Calling all chilli cooking specialists...

[raleighnut]

I lived for a while in Albuquerque back in the 70s, right on old Route 66 in fact, and learned to make chilli there. It never ceases to amaze me the way people in Britain and Australia make chilli or imagine it to be. I have never once had anything like a genuine chilli outside of America. It is not meant to be an elaborate curry like stew, let alone seeved over rice, but a very simple dish of beans, chillis, tomatoes and a few spices, ground meat if you're making chilli con carne. I like to add chopped onion.

Serve in a bowl with saltine crackers broken over the top and a splash of vinegar.

Good old fashioned truckstop chilli as served on Route 66 in the good old days

Same way for me, though I do use a clove or 3 of garlic and my recipe has pickled jalapeno as well as fresh (that gives the 'splash' of vinegar)

 

[threebikesmcginty]

I only chuck salt, chilli and cumin in my chilli, and the main stuff, tomatoes, beans and that, natch.

Celery has no place in the kitchen apart from ones John Lewis, Hugh Faernly Whittingstall branded, compost caddy recycled from 2CV's and fabricated by peasants wearing traditional costume working from a converted cowshed near Swindon.