Howard's Yummies - From Deep in the Heart of Texas

Welcome to the chili page. Having grown up in Texas and the Southwest I have always had a fondness for hot and spicy foods. Now, it is fashionable. It kind of reminds me of that song a few years back right after Urban Cowboy created a country music craze: "I was country before country was cool". Well, I was a chilehead before being a chilehead was cool. I used to have a hard time finding someone to enjoy a good, hot and spicy meal with. Nowadays seems like almost everybody is into it. This is a good thing.
This page will expand over time to cover a wide variety of spicy food topics. If you don't see what you like, check back soon or send in your suggestions.

"It can only truly be Texas red if it walks the thin line just this side of indigestibility: Damning the mouth that eats it and defying the stomach to digest it, the ingredients are hardly willing to lie in the same pot together."

---- John Thorne, Simple Cooking
I grew up in Texas so I am partial to Texas Red Chili. There is a legend around Texas Red Chili and only the right makings should be used. While approaches to making chili are very personal, you might want to get some ideas or techniques by looking at some classic chili recipes.

My friend Wat Hughes has a bi-annual chili party. I made a batch of Piss Poor Attitude Chili adapted from Kit Anderson's Bad Attitude Chili recipe from the Chili-Heads mailing list. It was selected "Best of the party!"

Just Another Bowl of Texas Red is an essay by John Thorne, the editor and publisher of the Simple Cooking food newsletter and author of several delightful cookbooks including Simple Cooking and Outlaw Cook. There is an expanded version of this essay in John Thorne's latest book Serious Pig. Visit John at The Simple Cooking Home Page. Tell him Garry sent you.

"Green or red?"
-- Official state question of New Mexico
The International Chili Society ignores the existence of green chili, insisting that REAL chili is made with red chiles. However, if you visit the Southwest, particularly New Mexico, you will find this dish is at least as common as red if not more so. Green chili is prepared in both a stew and a sauce version. The stew is usually enjoyed in a bowl with a hot, warm flour tortilla. The sauce is usually used to smother burritos, enchiladas, or juevos rancheros. When faced with the daunting question "Green or red?" in a New Mexican restaurant, if like me you just can't bring yourself to choose between the two order your food Christmas style. It will come half and half with red chili on one side and green chili on the other. Heaven!!


More Hot Stuff!!
Hot Tamales! - My pictorial step-by-step instructions to authentic homemade tamales.

Texas Cookin'!! - My personal guide to Texas cuisine.

Patricia Wriedt's Recipes - Authentic Mexican recipes from Mexico City

BBQ!! - My guide to traditional, slow-cooked, smoked BBQ.

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Garry's Home Cookin'
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