I think one of the more interesting things to do with chili is the grind and types of meat. This is cubed small grilled pork tenderloin and ground prime rib. In the beginning I'm guessing (and read) Goat- Deer- Elk- Bison- Antelope
I'm guessing rabbit- coyote and bobcat too..were used.
So the whole bean vs no bean discussion lost my interest when I read in a book or magazine that the original chili was an unfortunate Spanish Conquistador simmered in water with local Chiles & Aromatics. Simmered till tender- water almost evaporated and smashed into a gruel.
Cattle and more specifically our beef cattle are a relatively new addition to the North American diet.
Yet here we are. Has to be beef and can't have beans.
I'm throwing the BS Card based on meat selection.
I'm guessing rabbit- coyote and bobcat too..were used.
So the whole bean vs no bean discussion lost my interest when I read in a book or magazine that the original chili was an unfortunate Spanish Conquistador simmered in water with local Chiles & Aromatics. Simmered till tender- water almost evaporated and smashed into a gruel.
Cattle and more specifically our beef cattle are a relatively new addition to the North American diet.
Yet here we are. Has to be beef and can't have beans.
I'm throwing the BS Card based on meat selection.
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