I put Campos under acceptable but not respectable lol. I meannn...it's not even in South Philly .
@wandering, I feel like you should weigh in on this thread . It is no longer just for chili lol.
In our defense, we were staying near Rittenhouse Square and didn't have a car so getting to South Philly was problematic. It's a great city, we loved it.
That's why Campos in convenient; it's the most decent steak place in Old City. DiNics at Reading Terminal Market is where everyone goes in center city.
Tony Luke's is good. John's Roast Pork is the best, but it's way out of the way in a south philly neighborhood that is not gentrified or anything. Jim's on south street is just okay. Pats and Genos are not worth talking about and also Geno was a racist asshole who is now dead and his son is still a racist asshole.
I love different types of chili. I would totally be asking for your recipes except my Western New Yorker of a husband has for some unknown reason adopted Cincinnati style chili as his chili of choice. Any time I try to branch out and try something new he throws a sullen hissy fit about wanting my grandma's recipe instead.
I love different types of chili. I would totally be asking for your recipes except my Western New Yorker of a husband has for some unknown reason adopted Cincinnati style chili as his chili of choice. Any time I try to branch out and try something new he throws a sullen hissy fit about wanting my grandma's recipe instead.
I love different types of chili. I would totally be asking for your recipes except my Western New Yorker of a husband has for some unknown reason adopted Cincinnati style chili as his chili of choice. Any time I try to branch out and try something new he throws a sullen hissy fit about wanting my grandma's recipe instead.
Call it "stew" instead.
I heartily agree with this.
The funny thing about this thread is that I probably would like a lot of the concoctions mentioned. I just don't consider them chili. I make Mexican-ish vegetable or vegetable and beef stews often. They are a tasty yet rib-sticking way to get veggies in.
I love different types of chili. I would totally be asking for your recipes except my Western New Yorker of a husband has for some unknown reason adopted Cincinnati style chili as his chili of choice. Any time I try to branch out and try something new he throws a sullen hissy fit about wanting my grandma's recipe instead.
Call it "stew" instead.
The jerk doesn't like stew. Think I could get away with calling it a cassarole?
I love different types of chili. I would totally be asking for your recipes except my Western New Yorker of a husband has for some unknown reason adopted Cincinnati style chili as his chili of choice. Any time I try to branch out and try something new he throws a sullen hissy fit about wanting my grandma's recipe instead.
In my world chili always has a tomato base and contains beans. In all my years of living and travels I've never encountered it any other way, and legit had no idea that there was any other way to make it.
Same. I always knew Texas chilli didn't include beans, but it's not my personal preference.
Not to make tacosforlife stroke out, but nyt is on this argument, or was 5 days ago
.If you like to make chili and don’t live in Texas, consider yourself lucky.
Passions run high in that state over such pressing issues as what brand of canned tomatoes to use (if any), how much cumin is too much and whether browning the meat is authentic. Don’t get them started on garnishes.
It is liberating to note that chili was in no way invented by Texans, and therefore they do not have a lock on authenticity. That said, there is a certain alchemical balance to great Texas chili, which, like all great beef stews, combines the fragrant spices of a tagine, the succulent beefiness of pot roast and the slurpy heat of a goulash. ..
Chili at its most basic is a stew of protein and chiles. The Aztecs were making it long before the 16th century, when the Spanish friar Bernardino de Sahagún recorded the offerings at urban markets in his book “Historia General de las Cosas de la Nueva España”: chili made with lobster, fish, frogs and dozens of varieties of green....
I am snickering because she is all over the damn place.
Cowboys out on the range didn't have tomatoes, but they had fucking cinnamon and chocolate. Huh?! And there are about a million chili powders better than Gebhardt's.
Some people have grumbled because there’s cinnamon and chocolate in my chili, though these flavors are commonly found in Mexican cuisine. Some people have grumbled because there aren’t tomatoes in my chili, though I don’t think that cowboys on the range had access to tomatoes all the time. And some people have grumbled because I don’t use Gebhardt’s Chili Powder, though I can’t buy that in New York and using fresh chiles will trump chili powder any day.
I love different types of chili. I would totally be asking for your recipes except my Western New Yorker of a husband has for some unknown reason adopted Cincinnati style chili as his chili of choice. Any time I try to branch out and try something new he throws a sullen hissy fit about wanting my grandma's recipe instead.
I want your grandma's recipe!
I'll measure and write down for you next time I make it. It's one of those pinch of this, pinch of that, season to taste type things.
7 pages, and not one god damn recipe. sigh. No beans, and now I want chili
I briefly considered looking for one on the PW website and posting here, just to see tacosforlife have an apoplectic fit (I'm bored with the superbowl), but decided that would be mean.
First, I like chili with beans and tomato. Second, I had a cheesesteak in Philly (an actual Philly native took me and she lives in West Philly but we drove to South Philly for this cheesesteak) and it was just OK. Lastly, I want wings with mumbo sauce now. And Eddie George's at Ga and Lamont across from what used to be Brown's Caribbean Bakery, is the place I used to go to on Ga. Ave.
That's good your friend knew what part of town to go to, but very sad she did not know where to go lol. And this is exactly why it's okay for me to grab some late night Pat's or even get one from a random pizza place on Snyder Avenue on some laziness, but I would never take other people there. They could get the wrong idea. May you have better luck should you try again.
@wandering, I know Jim's, of course, but not Delassandro's (maybe D'Alessandro's? But I still don't know it). I don't think it's in South Philly, though. I would be on your ex's cheesesteak team, but NO because he sucks lol.
Sigh. Why must Texans always be such goddamn bossy know-it-alls? They need to keep their noses out of my chili!
Aren't you from Massachusetts? Girl please.
I think Texans get to be a little bossy about this issue. We'll call you when we need a clam chowder recipe.
Nope, Rhode Island. And it's no skin off my nose if you like your chowder Manhattan style, New
England style or the Rhode Island way. Or if you want to Texas it up somehow, that's fine too. There's no rulebook, as long as you like the way it tastes then you're right.
I made okra tacos. And then put sriracha ranch on top. Isn't that blasphemy or something?
Why would that be blasphemy? Texans love okra. I grew up on these:
I think your tacos sound good. What type of tortilla are we talking?
Some people get serious about their tacos. I just did a small flour tortilla because my store was out of good corn tortillas. Otherwise, I probably would have fried some corn tortillas to use. That's probably where I show my Midwest roots, huh?
Why would that be blasphemy? Texans love okra. I grew up on these:
I think your tacos sound good. What type of tortilla are we talking?
Some people get serious about their tacos. I just did a small flour tortilla because my store was out of good corn tortillas. Otherwise, I probably would have fried some corn tortillas to use. That's probably where I show my Midwest roots, huh?
We do get serious about tacos, but we're very equal opportunity -- all that matters is tastiness. tacosforlife can vouch
Yum re: lightly fried corn tortillas, though I'm sure flour still worked well. FWIW, corn is my tortilla of choice for nearly all (non-breakfast) tacos.
I think Texans get to be a little bossy about this issue. We'll call you when we need a clam chowder recipe.
Nope, Rhode Island. And it's no skin off my nose if you like your chowder Manhattan style, New
England style or the Rhode Island way. Or if you want to Texas it up somehow, that's fine too. There's no rulebook, as long as you like the way it tastes then you're right.
Rhode island chowder is an abomination. Stick to coffee milk and Dels while visiting.
Now I really really want a donut. Or an eclaire. Or anything really as long as it's carby on the outside, some chocolate glaze and something creamy on the inside.
I was thinking about this last night. (no really. I lead a thrilling life.) I think perhaps texas does slightly overstep here. I will absolutely stand by their right to get pissy as they please when something is called, "TEXAS chili" and in fact, is not. (beans, tomatoes, sweet potatoes(?!), etc). But you can't just claim all rights to anything called chili any more than New England has a lock on all things chowder.
I mean - if you call something a philly cheesesteak and it has green peppers and is on a sad soggy roll I will in fact consider firebombing your establishment. But you serve steak and cheese subs? Meh, my standards are pretty damn low there. My husband will whine endlessly that that this thing on your menu is NOT a Maryland crabcake. It is a cake. Made from crab, nominally. But that doesn't make it a Maryland crab cake.
So if you come across a recipe for something that claims to be Texas chili, or heaven forbid, a bowl of red - and is in fact a ground beef and kidney bean stew? Well....then go with god my friend. But otherwise, no. I cannot in good faith support your cause. Regardless of the historical and etymological roots, it's a nationwide food now, and other regions are allowed to come up with their own variations. Though perhaps we need new names. Texas chili. Cincinnati chili. Green Chili of both the CO and NM varieties. Whatever Chile is? Is that also new mexico? And then...everywhere else chili.