RE: [CH] burned again

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Michael,

When I resided near Galveston, Texas the locals there called any chili
with tomatoes or tomatoe sauce in it "Mexican Spaghetti Sauce".

I agree with your list.  I've added tequilla to mine for character. 
I've heard that in it's purest form chili does not contain beans. 
However at times they are needed to stretch the volume, not to mention
it's... uhhh... effect!

I've seen some folks refuse to add Bell peppers (see M.S.S. above).

As far as good and bad Psuedo-Mexican Restaurants:

Atlanta has one that stands above the rest called Nuevo Laredo.  On
the other hand there is another establishment here that served me a
chili relleno made from an undercooked bell pepper with tasteless meat
and topped with that poisonous AlmostCheese (Senor Chile Monger called
it "glop" in a previous post).

I will not mention their name because they did bring me some great
sauce out of the back that is not normally served to gringos.

El Mundos in Louisville, Kentucky is my present favorite.

O.K. Rael, how do you do chili?

Regards to everyone,

rr

Good judgment comes from experience, and a lot of that comes from bad
judgment.

 - From "Cowboy Wisdom"    




 


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