At the dinner table last week, my nephew said, “I like Aunt Myrna’s chili a lot better than mom’s.” His honesty opened a
Pandora’s box -- whose chili is best?
Chili is something we tend to make only in winter. It is a cross between soup and stew, only the hot spices bring out its true value. It has zero degree of difficulty to make, but more than likely has to cook close to an hour. If you make a big enough pot of chili, it might even taste better the next day.
My sister wouldn’t think of making chili without putting spaghetti in it. Why do people put pasta in their chili? My aunt loves macaroni in her chili. Doesn’t this make it more like a chili con carne?
My sister-in-law puts diced bacon, nutmeg and two bottles of beer (or ale) in her chili. Now that might make my brother-in-law want two bowls.
Our neighbor is watching for lowfat meals so she makes a chunky chicken chili. I’ve also had her chili when she made it with venison or pork. She has even made chili with squirrel meat.
I add chopped tomatoes in my chili, while Myrna uses whole tomatoes and my sister uses only tomato sauce. I have heard of one woman putting in a square of unsweetened chocolate. Go figure. Every house has a different recipe for chili.
In the winter months, everyone is wild about chili It is a collection of fiery treats cooked up anyway you like it. Yes and why do they call it chili, if we want it as hot and spicy as we can?
Nancee Harrison is a past columnist for the Greene County Daily World. Visit www.blondeladywithdarkroots.com or email her at email@example.com or send comments to Nancee, Daily World, box 129 Linton IN 47441.