by J. W. Rider, 29 August 1996
The Chili Recipe links were starting to get oversized for
efficient downloading of the whole links page. So, I partitioned it into a
file by itself. I'll probably play with the text color eventually, but in
the mean time, I've tried to make it look much the same way that it was
before.
In what seems like another lifetime, while I was an undergraduate student at
Sul Ross State University in Alpine,
Texas, I was the editor of the college newspaper, The Sul Ross
Skyline, and then recipient of the first Wick Fowler memorial journalism
scholarship. Wick Fowler, in addition to being a widely regarded Texas
newspaperman, was a champion chili cook. Thus, the scholarship included a
provision for requiring that I foster the culture of chili con
carne, the national food of Texas. Alpine was just an hour or so north
of Terlingua, site of many an international chili cookoff competition. It
was a tough job, but I had Frank X. Tolbert (author of A Bowl of
Red) on my side, and someone had to do it.
When my career went in a higher technological direction, I continued to keep
track of chili-related society as a whole, and when I moved out into the
Internet, chili became one of the first topics that I sought. Here are a
smidgen of the web pages with recipes that I've run across.
These are the best of the group. Many a variant of the essence of
chili:
I don't rank within the grade. The order in which you see the
recipes listed here, while not exactly random, is a deeply held secret.
Perhaps, one day, someone will think to tell me exactly what it is.
- CHILI-5(M) - CAPITOL PUNISHMENT CHILI. This really belongs here, but
it's part of a collection that I describe in more depth in the "Anything
Goes into Chili" section. It looks good, but takes a long time to prepare.
I've found this recipe listed in a large number of collections, but the
places where it is listed by itself are in
Australia, the Netherlands
and Sweden
. Variants are also available around the internet. For example, see
how it's been modified by John Thomas (@almaden).
- Ted
Rockwell's Texas Road-Kill Chili. He does include some suggestions if you
don't happen to have any fresh road-kill on hand (or under tire) or,
as Ted suggests, if you live someplace where the neighbors keep their
pets inside.
- Michael
Blakeley's chili con carne.
-
Dry Creek Vineyard "Buzzsaw" Chili.
- John Wood's
Chili. At least, this is how he made it the last time.
- Internet Information of Texas ("the ii's of Texas"), and Texas Online,
have not one but four different chili recipe pages, with a dozen or so
recipes on each page. I can't tell which site had the recipes first. A few
look like they are aimed at very sophisticated tastes, but most are very
simple recipes that anyone should be able to do.
- Turkey Chili from
Virginia's Kitchen. No beef about no beans.
- Beef
Chili Verde. Kat Macfarlane's own version.
- Aimee's
Chili. This looks very quick and easy. My only
concerns are that it is heavy on the tomato sauce and cooking time seems
unbelievably short.
- Rebecca Forster's Hot to
Trot Chili.
- Stageline
Chili. From Chuckie's Corner Web Kitchen.
- His Infernal
Recipe. This definitely falls on the hot side. I suspect that you could
easily leave out the last couple of ingredients and still be plenty thirsty
to go in for John Palmer's winery and brewery advice.
-
Chili - Armadillo style. I was kind of suprised to find this on a
UK site in a batch of assorted edited by Frank Keebler. Americans should
just kind of accept the references to curries and lagers.
-
Jailhouse Chili. Out of the pages of A Bowl of Red. I always
marvel at the simplicity and elegance of this recipe whenever I happen to
run across a version of it. Careful with proportions; this version is, ah,
"institutional-strength."
- Cathy Wilkey's Championship Chili Recipe--Puppy's Breath Chili. The
note says she hails from Seattle, but this looks like an excellent
Southwestern combination. Even the recipe itself looks good enough to eat. It
can be found at two sites:
- Chevon Chili.
Assuming that you actually like chevon, of course.
- The Structure
of Black Hole Chili. Where Alwyn Wooten inadvertently reveals some of
the more subtle secrets for competing at the 1978 Luckenback Ladies World
Chili Championship.
- Pirates
Beach 1994 Award Winning Chili. No, I was not aware that Pirates Beach
had a chili competition. I do like the style that this recipe
follows.
-
Cincinnati Style Chili. Most of the
Cincinnati-style chili recipes that I've run across included beans.
This one does not. In order to be real Cincinnati-style chili, it
does not need beans; it uses chocolate!
-
Latigo Chili. More complicated than most essential chili. I'm
not sure what all gets left out, but beans never get put in.
-
LBJ Pedernales River Chili. It was something like this that I
followed for my very first chili-making effort.
- Judy Howle's
Chili index. If the simple recipes
start to bore you, challenge yourself with Eugenia Potter's 27-ingredient
chili and seven other hand-picked recipes. Beans are added to several, but
not to these:
- Jim Carson's first
attempt at chili. It looks edible, but I am starting to wonder where
that other half bottle of beer vanished. (Apparently defunct, 960813)
- Bruce
"Bubba" Nelson's Texas Chili Recipe. A little too much salt and sugar for
my taste, but Bruce makes this a quick and easy recipe for chili that anyone
can follow. There's a lot of opportunity for individual adaptations.
-
Gobbledygood Chili. A turkey only in the ingredients.
- Parker Cook's Real Texas
Chili. Another displaced Texan.
- Wayne Preston Allen's Chili!
page. Possibly the most educational chili page on the internet (except where
he disagrees with me).
Other Chili Recipes
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