So what would vegetarian Chili be? (and should it be listed under the Chili 'with meat' article?)~ender 2003-09-12 04:32:MSTThe description of chili powder I wrote was rightly reduced to the a link to the already extant and adequate article "chili powder" at one point, but that defining link should be restored. As writers tend towards bias in this subject, at least in some areas, special efforts should be taken keep this Wikipedia article functional.Saying "A packet or two of chili mix. NOT chili powder" is far from helpful. What herbs, spices, and seasonings are involved in "chili mix"? –Hajor 22:34, 5 Dec 2003 (UTC)'Real Texans would NEVER cook their chili with the beans in it. First, they would use dried pinto beans, soak them overnight in water, and then boil them (separately from the chili). Second, they would add the beans (without the bean juice) AFTER the chili is completely cooked. Otherwise, you have a homogeneous mess. You might as well mix a can of pinto beans and a can of Wolf Brand "Chili" (chili-flavored oatmeal). How long has it been since you had a bowl -- not long enough! H2O 04:44, 2 May 2004 (UTC)Chili made with ghee? "Ghee?" No, folks -- not even butter goes in chili. And regarding the "Texas Chili" recipe: Where's the masa? Where's the chiles, for pete's sake? (That's where the name comes from, you know.) This article is going on my "major overhaul" list.--- Michael K. Smith 19:27, 6 Jul 2004 (UTC) And regarding the "Texas Chili" recipe: Where's the masa? Where's the chiles, for pete's sake?I'm afraid that I wrote up the Texas Chili recipe while in a state of shock over the notion of some godawful bean stew served over rice being labeled as chili. By "red pepper", I meant chilis -- myself, I grind smoked jalapenos I grow myself. I've got no time to help out much in the overhaul -- best of luck! Ben 04:22, 9 Jul 2004 (UTC) (Austin, Texas)Okay -- I have finished and uploaded a completely overhauled version of this page. I've tried to keep the actual recipes to a minimum ("wikipedia is not a cookbook", I'm sure), concentrating on the "original" and on representatives of the various types. (I've cooked all of these many times, by the way.) I don't think the NPOV principle has been offended -- but with chili, there really is sometimes a "right" way and a "wrong" way.I'm not sure of the etiquette in virtually replacing an entire page like this,... but, to be frank, there was relatively little I could justify keeping. I hope the previous contributors to this page will believe that I wasn't looking for toes to step on.There also are a few formatting points I'm unsure about, having to do with source citations and footnotes vs. in-text notes. Because this page is now rather lengthy, I didn't want to push all citations to the very bottom. If that's the overriding Wiki preference, though, I'll change it (or one of you folks can, of course).As I said earlier, I trust all of ya'll with chili experience will correct errors, elaborate where useful, and expand the thinner sections. (There are a few in-text comments noting what I think those are.) And I will shortly be adding new, and much shorter, pages on chili powder and maybe the two chili societies.I gotta get back to Austin and make a pilgrimage down to 6th Street!---Michael K. Smith 20:04, 9 Jul 2004 (UTC)The article has been sliced and diced by a Brit who eats store-bought chili over rice and who can't understand the historical context of regional cuisine in Texas -- which I thought I had made pretty clear, having spent some considerable time on making the rewrite of this article as objective as possible. Who thinks LBJ doesn't have "global significance" and who seems not to understand the distinction (also pretty clear, I thought) between culinary traditions and legislated requirements in Texas peniteniaries. Who capitalizes "chili queen" as if it were a corporate job title and thinks enthusiasm is incompatible with expertise. Who has never heard of the Chili Prayer and therefore assumes it has no part in Southwestern social history (the Southwestern U.S., that is -- not Cornwall.)And then someone else strips out the handful of near-generic recipes -- which is like discussing geography without maps or art without pictures. I don't have time to repair this carnage right now, and I wonder if I should bother. --Michael K. Smith 19:05, 4 Jan 2005 (UTC)What do you folks think of making the Cincinnati-style chili section into its own article, naturally with a mention and wiki link in the Chili con carne article? It seems like the style (served as a sauce over spaghetti and on hot dogs) and origins (from Macedonian and Greek immigrants in a midwestern city) are distinct enough from the Tex-Mex style that is primarily represented in this article for a separate article to be justified. I say this, having in my ignorance already started a separate article called Cincinnati chili, and then stumbling across the section in the Chili con carne article.If consensus is that the Cincinnati chili should remain within the larger chili article, I will add what little original information is in my newly written article to the already existing section, and then write a redirect to Chile con carne from Cincinnati chili. If, however, consensus agrees with my own opinion, or if days pass without comment, I will go ahead and split Cincinnati-style chili off into its own article, leaving a brief descpription and a wiki link to where readers can find the more exhaustive relocated material. Rohirok 01:16, 30 Jan 2005 (UTC)B. Roth Austin, Tx Sept. 2 2006