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"During the broiling heat of the mid-day sun, the military plaza is as deserted as a lemonade stand at a Kentucky fair. It is no exaggeration to say it is a vacant as the mind of a man who does not read newspapers. It is as destitute of people as a green watermelon is of hair."
But it is not so after the shades of night have begun to fall. The visitor who strolls around that ancient plaza, that has so oft re-sounded to the clash of arms between Spanish cavaliers and the Indian hordes, will observe campfires. He will see an array of tables and benches, and he will be assailed by the smell of something cooking. At the fire are numerous pots and kettles, around which are dusky female figures, and the faces that are suggestive of "the weird sisters" whose culinary proclivities were such a source of annoyance to McBeth.
These are the chile con carne stands, at which this toothsome viand is sold to all who have the money and inclination to patronize them.
Chile con carne is a dish, which literally translated means "pepper with meat."…there is nothing hotter than these little red chile peppers with which the Mexican seasons everything he eats. After these chile peppers have been kept on ice a week or so, they still retain sufficient heat to blister the mouth of an Alaskan river….
The innocent stranger who takes a mouthful of chile con carne never inquires what the other ingredients are. His only thought is how to obtain the services of the fire department to put out the fire in the roof of his mouth. The incandescent glow is almost as heated as is the language he uses after his mouth has sufficiently cooled down to enable him to use it for conventional purposes….
To relish chile con carne when eaten for the first time, it is indispensable that the would-be junketer have his throat lined with some uncombustable substance, and a ceiling of fire-proof bricks inserted in the roof of his mouth."
4 lbs. chili meat
1 large chopped onion
1 t. oregano
2 cloves garlic
1 t. ground cumin seeds
6 t. chili powder
2 16-oz. cans of tomatoes
salt to suit
2 c. hot water
Put the meat, onion, and garlic cloves (finely chopped) in a large skillet and sear until light brown. Add the other ingredients, bring to a boil, lower the heat, and simmer for an hour with the cover on the skillet. Skim off the grease. This will serve 12.
Ted's Original Texas Road-Kill Chili
An Aggie favorite! We tried this one, but ya gotta be real careful to pick out all them little pieces of armadillo shell before cookin'. They end up stuck between your teeth & hurt like hell but any True Texan knows that. Oh, by the way, this is real chili so---you guessed it---there ain't no beans either.
It seems that chili is not an original Mexican dish. It was sold on the square in San Antonio in the last decades of the Nineteenth century, but prior to that there are no accounts of such a dish. To the Mexicans, chili means the pepper, not a bowl of red.
Also, it has been said that the Real Texas Chili "ain't never had no beans". The only vegetables were the chili peppers, garlic and spices. No beans, tomatoes or onions were included.
Most modern Texans have chosen to add onions to their chili. Beans are pretty much left for those "Damn Yankees and the "other-some-such".
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