and meat in chili, but there are quite a few more ingredients to analyze for the …
