Chili Pot (new restaurant)

I personally like chili with or without noodles. However, if there are noodles, I prefer for them to be al dente. I once made ravioli noodles from scratch with cheese inside & a homemade chili sauce on top. It was quite tasty.

I beg to differ. I grew up in N.E. Ohio and spent a many years traipsing the Cleveland/Akron/Canton/Youngstown area...I can promise you most people never even heard of such a despicable aberration of one of America's favorite dishe

I beg to differ. I used to date someone from Cleavland who could not fathom pasta not being put into chili. But, I guess it's whatever is ones preference. No one may really speak for an entire area.

Just another really really good reason to give Texas back to Mexico (apologies to Mexico).

Or, not.

Just another really really good reason to give Texas back to Mexico (apologies to Mexico).

Or, not.

Hmmmmmm....must be a Cowboys fan.

Food pedant alert! Based on my studies, Cincinnati chili specifically was created by Greek (and Bulgarian) immigrants in the early post-WWII years, when refugees who came to Cincinnati found little interest in their weird furrin' food but sold their meat sauce over spaghetti like, well, hotcakes, when they repositioned it as "chili."

That was their first mistake calling it Chili! Chili had been around a long time before that and had never had Pasta in it.
Here are several references to the origins of Chili.
-http://whatscookingamerica.net/History/Chili/ChiliHistory.htm
-http://en.wikipedia.org/wiki/Chili_con_carne
-http://www.famouschilirecipes.com/
-http://www.published-articles.com/Art/25443/286/Legend-of-Seasonings-The-Origins-of-Chili.html

There are many others but these are some of the best ones.

I rest my case, Chili should not have pasta!

Hmmmmmm....must be a Cowboys fan.

My family is from Texas. And, I lived in San Antonio.

I take it you must be a Steelers fan. However, my family's origins and your opinion on Texas have little to do with this thread. So, I suggest we move on for sake of keeping things on track.

Hmmmmmm....must be a Cowboys fan.

My family is from Texas. And, I lived in San Antonio.

I take it you must be a Steelers fan. However, my family's origins and your opinion on Texas have little to do with this thread. So, I suggest we move on for sake of keeping things on track.

Steelers fan ?....Nahhhh worse than that...A Browns fan.

Moving right along then.

Hello Cathy R.,
I'm a huge chili lover so I'm intrigued by your new venture. Unfortunately, I have discovered that I have one of the world's most annoying food allergies (balsam of Peru) that includes a vast constellation of some of my favorite foodstuffs, with tomato being the most prominent amongst the common chili ingredients. Which of your recipes would be free of tomatoes (possibly tomatillo as well, but not 100% sure that is a trigger for me)? Oh yeah, I can't do cinnamon or chocolate either, so probably no need to mention any Cincy derivatives. Your green chili intrigues me and may be enough to get me to test the tomatillo risk, assuming they're a part of the recipe. I'd love to hear any feedback, thanks!