GEEZER wrote:
Hay HOUND aint no way Goulash and chili are the same, and you don't
put beans in it, you put them on the side=====GEEZER

Didn't say they were. Said they were similar enough. Like every civilization
has a flat bread. And what the hell do beans have to do with goulash or
Texas Chili?
Do you even know what goulash is? Them cowboys or their folks came from
somewhere...

-Hound

"Cuchulain Libby" wrote in message
...


GEEZER wrote:
Hay HOUND aint no way Goulash and chili are the same, and you don't
put beans in it, you put them on the side=====GEEZER

Didn't say they were. Said they were similar enough. Like every
civilization
has a flat bread. And what the hell do beans have to do with goulash or
Texas Chili?
Do you even know what goulash is? Them cowboys or their folks came from
somewhere...

-Hound



It's got browned meat and paprika is a chile. Why not?

Jack

Maybe Hungarian Goulash is similar in preparation (I'll give ya that....made
it many times), but NOT similar in any other way....taste, ingredients (cept
the pork, if you use it in chili)..........saurkraut?? potatoes?? Uh, chili
doesn't come to mind here.


"Cuchulain Libby" wrote in message
. ..

"Jay P Francis" wrote in message
...
Let's not forget that two chili like dished exist and may have pre-dated
Texas
chili, in Northern Mexico.

Don't forget Hungarian goulash. Very similar to chili in it's preperation.

-Hound

"Misschef" wrote
.... saurkraut?? potatoes?? Uh, chili
doesn't come to mind here.

See I didn't think goulash had those things. But then I don't think chili
has beans. Sounds like you just made my case, thanks.

-Hound

Cuchulain Libby wrote in message
...
... saurkraut?? potatoes?? Uh, chili doesn't come to mind here.

See I didn't think goulash had those things. But then I don't
think chili has beans. Sounds like you just made my case, thanks.

That's certainly a head-in-the-sand close to proving a point... Next thing
you'll be expecting us to believe is it's okay to add cocoa to chili...

The Ranger

That would become mole when chocolate is added.

"The Ranger" wrote in message
...
Cuchulain Libby wrote in message
...
... saurkraut?? potatoes?? Uh, chili doesn't come to mind here.

See I didn't think goulash had those things. But then I don't
think chili has beans. Sounds like you just made my case, thanks.

That's certainly a head-in-the-sand close to proving a point... Next thing
you'll be expecting us to believe is it's okay to add cocoa to chili...

The Ranger

Wayne Lundberg wrote in message
...
"The Ranger" wrote in message
...
Cuchulain Libby wrote in message
...
... saurkraut?? potatoes?? Uh, chili doesn't come to mind
here.

See I didn't think goulash had those things. But then I don't
think chili has beans. Sounds like you just made my case,
thanks.

That's certainly a head-in-the-sand close to proving a point...
Next thing you'll be expecting us to believe is it's okay to add
cocoa to chili...

That would become mole when chocolate is added.

A quick Google shows different.

The Ranger

Maybe. But let's go back a few centuries and to my original question
regarding the origins of chili as we know it today.

Mole goes back to pre-Columbian Mexican cooking as evidenced in many of the
the monk's writings shortly after the conquest. Primary ingredients were
turkey, a dozen varieties of dried chiles, peanuts and chocolate. Today we
add tomatoes and little green onions which were native prior to the
'discovery' of America.

Mole is also used as the basic sauce for deer, armadillo, rabbit and piglet.
So the only difference between a good Mexican mole and Texas Chili is beef.

The friars reporting on the Aztec custom of cutting the heart from the
captured warriors or selected victims, told of parts of the body being cut
from the cadaver and tossed to the multitudes bellow; who would then take
the chunks of tough warrior muscle and simmer in mole sauce for a couple of
days before scooping up the special meal with quartered corn tortillas as
spoons.

I know from personal experience the tenderizing qualities of a good mole. We
would sacrifice the oldest turkey in the flock for the upcoming feast. It
would take three days to prepare the mole sauce using the old turkey's stock
as the base liquid. It would take three days to tenderize these old birds!

So it makes sense that chili is nothing more than tough old beef left over
from the tables of the wealthy and given only to prisoners, cowboys and
vaqueros who would then use the ancient Amerindian combination of chiles to
tenderize the mix and make it palletable. Thus creating one of the greatest
dishes on the planet.

Wayne in Chula Vista
My credientials: http://www.calmexnet.org/partners/wayne.htm

Yes, Linda. I agree wholeheartedly. Hungarian Goulash with pork and
sauerkraut is one of my favorite dishes. It was being compared to chili,
though and I couldn't see the relationship. ) Misschef


"Linda" wrote in message
news:0Poeb.44292$vj2.10359@fed1read06...

"Misschef" wrote in message
hlink.net...
Maybe Hungarian Goulash is similar in preparation (I'll give ya
that....made
it many times), but NOT similar in any other way....taste, ingredients
(cept
the pork, if you use it in chili)..........saurkraut?? potatoes?? Uh,
chili
doesn't come to mind here.

Sauerkraut goes great with pork.

Linda

[---]

"Misschef" wrote in message
hlink.net...
Yes, Linda. I agree wholeheartedly. Hungarian Goulash with pork and
sauerkraut is one of my favorite dishes. It was being compared to chili,
though and I couldn't see the relationship. ) Misschef



Goulash is a descendent of Gulyasleves, a Hungarian beef soup.
Ingredients
6 small dried red chiles such as Cayenne or Piquin
5 Tablespoons hot Hungarian paprika
1 cup flour
1 pound cubed, boneless beef chuck
2 Tablespoons bacon fat or oil
1 medium onion, cut in thin slices
1 large carrot, peeled and diced
4 cups beef broth
1 tablespoon fresh black pepper, coarsely ground
3/4 teaspoon caraway seeds

similar to texas beef chile, yes?

Here's another:

a.. 2 lb. beef chuck
b.. 1 tsp. salt
c.. 2 onions, white or yellow
d.. 2 Tbsp. lard or shortening
e.. 2 Tbsp. imported sweet paprika (most important to use real hungarian
paprika for ultimate flavor)
f.. 2 bay leaves
g.. 1 Qt. water
h.. 4 peeled and diced potatoes
i.. 1/4 tsp. black pepper
Other than Székely gulyás, which is made with pork and sauerkraut, Gulyas is
made with beef or veal.

The word "goulash" comes from a French corruption of the German corruption
of gulyas, which is Gulasch. In Germany gulaschsuppe is a close imitation
of gulyas, but not as good.

Anyway, enough non-germaine food history. In Europe they probably debate
real goulash like we debate real chili (I can hear it now..."Real goulash
DOES NOT include potatoes!)

Jack

"Jack Schidt®" wrote
Anyway, enough non-germaine food history. In Europe they probably debate
real goulash like we debate real chili (I can hear it now..."Real goulash
DOES NOT include potatoes!)

My whole theorem was based on a Wolfgang Puck episode wherein he went to
Budapest and visited a goulash house. *In the kitchen* the prep was nearly
identical to chili. Whatever condiments they happen to serve it with are of
no consequence, just that he put up this chef and his preparation as
authentic goulash.

-Hound

Thank you, Jack for pointing that out. I got my recipe from a Hungarian
neighbor of mine. She is in her 60's and has only lived in the US for about
15 years, speaks English with difficulty, and is a marvelous cook. Her
recipe for Goulash includes pork, Szeged paprika, sauerkraut and potatoes.
She calls it Szeged Goulash and swears it is the ONLY Hungarian goulash, but
I suspect the recipes in Hungary are regional, depending on the origin. As
in most countries cuisines, there are probably many, many variations on a
single recipe.

Yes, the recipe you posted is indeed quite similar to Texas Chili!! It
sounds marvelous, I will try it soon.

I humbly retract my previous statements regarding the lack of comparison.

Misschef


"Jack Schidt®" wrote in message
m...

"Misschef" wrote in message
hlink.net...
Yes, Linda. I agree wholeheartedly. Hungarian Goulash with pork and
sauerkraut is one of my favorite dishes. It was being compared to chili,
though and I couldn't see the relationship. ) Misschef



Goulash is a descendent of Gulyasleves, a Hungarian beef soup.
Ingredients
6 small dried red chiles such as Cayenne or Piquin
5 Tablespoons hot Hungarian paprika
1 cup flour
1 pound cubed, boneless beef chuck
2 Tablespoons bacon fat or oil
1 medium onion, cut in thin slices
1 large carrot, peeled and diced
4 cups beef broth
1 tablespoon fresh black pepper, coarsely ground
3/4 teaspoon caraway seeds

similar to texas beef chile, yes?

Here's another:

a.. 2 lb. beef chuck
b.. 1 tsp. salt
c.. 2 onions, white or yellow
d.. 2 Tbsp. lard or shortening
e.. 2 Tbsp. imported sweet paprika (most important to use real hungarian
paprika for ultimate flavor)
f.. 2 bay leaves
g.. 1 Qt. water
h.. 4 peeled and diced potatoes
i.. 1/4 tsp. black pepper
Other than Székely gulyás, which is made with pork and sauerkraut, Gulyas
is
made with beef or veal.

The word "goulash" comes from a French corruption of the German corruption
of gulyas, which is Gulasch. In Germany gulaschsuppe is a close imitation
of gulyas, but not as good.

Anyway, enough non-germaine food history. In Europe they probably debate
real goulash like we debate real chili (I can hear it now..."Real goulash
DOES NOT include potatoes!)

Jack

Misschef wrote:
I humbly retract my previous statements regarding the lack of
comparison.

Misschef

Apology accepted g
It would interesting to investigate the heredity of those early cowboys. The
towns in the Hill Country were settled by Germans, drawn by a land
speculator who had a speculative investment of 300,000 acres of worthless,
Indian-infested land he sold to the homefolk as a Paradise. He bought it
sight unseen. Sort of like Florida swampland only prettier. The cattle
coming up from the Nueces on their way to market ate all the grasses up
there, leaving room for the cedar to take over.
Unless the Chili Queens predate the immigrants.

-Hound

"Cuchulain Libby" wrote in message
...


Misschef wrote:
I humbly retract my previous statements regarding the lack of
comparison.

Misschef

Apology accepted g
It would interesting to investigate the heredity of those early cowboys.
The
towns in the Hill Country were settled by Germans, drawn by a land
speculator who had a speculative investment of 300,000 acres of worthless,
Indian-infested land he sold to the homefolk as a Paradise. He bought it
sight unseen. Sort of like Florida swampland only prettier. The cattle
coming up from the Nueces on their way to market ate all the grasses up
there, leaving room for the cedar to take over.
Unless the Chili Queens predate the immigrants.

-Hound



Betcha anyone with a pan and a pot naturally browns meat and adds chiles.
Just a hunch, Hound.

Jack

Why don't you enter it into a chili cook off


"Cuchulain Libby" wrote in message
.. .

"Jack Schidt®" wrote
Anyway, enough non-germaine food history. In Europe they probably
debate
real goulash like we debate real chili (I can hear it now..."Real
goulash
DOES NOT include potatoes!)

My whole theorem was based on a Wolfgang Puck episode wherein he went to
Budapest and visited a goulash house. *In the kitchen* the prep was nearly
identical to chili. Whatever condiments they happen to serve it with are
of
no consequence, just that he put up this chef and his preparation as
authentic goulash.

-Hound