"The Ranger" > wrote in message
...
> Marc Wolfe > wrote in message
> ...
>> "The Ranger" > wrote in message
> ...
>> > Texas Beef Chili with Poblanos and Beer
> [snip]
>> AFAICT, and have been told by Texans,
>
> Yeah, they are generally rather intractable and view New Ideas as
> suspicious...
IME as long as you "don't mess with Texas", or things Texan, they're a
pretty friendly bunch, if a bit expansive. That applies to native Texans,
not the transplants, according to the native ones at least.

>But the recipe is from Fine Cooking so you'll have to take
> it up with that editor.

I'll pass the info along to my Texan friends and let them do as they see
fit.
>
>> cloves don't enter into it.
>
> Blood fueds have started with less offensive remarks. My father-unit
> would have been the first t' cuff some ignorant import for suggesting he
> couldn't add garlic to his chili.

Heh. Garlic/onion are fairly traditional according to the lore of the
trail. Depended on what Cookie had to hand.
>
>> And the OO should be lard.
>
> Without a doubt, you're right but how many use it these daze?

Well, me. I find it works better in scratch biscuits than butter, browns
beef ditto.

> "Grits are akin to Elmer's Paste with less flavor and more sand."

I had a buddy who likened it to Rex's Wheat Paste, a compound used to affix
wallpaper.

Best,

Marc
>
>