[JamminVMI]

Home-made chili sounds like a darn good idea for this week.
It's even a bit chilly here in Tennessee

Thank you for this post - the mixing of metaphors (stirring the punny pot?) was too good. Yummy, in fact (shoot me now).

 

[JamminVMI]

Here you go!

Ty, sir.

 

[RCBinTN]

Thank you for this post - the mixing of metaphors (stirring the punny pot?) was too good. Yummy, in fact (shoot me now).

Thanks, mate. Home-made chili - doesn't get any better.
I learn as much here about various languages (sic) as I do about audio equipment. Not a bad thing

 

[wabe]

I learn as much here about various languages (sic) as I do about audio equipment. Not a bad thing

Maybe I have something to learn - why would you use (sic) there?

 

[HotChile]

It should be clarified that:
Chile is a fruit.
Chili is a stew, frenquently made with a tomato base.

A bowl of chile ordered in Albuquerque is significantly different than a bowl of chili ordered in Austin.

 

[RCBinTN]

Maybe I have something to learn - why would you use (sic) there?

I don't know, just screwed up another post. Thx.
On reflection, it was just too many biers in my head

 

[wabe]

I don't know, just screwed up another post. Thx.

Sorry, didn't mean to come off like a jerk. I've got the Dead playing, having a beer, and going through the forums. Wondered if I was missing something.

 

[RCBinTN]

It should be clarified that:
Chile is a fruit.
Chili is a stew, frenquently made with a tomato base.

A bowl of chile ordered in Albuquerque is significantly different than a bowl of chili ordered in Austin.

Now that is interesting! Can you describe the differences?
Just looking to improve my home recipe. Thank you.

 

[US Blues]

Oh how I love New Mexico chilis. Here in Arizona it is just not the same.

A few years ago New Mexico issued a new license plate. On a black background with gold letters/numbers (like the classic California plate from days of yore), a green and a red chile stand proudly on the left side of the plate. The inscription up top reads: "Chile Capital of the World." Below the numbers and letters it reads: "New Mexico, USA," and "Land of Enchantment." These new plates are extraordinarily popular, I have one myself.

 

[JohnnyCanuck]

JC

 

[HotChile]

Now that is interesting! Can you describe the differences?
Just looking to improve my home recipe. Thank you.

Classic NM Bowl of Green (from Tomasita's in Santa Fe): https://www.foodnetwork.com/recipes/tomasitas-green-chile-recipe-1925233 - let's just put it this way: when I was sick as a child my mom would make a bowl of green and serve with a warm tortilla as dinner. Between the heat and vitamin C you'd be good to go to school the next day. Sometimes she'd serve with a side of carnitas if she was up to it. You know it was gettin' real when mom made a bowl of green.

Classic NM Bowl of Green Chile Stew: https://iamnm.com/new-mexican-green-chile-stew-recipe/

Want to get real go with NM Bowl of Posole: https://iamnm.com/traditional-new-mexico-red-chile-posole-recipe/

As for chili I'll defer to others, given that I'm a native NM and not Texan.

 

[RCBinTN]

Classic NM Bowl of Green (from Tomasita's in Santa Fe): https://www.foodnetwork.com/recipes/tomasitas-green-chile-recipe-1925233 - let's just put it this way: when I was sick as a child my mom would make a bowl of green and serve with a warm tortilla as dinner. Between the heat and vitamin C you'd be good to go to school the next day. Sometimes she'd serve with a side of carnitas if she was up to it. You know it was gettin' real when mom made a bowl of green.

Classic NM Bowl of Green Chile Stew: https://iamnm.com/new-mexican-green-chile-stew-recipe/

Want to get real go with NM Bowl of Posole: https://iamnm.com/traditional-new-mexico-red-chile-posole-recipe/

As for chili I'll defer to others, given that I'm a native NM and not Texan.

Got it - thanks for the info. I always thought chile was a country.

My garden gave no chile peppers this year ... so my home-made chili con carne must use store-bought red & green chiles (to combat the chilly Nashville weather).

 

[Pietro Cozzi Tinin]

My garden gave no chile peppers this year ... so my home-made chili con carne must use store-bought red & green chiles (to combat the chilly Nashville weather).

I am no botanist but I think chile peppers need a hot & dry climate to become "good".
A moderate or cold and wet climate gives "baby-taste" chile peppers.

 

[RCBinTN]

I'm not much of a botanist either. Don't even have a garden

 

[Pietro Cozzi Tinin]

I'm not much of a botanist either. Don't even have a garden

Oh but I know you have (your own) ground around your house which is governed by the NNN (nosy neighborhood nonsense).