text:
Wolfgang Puck Pizza Bar - Palm Desert
- Address:
73-130 El Paseo
Palm Desert, CA 92260Neighborhood:
Palm Desert
- Cuisine:
ItalianPrice: $30 and under
Wolfgang Puck Pizza Bar - Palm Desert
- Dining Style: Casual Dining
- Website: http://www.wolfgangpuck.com/restaurants/casual-dining/wolfgang-puck-pizza-|-bar/80116/section-overview
- Phone: (760) 568-2700
- Hours of Operation:
Summer Hours:
Sun - Thurs 11am - 9pm
Fri - Sat 11am - 10pm
Lunch served until 3pm
- Payment Options: AMEX,MasterCard,Visa
- Cuisine: Italian, Mediterranean
- Executive Chef: Scott Wallen
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Bar Dining, Beer, Counter Seating, Farm to Table, Full Bar, Gluten-free Menu, Happy Hour, Non-Smoking Restaurant, Patio/Outdoor Dining, Takeout, Wheelchair Access, Wine
- Entertainment: Flat screen TV's and music throughout the dining room
- Special Events: Please give us a call! We're happy to work with you on any and all of your special event needs.
A word from Wolfgang Puck Pizza Bar - Palm Desert
From legendary chef Wolfgang Puck, his newest culinary concept, Wolfgang Puck's Pizza Bar. This charming restaurant offers a full bar and extensive menu featuring delicious pastas, salads, oven-roasted dishes and the master chef's signature pizzas. The rustic feel and moderate prices will give you a sense of ease and comfort, and with dishes that incorporate local flavors there's sure to be something for everybody. Everyone will feel right at home at Wolfgang Puck's Pizza Bar.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerNeigborhood Gem
Wolfgang Puck Pizza Bar - Palm Desert - Best Restaurants in Palm Desert ›
Wolfgang Puck Pizza Bar - Palm Desert reviews from OpenTable diners
57 reviews since July 31, 2014
- Food4.3Service4.4
- Ambiance4.2Noise LevelModerate
neighborhood gem (34)great for outdoor dining (23)fit for foodies (23)good for groups (20)vibrant bar scene (17)great for lunch (15)hot spot (14)special occasion (10)kid-friendly (10)notable wine list (10)great for brunch (7)late-night find (5)scenic view (5)romantic (4)Show More
- Usually great service, not so much this timeTravelBugVIPDined on 11/15/2014We come here often for lunch and LOVE it but we came for dinner the other night for a change. The food and service are always excellent but we found the service to be lacking this night. Our server appeared before we barely settled into our seats asking what we'd like to order. We ordered drinks which came very quickly and again she asked if we were ready to order so we picked an appetizer and then she asked what we wanted for our mains. In hindsight we should have said we're in no rush but we felt pressured to order so we did. The pastas were excellent and we took home leftovers but we were in and out of there in 50 minutes. Not relaxing or enjoyable at all - none of the other tables seemed rushed and ther were plenty of empty tables available. Will be back for lunch but not for dinner.Special Features:I would recommend this to a friend.
- Enjoyed our first visitFirsttimevisitDined on 11/8/2014We had heard good things about Wolfgang Puck Pizza Bar and decided to finally check it out. Our 2 pizzas were delicious and the burger we had was just as good. It was an enjoyable experience, the food was tasty but what really had us take notice was the professionalism and attentiveness of the staff.Special Features:
- Excellent servicemccate8Dined on 11/8/2014We had a special birthday lunch and all the food was amazing and so was the serve.Special Features:I would recommend this to a friend.
- Always reliableSitdowncomedyVIPDined on 11/7/2014The food is always fresh and delicious. Our server, Brandi, is as good as it gets. Friendly, attentive and helpful with suggestions. We dine there often and are always pleased with our experience. It can get a bit noisy inside when there are large groups but the place is energetic.Special Features:
- Fun and friendlyOpenTable Diner Since 2010VIPDined on 11/7/2014Great pizzas. Wonderful friendly service. Would definitely return.Special Features:
- Wonderful!DesertdarlingsDined on 11/2/2014We celebrated a friend's birthday at the restaurant and we were treated like royalty. Our waiter was sweet and thoughtful & made us all thrilled that we picked Wolfgang's to have our party. The food was outstanding and his surprise dessert was over the moon good!!! Thank you and we will return often--I have already recommended the restaurant several times. Please don't change a thing! TLCSpecial Features:I would recommend this to a friend.
- christianVIPDined on 10/26/2014Our first visit to Wolfganf Puck Pizza Bar will not be our last! The appetizers were outstanding especially the warm goat cheese one. We probably could have just had two of those and called it a night. Pizzas were good but we prefer thin crust pizzas. Our server (Tina) was personable and outstanding and helped make the meal more enjoyable.I would recommend this to a friend.
- Good pizza!VetyExyVIPDined on 10/24/2014Enjoyed my lunch at Wolfgang Puck's Pizza Bar! Actually, a rather large-size restaurant on upscale El Paseo, in Palm Desert. Pizza was good and dessert of doughnuts and gelato lots of fun!!!Special Features:I would recommend this to a friend.
- Great food!OpenTable Diner Since 2014Dined on 10/11/2014From the host to the bartender to the waiter to the chef and the general manager- this place was amazing! Great people, great food!!! Thank you for making our evening so very special!Special Features:I would recommend this to a friend.
- Misses the markVeggie78VIPDined on 9/20/2014Unfortunately, the chef and kitchen staff must not be aware of how to prepare certain foods. When we asked to add burrata to our pizza, they melted the burrata into the sauce and served it that way. The point of burrata is to eat it cold and whole or in pieces so you can taste the cream. When we mentioned this, our server let the kitchen know. We did appreciate it after she had them remove a pizza and add free dessert to the bill, but if you're looking for an environment that understands foodies, this isn't it. Wolfgang Puck should probably make sure his kitchen staff understands foods, rather than just adding his name to the front door.Special Features:
- Enjoying the neighborhood barDorothy1916Dined on 9/18/2014We are fans of Wolfgang'Puck Pizza Bar in Palm Desert. Eat there often. It was nice that the kitchen could accommodate our request to make the pizza with thin crust...which as it turned out gave a larger pizza. Menu has a nice, well rounded fare to choose from. I will return.Special Features:I would recommend this to a friend.
- hungryguyhungryguyDined on 9/17/2014Consistent, fun bar atmosphere for relaxed, casual gatheringSpecial Features:
- Quiet Saturday NightElyseVIPDined on 9/13/2014Restaurant was very quiet on a Saturday night. Food was good-- nothing too special though. Service was good, server was attentive and nice. Would be a little more exciting and more of an enjoyable experience to be a guest when the restaurant was a tad bit busier.Special Features:
- We had a great time.SalsagirlDined on 9/3/2014We had a bit of trouble with our food. My pizza was way overdone. My friend's steak had some not universally tasty sauce on it. Who wants a strange taste on your steak. It should be on the side. The pasta my friend ordered was great. They were gracious and took the food back. My friend with the steak, loved the potatoes and wanted them left for him to eat while they were redoing the steak, but it took many requests and quite a bit of time to get them. When we finally got our food, it was very good! The staff made up for all the trouble by giving us all dessert. They turned down the sound for me which is more important than perfect service. All was perfect the last time I was there.Special Features:
- Wolfgang pucksDancinfrankDined on 9/1/2014Food was very good. Really enjoyed it but the atmosphere and ambience is boring. Poor restaurant design would return for food but the decor is a deterrent.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2011VIPDined on 8/31/2014The last 3 times I've been there, the food is awful. This time they had a large party they were serving. They brought 1 dish out at a time for 15 people. Our waiter kept telling us it would be a little longer due to the large group they were serving. The restaurant was 75% empty.
- Real GemBruceDined on 8/30/2014Great new restaurant and concept. Food quality was extremely good and the portions are huge- really too much to eat. Hope to see this expanded elsewhere like on the Big Island of Hawaii that is desperate for this in the Kailua-Kona-and/or Kohala Coast area. Prices are very reasonable.Special Features:
- Consistantly GOODDesertDinerVIPDined on 8/30/2014This restaurant is consistant in food, service and quality. All good. Try their decadent donut desert if you have room after your meal!Special Features:
- Great placelovetoeatVIPDined on 8/28/2014The food and service was fantastic. We arrived before 6 and we were able to participate in the happy hour special apps and pizza all half off. It was a great way to try new things at a great priceSpecial Features:I would recommend this to a friend.
- BubbaDined on 8/9/2014Arrived at 2000. At 2100, told kitchen closing and we had to order then closed by the time dessert order attempted to be placed. Ridiculous! No atmosphere. With all the good restaurants in the Palm Desert environs, even the ones open in the summer, would never return to this place.
- JJParisDined on 8/3/2014We have eaten at various Wolfgang Puck restaurant's in the past and the one at Palm Desert lived up to the Wolfgang reputation. That is, providing quality food and a pleasant and enjoyable atmosphere. Our lunch at Wolfgang Puck's restaurant was served in a reasonable amount of time. it was high quality meeting our expectations.Special Features:
- Expensive but goodKarLarVIPDined on 8/1/2014Interesting and tasteful white bean hummus. Chicken dishes were good. All items expensive. Service slow.I would recommend this to a friend.
- The following 173 reviews are from the Wolfgang Puck Pizza Bar - Palm Desert reviews archive.
- Dinner with my GranddaughtersDine4funDined on 7/15/2014My granddaughters love pizza so we decided to try Wolfgang Pucks. I have eaten at some of their other places and had been wanting to try this newest one. The food was delicious....we all had a margarita pizza and cesear salad and had to try their French fries which were amazing. We topped it off with dessert....the berry and peach cobble (yummy)' the chocolate cake (my younger granddaughters favorite) and the sugared donuts, which were savored to the last bite. Great place and would definitely go back.Special Features:I would recommend this to a friend.
- Great Upscale BistroPalmSpringsFoodieDined on 7/7/2014The menu is fairly limited for lunch: customize your own pizza, sandwiches and salads. A full bar is available. On the pricey side for single serving pizzas and sandwiches, but the quality is what you would expect from Wolfgang Puck and therefore worth the price. The staff was solicitous. There was only one brief waiter absence when the main meal was over and we couldn't find him to order dessert, but that was only about five minutes. Dinner has a slightly wider selection of items on the menu, such as some very nice pastas and this time for lunch. I'll be back soon. I ordered the pesto pizza with lamb sausage and red onion. The sausage was nicely seasoned and the onions were extremely thin. Delicious.Special Features:I would recommend this to a friend.
- Pizza for a weekend brunchronniem1971VIPDined on 7/5/2014I've been to W/Puck's on El Paseo before but my husband had not. We went on a recent Sunday for brunch. We shared a very nice Caesar salad with grilled shrimp. the romaine leaves were very fresh & crunchy .. the dressing was excellent and the grilled shrimp very tasty and most importantly, very fresh. We each ordered an individual pizza (w/white sauce) and John enjoyed his .. mine was excellent. We had a couple pieces each left & took them home, warmed them very quickly in a hot pan and enjoyed them for dinner as well. Will look forward to going back soon and trying some of the pasta dishes.Special Features:I would recommend this to a friend.
- Summer SeasonsherDined on 7/4/2014Not fair to rate this restaurant as middle of summer season in the desert!!
- Gem In The Desert!luvgreatfoodDined on 7/4/2014We look for a new place each time we come to the desert. Did not know there was a Wolfgang Puck restaurant there! One person in our party had eaten at a Wolfgang Puck in Las Vegas and talked us into going. We were so glad we did! Easy to find on El Paseo. Everything we ate was wonderful! Large variety of appetizers, salads, pizzas and pastas. Great wine list. Staff was extremely friendly. Romantic yet friendly decor. Really nice dinner. Will definitely go there again next trip to the desert.Special Features:I would recommend this to a friend.
- summer is good herePuckPalDined on 7/4/2014They have rolled out a great new menu in addition to the regular menu, great duo's for lunch, they are on top of it here, even off season! No slackers! Just good food
- Wonderful Dining ExperiencejimboDined on 7/3/2014The evening was a wonderful dining experience particularly to our out of town guests. Service and overall knowledge by the waitress was noted. As an appetizer, the white bean hummus is to die for.Special Features:I would recommend this to a friend.
- Excellent Food at Great PriceJohnVIPDined on 6/30/2014I had a quick bite on my own at this restaurant. I sat at the bar and the service and overall staff interaction was great. Its an off time of year in Palm Desert, so the place was not full. I had an incredible salad and pizza - perfect portion size and seasoning. It was my second visit to this place and I would definitely go back.I would recommend this to a friend.
- shermieDined on 6/27/2014Horrible service, among the worst ever. Inattentive don't give a damn attitude. This reflects poor management and poor training.
- OpenTable Diner Since 2009VIPDined on 6/22/2014Unexpectedly excellent. IPA beer was the best, linguini was superb.Special Features:
- another dud arrives in the desertappreciatequalityDined on 6/21/2014Does Wolfgang think his name so awesome it will make up for poor service and food? Apparently. So we're left with a corporate dud that offers nothing we can't find down the street for less money and better quality. If Puck thinks he can get by with mediocre food by preying on the tourist market in a tourist town, he hasn't learned much about his own business. Although it has grown a lot, the Coachella Valley is still a small town in which news travels fast. Since dining at Wolfgang's I have talked with several other locals who shared my opinion of the restaurant, and all of them said he won't last.
- GoodOpenTable Diner Since 2002Dined on 6/21/2014nothing special here....food is good, not great, same with the service. Fine for a quick lunch if you're in the area, but don't go out of your way.
- Finally-Live Music on a Week Night!JenPDDined on 6/18/2014It's about time a desert restaurant sees the potential in live music on a weekday night - serving a younger demographic. It was busy, the vibe was great, the food & drinks were great. This should be the norm. Only complaint, the Mussles recipe changed! Why?! We liked the spicy broth, now it's a fishy broth. Not happy.Special Features:
- Terrible ServiceEnzyteBobDined on 6/15/2014Went on Father's Day, restaurant was practically empty. Waited 20 minutes for someone to stop by the table and ask for drinks. It was difficult to get any service throughout the meal despite having hardly any tables to wait on. Food took about an hour to arrive, but tasted good. I wouldn't return due to poor service.
- it was okOpenTable Diner Since 2014Dined on 6/11/2014We had high expectations going to a restaurant with Wolfgang Puck as the name. I ordered 2 of the beers that were on the menu but the restaurant was out. Two of us were going to order an item with turkey and the restaurant was also out of that item. There was no apology given and management never came to the table to apologize. Not the service or meal I was expecting.Special Features:
- Pretty good.... but...BarbTDined on 6/8/2014I read a couple previous reviews and noticed that some people complained about the restaurant being "out" of some things on the menu. And, sure enough, I ordered a Stella and they were out. I was also surprised at the disparity of the dessert items. I ordered the Pots de creme and my husband had the strawberry-rhubarb cobbler. The cobbler was really large and the pots de creme was a little demitasse cup. But as it turns out the pots de creme was very rich and you wouldn't want any more but it looked funny when they served it. We'll go back for sure.Special Features:I would recommend this to a friend.
- best on El PaseoPeteGinSDVIPDined on 6/7/2014We always enjoy eating here when we are in town for the weekends. This has been a welcome addition to El Paseo - some of the other restaurants down the street had gotten stale and declined in the quality of their food. WP has stepped up and filled that gap. Good food throughout the menu and friendly servers and managers make it a great place to eat. Surprised it isn't even more crowded than it isSpecial Features:I would recommend this to a friend.
- PS Restaurant WeekOpenTable Diner Since 2012Dined on 6/3/2014This restaurant was on the PS Restaurant Week and we had been wanting to try it. Upon entering the restaurant we were greeted by an enthusiastic server who immediately seated us, gave us menus and served us our wine. The atmosphere is laid back and friendly. We ordered from the special restaurant week menu and found our appetizers and entrees to be delicious as well as nicely presented although a little on the scant side. No bread was served although if we had ordered a pizza, I doubt that we would have missed it. We thought the service was especially friendly and well-paced. Would the service be improved if the wait staff knew who had ordered what? We would definitely come back to try the pizza. It really looked delicious.Special Features:


text:
Fox cuts a multi-year deal with Andy Samberg, Akiva Schaffer, and Jorma Taccone.
Fox cuts a multi-year deal with Andy Samberg, Akiva Schaffer, and Jorma Taccone.
How Backstage Casting Made Web Series 'Rom.Dot.Com' a Reality
Backstage web editor Suzy Evans shares how she cast her web series "Rom.Dot.Com" using Backstage.
Stephen Tobolowsky on the Birth of Comedy
The characters who live on the edge of the scale are the subjects of comedy: the fellow who thirsts for money, and the fellow who won't spend a dime. The fellow who cries at the drop of a hat, and the fellow who shows no emotion at all. The ...
Need A Manager? They'll Be at the Comedy Club
The National Conference of Personal Managers (NCOPM) announced Tuesday it's holding rallies in support of its federal lawsuit challenging the constitutionality of the California Talent Agencies Act (TAA) in New York City on Nov. 19 at Stand Up NY and in Los Angeles on Dec. 4 at the Laugh ...
Second City Hollywood To Hold Open House
Second City Hollywood will hold an open house Oct. 19, offering a full day of free classes and shows.
Justina Machado's 5 Tips on Joining a New Acting Family
Justina Machado is branching out to comedy and voiceover to add to her long list of dramatic TV credits. She shares some acting tips she's learned from the new experiences.
4 Keys to Keeping It Funny from Jeff Garlin
Jeff Garlin talks about the tricks to finding comedy in everyday life and his new film "Dealin' With Idiots."
Casting Director Allison Jones Gives Comedy Casting Tips
In addition to casting hit TV shows "The Office" and "Veep," and blockbuster features such as "Bridesmaids" and "The Heat," comedy casting guru Allison Jones is back on board with "Arrested Development" as it reboots on Netflix.
Wayne Brady's Improv Training Makes Him a Better Host
Anyone with stage presence will be asked to host something, Emmy winner Brady says, and it's up to you to know how to be a success.
Trying to find out how to train your funnybone? We've got you covered. With renowned comic Kevin Hart sharing his comedy--and business--tips, an eye on the rising talent in the field, and the best spots to practice your routine, check out our spotlight on comedy this week!

subset: commoncrawl


text:
Six Feet Under
April 2015 will see the return of the Hatefest Tour. The unholy billing will be headlined by Six Feet Under and includes also Marduk, Vader and Hate! Special guests on all weekend-dates will be Eisregen and Debauchery.Read More
Today, Irish metal legion, Primordial, unveils the official new music video for 'Babel's Tower.' The epic tune comes by way of the band's imminent new full-length, Where Greater Men Have Fallen.Read More
Cancer Bats
Following the announcement of their brand new album Searching For Zero - Canada's finest - Cancer Bats are finally able to announce that the album will be available in the US on March 10th, 2015 via Metal Blade Records!Read More
Job for a Cowboy
'Sun Eater' is the fourth full-length album from Job for a Cowboy, and was released last week. The response has been overwhelmingly positive and has led to a #91 debut on the Billboard Top 200 Chart!Read More
King Diamond
King Diamond's 'Dreams of Horror' was released last week and has debuted at #28 on the Billboard Hard Music charts!Read More
Between the Buried and Me
Between the Buried and Me has confirmed two headlining shows in Mexico for next year. The band will be heading to Guadalajara and Mexico City on the 20th and 21st, respectively.Read More
Thomas Giles
Thomas Giles is set to released 'Modern Noise' on November 25th, 2014. Today, AbsolutePunk.net has been tapped to debut a different sounding cut from the album. The electronically-driven 'We Wander Lonely' is streaming now.Read More
New Releases
Metal Blade TV
Upcoming Releases
Latest News
REVOCATION Announce Details for Metal Blade Records Debut "Deathless"
- August 13th, 2014 – REVOCATION have spent the last eight years...Read More
Goatwhore Wraps Up Summer Slaughter 2014
- August 13th, 2014 – Headlining Takeovers Commence + Band To Support...Read More
Debut Wovenwar album lands on #36 on the Billboard Top 200!
- August 13th, 2014 – Wovenwar's self-titled debut was released...Read More
Suicide Silence and The Black Dahlia Murder Announce N. American Co-Headlining Tour!
- August 11th, 2014 – California based extreme metal titans SUICIDE...Read More
Rivers of Nihil announces tour dates with Black Crown Initiate!
- August 8th, 2014 – Pennsylvania's Rivers of Nihil will be...Read More
The Black Dahlia Murder announce September shows with Lorna Shore
- August 7th, 2014 – The Black Dahlia Murder will be returning to the...Read More
WOVENWAR debuts new video for "All Rise" exclusively with All Music!
- August 7th, 2014 – Band gearing up for Southern California album...Read More
DragonForce Premiere "Ring of Fire" Cover at the A.V. Club
- August 6th, 2014 – New Album Maximum Overload Available August 19th...Read More


text:
Wes Glinsmann
Political hack by day. Freelance writing superhero by night. Self-proclaimed authority on homebrewing, bacon and turning oxygen into carbon dioxide.
Defending champion Florida State picks up right where it left off last season, atop the college football rankings.
Heisman winner Jameis Winston goes for Florida State's third national championship against Auburn's team of destiny.
Florida State's freshman phenom Jameis Winston won the 2013 Heisman Trophy by one of the largest margins in history.
A week in which many of the top teams were off certainly didn't lack for action with some exciting games and one of the wildest endings you will ever see. Here is what we learned in Week 10.
It should be an exciting week of college football, with several important conference matchups on the slate. Here are some of the big questions going into this week in college football:
Whether it's the good kind of adventure ("Welcome to McCarran International Airport in Las Vegas") or the bad one ("This plane is being taken out of service."), flying the friendly skies these days always holds an element of risk.
A 12-year old in Massachussetts has been banned from pitching for his little league team, because he is too good.
Most of us have at least one crazy ex in our pasts, but not many of them randomly show up ten years after the break up, demanding twenty bucks.
If you're like us, your old Nintendo game cartridges are probably collecting dust in your parent's attic, or stuffed into a closet somewhere. You might want to go dig them out after you hear about the North Carolina woman who recently sold a rare game for more than $17,000.
It was another exciting week in college football, with four of this last week's bowl games being decided in the final minute or overtime. Here are all the highlights from the last week in college football.
The first week of bowl games is in the books and, while we all know these games are just appetizers for the big games to come, the BCS games will be hard-pressed to match some of the excitement we've already seen. Three of the four games this week were decided in the fourth quarter and featured a lot of stellar individual efforts.
Here are all the highlights from the first games of the 2012 bowl season.
After a record-breaking first season, Texas A&M quarterback Johnny Manziel made history again Saturday night, becoming the first freshman ever to win the Heisman Trophy.
It appears that you already have an account created within our VIP network of sites on . To keep your points and personal information safe, we need to verify that it's really you. To activate your account, please confirm your password. When you have confirmed your password, you will be able to log in through Facebook on both sites.
*Please note that your points, prizes and activities will not be shared between programs within our VIP network.
It appears that you already have an account on this site associated with . To connect your existing account with your Facebook account, just click on the account activation button below. You will maintain your existing profile and VIP program points. After you do this, you will be able to always log in to http://kingfm.com using your Facebook account.
*Please note that your points, prizes and activities will not be shared between programs within our VIP network.
Please fill out the information below to help us provide you a better experience.
Register on 101.9 KING quickly by logging in with your Facebook account. It's just as secure, and no password to remember!
Not a Member? Sign Up Here
Register on 101.9 KING quickly by logging in with your Facebook account. It's just as secure, and no password to remember!


text:
The Infinite Clip, 3D printed Paperclip
by imaterialise, published
2 Share
4414 545Report Thing as Inappropriate
The Infinite Clip is our attempt to build a better paperclip using 3D printing. This is the first version and we'd love to have your feedback on how to improve it. The clip works as a hook and can be mounted & clip things in four different orientations. It can clip things in various ways and be used for thick and thin things.
Here is our blog post about this thing: i.materialise.com/blog/entry/using-3d-printing-to-build-a-better-paperclip-the-infinite-clip
Here is our blog post about this thing: i.materialise.com/blog/entry/using-3d-printing-to-build-a-better-paperclip-the-infinite-clip
Recent Commentsview all
4414 545Report Thing as Inappropriate
Liked Byview all
The Infinite Clip, 3D printed Paperclip by imaterialise is licensed under the Creative Commons - Attribution - Non-Commercial license.
Give a Shout Out
If you print this Thing and display it in public proudly give attribution by printing and displaying this tag. Print Thing Tag
We've tested it on a Stratasys FDM machine and an EOS SLS machine in ABS and polyamide respectively. We tried to make it as flat as possible but it probably won't work on a Makerbot because of support (we didn't try it on ours) but please tell us if it does!
File Name
Please Login to Comment
Looks just like The one on Caprica that Cloe Gravestone wears with the flash drive inside
Interesting design, but after clipping it onto various things it doesn't easily go back to its standard shape, i.e. the 2 "ends" don't line up very well. Perhaps a tougher plastic would fare better; I'm using a custom PLA mix which is quite pliable.
imaterialise - in reply to chylld
chylld - in reply to imaterialise
imaterialise - in reply to imaterialise
I like it :)


text:
Watch this issue
Current Issue
Like SURFING on Facebook
The opposite of boredom.
Diamonds are forever and so are these tubes.
More from Skeleton Bay.
A cheap, sensational headline worth every penny.
Julian and Jordy duel in Reunion
While Craig Anderson logs serious tube time in "Abalone Romance"
Sign up for our newsletter and stay up-to-date with the latest industry news, featured stories, contests, events and much more. Your email will not be shared
with anyone. You may unsubscribe at any time. For more information on our privacy policy, please visit
Featured Flipbook:


text:
April 27, 2011
Dallas Area Rapid Transit (DART) awarded Clean Energy Fuels Corp. a $40-million contract to design and build four new compressed natural gas (CNG) stations to support the transition of DART's fixed-route and paratransit bus fleet to 100 percent CNG power. The project will also include two building modifications for maintenance facilities.
Over the next three years, the agency plans to deploy 452 new CNG buses and 200 CNG paratransit vehicles as replacements for its current fleet of liquefied natural gas and diesel-powered models that began service in 1998.
The new Clean Energy CNG fueling stations will be located at DART's bus and paratransit maintenance facilities. The station development project is set to start in May 2011 and Clean Energy expects to complete DART's first new CNG fueling facility by April 2012.
Fill out the form below to request more info regarding the company/product/service featured in the story.
* Name
* Phone
* Email
Join the Metro E-Newsletters and receive the latest news in your e-mail inbox once a week. SIGN UP NOW!
View the latest eNews
Express Tuesday | Express Thursday | University Transit
Factors in Transit Bus Ramp Slope and Wheelchair-Seated Passenger Safety Nearly 3 million U.S. adults are wheelchair or scooter users1, and as the population ages this number is expected to rise. Many wheelchair users rely upon public transportation to access work, medical care, school and social activities.
Mass Transit Capital Planning An overview of the world-class best practices for assessing, prioritizing, and funding capital projects to optimize resources and align with the organization's most critical immediate and long-term goals.
The Benefits of Door-to-Door Service in ADA Complementary Paratransit Many U.S. transit agencies continue to struggle with the quality of ADA service, the costs, and the difficulties encountered in contracting the service, which is the method of choice for a significant majority of agencies. One of the most basic policy decisions an agency must make involves whether to provide door-to-door, or only curb-to-curb service.
More white papers
The full contents of Metro Magazine on your computer! The digital edition is an exact replica of the print magazine with enhanced search, multimedia and hyperlink features. View the current issue
Copyright © 2014 Metro Magazine. All Rights Reserved.


text:
If you are looking for a spiritual home, or if you're just curious about Jesus, we would love to have you at one of our Sunday services or weekly home cell groups. Find out what we believe or contact us to learn more about what we do. We look forward to welcoming you to our Church, and in the meantime, have a browse around this site to learn more about us.
Weekly Services
08:00 Early Morning Service
10:00 Family Service (including Sunday School and a youth programme)
18:00 Evening Service
Communion is on the second Sunday of the month at the morning services and the fourth Sunday at the evening service.


text:
Humberston Fitties chalet owners to present case to stay for 50 weeks of year
Posted: October 11, 2012|
CHALET owners fighting for a 50-week lease at Humberston Fitties will present their case to council bosses at a long-awaited hearing.
North East Lincolnshire Council will hold a select committee hearing to investigate the terms of the Fitties' leases, following the Fitties Owners Residents' Association Bungalows' (FORAB) campaign to let them stay at the park for 50 weeks rather than 44 weeks of the year.
FORAB see the hearing as a chance to make their voice heard and will give four presentations – including the results of three flood risk assessments carried out by NELC, the Environment Agency and FORAB at the site of the Fitties.
As reported, one of the reasons the Fitties closes for eight weeks during the winter is because the Environment Agency say it is at risk of flooding – although chalet owners disagree.
Related content
Vision of the future for Humberston Fitties
Humberston Fitties residents welcome consultation plan
Decision due over referendum for Fitties residents
Fitties residents to get a vote on 50-week leases
Humberston Fitties chalet owners presenting their case for 50-week leases to council bosses (update)
Secretary of State may have final say on Humberston Fitties 50-week lease issue
Humberston Fitties residents want to turn park into 'a lasting legacy'
Chairman Paul Harwood said: "We have been preparing for this day for two years and we feel very confident. We are finally getting a fair hearing, that is all we have wanted, we have asked for, and hopefully what we will get."
A referendum held last year found that of the 336 chalet owners, three-quarters of those who responded want the terms of their lease to be investigated – including the length of their stay, as reported.
"The fact we have had this consultation and that it came out favourably for us gives us hope," added Paul.
"There will be plenty of people from the Fitties there and I hope members of the wider public will come too.
"The Fitties is often misunderstood, but if people come to the hearing they will understand all we have ever wanted is to be able to sleep in our beds at night no matter what the time of year is."
The hearing will take place across two days on October 23 and 25 at Cleethorpes Town Hall and will also discuss planning and environment restrictions and the implications to the council as landlord.
Chalet owner Steve Elliott is not against the 50-week lease, but fears without restrictions it might "alter the entire character" of the conservation area.
He said: "There must be safeguards put in place preventing the Fitties from becoming a housing estate," said Steve.
"The 50-week lease is very attractive to people in property, who may buy them and rent them out to make a fast buck. While the Fitties is very nice in the summer, the homes are not suitable for families in the winter.
"Apart from the youth club, there is nothing left for young people to do in the winter. It will start off with a bit of mischief and before you know it they will be getting themselves into trouble."
Among the suggestions for restrictions are only allowing the over-60s to stay 50 weeks of the year or banning chalet owners from renting out their properties for the first three years of owning them.
Chairman of the select committee, Councillor Ray Sutton, said: "We want to ensure we look at the whole spectrum of issues around the Fitties before we come up with recommendations. I am sure it will be a very useful and fruitful two days for us to listen to a range of views about how we takes things forward on the issue."
Recommendations from the select committee will be submitted to the council's cabinet for consideration.


text:
Copyright © 1998-2014 Statto Organisation Limited. All rights reserved.
Powered by Statto Server v2.0
Former Sheffield United and Birmingham City midfielder Curtis Woodhouse has applied for the vacant manager's job at Mansfield Town.23 Nov » SkySports.com
After less than a day in charge, Adam Murray was delighted with the response from Mansfield following a 1-0 win over Plymouth.22 Nov » SkySports.com
All the stats from Mansfield (1) vs (0) Plymouth, One Call Stadium, 22/11/14 Att: 2,92622 Nov » Vital Football
Vadaine Oliver's goal helps Mansfield beat Plymouth in caretaker manager Adam Murray's first game in charge.22 Nov » BBC Sport
Mansfield Town part company with manager Paul Cox by mutual consent after three-and-a-half years in charge.21 Nov » BBC Sport
Ahead of our league 2 meeting with Plymouth Argyle this weekend it's been announced that Paul Cox and Mansfield have parted company.21 Nov » Vital Football
Mansfield seek to end an awful run of form this weekend when Plymouth Argyle come to the One Call Stadium on Saturday afternoon.21 Nov » Vital Football
Mansfield have parted company with manager Paul Cox following the club's slide towards the League Two relegation zone.21 Nov » SkySports.com
Team news for Saturday's League Two clash between Mansfield Town and Plymouth Argyle at the One Call Stadium.21 Nov » SkySports.com


text:
Proposal Routing and Approval
All proposals and/or applications for external support must be reviewed and approved by OSP prior to being submitted to the sponsor because:
- OSP assists the PI(s) by reviewing the proposal for compliance with sponsor guidelines and University requirements
- OSP has the legal and fiduciary responsibility to ensure that all University, sponsor, state and federal regulations, laws, and policies are met
The full proposal and application, whether sent in paper or electronic form, must be reviewed and approved by OSP prior to being submitted to a sponsor. A minimum of two working days are required to completely process a proposal. This time frame allows OSP to fully review the sponsor's requirements and the proposal. Corrections must be submitted to OSP for review prior to submission to the sponsor.
Please note: electronic submission may result in a longer processing time due to many different types of electronic systems. For proposals that are either sent to sponsoring agencies without being reviewed and approved by OSP, or which have been given to OSP with less than 24 hours to review, the following may occur:
- The University reserves the right to withdraw the proposal
- The University has the right not to accept the award if funded
- The University has the right to renegotiate the terms and conditions, budget, resources, etc., before accepting the award
Note: The award will not be accepted if the proposal contains elements which are inconsistent with University policy, has objectionable terms and conditions, requires resources not approved prior to the proposal, fails to include the appropriate amount of F&A in the budget, or does not receive Chair and/or Dean approvals on a transmittal sheet.
Routing Process
Please let your OSP team know about your intention to submit a proposal to an external sponsor as soon as possible. OSP Administrators are available to answer your questions regarding RFP requirements, budget preparation issues, forms and electronic submission requirements at any time. Although OSP is available to assist you during proposal preparation, it is helpful to us in tracking proposals, to have a transmittal form as early as possible and no later than 2 days prior to submission of the proposal to the sponsor. OSP will officially approve proposals only after the internal routing process is completed using a Transmittal form (OSPA1). Proposals can be submitted to the sponsor only after OSP has received the proposal and a fully signed transmittal. The information contained on the transmittal is used to track important information and to verify department/college approval.
A PI should fully complete the OSP-1, Transmittal, which is available online at the SP website. All questions on the transmittal should be answered and all signatures present. A fully signed transmittal should be given to OSP with a full copy of the proposal. Multiple signatures are required when Co-PIs are involved including all PIs, Department Chairs, and Deans.
A Transmittal should be completed for all new proposals, renewals, supplements, or any expansion of cost share commitments. Transmittals are not necessary for extensions of time, budget revisions or changes to scope of work.


text:
If things remain on pace, 2014 will be the year the most Florida Panthers were killed by a vehicle. In 2012, 19 panthers were found dead from being struck by a car, the most since the Florida Fish and Wildlife Commission began keeping track of the numbers. But just last week, a 4-year-old female was ... More >>
Jack Laban swears a cat was out here raising hell just this morning. Mosquitoes slurp blood through the 94-year-old shirtless Gladesman's baggy skin as he hobbles across a landfill of empty Pepsi cans and settles into a folding chair. The former Miami plumber with a full head of white hair uses a ro ... More >>
And now for the most awwwwwwww look it the little baby! news item you'll read pretty much for the rest of your life. The Florida Fish and Wildlife Conservation Commission announced that biologists working at the Florida Panther National Wildlife Refuge found and rescued a panther kitten that was ne ... More >>
The South-East Zoo Alliance for Reproduction & Conservation (SEZARC) is "asking the public to lend a hand to their sperm collecting efforts," it announced yesterday. "Every day, all throughout the animal world, millions of sperm are going to waste, swimming their way to fruitless oblivion. This sp ... More >>
If you live in the Tampa area, you may not want to answer your door if someone rings the bell and says it's a candygram for you. Because it actually very well may be a lion. The Pasco County Sheriff's Office is saying that a lion has escaped the Survival Outreach Sanctuary in Spring Hill and is cur ... More >>
A panther is roaming a southwest Florida neighborhood and may be responsible for the disappearance of one dog and the death of another. But the Florida Fish and Wildlife Commission has ceased efforts to capture it, which has some residents a little peeved. Residents of the Golden Gate Estates say t ... More >>
The Everglades Wonder Gardens in Bonita Springs is soon going to be closing its doors. There have been some communication with potential buyers to keep the zoo open, but so far things are just in the talking-stage. But one Florida man had a better idea. Why not just saw through the gate in the ... More >>
For the first time, an endangered Florida Panther has been released into Palm Beach County. Not to worry. The wild cat won't be roaming the strip malls or come knocking on your door looking to borrow a cup of sugar. The 120-pound panther was released into the Rotenberger Wildlife Management Area, ... More >>
Over the last year we've kept you clued in on the fate of the Florida panthers, the big cats that have been showing up dead at a surprising rate. Thanks to a number of factors, the frequency of dead members of the endangered species was so troubling Florida was close to breaking the record. Unfortun ... More >>
Turns out that male Florida panthers think female Texas pumas are kinda hot, because the once-endangered cat's population has been buoyed thanks to mating with those Texas felines.Back in 1995, eight female pumas were brought to Florida from Texas by wildlife officials, in hopes that mating with the ... More >>
See also "Urban Sprawl Kills Endangered Florida Panther"Some lawsuits make you want to punch mankind's collective crotch and pray to the gods that the Mayans are right about the whole 2012 thing. Case in point: Kenneth Nolan filed a suit in Broward County Court seeking $15,000 from th ... More >>
A wild bobcat was spotted roaming the streets of a gated community in Boynton Beach recently.Stories of a bobcat walking around the neighborhood had been circulating for some time, but amateur photographer Thelma Myerson actually ran into it one sunny afternoon and took a picture of it.The cat stopp ... More >>
Hunters and environmentalists are clashing over a plan that would open the last unhunted section of Big Cypress National Preserve in the Everglades to hunting. Opponents argue that a man-made reduction in the white-tailed deer population would reduce a primary food source for the region's dwindli ... More >>
Bitten on the set of a Rick Ross video, Mark McCarthy now squares off against animal activists.
Hold on a Bahamian Minute
A local painter tries to make a fast buck for the fast cats
Big, dead cats in the middle of the road -- lots of them
Arthur R. Marshall Loxahatchee National Wildlife Refuge
Turns out the Florida panther has a taste for deer kept on the Seminoles' hunting preserve. Now the tribe wants payback.
Money from Florida's best-selling license plate was supposed to help protect the panther. Instead it's going for swamp buggies and butterfly gardens.


text:
Chili Definition
My BFF and I always argue that a dish called chili should not have beans in it. But, everywhere I go, chili (con carne or vegetarian) always have beans. According to him, chili should only contain meat.. at least where he resided for over 30 years, which is Texas.
Any thoughts so we can settle this repeated argument? Thanks.
IMHO, it's a religious issue and I refuse to get involved. Well, actually, I will get involved: chili must contain chiles, tomatoes, onions and cumin. Everything else is negotiable. I like a good bowl of Texas red, sans beans, but when I'm making chili for a crowd I use beans to stretch it out.
Now, we can get into a discussion on whether chili verde counts as a chili (I say yes, since tomatillos are kinda sorta close to tomatoes), and whether vegetarian chilis are possible (my opinion again is yes). Tofu in chili is right out, though: if a Texan c. 1850 wouldn't recognize the ingredients it ain't chili as far as I'm concerned.
re: tardigrade
Chilli does not even need too much tomato in it either. I've made chilli with dried red chilles and tomato paste.
re: tardigrade
re: tardigrade
Hold the beans and serve it over rice or spaghetti!
re: PandoraHagadakis
RICE or SPAGHETTI?
Surely you jest!
re: Sharuf
re: sandylc
Heard it's good with bowtie pasta.
When I make chill, I always boil some beans separately, and offer them as an optional garnish with the chile. My favorite beans are from the Central Coast in California, and they are very tiny beans much like pintos, and I believe they are called poquitos. I also like to use pinto beans if they are small enough. I make beef chile and for seasonings I also add pure cocoa powder and dark beer.
Yes, the beans question is like religion, but I find they are a nice addition when I am in the mood.
re: Tripeler
Pinquitos. Fabulous beans, too. I get the bag with the Santa Maria seasoning packet included, but use only about a quarter of it in the beans. The rest is an awfully good dry-brining rub for tri-tip.
re: Will Owen
Thanks, Will. I always get the name for pinquitos wrong. Never had the Santa Maria seasoning packet, but will look closer next time. They are great beans for chill.
re: Tripeler
When Mrs. O's niece was going to UCSB she would frequently stop be on her way home to Orange County, and a bag of the beans with the seasoning packet was her usual gift for the host. The brand is Susie Q's Santa Maria-Style; I'm guessing she got them at a gift shop or tourist trap near campus.
re: Will Owen
Pinquitos sound adorable. I wonder if I can find them here in Montréal - or anywhere in eastern Canada?
Are they also found in any Latin American countries? I could try a Latino market...
re: lagatta
Pinquitos are a California variety, with a strong association to Santa Maria BBQ. Beans readily hybridize and develop local strains.
I'm afraid that this is Res Judicata. See H. Allen Smith's "The Great Chili Confrontation" (1967 I think) for the definitive work. It still applies to Common Law Jurisdictions so it is, perforce, sloppy.
If it's going to be used as a topping for something (like hot dogs), then no beans. If it's the main course, then beans.
The only ingredients that must be in chili are meat and chili peppers. You call it chili con carne because its meat cooked with chili peppers. Not because you can have a con or sin carne version. Vegetarian chili makes as much sense to me as veggie burgers. Sure, borrow the name, but don't pretend its really a burger or chili. No beans in chili. You can have some on the side if necessary. No tomatoes either. The color is supposed to come from the chili and meat. Tomatoes is a northern abomination. Once you add tomatoes, its just f__king spicy tomato sauce. Pour it over pasta which I have seen done. Makes me want to scratch my eyes out when I see that. The further chili gets from its roots, the stranger it becomes. Going again to the burger analogy, if you ask for nothing more specific than a burger and someone brings you a tuna/salmon/tofu or whatever patty on a toasted egg challah roll with mango chutney, what would your reaction be? Mine would be WTF? I asked for a burger, not this whatever you may call it. Think of chili as a spicy meat stew. That's what it is at its heart. A bowl of beans cooked in tomatoes and chili peppers is NOT chili. So I'm in your boyfriend's camp because he's right. You should not argue about this with a person from TX. They take their chili seriously and at a very personal level. It looks like you're in Hawaii. How would you feel if he made bean poke? Can poke be made without fish? How about veggie kalua?
re: Bkeats
Look up (online) the hereinbefore (supra) mentioned H Allen Smith "Nobody Knows More about Chili Than I Do." It addresses some of your points including tomato
re: hazelhurst
I'm sorry but no one from Decatur, Illinois will be my source for anything on chili no matter what he claims. I think Illinois is one of those places that serve chili on spaghetti. Amusing article and by the author's own writing style, nothing here that is supposed to represent anything other than many people's opinions.
So to add nuance to my first post, have you had chili made with and without tomatoes? I prefer it w/o and I feel that he flavor of the chilis and meat come through better without the tomato flavor. It takes more work to make it that way but I like it better. No beans no matter what the flatulent H. Allen Smith may think.
By the way, his recipe is to my eye at least, nothing other than spicy tomato meat sauce with beans. Ground chuck. Chili powder? Jesus christmas. WTF. Might as well start with a can of Hormel.
re: Bkeats
Take him on--even dead--at your own peril. The complete book--which the article spawned--is a classic. It is as true today as it was then
re: Bkeats
It's pretty simple: Texas chili has no beans; but everyone else in the world adds beans as they see fit. There is no more rationality to the difference than you see with college football allegiances (for which Texas is also famous!).
re: Jenny Ondioline
Smith's genius continues to play out in this thread...as it has in others.
This won't be of interest to anyone but heart and blood pressure patients who have an interest in maintaining their Potassium level, but it's fascinating for them. Everyone says "eat bananas for Potassium" but a banana has 413 mg Potassium while a couple of bowls of chili WITH BEANS may well have 2000. One cup stewed kidney beans has 713 mg Potassium, 1cup liquid from stewed kidney beans has 979, 1 cup crushed canned tomatoes has 355, and 1/4 cup canned tomato paste has 431 (1724 per cup). So, for health reasons, with apologies to Texas, there can be a very good reason to put kidney beans in chili. (Values cited from USDA Nutrients Database)
re: Querencia
I don't even pretend to play a doctor on tv or claim it to get a parking space but it sure seems that, from my chili experience, salt would be a helluva problem re: blood pressure.
re: hazelhurst
Nope. Only rarely, despite all the bad advice out there. Salt helps get potassium into cells by opening the channels. I lower my bp with salt.
re: hazelhurst
No, I'll keep doing my own research and staying off meds with low normal bp. :-)
Actually, the med stats are that only a small percentage of ht folks are salt sensitive. And that in general, mortality is higher with strong salt restriction.
re: Querencia
re: Querencia
Add some avocado or guacamole: one Hass has 750mg K.
After Molly Ivins died I stopped taking Texans seriously on any subject … I will however point out that this H. Allen Smith guy (yes, from Decatur IL) was one of the instigators of the Texas Chili Cookoff, and that Carroll Shelby (a Texan) was behind a product that still bears his name if not his own (possibly ghost-written) instructions for using it. The original recipe suggests beans if you want them; the current version specifies beans. Oh, and a small can of tomato sauce.
If the folks in Texas want to leave beans, tomatoes, fresh chiles or onions or any fresh vegetable at all out of their chili they can certainly do that. But a Texan telling any non-Texan that his chili isn't chili is like me telling that to the Greek guy from Cincinnati because his has cinnamon in it. To him it's chili, dammit.
I'm perfectly happy with a beanless, even a tomatoless and onionless chili, but Mrs. O believes that it is primarily a spicy bean dish and I dare make it only that way. And, nowadays, with meatless "burger."
re: Will Owen
I again refer you... and anyone else...to the "Chili Confrontation ' book wherein Terilingua's origins are found. Read it all will be revealed (or reviled)....sort of.
The profession of humorist seems sometimes to be endangered, if not extinct.
re: Will Owen
I got some Molly Ivins books for Christmas from a dear friend with good taste in reading material, and I'm reading my way through them as an act of tribute. I haven't seen her take part in the chili subject yet.
I grew up on school cafeteria chili in the Northwest, where chili is a one-dish meal made from cheap available ingredients. And it's always underseasoned. You have to reach for the little bottle of Mexican picante or tobasco to give it a kick.
Now I'm in California, and what the Texans call "chili" we call "chile colorado" - beef and chile sauce, no beans, no tomato, just a type of beef stew.
re: Sharuf
Well – full disclosure – I grew up in an Illinois household where "chili" was a hamburger, tomato and kidney bean soup, and the chili powder was added AT THE TABLE. I was thirty-some before I learned that it should be added to the meat as it finishes browning and before any liquid is added, which was the magic formula to make what's in the pot taste more like what's in the can. That is also omitted in the Carroll Shelby's instructions, which baffles me.
re: Will Owen
Growing up in CT my mother made chili the same way except she added the chili powder to the soup.
Why would you add the chili powder to the meat before adding liquid? I let the meat absorb the chili seasoning by letting it simmer for a while in the liquid. I also use Shelby's mix after trying most of the others. I add 2 cans of El Pato hot Mexican tomato sauce, a dash or 2 of hot chili powder or a serrano or piquin chili. I make it thick, wrap it up in a tortilla and serve as chili burritos. Leftovers make a great topping for hot dogs/hamburgers.
re: mucho gordo
You add the spices to the fat in the pan so the spices can toast for a couple of minutes before adding the liquid. Intensifies the flavor of the spices.
re: mucho gordo
Drain the excess grease, you just need a little bit on the pan to toast the spices. It does help to thicken a little.
re: Sharuf
"I got some Molly Ivins books for Christmas from a dear friend with good taste in reading material, and I'm reading my way through them as an act of tribute. I haven't seen her take part in the chili subject yet. "
Well, she died a few years ago. So don't hold your breath.
re: kagemusha49
It is amazing. This topic remains me of my quantum mechanics class in graduate school. I walked out of the class knowing less than I walked in.
I know less about chili after reading my fellow beloved chowhounders' responses.
re: Chemicalkinetics
The recommend button does not adequately reflect how strongly I identify with this analogy. Well done, chem!
re: Wahooty
:) You are too kind Wahooty
re: Chemicalkinetics
There are many things in life that can be appreciated and applied without fully understanding them on a theoretical basis. I have just never thought chili was one of them until now. ;)
re: Chemicalkinetics
I enjoyed quantum theory. Made intuitive sense to me. PDE on the other hand had my head spinning.
The whole issues is silly. I remember seeing Chili con Carne on the menu when I was in grade school. Chili con Carne means chili with meat. It seems to me that the name signifies that there is or was a chili without meat. If so, what would be in it except beans?
Whatever the definition, for the vast majority of chili hounds, beans are happily an ingredient in the chili. If Texans want to argue about whether beans should be in chili, then I say, let them argue. But I like it with beans. Always have. I don't let someone else define what I call chili, which has many, many variations.
re: sueatmo
Based on that logic, since chili refers only to the chili peppers, not the dish, chili without meat but beans would be chili con frijol.
re: Bkeats
Yeah, I guess. Or frijoles? I confess I have almost no Spanish.
My point was that what some call authentic chili has been called for ages, "chile con carne." If the carne was the default, surely it would not be stated as having meat.
But honestly I don't know. I admit I just like chile with beans, and I don't care what chile purists think.
re: sueatmo
Frijoles enchilados
beans with chile seasoning (here 'frijoles' is the noun, 'enchilados' is the adjective, meaning 'with chiles'. 'enchiladas' is the same adjective turned noun).
In this recipe, ancho chiles are rehydrated and pureed, and added to sauteed onion and garlic. Then cooked beans are added to this 'sofrito'. The only added spice is oregano).
The closest thing in the first Rick Bayless cookbook to 'chile con carne' is 'Carne con chile colorado' meat (pork shoulder) in red-chile sauce. Note again the switch in word order.
For beef in chile sauce, you have to ask taco trucks and taquerias for 'birria'. Goat or mutton is the more traditional meat in this dish, but beef is more common in the USA.
There is no "official' definition of chili. It's all according to ones own preferences, traditions, or whatever.
For me, it HAS to include beans...my preference being either dark red kidney beans, cargamento beans, or good ol' red beans.
Also, by a long shot I prefer chili made with a combination of beef and pork. The way I had it once years ago... in Texas.
re: The Professor
"1. Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden."
re: paulj
fine so far a it goes..but what does CASI say? After all they, "run" Terilingua....[I note, en passant, that many gumbo contests In Louisiana do not allow rice in submissions to he judges. No one disputes the legitimate place of rice in gumbo. Perhaps judges of chili eschew beans in an effort to discover an 'Ur-Chili" to which beans may---or may not under penalty of death by pistol ball---be added.]
Just trying to add to the confusion.
re: hazelhurst
I always thought a proper gumbo had rice on the side, added at will. Native Texan here, no beans in chill camp. Love reading you on the Nawlins board. What is your take on crab in gumbo? Other than claws, I find the bodies difficult to eat and the taste overpowered. Are they in it for flavoring? Love me oysters in seafood gumbo, or some good chicken and sausage.
re: James Cristinian
You raise a proper---and wholly unnecessary(and therefore welcome)--point. A "proper gumbo" is akin to a proper curry.
At a home service you are on solid ground;: bowl of rice, gumbo served a discretion
In most restaurants, thought, there will be a blob of rice in the center of the bowl. Sometimes there is a "gift" of rice atop the gumbo. Nowadays it seems to be all presentation silliness.
As to crab in gumbo: The "bodies being difficult to eat" only require digging out a bit of meat with a spoon. Claws are often added as "show" these days. I'd rather have a half a crab body and a few claws in the bowl that be treated to a perfect "image" of a gumbo that was conjured by an advertising idiot who trys to sell me an image of what he imagines I thought I knew.
re: hazelhurst
Well stated.
re: hazelhurst
But, there's no such thing as curry....
re: Kalivs
Curry is a blend of spices. It's a useful term, even if not specific. The comparison of gumbo to curry is apt.
re: GH1618
Curry Powder is a blend of Spices.
Curry is a type Dish
re: chefj
"curry" is a term used by the British to describe a multitude of different dishes from the South Asian subcontinent. regional dishes are never called "curries" in indigenous languages. It has become shorthand for a dish with spices. But, I don't find the term useful because it can be used to describe anything.
re: Kalivs
The British did take it and run with it but it is a real word that means something.
Curry comes from the Tamil Word "Kari" which meant a sauce or relish to be eaten with Rice. In South Asia it still has the same meaning and usage. You see wet and dry Curry sections on most menus and in Cookery Books in Southern India.
re: Kalivs
What's wrong with that? We speak English, not (most of us) any of the hundreds of South Asian languages. It's about food, not language.
By the way, I've never heard any Japanese food being described as a curry. I doubt that is commonplace.
re: GH1618
First paragraph: "Curry (カレー karē?) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス karē raisu?), karē udon (thick noodles) and karē-pan. Curry rice is most commonly referred to simply as 'curry' (カレー karē?)."
re: GH1618
It's a new phenomenon in Japanese cuisine. But it is very different from Indian curry... much more milder and used corn starch to thicken the curry -- no yogurt nor coconut milk. Also, much sweeter and the notable use of MSG. I pass ... prefer the hot spicy stuff !
re: roro808
A new phenomenon, by Japanese standards. Japanese curry has been made for about a century, from what I know. It is usually very mild, but is a sauce containing various kinds of meats and often cubes of potato, carrot, sliced onions, green beans and other vegetables.
re: Kalivs
The word Curry to describe many Dishes both Dry and Wet is used all over the subcontinent now.
Are you saying the Curry(கறி) is not a Tamil word?
re: chefj
Not at all, I'm saying that "curry" is an English adaptation of a Tamil word that gets used to describe almost every dish from the subcontinent and beyond. I don't find the word very useful for that reason. And, though you will find it in books written in English, it doesn't appear in cookbooks written in other Indian languages. I think you are right in drawing the comparison to chili, but with one crucial difference. If some asks me how to make chili, I know what to say; if they ask me how to make curry, I have no idea what to say.
re: Kalivs
"if they ask me how to make curry, I have no idea what to say." Agreed
re: Kalivs
There are many ways to make chili, and pizza, and borscht, and goulash. These are all broad categories. It's the same, I think.
re: GH1618
I will not have you clouding a perfectly good argument with facts.
re: hazelhurst
re: gbrainard5575
re: Kalivs
'660 Curries' is written by an Indian who isn't afraid to use the term in its most general sense.
But the comparison of curry to chili is apt. Both take a foreign style of cooking and spicing, give it an Anglicized name, and then adapt the ingredients to almost unrecognizable degrees.
But then Indians have their own way adapting foreign food - taking the form but using their familiar spices.
re: sisterfunkhaus
Did I disparage that Idea?
re: chefj
Just like chili -- curry connotes the main ingredients of turmeric, coriander, cumin, chili powder, coconut milk or yoghurt. You can add other spices according to the dish you want to make. Add lemon grass and fish sauce, you get the basic spices for Thai curry; add lots of galangal, fresh chili, coriander, tamarind -- you get the basic of Indonesian/Malaysian curry. .. and so on. So, different curries represent different areas. Same goes with Harissa as the basic blend of spices from Mideast.
re: roro808
JUST STOP IT ROWROW808!!! M yBrain is full and I can't take it any more. You started out so innocently and
now look what's happened .
re: DonShirer
Who's hijacking? International Chlii was citied above as providing The Defintiion. CASI is a separate entity. "everyone else" can organize and set a standard of "their" own. Have at it....I just pull up a chair and watch--and eat.
This fight has ben an ongoing delight for 50+ years.
re: hazelhurst
There will be battles over Chili and the Civil War until the Rapture!!!
re: gbrainard5575
Is that the pre or post trib rapture? :)
re: DonShirer
Given that everyone traces chili back to Texas and the San Antonio chili queens (and maybe chuckwagon chefs), a Texas definition carries more weight than a NYC or Illinois one. That said, no one is saying that Cincinnati chili stands have to take the cinnamon out of their stew, or midwest housewives have to actually put some chile pepper in theirs.
I grew up with a midwestern style that was basically kidney beans in a tomato sauce (with some meat), and hated it. The beef and chile stew that I make is far superior to that. But I'm not a bean purist. I find that blackbeans add a nice touch especially when the meat is fattier (like ox tail).
re: paulj
Just for the helluvit..and I assure you and yours that the following remark is ALL for purposes of Truth, Explication, Description , taint,whiff, general condierartion and any other nonsense, I question your opening remark. Where or when was it ever "Given?" I learned why they killed Socrates after reading his constant bleats about"It is given" or "we know.' Phooey
Yours in a non-Socreteian of a sense of FUN.
re: paulj
Isn't that for cook offs? You can't really make people adhere to definitions at home. Who are we to care if someone adds tomatoes or beans and call it chili? It seems that beef and chilies are just a starting point for people making something they enjoy. I'm just not stuck on the idea of not being able to eat or enjoy something because it doesn't match the strict definition.
re: sisterfunkhaus
Nor I
re: Joebob
BFF = Best Friend Forever. No gender requirement.
In Wisconsin and Midwest, We Serve the Meat with the following condiments of which you may choose none or all: Beans: Pinto, Kidney or red beans.
Chopped onions, Ready Cut Spaghetti (such as Creamette Brand.) Sliced Ripe Olives, Sour Cream and Grated Cheese of choice. Also the option of shaking on a little Cider Vinegar Steeped with Crushed Red Pepper.
Generally for Parties and Tailgating we mix beans with the meat and put in macaroni so it doesn't break down from re-heating. This is 100% acceptable if time and compactness for tailgating comes into play. In fact probably this is the way it's done most of the time anyway.
Chili recipes are incredibly regional and depending on where you live, you usually succumb to the region you were born in. There is no such thing as the wrong way to make Chili. For the most part we don't use tomatoes. Might I be so bold as to suggest that you Google: Chili Johns Restaurants in Green Bay WI. They are famous Nationwide as the arguably the Best Chili ever. Its the Standard used in most Chili Cook-offs. This is my story and I'm sticking to it!!!!
There are only two types of people in this World: Those who love Chili and Communists.
re: gbrainard5575
Your last statement is really out of line. Where food is concerned, people may like or dislike as they do without any political connotation. This site is about food, not politics.
re: GH1618
That wasn't politics, it was a joke, FFS.
re: GH1618
re: gbrainard5575
In Minnesota, chili is rarely served in either the manner that is done at Chili Johns or in Cinncinnatti.
I just read all the responses!!! See what you've started!!! This Site is going to Crash on account of you & your BFF. He knew that and abandoned you to the masses. You'd be less notorious if you would have been a Jury member on the O.J.Simpson Trial. I'll never forget you. Please don't post any comments on the Civil War. Like I said Citizen: THERE IS NO WRONG WAY TO MAKE CHILI!! RESPECTFULLY YOURS
GBRAINARD5575, SAYING: Dogs,Cats, Christmas Trees and Children belong outside.
P.S Get a new BFF cause he's laughing behind your Back
re: gbrainard5575
I refer the Honourable Gentleman (Lady) to the answer(s) I gave some moments ago....
John Thorne has a nice essay on this topic in one of his books.
Somebody else made the point that the debate is like sports; fans tend to believe in exceptionalism. That is the way I look at it...I eat what I want when I am hungry.
re: roro808
The next thread you start should be about boiling ribs.
Texans take their chili seriously, as do those on the chili cook-off circuit. Several years ago a guy entered a chili competition and he won. He got samples from all of the contestants and mixed them all together and turned that chili in to be judged. I think he might still be in jail.
re: John E.
Actually our next argument is "smoke rib"... Any takers?
re: roro808
I don't get it...
re: roro808
re: John E.
Lol, dear heaven, that's hysterical.
For a laugh, I unwrapped/repackaged a supermarket pumpkin bread and brought it in to work for our pumpkin bread competition. Maybe 2002-2003? I revealed right after the judging. People still get hot when it comes up in conversation.
re: John E.
I'm a Texan and know many, many people. None of them really take it seriously. Everyone I know makes it with ground beef, spices, and tomatoes. Some may add beans or serve it over rice. Not a lot of restaurants in my area serve it either, and I live in a major city. People seem to care far more about BBQ.
re: roro808
This box has been opened before and got predictably ugly with deletions etc. Native Texan, no stinking beans and no boiled ribs. Oh yes, nachos minimally prepared with cheese and a jalapeno individually done, maybe some fresh lump blue crab. No pile of crap poured over defenseless chips.
re: James Cristinian
But what if your chips are certified in MMA?
re: Wahooty
Funny, somehow I missed your reply.
Cincinnati chili has no kidney beans?
154 replies Feb 2012
Chili--Beans or no beans?
227 June 2012
ISO Chili Cook Off Advice (from UK)
80 June 2013
re: The Professor
While I agree with your calm view "Come Let Us Reason Togeher" let us all face facts; they wanna fight: let them fight. There is no "right answer." The rest of us will enjoy---and participate the show
Chili doesn't even need meat. The only essential ingredient is chile pepper, in some kind of sauce.
re: GH1618
re: Chemicalkinetics
I'm with you. I prefer chili powder for my chili, but yes. Everything else is up to the cook.
I love chili. I make it often. And I don't let some Texan decide how I make it.
re: sueatmo
I used to prefer chili powder until I started to use dried New Mexico chiles. Now I rehydrate them with dried red anchos and only use a small amount of commercial chili powder.
I now use the dried chilles and do not use much tomato product at all, just a little tomato paste.
re: John E.
I can understand that if you have access to dried NM chilies you might prefer. But I make chili all sorts of ways. I do have access to dried NM chilies now, and I like the stuff just fine.
I've discovered a new Penzey's blend though that I really like. For me chili is a little different each time I make it.
I had chili today at Panera, and honestly, I make it better. Far better. I often order chili when I eat at a chain. At any rate I am no purist when it comes to ingredients. But chopped carrot? That just doesn't seem right to me. More than that though, it wasn't spicy enough for me.
re: Chemicalkinetics
OK -- chili pepper is the main red ingredient. How about other "main spices" e.g. cumin/oregano/onion/garlic/pepper? Aren't these part of a chili ingredients. I \would definitely exclude a chili recipe calling for mole....it too far out for me.
re: roro808
I have no idea. It seems that no one can agree what the is in a chili beside: (1) chili pepper and (2) water.
re: Chemicalkinetics
On further reflection, though, I think a chili which is only sauce is "chili sauce." There should be some protein. Traditionally, there is meat, but I have had vegetarian chili containing tofu. I don't agree with those who say a meatless chili isn't chili at all, although those who run chili cookoffs certainly may set any constraints they like on what is admissable.
re: roro808
chili con carne, from Joy of Cooking circa 1970
saute onion (and/or 1/2 clove garlic)
1-2 lb ground beef
canned tomatoes
3-4c canned kidney beans
salt, bay leaf, sugar
2t - 2T chili powder
Chile pepper is not the main ingredient at 2t, and barely so at 2T. That's what I described in another post as kidney beans in a tomato sauce with some ground meat. It is (or atleast was) typical of chili in many parts of the USA, especially the midwest.
I've seen vegetarian chili recipes that were hardly better - just replacing the ground meat with green and red bell peppers, corn, zucchini, and who knows what other vegetables.
re: roro808
Cumin is an Old World spice. It is more prominent in Tex-Mex chili than most Mexican recipes. Some attribute this to the influence of Canary Islanders who came to San Antonio in 1731.
re: Virginian
Re: Canary Islanders again, see Smith
re: roro808
Really, don't most home cooks use chili powder? Chili powder is a blend of chili pepper and other spices such as cumin (which I love) and probably Mexican oregano.
If you are only using chili pepper, then you will in effect be creating your own blend, when you add the other spices you choose.
There a bazillion ways to make chili.
re: roro808
But "mole" is just Nahuatl for sauce, which comes in all sorts of variations in addition to the chocolate/chile-based mole poblano many Norteamericanos are familiar with I like a pinch of powdered unsweetened chocolate in my chili at times: it's a good Aztec ingredient.
re: GH1618
GH1618, Are you living in a vacuum? Classic Answer!!
Somehow that makes sense. You from Gilroy CA.?
re: gbrainard5575
I don't understand your question and no, I am not from Gilroy.
re: GH1618
I think you will find people who make chili without chili pepper or powder. Beans, corn, onion, celery, tomato paste, no chili peppers or even powder. Maybe some paprika. Why is it called chili? I guess because there are beans in it. Like needles in my eyes.
re: Bkeats
Paprika IS chili powder.
re: sandylc
That sounds like a point I might make. I have a SIL who makes a vegetable beef soup (I'm sure she follows the recipe exactly) and she puts a lot of tomato sauce in it as well as chili powder. That makes it a bastardized chili in my book.
I wonder where the "no beans in chili" attitude came from? Beans have been added to canned chili con carne for more than 100 years. In fact the ad calls them "chili beans".
Here's an ad from a 1911 newspaper for Chili Con Carne with beans:
re: Antilope
Nevada, Missouri newspaper.
Stews with beans in them are not common in Mexico. Beans more commonly are served on the side, sometimes even at the end of the meal.
"A big plate of chili and beans, with a tortilla on the side, cost a dime." This is a description from 1927 of earlier San Antonio chili. [ie. beans on the side]
The dish went national when Texas set up a 'San Antonio Chili Stand' at the Worlds Fair in Chicago 1893.
Gebhardt started to can it in 1898 (as well as selling his chili powder). I can't find a definitive description, but I don't think he included beans.
My guess is that beans became part of chili as it moved out of Texas in the early 1900s. And I suspect the main reason for doing so was to save on ingredients costs. It might have also been a labor savings - cooking the beans with the meat, rather than separately. That makes some sense if you only serve beans with chili.
Mexican American Cuisine (Stavans, p10)
also views beans this way:
"Already tamed down for timid palates, chili underwent other alterations, the side order of beans was unceremoniously dumped into the pot, and it was added to hot dogs, and, in Cincinnati, even to spaghetti."
re: paulj
1854 Harper's Magazine refered to "Chili Beans" in a description of a trip to Oregon.
Why would they call them "chili beans" if they were not made with chili at some point?
re: Antilope
Note this is capitalized, 'Chili beans'. Looks like this is a reference to the country, not the stew or the pepper.
"The older spelling "Chili" was in use in English until at least 1900 before switching over to "Chile".[23]" Wiki Chile article. Google ngram supports this. 'Chili' is common in the 19th c, and always refers to the country.
Now a 1920's 'chili bean' probably was a bean that was commonly used in the stew. But 1854 is too early for that. The San Antonio Chili Queens only appear in 1880.
re: paulj
Walkers Red Hot Chili con Carne from Austin Texas, 1918
brochure advertises Walker's Chile con Carne
"Walker's Red Hot Chile Con Carne 1918
In 1918 Walker Austex was producing 45,000 cans of Walker's Red Hot Chile Con Carne (with beans) and 15,000 cans of Mexene Chili Powder a day in their new factory in Austin, Texas."
re: Antilope
The U.S. Army has been serving Chili con Carne with beans to troops since at least 1910.
1917 Manual for Army Cooks - Chili con Carne with Beans
1910 Manual for Army Cooks - Chili con Carne with Beans
re: Antilope
But notice that most of the earlier recipes cook beans separately. That includes Walkers 1918 recipe. Beans tended to come later.
The book gives conflicting information as to whether the earliest Army recipe (pre WW1) included beans or not.
In 1918 was Walkers canning for the Army, or local Texas consumption?
Another copy of that Walker's recipe
Dave DeWitt's history. (in earlier posts I was working from DeWitt's 'The Chile Pepper Encyclopedia'.)
re: paulj
"In 1918 was Walkers canning for the Army, or local Texas consumption?"
You don't print color advertising brochures with recipes included for the Army.
At the end of the brochure it states, "If your grocer does not handle our products, write us. We will see your are supplied."
re: Antilope
I'm putting all your replies in "Favorites" for later.NOW we're doin' Chil stuff
re: paulj
Could be. Trade between Chile and the west coast of North America began in the 1790s. Many Chileans emigrated to California during the California gold rush (1848). By 1854, Oregonians would have known about the dried beans brought by Chileans.
re: GH1618
Also many 49s traveled around Cape Horn to San Francisco, though I don't know how many of those ships stopped in Chile on the way north.
The author that Harpers account had come north from San Francisco, though it wasn't clear how he'd arrived there. He talks about a clipper ship.
One of my favorite beans is variously called Mayocoba, Peruano, Canario, each name referencing very different locations.
re: sueatmo
Maybe as a reaction to the over abundance of kidney beans in the chili of my youth, I don't like beans to be prominent in mine. That's why I prefer black beans, used in moderation, and cooked enough so they almost become part of the sauce. I use mayocoba beans by themselves. I agree with others that they work well in cassoulet style preparations.
re: paulj
I think some where along the line I stated that one has a tendency to morph toward the Chili of his youth. Proof of point is your statement of your reaction to overage of Kidney Beans. I can relate to that. However I also read that kidney Beans should be used because they had a distinctive Beefy taste that was not apparent in any other Bean and therefore added to the all-over taste by driving the importance of the Bean addition off center. Perhaps you may want to re-Visit the Kidney Bean at least in its light red form. You may be pleasantly surprised (or not). The same rule of thumb,as far as foods of your youth are concerned,also applies to Meatloaf.
re: Antilope
I wonder if it came about because they taste nice with chili and stretch it out cheaply to feed more people.
re: Antilope
Antilope, Gotta strain this good stuff out of the blog for later.
re: Antilope
I believe the idea of cooking Meat in Chili Sauce came from Mexico and was the Forefather of American Chili Con Carne.
In Mexico the Beans are almost always served on the side rather than part of the Stew.
Edit: I see that Paulj already put this likelihood forward.
re: Antilope
Ah, that Nevada ad sounds like lovely, tasty free verse:
We offer
Our chili con carne
To you with the absolute assurance
Of satisfying you.
Made from selected meats
With chili beans
And imported Mexican chili
Together with nice butter fat,
Giving it a rich flavor.
That's why
You will want more.
Try a can,
Only 10c.
re: Antilope
Damn antilope, you sure hang on to stuff. 1911? That should have been fish wrap long ago.
You want to see some strange chili ingredients?
Accent, MSG, Meat tenderizer, celery, mineral water, Snap-E-Tom.
World Chili Champions recipes 1967 - 2011
In 2012 the winning recipe contained Sunsweet Pitted Prunes, but none of those danged beans!
Championship chili and they use store-bought chili mixes, MSG, Accent, dried bouillon cubes, artificial thickeners?
What kind of championship cook is that?
The Lance Armstrong's of Chili. ;-).
International Chili Society, World Chili Champions recipes 1967 - 2012 did allow these ingredients.
2012 Sunsweet Pitted Prunes
2011 Chicken Bouillon Cubes, Corn Starch
2010 Happy Trails Chili Seasoning mix (what's in that?)
2009 Sazon goya seasoning, arrow root
2004 V-8 Juice, MSG, arrowroot
2003 Accent
2001 Accent
2000 Arrowroot
1998 MSG, Beef granules, Chicken granules
1997 Meat tenderizer
1992 Snap-E-Tom
1990 chicken bouillon granules, beef bouillon granules
1981 bouillon cube
1975 Chilli Man Chilli Mix
1970 package of 2 Alarm Chili Ingredients
re: Antilope
I've got to put this one in "Favorites" and sift thru it carefully.
This is way cool.
re: Antilope
If you research how and why Terelingua's Cookoff was founded your questions will be answered. I've already given the roadmap but you'll have ti do the work yourself
re: Antilope
I recall a recipe calling to include mole sauce... pass !
re: roro808
Absolute knowledge I have none
But my aunt's washerwoman's sister's son
Heard a policeman on hs beat
Say to a laborer in the street (a laborer whom he did not seek)
That he heard of a wild man in Borneo who
Got the dope from timbuktoo
That folks in Cincy are simply silly
For bowls of American red hot chile And part of their preferred fabrication
Involves..heaven save the nation!..Doses of chocolate of bitter dark.
So sayeth the sages who prattle away.
Logic is logic, that's all I say.
[Apologies to Sen Henry Cabot Lodge and en passant to Oliver Wendell homes(Sr)]
The GREAT Chili con Carne Project: - Chili history by Dave DeWitt 2003 (11 parts with biblio)
I'm from Texas and prefer no beans with it served over rice. I also like Cincinnati chili over macaroni with cheese.
I regularly make chili both with and without beans. The chili without beans is mostly used to make coneys/chili dogs. Hotdog chili with beans is more of an abomination than is regular chili eaten out of a bowl that includes beans as an ingredient.
In researching old chili references, I found an old cookbook on Google books (I've since lost the link) from around 1900 showing chili con carne (without beans) served on mashed potatoes. They actually had a picture. I'm glad that one never caught on. ;-). There were several references/cookbooks around 1900 with recipes serving chili con carne with several kinds of potato dishes.
If I find the link again, I will post it.
re: Antilope
Dinner today by coincidence happened to be chili on baked potatoes. Doesn't seem strange at all to me!
re: tardigrade
I like chili on polenta.
re: Antilope
Or over rice. Or over any starch you care to serve it with.
re: sueatmo
Rice? I'll give it a shot.
re: Antilope
When I was young, I knew a woman who put potatoes in chili -- her people were German immigrants. It was pretty good, too.
re: autumm
What would be the fun in that? If we all took that approach, there wouldn't be much on CH worth reading.
I have lived in Texas a long time, but prior to my arrival here I lived a LOT of other places (Navy junior). I developed a pretty good appreciation for things being different from region to region. This thread has brought a lot of those memories back. I have to say that there are a lot of different kinds of chili, and in any given set of circumstances I might like one better than another, just as I love most Indian curries, but sometimes a British/Navy curry, made with canned curry powder, is just the ticket. But when someone says, "Make chili," I cut cubes of beef, brown them in bacon fat, add a mix of dried chilies, cayenne, cumin, oregano, onions, and garlic, and maybe a dollop of booze and a kiss of tomato. It is hot, and it doesn't have beans. It would probably gross out people from Cincinnati, but I appreciate it. However, I will out myself right here, Texans. I prefer Hatch chilies and carnitas, maybe with some black beans!
re: Bkeats
Sounds yummy to me! It's kinda sorta a little like chili: it's got beans, meat, tomatoes, spices - but I wouldn't call it a chili. I would use it to bolster my argument that there only a handful of basic foods, and all variations come from using local ingredients - but that's another thread.
re: Bkeats
Oh! I'd love that recipe! Maybe there is a version online. I'll have to look.
re: Bkeats
Spanish chili?
Gypsy stew with pork, chickpeas, vegetables, paprika, sweet and smoked, to taste.
Cooking meat with beans, especially chickpeas, is characteristic of Spanish cooking than Mexican.
re: Bkeats
I would imagine this is a marketing ploy to sell more of the product, which backfires on Chowhounds who have clearly defined views on the meaning of the word "chili" and know a lot more about food in general than the average bear. To your average customer, using the Moroccan name of the dish or even describing it as "Moroccan chickpea stew" might be offputting/intimidating, since they might not have any idea what they were going to get. Calling it "chili" gives them a frame of reference and an easy way to imagine what the dish will be like before taking the plunge.
re: biondanonima
I love this stuff. We're talking about a Cross Section of America and their regional food preferences. Where else but online is this going to happen? Think about it, Real People, real tastes and no one is trying to sell you anything. (Check out antilope above.) WOW!!!
re: Antilope
And I like mine served with stone ground corn meal cornbread. I T of sugar in the batch is all I want. Eat it hot.
I don't make it very much any more. When I do its a real treat.
re: sueatmo
I eat my chili with Corn Meal right out of the Box
re: gbrainard5575
You dump it into the chili? You mean you thicken it with corn meal or masa?
re: sueatmo
I wasa just kidding!! However Now you've mentioned it....
hmmmmm........................ We always had cornbread with Chili. It started in the Logging Camps and was originated in the Appalachians, carried to Kentucky and on to the U.P of Michigan. But Corn Bread & Corned Beef & Cabbage is another Story.
I'm from Az, on the borders of Mexico and New Mexico. We made a pot of beans to have for dinner (pintos) with cornbread (no flour or sugar please), some cheese and a salad. The chili would be cooking at the same time, no tomatoes or beans. Chili is always better the day after it is made so the next night we'd have the chili. If one wanted beans in their chili they were welcome to add them.
It does not mean that we don't have chili with beans, it is just a different dish. No night I am going to make "Greens" Black Bean Chili. It is very good and worth having the beans in it.
re: sandylc
re: sueatmo
re: John E.
Thanks for reminding me about the cornbread topping. I'd forgotten about that one. The problem is I make a huge pot of chili I'd have to divide it up into at least 2 casserole dishes and then figure out how many pkgs of cornbread mix I need.
re: mucho gordo
I just use regular cornmeal and there's a recipe on the box. I usually wish I had more of the chili and less corn bread. So maybe I should use a 9 x 13 cake pan and a thinner layer of cornbread. Or, just put more chili on the plate in addition to what is in the skillet. My sister used to eat caramel apples by taking a bite of apple and then eating a Kraft caramel.
re: John E.
I would have to experiment with the consistency of the chili if it's going to be baked after it is cooked. I'll figure on 2 pkgs of cornbread mix and make muffins if I have too much batter left.
re: mucho gordo
I use thick chili when doing this. I actually got the idea from America's Test Kitchen. Here is a link to an adapted recipe that is close to the original.
re: John E.
Went into misfit foods. I had forgotten all about Tamales. Had those once at friends house back in the 60's. Will make it a point to visit that recipe and give it a shot. You would think that the Chili with Cornbread would be a spin-off.
re: John E.
My chili is also rather thick as I make burritos with it. There's just enough liquid to serve it 'wet'. If, as tardigrade says downthread, all liquid was gone after baking, then I should be ok the way it is. I want the result to be firm, not runny, inside.
re: John E.
" My sister used to eat caramel apples by taking a bite of apple and then eating a Kraft caramel."
I believe that would be called a 'Deconstructed Caramel Apple' these days, and command big bucks at places frequented by hipsters!
The last chili I made (last week) had a cornbread topping, made from my go-to cornbread recipe, poured on top of the stew and baked. For reasons I can not begin to understand, it seemed to have sucked all the liquid out of the chili. However, wherever the liquid went, it wasn't into the cornbread. Any ideas?
re: tardigrade
I have noticed the same thing. I just attributed it to a thick chili. If the cornbread sucked up the liquid, wouldn't the bottom of the cornbread be tinted red?
re: John E.
Yeah, that's what I thought, but the cornbread was only reddish on the surface that touched the chili. It may be that the aqueous portion evaporated first, leaving the chile/tomato/pigment parts behind: I wonder if I can get a National Science Foundation grant to study fractional distillation in chili :)
re: tardigrade
This was an issue with my mom's wiener pie. Covering the chili with a layer of cheese slices before adding the batter might help.
re: John E.
My mom often made a 'pie' with a cornbread topping - except the base was sliced wieners in a tomato sauce.
Apart from flavoring the sauce, the main trick was getting a right balance between the amount of bottom and top. Also much of the stew liquid is lost during baking (either evaporating or absorbed by the cornbread). Chili would work just as well, though I'd want to keep it chunky.
re: John E.
John E:
The chill bake in the cast iron sounds fabulous... I'm going to try that some day.
I don't know. Chili for me has become more about what isn't in it (corn? WTH?), which is why chili cook-offs aren't all that exciting for me. At least in the Midwest, where I ended up...again.
But. I make chili two ways. "Good" chili, with brisket or another roast, a few big dry ancho, bit of tomato (Rotel, to be honest), onions, touch of garlic, cumin, salt, and that's about it. Maybe some masa and chili powder if I put extra tomato. These days I usually start it in the pressure cooker then simmer it a while longer. Mmmm!
Then there's Mom chili. Ground meat, any beans, stewed tomatoes and holy trinity veg (if I'm feeling really lazy, this is a couple jars of salsa!), and lots of dry spices. Sometimes with rice if I have it leftover. Also mmm!
With both, I put a big dish of various toppings on the table. Shredded cheese, sour cream, snipped green onion, hot sauce, maybe sliced black olives, saltines OR cornbread. Baby gets a little milk or plain yogurt stirred in her chili to make it blander--she loves it.
Speaking of school lunches, I went to elementary in both Texas and Indiana in the 80s, and I have to say my two chilis somewhat resemble theirs. Never thought about it before! But in Indiana, for some reason, they always gave us peanut butter sandwiches with our chili. So, I often eat a thick peanut butter sandwich with the chili leftovers! Don't knock it till you've tried it...
re: scoyart
One of the chili history sites claims that prisoners used to rate Texas county jails by the quality of their chili.
Ok, let me expound on my short shrift answer. There are three (COMPLETELY) different items that use the name chili (photo examples below);
1. Chili Beans are beans that are seasoned with chili powder.
2. Chili Sauce is used on hot dogs and is similar to but seasoned differently from...
3. REAL Chili, which is meat based with NO BEANS.
re: PotatoHouse
After all the discussions, this is my take on chili:
Chili is the basic sauce: with beans, it is chili beans or chili con frijoles; with meat, it is chili meat or chili con carne. Just like curry -- it's the sauce base of several dishes and it is named differently. Hope we all agree to this final conclusion and viva la chili!
re: roro808
Smith makes it as clear as it is ever going to get but no one has read him. Do so and All Will Be Revealed..including who has a sense of goddamn humor.
re: PotatoHouse
I've never purchased canned chili beans or canned hotdog chili. I have bought Hormel canned chili-no beans, but that was only to heat up with Velveeta for dip (way better than Rotel).
I make both chili and hotdog chili. The hotdog chili includes a 46 ounce can of tomato juice. The texture is similar to my chili which uses dried chiles and chili powder.
It's regional. Texas chili has no beans. Most other places use them. This was debated on the Senate floor between LBJ and Barry Goldwater. If you ever need to read chapter and verse on the subject, literally, you can do no better than LBJ's exposition of the concept.
One reason for that might be that it is the same thing as basic Mexican ground beef used in tacos, etc., except that it has tomatoes. I've also noticed most other places use a lot less chili powder. My mother's (from Indiana) was the worst. Used kidney beans and no chili powser to speak of. More spaghetti sauce than chili...
re: PandoraHagadakis
I missed this whole thread before, as I was out of the country in January.
Funny, after living in TX my whole life for 47 years, only in the past five have I heard of the "texas chili absolutely does not have beans and it is an abomination." Haughty purist "texans" harp on this as it were a badge of honor, and then everyone else in the country responds with "I'm not going to let a texan tell me how to make chili." Yawn.
I think the one thing that irritates me most are these cookoff people establishing purist rules for things like beans, yet the contestants and winners use all sorts prepared chili powders, MSG, swanson's broth with all the weird ingredients, bouillon cubes, and everything else that Antelope pointed out about 1/4 the way upthread (I was glad when I saw Antelope's post as I was already about to write the same thing after looking into winning recipes). Heck, I don't even care if people use MSG, but I'm against contestants using prepared chili powders in their "recipes." Most contain a tomato product, but tomato has been proclaimed heresy by some. Anyhow, my only point is that I do not understand.
Of course, I make my own chili, and use my preferred cuts of meat, raw spices and chiles, and use marrow bones to make the stock. And I use beans because they taste good in the chili, and with other ingredients, to me, provide more flavor and texture than a bowl of meat. But that's just me.
Someone posted a picture of Wolf Brand Chili - NO BEANS as if that were some sort of proof. Well, Wolf has chili with beans as well, and their website has all sorts of recipes showing consumers how to bastardize Texas chili.
Finally, the Texas Chili Parlor, just a few blocks from the state capitol in TX, offers, in addition to no bean chili, a sausage and black bean chili, a white chili with white beans, a frito pie, a five bean vegetarian chili, and a baked potato smothered with chili. Masa harina is present in their chili, along with tomato sauce.
Sorry to rehash this thread - I agree with the posters that are of the mindset that chili preparations are flexible. A hundred ways to make it and they're all right.
re: rudeboy
People from around the country might be shocked to know how few places serve chili in Texas, at least Houston where I live. Once the weather cools off serious chili eaters make a big batch of their own. A little advice rudeboy, try and leave the country, especially Texas in July and August, that's what my orthopaedic surgeon does.
re: James Cristinian
James, I sure wish I could "summer" in Sydney for those two months!
re: rudeboy
I'm with you Rudeboy. There's not many chilis that I would turn down. Though I've read that Texas red contains no beans, tomatoes or (I think onions)with chunks of meat. Sure I'm all for it. I ordered chili or chile in New Mexico and was served a shredded beef cooked in a red chile sauce. And it was divine. I have been craving New Mexican food as of late.
Here is a link to a Gebhardt Chili Powder booklet of recipes and advertising their products from 1911.
They are selling a can of "Gebhardt's Eagle Chili Con Carne Con Frijoles". Gebhardt's Chili con Carne with beans. It' on page 24 of the booklet.
Gebhardt's Chili con Carne with beans offered for sale circa 1911.
Gebhardt Chili Powder Co., [ca. 1911