Ya gotta sweat the onions… better even to lettem get nice, soft and goldeny then if you want a crisp sharp onion flavor, put uncooked ones in after. I’m going to *assume* those are chilis and not sweet green bell peppers. Hard to tell from the picture, but prolly jalapeños.
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Replying to @jefflowrey @diggy_bang and
Next on today’s episode of “critique Chaos’s chili cooking’ we raise the issue of cilantro or cilantrnot.
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Doesn't really belong in chili imo, coriander is essential in much Mexican food, but chili isn't Mexican. In most of the chilis I make coriander would be out of place.
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… chili isn’t mexican? How so? I mean, sure, in the sense that (to borrow some parlance) any mince cooked in sauce without (or with, but thems fightin’ words) beans and some veg is “chili”. Except when it’s curry… 1/n
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chili is distinctively Texican, but it wouldn't exist without Mexican influence
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I nearly think I agree with you...
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my understanding of the kind of cooking i am performing here is Tex-Mex cooking
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well. Yes. But if those aren’t *at least* jalapeños, then you’re making tex-mex the same way Taco Bell does… Should we go on to argue if curry is specifically a Bangalorean food?
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lolzomg they're bell peppers, just get the crucifix en route
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I don’t need a crucifix. I’m sure you can feel the disappoint from here. I’ll give you a pass for being in Minnesota.
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so this is a bad time to tell you i'm in New Jersey?
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… I was gonna mumble about that too, but I wasn’t sure where your plane was docked this month. But a jerzyite is as likely to make chili that tastes like gravy as a midwesterner is to make chili that tastes like sloppy joes. So half here/half there. Still a pass.
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