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Disinformation Purveyor

replyReply to @Turkleton@poa.st

π§π²κ NEPHILCHIM βπ²π§
replyReply to @thatguyoverthere@shitposter.world
π rad. I will have to grab some for my chili next time π

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replyReply to @givenup@poa.st
I like chili with rice.
Miss MJ
replyReply to @givenup@poa.st
I take it your in the no beans camp? GM

Tactless Wookie
replyReply to @mjdigspigs@nicecrew.digital
I like beans in my chili.
FITE ME!
Miss MJ
replyReply to @TactlessWookie@poa.st
I'm in the bean camp as well.

Chadley Dudebro
replyReply to @mjdigspigs@nicecrew.digital
Azzmador blocked me over this.

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replyReply to @ChadleyDudebro@nicecrew.digital
Azzmador was a staunch chili purist.

replyReply to @BattleDwarfGimli@nicecrew.digital
You can be sincerely wrong.

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replyReply to @bobbala@nicecrew.digital
That Azzmador was a staunch chili purist? He is no longer here with us to speak for himself, but I assure you, he accepted only one definition of chili. Texas chili. Period. End of. Full stop.

mothersmurfer
replyReply to @BattleDwarfGimli@nicecrew.digital
So, what's the definition of Texas style chili?

WilhelmIII
replyReply to @mothersmurfer@poa.st
> So, what's the definition of Texas style chili?
Beef is canonical, but other meats can be added for variation. Meat in chunks is preferred over ground meat.
The Sacred Six: paprika, oregano, cumin, garlic, onion, and cayenne pepper
Other flavorings are allowed for variation provided they do not overpower the cayenne. Often can include fresh chilis.
Tomato-based sauce. This can include whole or pieces of tomato.
Masa flour is the traditional thickening agent, though other corn flours are acceptable.

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replyReply to @WilhelmIII@nicecrew.digital
I have made elk, venison, buffalo, and goat chili. Beef is the usual suspect, but I find venison makes a very fine version.

WilhelmIII
replyReply to @BattleDwarfGimli@nicecrew.digital
Meat choices can be regional. South coasters often add alligator.
East Texans have javelina. I've had rattlesnake chili in South Central Texas.