Wayne Boatwright wrote:
> On Wed 28 Sep 2005 12:55:36a, jmcquown wrote in rec.food.cooking:
>
>>> I would add "chili beans" to my homemade chili, but I prefer kidney
>>> beans over pinto beans. I really like the sauce part.
>>>
>> But the ones I buy are kidney beans, not pinto beans! And don't let
>> anyone get into a political argument, they are Bush's chili beans!
>> Sorry, they were available waaaay before the first man named Bush was
>> president. Back in high school my friend Libby and I used to make up
>> rhymes about the canned vegetables and beans in my mothers glass
>> front pantry (yes, we were that bored!) in the 1970's and we made
>> up, "Bush's Best Beans Went by Boat Bypassing Boston". I think we
>> didn't like Boston baked beans. Hmmm. Teenage commentary on pantry
>> contents, circa 1974. LOL
>
> Wow, you must have been bored! :-)

Actually we were stoned And there were no munchies in the cabinet, just
tons of canned stuff.

I dunno, they sure seem like
> pinto beans to me, an softer than most kidney beans. When we lived
> in OH I used to buy another brand of chili bean for David's chili
> that were HOT. They were definitely pintos. Can't get them here.
>
>>> When I make chili I have to make two pots. David wants his very
>>> plain, but he likes the chili beans in it. I put lots of "stuff" in
>>> my chili, but not the chili beans.
>>
>> They aren't very spicy. They just add a little "something". Took me
>> years to discover them, too.
>
> No, not very spicy, but it's that *flavor*.

Yes, that *stuff* (hydrolized protein or whatever)

Jill