Here's a really informative article about chili, specifically Texas chili and it's roots. I enjoyed reading it and learned some things.

http://www.nytimes.com/2015/01/28/di...RecEngine&_r=0

On Wednesday, January 28, 2015 at 9:40:03 AM UTC-8, ImStillMags wrote:
> Here's a really informative article about chili, specifically Texas chili and it's roots. I enjoyed reading it and learned some things.
>
> http://www.nytimes.com/2015/01/28/di...RecEngine&_r=0

Here's the video mentioned in the article. It's so sweet.

https://www.youtube.com/watch?v=nLETmNKPd_A

On 1/28/2015 2:43 PM, ImStillMags wrote:
> On Wednesday, January 28, 2015 at 9:40:03 AM UTC-8, ImStillMags
> wrote:
>> Here's a really informative article about chili, specifically
>> Texas chili and it's roots. I enjoyed reading it and learned some
>> things.
>>
>> http://www.nytimes.com/2015/01/28/di...RecEngine&_r=0
>
>>
>>
> Here's the video mentioned in the article. It's so sweet.
>
> https://www.youtube.com/watch?v=nLETmNKPd_A

Wish I had her in my kitchen cooking for me.

I also toast my chiles then I hydrate them in boiling water, blend them
and strain. In the video at the NY Times, they add the peppers, whole,
to the chili, I have never seen or heard of anyone make chili like that.

Becca