On Thursday, October 4, 2018 at 1:18:14 PM UTC-4, Jill McQuown wrote:
> On 10/4/2018 3:51 AM, Ophelia wrote:
> >
> >
> > "Cheri"Â* wrote in message news > >
> > "ImStillMags" > wrote in message
> > ...
> > I have the first pot of chili for this season on the stove right now.
> > I use my tried and true recipe and then if I want I play with it a bit.
> > This time I added a small can of diced green chilis and used a can of
> > Bush's
> > mixed chili beans instead of the chili called for in the recipe....since
> > it's what I had in the pantry.Â*Â*Â* The canned stuff, whichever you use,
> > adds
> > a thickening agent to the chili that makes is come out with the perfect
> > texture, at least to me.
> >
> > http://hizzoners.com/index.php/recip...s-famous-chili
> >
> >
> > That looks like some good chili!
> >
> > Cheri
> >
> > ==
> >
> > I get very confused with your chili!Â* For me, chili is very hot, but
> > when I have said that in the past I have been told it is just a tomato
> > sauce!!!
> >
> > Help please?
> >
> >
> Chili (the soup/stew) debate rages depending upon where you are. Some
> is spicy, some has beans, some no beans. Some recipes call for
> tomatoes, some not.
>
> My mother used canned Campbell's tomato soup and water, which is pretty
> darn bland. She'd add a pound of cooked ground beef (with minced
> onions) and a can or two of kidney beans. That's what she called
> "chili". It was filling, sure. But definitely not spicy.
>
> Jill

Leave out the beans and serve over spaghetti, and it's what I knew
as "spaghetti sauce" growing up.

Cindy Hamilton