Add our site to your favorites!
The Thailand Connection
to U of Tenn.
The Very BEST independent, coeducational, residential, Liberal Arts
College in the World
An Irish Tune
Just What is a
Truth, Fact, &
Chess McCartney: America's
John "Duke" Wayne:
What is to be said about the Irish?
Bill of Rights
of EL GATO
Songs of the
BUT is there a
A Short Article
Of AK47's, "Hunting", and
...which party and candidate do
definition of a
"Yellow Dog" Democrat
RIGHT WING CONSPIRACY"
Who is the
Burning Questions of the Day?
What about the
Is it time
SECOND AMERICAN REVOLUTION?
A Thai "Block
Partee!" - (Home
CLICK ON IT!
Coats of Arms
Go to the Dentist!
FACISM / SOCIALISM
Rawai Beach area on Phuket Isand in Thailand
Books 'n Such
An introduction by Brian Malott
he has always been deeply interested in United
States and World History, (as well as World Economics), many of the books by
T. (Tony) Miller are written in the "Historical Fiction"
category; be they Mysteries,
Westerns, relatively contemporary
Action Adventures, or a combination of these
well mixed with the spice of life, Romance . Because he has followed his stars, lived much of his life on the edge and reached for come what may, he has, as he has said, "tasted of life's sweetest nectar and drank deeply from it's bitterest cup". Accordingly, he has the experience to put into words the rousing, rough and tumble adventures,
the vagaries of life and the sense of history that he wishes to offer his beloved progeny, his fellow Americans, and to all of his fellow humankind.
He has also always been an inveterate romantic, and the strong thread of
good, wholesome, and ultimately deeply satisfying romance which runs through his work
rounds out his compelling plots. His heroes and heroines are the downtrodden, the obscure and
sometimes the not always so perfect (none of us are), but they strive mightily to overcome their situation,
perfect their character and use their God-given strengths and hidden talents to win through
to greatness. Although he presents life in all it's harsh realities, he does so without vulgarity
or agenda, and seeks always to leave the reader feeling good, clean, uplifted and full of new hope and a
fresh zest for life.
I thoroughly enjoy his works and I believe
you will as well.
~ A short biography of the author can be seen by clicking
"Politics consists in the art of
taking votes from the poor and money from the rich; under the pretext of
protecting each from the other."
The critique "form" at the end of the following article is
offered as a thing which one could use AFTER
reading one of the books offered here (when they come available).
Just use your mouse and pointer, scroll down to highlight the form, then
copy it into an email message or a word processing program file such as
MS Word or WordPerfect, then backspace to supply the responses.
by Emil T. Miller
It is not the opinion of some of the big publishing houses and "elite" literary agents with their generations of ingrown and exclusive circles of known or notorious people and relatives (from them mostly do they accept or read manuscripts), which actually determines the worthiness and lasting success of any particular work or author, even though few
have heretofore managed to see the light of day but through them. Rather, it is the aggregate opinion of those from every walk of life like you, who read the book either by chance or referral, and having done so think enough of it to voice a favorable opinion of it to others - who then buy the book. There the work lives or dies. Getting exposure is the brass ring for writers. Some books cry out for exposure, others should be filed away and forgotten, and the sooner the better for all concerned - especially for the writer (one should never
encourage a bad book or buoy false hope resulting in dashed dreams and financial ruin for him).
The aspiring writers’ dilemma is that because of the staid status quo in the publishing business, having been largely gobbled up by the Hollywood - Television Establishment and controlled by
Liberal political despotism, more than 90 percent of all unpublished writers
(especially Conservative writers) never get their manuscript actually read by these staid, old guard publishers (though some make it appear they have done so). It seems, other than established writers, that only the rich and famous, the serial killers, the adulterous politicians and the like are rewarded with a publishers' reading, much less receive an offer to publish. Such books sell well briefly, make a quick profit, and are forgotten. It has to be outrageous, scandalous, or a
"lead pipe cinch," and many famous writers of real worth have had to scrounge up their own money for their first publication and promotion. Many feel such is beneath them, most cannot afford it, and therefore create or have few works exposed, and if discovered at all it is by chance after death, leaving a rich mind largely untapped and unexplored.
Gone are the days when publishers ardently searched for real talent worthiness, work which stands the test of time. Seldom do they take even the smallest chance, rich as they are. All of which translates to the stark fact that for the reading public more than 90 percent of what does get published is absolute junk - a waste of time. I refuse to grovel before this situation or let pursuit of success be my taskmaster, choosing instead to pursue other ways to expose my work, come as they may, or not. I have three squares a day and a roof over, no more being promised, no more coveted, and am content with my lot in life.
However, the advent of digital
technology and the computer coming of age, has shaken this arrogant
monopoly to its roots. P. O. D. publishing (Print On
Demand) has enabled authors to have their works digitized and listed
worldwide with more than 25,000 book retailers and wholesalers, and then
available in three to six days at the regular standard cost whether one
copy or ten thousand copies are ordered, ...and delivered right to the
customer's door for a nominal shipping/handling fee. Still
lacking however, is the costly process of advertising and exposing the
book in order for it to gain market share and become a viable product.
To address this, new companies are springing up to offer these services
and to assist writers in their pursuit of exposure.
I have a strong desire to have my life and experiences be of some use to my fellow humankind. Writing a book is an excellent way to leave something behind for the benefit of future generations, provided however, that what is left is worthwhile in the first place. I believe that a good book must have what I call the Four
"E's" of literary worth as its’ attributes; it must sufficiently
EDUCATE, uplift and EXHILARATE. These are my measures of success and those on which I wish to be truthfully graded. Or, to put it in antonyms, the book must not be lethargic, tedious, shallow, or crude and perverted. Foul language and the glorification of immorality especially, drags us down, leaves us feeling dirty, and who needs that. I will not do so, not only because it is unnecessary, but because I feel that good and decent people need and want to be gratified, as do I. And fiction in any form I believe, should have a hopeful ending. Not always so in reality, well I know. But from such I wish to escape as I believe most do. I wish to refill my tank of optimism today, to carry me through the stark realities I will face tomorrow. Finally, I refuse to join in the recent efforts at
"revisionist history" (literary garbage), used by some in furtherance of their
Socialist political agenda.
so kind reader, after you read any of my books I will count it a
special favor and blessing if you would give me your grade for it in each of the categories listed below (extra and constructive comments are most welcome). I will send you a little something nice as a
...And remember, you do me no favor by
gratuitously stroking my ego.
~ MY REPORT CARD ~
First, this book is in the Historical Fiction category. What kind of
books do you read
Were there times you felt you were right there at the scene?
______Never ______Sometimes ______Lots of times ______Always
Was the book exciting to you at times?
______Never ______At certain times ______Lots of times
Did the story sometimes keep you guessing?
______Yes ______No ______A little ______A lot
Was the narrative ever confusing? If so did it enhance the book?
______Yes ______No ______A little ______Yes ______No
Were there ever elements of mystery in it for you?
Did you ever feel you could have had the same thoughts and emotions as
the main character in any
of his/her situations?
______Never ______Sometimes ______Lots of times
Was the book too graphic (gory or bloody)?
______Yes ______No _______ About right, fit the times and situation
As for the books’ research and historical accuracy (disregarding the
recent efforts at “revisionist history” by some), did you feel it
generally portrayed things as they actually were, though written as a
______Yes ______No _____________________________________________Comment
Were the descriptions ______Sufficient? ______ Too vague? ______Too
Which part of the book was too tedious or uninteresting for you?
Which part of the book did you like
Did you think the pictures chosen for the book enhanced the reality and
understanding of it for you ______A little? ______A lot?
_______Were there too many? ______Not enough? ______about right?
OVERALL, WHAT DID YOU TRULY THINK OF THE BOOK, and how many of my "FOUR
E's" were met for YOU?
______EXCITE ______ENTERTAIN ______EDUCATE(inform) ______EXHILARATE
WHAT AUTHOR (if any), would you declare this book the equal of?
T H A N K Y O U !
(ATTACH ANY ADDITIONAL COMMENTS YOU MAY HAVE
FOR ME PLEASE)
The History of Chili ~
Compiled by Emil T. Miller
(This information was researched/compiled from various articles,
sources, and personal knowledge.)
We are talking RED Chili here.
which is a “Johnny-come-lately”, is an entirely different dish. . . .
~ (A Good Chili
Recipe follows this article!) ~
Have you ever
wondered as to the origins of “Chili” (the Official dish of Texas), and
why so many people claim to make the “world’s best”? I have, and have
delved into the matter to some extent over the years. I share my
findings with you here, gratis.
It must be stated that definitive
rock-solid proof of the exact origin of "Chili" will be
forever elusive, but herein is the next best to it. In my efforts
at thoroughness, I researched many sources, books, old articles, stories
told me by old ranchers I have known in Texas and the Southwest who were still
living as they always have, and the origins of the 2 best known old
original powdered Chili seasoning mixes. First to clear the air, one theory
(and that is all it is), as offered in the publications of the The
International Chili society, is excerpted as follows:
"In California, about 1977, Rufus (Rudy)
Valdez, a full-blooded Ute Indian, won the 'world chili
championship' (one of many such, claiming "World Chili
Championship" contests), using what he claimed to be a two
thousand-year-old recipe. 'Originally,'
said Valdez, "chili was made with meat of horses or deer, chile
peppers and cornmeal from ears of stalks that grew only to the knee.
Valdez said he got his recipe from his grandmother when he was a boy on the Ute
reservation near Ignacio, Colorado.
She lived to the age of 102 and Valdez says she credited her
longevity and that of her relatives to the powers of chili. Actually, he
says, chili was invented by the Pueblo cliff dwellers in Mesa Verde who
passed it on to the Navajos before it became popular with the Utes."
not credible as to "Chili", since he obviously and arbitrarily
used it giving no background, verification or proof whatsoever as to
that descriptive name when he attached it to his grandmother's recipe -
for whatever concoction that actually was). I do however, give the
combination of ingredients due credibility inasmuch as they were what
was generally available at the time. Beef was not yet on the
scene, but horse, mule meat and Deer venison were available, along with
Ancho Chilies and the stunted corn managed to be grown by the indigenous
Indians in those semi-arid regions (by The Basketweavers of Mesa Verde
for instance). Corn otherwise, has never at any time been an ingredient of
"Chili". But to continue, the following history and
origins of "Chili" has to my knowledge, never been disputed:
First let me say
that it appears to be universally accepted by easterners and far
westerners that “Chili” is a dish which came from Mexico. I myself
thought this early in life. Indeed such is absolutely NOT the case. In
fact one Mexican dictionary, not happy with the notion that Chili may
have Mexican roots, goes so far in debunking this notion that it states:
“This dish is a detestable food with a false Mexican title, sold in the
United States from Texas to New York.” Another Mexican publication
defines chili as “a dish made of shredded cattle to which powdered chili
peppers have been added,” and still another states flatly that “it is an
incendiary dog food widely eaten in Texas". Mexican defamation
notwithstanding, the fact is that “Chili”
is a distinctly delectable and satisfying concoction which
originated in the American Southwest.
Texas to be
precise. The further happy fact is that the lack of a clear definition
and precise production procedure has made it possible for all of us to
be Chili “experts” both in fact and in egotistical allegation.
As to its’ precise
origins, it seems that based more on the preponderance of historical
fact rather than legend (of which there are several), the first
recognizable chili-type “stew” was created by Texas cowboys and
adventurers during the 1840's. It is maintained by several sources that
these hardy, inventive people pounded dried beef and/or venison, fat, salt, and wild
chili peppers into a concentrated, pemmican-like paste, or chili-brick, to carry with
them on their sorties into the wilds. Pieces were then broken off as
needed, and boiled to make a hearty hot meal; used to flavor beans but
especially with those together with the meat du jour, especially when it
was scarce or none too desirable. However, it appears that this “Chili
Pemmican” was not widely accepted in Texas or elsewhere for more than
two decades. Neither is there any evidence that Texas soldiers ate such
chili during the Civil War, though they and most other Confederates
even back east, routinely ate beans heavily flavored with dried, ground chili peppers.
that "Chili" did not become a universally popular food in Texas or
anywhere else until the late 1800's when finally at such time it became
a standard menu item in Texas prisons. It seems that Texas prison
cooks discovered that chili peppers and beans, when combined with
certain spices and herbs, could work wonders with cheap, inferior cuts of meats
and extend its’ volume considerably. In Texas, "jailhouse chili" was so
popular a dish that former inmates from time to time, wrote back to
prison systems requesting the recipe, claiming that they could not find
a chili nearly as good on the outside!
Just prior to this
same time in the early 1890's a phenomena had arisen in San Antonio,
Texas known as “Chili Queens”. These so nicknamed, gaudily dressed and mostly
Spanish women, knowing most men and especially cowboys craved this
treat, started selling their chili brews from bubbling cauldrons in the
downtown plazas, including the Alamo plaza, and down along the river
which runs through the town. These picturesque vendors spiced up the
evenings when they set up their large crude tables covered with red and
white oilcloths with bright checkerboard patterns. Each woman also set
up a large, ornate oil lamp and dressed gaily to attract customers drawn
by the wonderful Chili smells. Each pot was delicious, each different,
and each recipe jealously guarded. This happy situation continued all
the way to 1943 when the town began applying the same sanitation
standards to the Chili Queens as applied to the regular restaurants, at
which time these open-air vendors quickly disappeared since it was
impossible for them to conform. (Sound familiar? Let a good thing spring
up and sooner or later the "government" will either tax it or regulate it out of
existence). But, by this time chili was well on its’ way to becoming one
of the most popular dishes in Texas, and indeed, the rest of the country
One of the reasons
chili became so popular in the 1890's was the invention of the first
chili powder seasoning mix. Two men living in different parts of Texas
will forever live in the annals of Chili-mania. In Ft. Worth, one DeWitt
Clinton Pendery created a popular and widely accepted recipe to be used
with his personal blend of powdered chili peppers, oregano, cumin seed,
and garlic, which he sold and called “Chilo-maline”. This product
is still made to this day, and sold by a company which also bears his
Folks in San Antonio
however, give credit for this type of easy made chili to a man of German
pioneer descent, one William Gebhard of nearby New Braunfels, Texas. He
sold his chili blend under the trademark of Eagle Brand Chili Powders,
and the original formula is still used to make this wonderful spice
blend - and also still sold by a company which bears his name as well.
during World War II, strict rationing removed chili con carne (chili
with meat) from most restaurants and home menus, and Chili suffered a
temporary decline. Then in 1947 the Chili Appreciation Society
International (CASI) was founded, and at this present writing it has
chapters all over the world.
In the late l960's
two different events revived the popularity of chili in this country.
The most significant was the publication of a book written by that
well-known historian of the Southwest, Chili lover and cook, Frank X.
Tolbert, entitled “A Bowl of Red”. Shortly thereafter it
became widely known that President Lyndon B. Johnson was also a Chili
lover. These two happenings fostered a veritable Chili popularity
Then in the fall of
1967, Mr. Tolbert and his friends contrived a tongue-in-cheek marketing
plan to promote further sales of his book. They organized the worlds’,
America’s and Texas’ first “Chili Cook-Off”, a prankish event
which was held in Terlingua, Texas, then still a ghost town from the
silver mining era in that arid, sparsely settled, moon-scaped part of
Texas. Chili-lovers converged here by the hundreds, and I will note
that Yours Truly was in attendance at this singularly epic and extremely
raucous beer-guzzeling event, casting my vote with discriminating culinary expertise. This Chili cook-off pitted the
chief cook of CASI, Texan Wick Fowler, against Dave Chasen, the
well-known Beverly Hills restauranteur; it being well-known that Texans
and Californians looked on each other’s Chili formulas with considerable
disdain. But Chasen became ill just before the event and the organizers
were forced to find an alternate opponent. Fortunately, H. Allen Smith,
a popular humorist from New York had just written an article for HOLIDAY
MAGAZINE entitled “Nobody Knows More About Chili Than I Do”, in
which article he lambasted Texas-style Chili, thereby incurring the
considerable wrath of Texans en masse. Pitting a Texas hero against an up eastern Yankee
smart-mouth then transformed this contest into a widely publicized
grudge match made in heaven!
After some taunting
back and forth between Smith and Tolbert, Smith accepted the challenge
and the match was on. Even though the match ended in dispute and was
settled with a tie due to bizarre circumstances (I personally favored
Wick Fowler’s concoction by far, and he got my vote), this epic event started a
national infatuation with the “Bowl of Red” that continues
unabated to this day, with thousands of Chili cook-offs held in every
part of the country (and in many other countries as well), each year.
What is “Chili”
then? It is a gastronomical wonder-food which has risen to almost
mythical status, being adopted as the official dish of Texas in 1977,
and even now having a national group annually lobbying in Washington to
make it the official dish of the United States. And this for the least
defined of all dishes!
Can just anyone
make good chili? OF COURSE! Providing certain basic rules are followed.
In the past I have held that there are only three kinds of chili; good,
better, and best. However, as I get older and my system becomes more
delicate I do not ignore those who hold that the three types are; good,
bad, and dog food. Good chili is when all the basic ingredients are
used, and in proportions which are so balanced as to agree with each
other to the effect that the concoction culminates in a culinary
delight. For most people this is easily done. Bad chili is certainly the
opposite, while just about any canned chili relegates it to dog food
status. A possible exception to this is Wolf Brand Chili (made in Texas
of course. A half-eaten bowl is solid evidence of both bad chili and
that which should be given to the dog.
So then, what are
the basics? The heart and soul of Chili con Carne (Chili with
meat) is of course the CHILI PEPPER. There are over 300 varieties
of chili peppers, each having its own flavor and “heat value”. Not to
belabor this treatise, the favorites and most used are; Cascabel, Ancho,
Chipotal, Mulato, Pasilla, New Mexico, and Chiltepin. Of these the most
favored is the Ancho, a rather mild pepper, brownish/red, about 4 ½
to 5 1/2 inches long, with a deep, rich flavor. Next is the New Mexico chili
pepper which is similar and matures to a deep red when left on the bush,
is medium to hot, and has a distinctive “Chili” flavor. This is the one
that is favored throughout Texas and the Southwest. A word to the wise
here; you want to stay away from the many varieties of the Habanero
chili pepper unless you have an asbestos lined digestive system (put the
toilet paper in the ice box, ole son!).
Paprika as a requirement, although many hold that it doesn't have to be
used. My support for this is found when looking at the ingredients
listed on the aforementioned Chil-O-Maline and on the Eagle Brand Chili
Powder, and thus its' use cannot be disputed. Paprika is an
ingredient that can be used too little or too much without detriment to
the final result, but which is necessary for the blending and flavoring
effects of all the chili peppers together. Think of it as Allspice
Next, the backbone
of any Chili is the MEAT. Some say that lamb, chicken, pork,
etc., is permissible. Such is NOT chili dear hearts. Beef or Venison, or
a combination thereof! In South Texas however, goat meat is not to be disdained.
Other than this, pork is the only exception (in Tennessee), and
only when used in combination with beef or venison. And don’t waste
money on high-priced cuts of beef. Toughness in chili meat is a virtue,
and is not an issue when properly diced and cooked. If there is a
meat to be cited for Chili, I have in the past argued in favor of goat meat
but have been unable to prevail in but a few situations other than amongst
my South Texas Latino friends. Only when I myself use it in one of my
concoctions without revealing what the meat is until after it eaten with
gusto and heartily complimented by second, and third bowlfuls does it
get any credibility at all. (Even then the revelation is usually
dismissed as a bad joke on my part).
When it comes to
spices and herbs, it is best to use only the required and accepted ones
and not to stray too far with others if you must experiment. Without
COMINO (Cumin) it will not be chili (and without this wonderously
magnificent ingredient Mexican food would not exist either - and
Tex-Mex? Fo'gettaboutit). Over the years I have used both whole seeds
and ground Comino, but have found that crushed seeds - as in
running them through a coffee grinder once, or pounding them lightly in
a mortar with a pestle, gives the perfect flavoring.
I will also point out here that Comino is one ingredient that is almost
impossible to use too much of. I know I will get some argument on
this point, but I know from where I stand. If in doubt, throw in
some more! GARLIC too, along with those wickedly wonderful
weeds we call ONIONS, are basic requirements as is OREGANO. Some
hold that whole Clove, Coriander, and Allspice are necessary - I and
most Texans do not, with the possible exception of Allspice. This most
wonderful and versatile flavor-enhancer will in no way ruin good chili.
As to the Oregano, the Greek is my preference, as the Mexican Oregano is
quite strong and can dominate all the other ingredients if not used
correctly - and even I, exceptionally great chili-maker that I am, have not learned
how to use the Mexican variety correctly. CAYENNE (Red) pepper, yet another variety of the chili, is
required for the correct flavor so as to raise the taste and temperature to the upper level of human
tolerance - or as desired. Other additives? Most are up-eastern
abominations or California dreaming, and so are to be conscientiously avoided.
A little FAT
is necessary for the flavoring it brings to the pot also. Some skim it
ALL off afterwards, and this is a mistake. My order of preference is
sliced salt pork or bacon drippings, venison fat (highly desireable), or
beef fat. If there is absolutely too much, some is easily skimmed off
the top or picked out after refrigerating when it has solidified.
TOMATOES in large
chunks, either fresh or canned, though not originally used, have been
considered compulsory since
the days of the San Antonio "Chili Queens", but still remain
BEANS or no Beans?
Dealers’ choice, but there is little argument here. Beans are and have
always been a natural
compliment to chili and the very best “extender” in whatever dish used. I and most
people much prefer them. Only Pinto beans however, along with as much as
an equal amount of Red Kidney beans are universally acceptable (and for
Cajuns, rice in the bowl first then the Chili poured over, is tolerated,
but mainly only in South Louisiana where various other unidentifiable
meats have sometimes been observed in their Chili). Beer? Although many people
use some in the Chili brew, let me emphasize here that alcohol is a detriment
to the flavorings of chili, and if used (some like the subtle change in
taste it gives), it must first be cooked in a separate pot for
sufficient time to vaporize the alcohol.
So much for
the basics. Now let’s make a “Bowl of Red”!
. . .© Emil T.Miller
(Click here for the AUTHOR'S BIO)
Click here to us know what you think of the above
BOWL of RED
(Tony & Shirley's "Fast Favorite")
(Consider first reading the article above, for THE HISTORY OF
If there is an
outstanding, top-notch Chili that satisfies most everyone's little Chili
whims and hang-ups, a Chili that is truly what most Southwesterners AND
consider an authentic Texas "Bowl of Red",
this is it. Here it is not like an act of congress to make Chili because
this can be fairly quickly made on impulse and is consistently as great
tasting as nearly anything struggled over for hours and hours. Sometimes
your mood on a cold winters' day is to take all day making chili. Other
times you want it QUICK, you want it NOW, and this is it.
But for sure, don't stop trying new chili recipes until you've tried
throwing THIS ONE together! Just don't get too worked up
over exact ingredients or amounts.
5 small dried Cayenne Chili Peppers or 1/2 tblspn crushed or powdered
2 dried Ancho Peppers or 2 tblspns of Chili Powder
3 Tblspns Paprika
3/4 lb Beef Round Steak (or other tough cut) cut into ½-inch cubes
3/4 lb boneless Pork cut into ½-inch cubes
A handful of beef tallow (or Venison tallow, or 2 tblspns Bacon
drippings, or Cooking Oil)
1 cup chopped Onion
2 cloves garlic, minced
2 tblspns whole crushed Comino seed [or 1 1/2 tblspn ground Cumin
1 heaping tsp Paprika
1/2 tsp ground Black Pepper
1-14 ½ oz can Beef Broth
1 #3 can crushed Tomatoes
1-12 oz can Beer (your option naturally, but stew off the alcohol in it
3 cups cooked pinto beans (and/or hot steameded Rice put in your bowl
first before the Chili)
Add Cayenee Pepper and Salt to taste, just before
removing from stove
**Sliced Jalapeño Peppers, grated cheese, and slice of lemon for garnish
Crush the hot chili
peppers, if using. If using, remove stems but not the seeds from the Ancho
peppers. and cut into 1-inch pieces. Put hot peppers and Ancho peppers
into a blender container or food processor bowl. Cover and blend or
process until ground. (If using crushed red pepper and chili powder,
stir them together with the Paprika). Set pepper mixture aside.
In a large saucepan
or Dutch oven mix the beef, pork and tallow. Cook half in the hot fat grease until
brown. Remove and set aside. Add to remaining meat, the onion, garlic,
cumin, paprika, ground black pepper, tallow and ground chili pepper mixture (or
the crushed red pepper and chili powder mixture, if using). Cook until
the meat is brown. Now return all the meat to the saucepan. Stir in the
beef broth and bring to a boil then reduce the heat and simmer covered
for 45 minutes. Uncover and simmer about 30 minutes more or until the
meat is tender and the sauce is the desired consistency, stirring
occasionally. In separate pan simmer the beer until alcohol evaporates,
stir it and the Pinto beans into the Chili, adjust the seasonings, and
(if your name ends with "...eaux", "...not", "...lanc", or "...ard"),
serve over hot rice with and eat with "soda crackers" - you know what I mean. If
desired you can garnish with sliced jalapeno peppers, more onion.
grated cheese, and slice of lemon.
Makes about 6 servings.
NOTE: This is mighty tasty made just
as indicated above, or a "near approximation". However,
the great fun of Chili concoction is to experiment and over time to
arrive at the recipe that suits YOU best! Chili is one dish where even failures are usually
“I wish I had time for just one more bowl
. . .widely reported to be the dying words of frontier scout Kit Carson
Back to Top of Page
Website was Designed and
Created by ©Tony Miller}
"Nice websites at sensible prices"
© All Copyrights, Emil T. Miller
All rights reserved.
No part of these books or articles may be reproduced, stored in a retrieval system, or transmitted by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission from the author, unless otherwise indicated here, or, upon availability, when purchased as an E-Book and used accordingly.
PLEASE NOTE: To our knowledge, none of the other material on this site infringes on the rights of others, and exists in the public domain. Should any be found otherwise it is not intentional, and will promptly be removed upon notification and request.