How to Eat Chili: Now that you boys from the north have learned there is chili, and real authentic Texas chili, it is time to learn how to eat a hot, steaming bowl of red Texas Chili.

Robert J Samples Loc: Round Rock, Texas

Now that you boys from the north have learned there is chili, and real authentic Texas chili, it is time to learn how to eat a hot, steaming bowl of red Texas Chili. No, you don’t just dig in, there are certain steps that need to be taken first.

In the depression, a hungry man could walk into almost any small-town café and order a bowl of ‘red’ and get a hot steaming bowl of real chili. He would be charged a dime for his meal. When presented with this bowl, the first thing he would do would be to take a handful of saltine crackers and crush them up and pour all on top of the bowl. Next, he would pour a liberal amount of catsup over this. He would repeat until the bowl was almost running over.

Now he is ready to eat this bowl of real chili. Wait, wait! You don’t eat all this bowl, but when you get down to about half a bowl left, you repeat the addition of adding crackers and catsup, so you again have a bowl of chili once you mix it thoroughly. Then you finish eating your chili.

Why? You might ask, well in those days one meal might be the only one he might get to enjoy in a day! By doctoring up his bowl to make it stretch into two was his way of getting the very most of a single bowl of chili to last. It isn’t as necessary today, but it is worth knowing about so if you are faced with a similar situation, you will already know what to do and how to do it! Do I add crackers and catsup to my hot steaming bowl of red? Yes, I do, but I don’t try to make two bowls. Why? Because I don’t need to have two bowls at one sitting.

Now I just read the fellow member’s contribution of “Cowboy Chili” with a dead mouse at the bottom of his bowl. Great joke, but probably never happened without causing a shooting of someone. Do you know what a good bowl of steaming hot chili looks or tastes like? If not, go to your favorite grocery store, find the section that stocks canned meats and such. Look for a red can with a wolf displaying in the graphics. It will have the name of Wolf Brand Chile, you can get it with, or without beans. I suggest the best choice is without beans! Take that home and follow instructions about heating it up and serving yourself a bowl. This is as real a bowl of ‘Red’ as you can get (in my opinion).

You may, or may not, like this type of chili, I am not responsible for your taste buds and what they enjoy. But Wolf Brand Chili is the real thing, or as close as they can come to mass marketing of a food. Do you know where this food was supposed to have been invented?

It is commonly known that the jailer in San Antonio was having a hard time finding a source of meat in sufficient quantity to feed all his prisoners. He had to use ‘less than desirable’ meat and this was long before the days of refrigeration. The best answer was ‘over the hill’ beef and goat meat, all cooked with a copious amount of chili peppers and other hot peppers to hide the fact that the meat used was well past its expiration date. This is the most common story about how chili was invented. It became popular as a quick meal. There were also Mexican women who would serve this dish with push carts in the streets of San Antonio. I suspect that some of you were subjected to this if you were drafted into the military and sent to San Antonio for basic training. Just Sayin…RJS

Gordon Loc: Charleston South Carolina

Robert J Samples wrote:

Now that you boys from the north have learned there is chili, and real authentic Texas chili, it is time to learn how to eat a hot, steaming bowl of red Texas Chili. No, you don’t just dig in, there are certain steps that need to be taken first.

In the depression, a hungry man could walk into almost any small-town café and order a bowl of ‘red’ and get a hot steaming bowl of real chili. He would be charged a dime for his meal. When presented with this bowl, the first thing he would do would be to take a handful of saltine crackers and crush them up and pour all on top of the bowl. Next, he would pour a liberal amount of catsup over this. He would repeat until the bowl was almost running over.

Now he is ready to eat this bowl of real chili. Wait, wait! You don’t eat all this bowl, but when you get down to about half a bowl left, you repeat the addition of adding crackers and catsup, so you again have a bowl of chili once you mix it thoroughly. Then you finish eating your chili.

Why? You might ask, well in those days one meal might be the only one he might get to enjoy in a day! By doctoring up his bowl to make it stretch into two was his way of getting the very most of a single bowl of chili to last. It isn’t as necessary today, but it is worth knowing about so if you are faced with a similar situation, you will already know what to do and how to do it! Do I add crackers and catsup to my hot steaming bowl of red? Yes, I do, but I don’t try to make two bowls. Why? Because I don’t need to have two bowls at one sitting.

Now I just read the fellow member’s contribution of “Cowboy Chili” with a dead mouse at the bottom of his bowl. Great joke, but probably never happened without causing a shooting of someone. Do you know what a good bowl of steaming hot chili looks or tastes like? If not, go to your favorite grocery store, find the section that stocks canned meats and such. Look for a red can with a wolf displaying in the graphics. It will have the name of Wolf Brand Chile, you can get it with, or without beans. I suggest the best choice is without beans! Take that home and follow instructions about heating it up and serving yourself a bowl. This is as real a bowl of ‘Red’ as you can get (in my opinion).

You may, or may not, like this type of chili, I am not responsible for your taste buds and what they enjoy. But Wolf Brand Chili is the real thing, or as close as they can come to mass marketing of a food. Do you know where this food was supposed to have been invented?

It is commonly known that the jailer in San Antonio was having a hard time finding a source of meat in sufficient quantity to feed all his prisoners. He had to use ‘less than desirable’ meat and this was long before the days of refrigeration. The best answer was ‘over the hill’ beef and goat meat, all cooked with a copious amount of chili peppers and other hot peppers to hide the fact that the meat used was well past its expiration date. This is the most common story about how chili was invented. It became popular as a quick meal. There were also Mexican women who would serve this dish with push carts in the streets of San Antonio. I suspect that some of you were subjected to this if you were drafted into the military and sent to San Antonio for basic training. Just Sayin…RJS

Now that you boys from the north have learned ther... (show quote)

Lot more to chili then I thought. I do crumble the saltine crackers on top though.

plumbob Loc: New Windsor Maryland

Robert J Samples wrote:

Now that you boys from the north have learned there is chili, and real authentic Texas chili, it is time to learn how to eat a hot, steaming bowl of red Texas Chili. No, you don’t just dig in, there are certain steps that need to be taken first.

In the depression, a hungry man could walk into almost any small-town café and order a bowl of ‘red’ and get a hot steaming bowl of real chili. He would be charged a dime for his meal. When presented with this bowl, the first thing he would do would be to take a handful of saltine crackers and crush them up and pour all on top of the bowl. Next, he would pour a liberal amount of catsup over this. He would repeat until the bowl was almost running over.

Now he is ready to eat this bowl of real chili. Wait, wait! You don’t eat all this bowl, but when you get down to about half a bowl left, you repeat the addition of adding crackers and catsup, so you again have a bowl of chili once you mix it thoroughly. Then you finish eating your chili.

Why? You might ask, well in those days one meal might be the only one he might get to enjoy in a day! By doctoring up his bowl to make it stretch into two was his way of getting the very most of a single bowl of chili to last. It isn’t as necessary today, but it is worth knowing about so if you are faced with a similar situation, you will already know what to do and how to do it! Do I add crackers and catsup to my hot steaming bowl of red? Yes, I do, but I don’t try to make two bowls. Why? Because I don’t need to have two bowls at one sitting.

Now I just read the fellow member’s contribution of “Cowboy Chili” with a dead mouse at the bottom of his bowl. Great joke, but probably never happened without causing a shooting of someone. Do you know what a good bowl of steaming hot chili looks or tastes like? If not, go to your favorite grocery store, find the section that stocks canned meats and such. Look for a red can with a wolf displaying in the graphics. It will have the name of Wolf Brand Chile, you can get it with, or without beans. I suggest the best choice is without beans! Take that home and follow instructions about heating it up and serving yourself a bowl. This is as real a bowl of ‘Red’ as you can get (in my opinion).

You may, or may not, like this type of chili, I am not responsible for your taste buds and what they enjoy. But Wolf Brand Chili is the real thing, or as close as they can come to mass marketing of a food. Do you know where this food was supposed to have been invented?

It is commonly known that the jailer in San Antonio was having a hard time finding a source of meat in sufficient quantity to feed all his prisoners. He had to use ‘less than desirable’ meat and this was long before the days of refrigeration. The best answer was ‘over the hill’ beef and goat meat, all cooked with a copious amount of chili peppers and other hot peppers to hide the fact that the meat used was well past its expiration date. This is the most common story about how chili was invented. It became popular as a quick meal. There were also Mexican women who would serve this dish with push carts in the streets of San Antonio. I suspect that some of you were subjected to this if you were drafted into the military and sent to San Antonio for basic training. Just Sayin…RJS

Now that you boys from the north have learned ther... (show quote)

If only the stomach would let me once again. Dang Gallbladder missing these days designates the heat every day now. However your story sparked a few memories from days gone by. Thanks RJ.

Robert J Samples Loc: Round Rock, Texas

Yes, we take Chili seriously. It is ever as much of Texas as the lone star. General Sam Houston almost had a rebellion on his hands because he refused to attack or fight until he had the right conditions that would give the Texas 'rag tag' army a chance of winning. At San Jacinto, there are rumors that Santa Anna was kept busy by a 'yellow rose' female and by the time he got his pants on, the battle was already lost.

I don't suppose every single Texan holds chili in high regard, but most do. The cowboy skills and equipment all came or copied from Mexican cowboys. A lot of Texans speak Spanish. It isn't completely necessary, but it helps.

Today, we have a anglo with a fake Mexican name running for governor of the state. Just Sayin...RJS

OJdidit Loc: Oak Creek Wisconsin

My Mom used to stretch it out by adding elbow macaroni noodles as we had a family of 5 (with 3 boys).
I will add saltines, but mine doesn’t need ketchup, thanks!

Kerry Hansen Loc: Bremerton, WA

Robert J Samples wrote:

Now that you boys from the north have learned there is chili, and real authentic Texas chili, it is time to learn how to eat a hot, steaming bowl of red Texas Chili. No, you don’t just dig in, there are certain steps that need to be taken first.

In the depression, a hungry man could walk into almost any small-town café and order a bowl of ‘red’ and get a hot steaming bowl of real chili. He would be charged a dime for his meal. When presented with this bowl, the first thing he would do would be to take a handful of saltine crackers and crush them up and pour all on top of the bowl. Next, he would pour a liberal amount of catsup over this. He would repeat until the bowl was almost running over.

Now he is ready to eat this bowl of real chili. Wait, wait! You don’t eat all this bowl, but when you get down to about half a bowl left, you repeat the addition of adding crackers and catsup, so you again have a bowl of chili once you mix it thoroughly. Then you finish eating your chili.

Why? You might ask, well in those days one meal might be the only one he might get to enjoy in a day! By doctoring up his bowl to make it stretch into two was his way of getting the very most of a single bowl of chili to last. It isn’t as necessary today, but it is worth knowing about so if you are faced with a similar situation, you will already know what to do and how to do it! Do I add crackers and catsup to my hot steaming bowl of red? Yes, I do, but I don’t try to make two bowls. Why? Because I don’t need to have two bowls at one sitting.

Now I just read the fellow member’s contribution of “Cowboy Chili” with a dead mouse at the bottom of his bowl. Great joke, but probably never happened without causing a shooting of someone. Do you know what a good bowl of steaming hot chili looks or tastes like? If not, go to your favorite grocery store, find the section that stocks canned meats and such. Look for a red can with a wolf displaying in the graphics. It will have the name of Wolf Brand Chile, you can get it with, or without beans. I suggest the best choice is without beans! Take that home and follow instructions about heating it up and serving yourself a bowl. This is as real a bowl of ‘Red’ as you can get (in my opinion).

You may, or may not, like this type of chili, I am not responsible for your taste buds and what they enjoy. But Wolf Brand Chili is the real thing, or as close as they can come to mass marketing of a food. Do you know where this food was supposed to have been invented?

It is commonly known that the jailer in San Antonio was having a hard time finding a source of meat in sufficient quantity to feed all his prisoners. He had to use ‘less than desirable’ meat and this was long before the days of refrigeration. The best answer was ‘over the hill’ beef and goat meat, all cooked with a copious amount of chili peppers and other hot peppers to hide the fact that the meat used was well past its expiration date. This is the most common story about how chili was invented. It became popular as a quick meal. There were also Mexican women who would serve this dish with push carts in the streets of San Antonio. I suspect that some of you were subjected to this if you were drafted into the military and sent to San Antonio for basic training. Just Sayin…RJS

Now that you boys from the north have learned ther... (show quote)

For a store bought can of chili, I do like Wolf brand. I use a lot of Ketchup but had not heard of Ketchup and crackers. I've only used white saltines. Thank for the story RJ!

Whitey Loc: Southeast ohio

My family is from down the Ohio river from Cincinnati on the Indiana side and Kentucky side. my old man would make Cincinnati style Chili an he liked beans so there was always beans with spaghetti. I don't do spaghetti in my chili but I do beans and I like oyster crackers For Chili 😋 Today would be a good day for Chili 52ﾟan rain 😳

ranger632 Loc: Near Yosemite Park Ca.

Robert J Samples wrote:

Now that you boys from the north have learned there is chili, and real authentic Texas chili, it is time to learn how to eat a hot, steaming bowl of red Texas Chili. No, you don’t just dig in, there are certain steps that need to be taken first.

In the depression, a hungry man could walk into almost any small-town café and order a bowl of ‘red’ and get a hot steaming bowl of real chili. He would be charged a dime for his meal. When presented with this bowl, the first thing he would do would be to take a handful of saltine crackers and crush them up and pour all on top of the bowl. Next, he would pour a liberal amount of catsup over this. He would repeat until the bowl was almost running over.

Now he is ready to eat this bowl of real chili. Wait, wait! You don’t eat all this bowl, but when you get down to about half a bowl left, you repeat the addition of adding crackers and catsup, so you again have a bowl of chili once you mix it thoroughly. Then you finish eating your chili.

Why? You might ask, well in those days one meal might be the only one he might get to enjoy in a day! By doctoring up his bowl to make it stretch into two was his way of getting the very most of a single bowl of chili to last. It isn’t as necessary today, but it is worth knowing about so if you are faced with a similar situation, you will already know what to do and how to do it! Do I add crackers and catsup to my hot steaming bowl of red? Yes, I do, but I don’t try to make two bowls. Why? Because I don’t need to have two bowls at one sitting.

Now I just read the fellow member’s contribution of “Cowboy Chili” with a dead mouse at the bottom of his bowl. Great joke, but probably never happened without causing a shooting of someone. Do you know what a good bowl of steaming hot chili looks or tastes like? If not, go to your favorite grocery store, find the section that stocks canned meats and such. Look for a red can with a wolf displaying in the graphics. It will have the name of Wolf Brand Chile, you can get it with, or without beans. I suggest the best choice is without beans! Take that home and follow instructions about heating it up and serving yourself a bowl. This is as real a bowl of ‘Red’ as you can get (in my opinion).

You may, or may not, like this type of chili, I am not responsible for your taste buds and what they enjoy. But Wolf Brand Chili is the real thing, or as close as they can come to mass marketing of a food. Do you know where this food was supposed to have been invented?

It is commonly known that the jailer in San Antonio was having a hard time finding a source of meat in sufficient quantity to feed all his prisoners. He had to use ‘less than desirable’ meat and this was long before the days of refrigeration. The best answer was ‘over the hill’ beef and goat meat, all cooked with a copious amount of chili peppers and other hot peppers to hide the fact that the meat used was well past its expiration date. This is the most common story about how chili was invented. It became popular as a quick meal. There were also Mexican women who would serve this dish with push carts in the streets of San Antonio. I suspect that some of you were subjected to this if you were drafted into the military and sent to San Antonio for basic training. Just Sayin…RJS

Now that you boys from the north have learned ther... (show quote)

That is why spices were so valuable before refrigeration because they cover up the taste of the bad meat or what ever else you were eating.

Barnacles Loc: Northern California

I put beans in my chili, I just like it that way. A given amount of meat will make the chili seem a LOT 'meatier' if you cut it into about 1/2" chunks. If you substitute the same weight of hamburger, the chili doesn't seem like it has much meat in it.

And for me, a big fat no to ketchup or crackers.

bknecht Loc: Northeast pa

Robert J Samples wrote:

Now that you boys from the north have learned there is chili, and real authentic Texas chili, it is time to learn how to eat a hot, steaming bowl of red Texas Chili. No, you don’t just dig in, there are certain steps that need to be taken first.

In the depression, a hungry man could walk into almost any small-town café and order a bowl of ‘red’ and get a hot steaming bowl of real chili. He would be charged a dime for his meal. When presented with this bowl, the first thing he would do would be to take a handful of saltine crackers and crush them up and pour all on top of the bowl. Next, he would pour a liberal amount of catsup over this. He would repeat until the bowl was almost running over.

Now he is ready to eat this bowl of real chili. Wait, wait! You don’t eat all this bowl, but when you get down to about half a bowl left, you repeat the addition of adding crackers and catsup, so you again have a bowl of chili once you mix it thoroughly. Then you finish eating your chili.

Why? You might ask, well in those days one meal might be the only one he might get to enjoy in a day! By doctoring up his bowl to make it stretch into two was his way of getting the very most of a single bowl of chili to last. It isn’t as necessary today, but it is worth knowing about so if you are faced with a similar situation, you will already know what to do and how to do it! Do I add crackers and catsup to my hot steaming bowl of red? Yes, I do, but I don’t try to make two bowls. Why? Because I don’t need to have two bowls at one sitting.

Now I just read the fellow member’s contribution of “Cowboy Chili” with a dead mouse at the bottom of his bowl. Great joke, but probably never happened without causing a shooting of someone. Do you know what a good bowl of steaming hot chili looks or tastes like? If not, go to your favorite grocery store, find the section that stocks canned meats and such. Look for a red can with a wolf displaying in the graphics. It will have the name of Wolf Brand Chile, you can get it with, or without beans. I suggest the best choice is without beans! Take that home and follow instructions about heating it up and serving yourself a bowl. This is as real a bowl of ‘Red’ as you can get (in my opinion).

You may, or may not, like this type of chili, I am not responsible for your taste buds and what they enjoy. But Wolf Brand Chili is the real thing, or as close as they can come to mass marketing of a food. Do you know where this food was supposed to have been invented?

It is commonly known that the jailer in San Antonio was having a hard time finding a source of meat in sufficient quantity to feed all his prisoners. He had to use ‘less than desirable’ meat and this was long before the days of refrigeration. The best answer was ‘over the hill’ beef and goat meat, all cooked with a copious amount of chili peppers and other hot peppers to hide the fact that the meat used was well past its expiration date. This is the most common story about how chili was invented. It became popular as a quick meal. There were also Mexican women who would serve this dish with push carts in the streets of San Antonio. I suspect that some of you were subjected to this if you were drafted into the military and sent to San Antonio for basic training. Just Sayin…RJS

Now that you boys from the north have learned ther... (show quote)

Great post RJS, chilli happens to be one of the most desirable of foods. So many variations, with or without rice, beans or whatever. Love to sample the various renditions wherever I go.

ranger632 Loc: Near Yosemite Park Ca.

Barnacles wrote:

I put beans in my chili, I just like it that way. A given amount of meat will make the chili seem a LOT 'meatier' if you cut it into about 1/2" chunks. If you substitute the same weight of hamburger, the chili doesn't seem like it has much meat in it.

And for me, a big fat no to ketchup or crackers.

I agree, no to ketchup and crackers, little cheese sometimes

Robert J Samples Loc: Round Rock, Texas

Ladies and Gentlemen, and all fishermen: I never meant to sound like I was telling you how to eat your chili, it was just how it is usually done here. Do it any way you want, but it is a staple diet down here, particularly in cold weather. I often go with chopped-up onions and grated cheese on top, just for something different.

There are a lot of chili cook-off contests down here. If you have a chance to attend one, go and get a chance to sample a large variety, and probably a lot you've never tasted. It will be a revelation!

Once I along with several friends were going deer hunting during Bow season. When we got near the ranch, we stopped in town and went into a supermarket to stock up for our meals. Of course, several cans of Wolf Brand chili were included. Our guest, a pharmacist of German parentage said, "we have to have some rice if we are going to eat chili! My buddy and I look at each other, "Rice"? Neither of us had ever had chili with rice, but we were game, if that is how he like his chili, we would have some rice! Just Sayin...RJS

OJdidit Loc: Oak Creek Wisconsin

ranger632 wrote:

I agree, no to ketchup and crackers, little cheese sometimes

Crackers just helps to make it more filling!
Oyster crackers are reserved for tomato soup (just the way I was raised)

ranger632 Loc: Near Yosemite Park Ca.

OJdidit wrote:

Crackers just helps to make it more filling!
Oyster crackers are reserved for tomato soup (just the way I was raised)

I love cheez-its in my tomato soup

dbed Loc: POMME DE TERRE LAKE MISSOURI

Chili with beans and cheese and onions no crackers or ketchup