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Harold Gold's avatar

So … native Texan here until I came to my senses at age 59 and moved to Oregon. Growing up Texan, yes, no beans; but here’s the thing - there was no beef when our Mexican brethren started the ancestral chili. They had chiles, beans, onions. The beef (and more problems than I can list) came with the Spanish. I love me some chili as the San Antonio chili queens served it, but the chili family is welcoming and open to all. Beans, squash, kreplach (ok, maybe no on that). Thanks for the recipe and for being You.

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Robert's avatar

I did the long way with rancho gordo rio zape beans cause that's what I had. Mighty fine. Also took the liberty of cooking some blue corn posole which I used as a bottom instead of a top....bottomings are at least as fun as toppings! For tops did shredded cheddar, scallions, chips, and chopped Spanish onion plus cilantro. Again all mighty fine. All the chili rules are best broken once you have acknowledged their existence and history. You rock Allison! Thanks.

Oh, I did soak the Rio Zapes and then cooked about 4 hours.

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