Chili?

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Sometimes in my chili or spaghetti, I will use green, red, yellow and orange bell peppers, and use red, white, and Vidalia onion. I do this when making it for someone else, or in a competition, but is is just for the visual appeal. Making either one for myself, I just use green bell peppers and yellow onions, because they are cheaper. But there is no difference in the taste between the 4 colors of bell pepper.
I don't like anything hot or spicy myself. My chili is mild. People can add hot sauce to their bowl if they want to, is how I see it. I entered and won a contest today at a local dealership, in fact. Won it every year since 2019 since I learned the secret. Over 2/3rds, 68%, of people prefer mild chili. This contest is a deal that the public judges. People get a ticket and a bowl, and come by each table and get a little cup ( I think 2 oz.), then they put their ticket in the bucket by whoever's chili they liked. After they vote, they can get a bowl of whichever chili they want. The 2 dudes that nearly always come in 2nd make what they call Cincinatti chili. They use cinnamon for heat and it makes it sweet. It is still kinda spicy, but it sneaks up on you. You get the burn in the after taste. Everyone else makes HOT chili, and some will make a white, chicken chili, or make it with black beans or kidney beans or corn, etc on it. A lot of the ones who make hot chili, go to these competitions where they have 3 or 4 "chili masters" judging, and at those, the real hot chilis do well.
Have to disagree on the peppers being the same, the red, yellow and orange ones are pretty similar maybe the same but there's a difference between them and the green. Most of the green peppers are not ripe and are more bitter in taste. The reds, yellows and orange ones are sweeter. We eat them a lot mixed in with scrambled eggs.
We usually just buy yellow onions too, but occasionally she'll get red ones too,
After thanksgiving wife has made a white chili with left over turkey.
Wife is real particular about potatoes too, she only likes red potatoes. I think any tater is a good one.
 
Most of the green peppers are not ripe and are more bitter in taste.
Absolutely true, as well as the reds/orange, and yellows being a bit 'warmer' but not by much.
You can really tell this if you buy fresh 'bell' peppers, deseed them, remove the pulpy membranes and freeze the green part. The more colorful ones come out of frozen state pretty much as you put them in the freezer but the green ones will be very bitter. It's the chlorophylls that makes the greenies so bitter, as well as under developed sugars.
 
Personally, I don't consider pain a flavor. But I like a few drops of Cholula smoky chipotle sauce on scrambled eggs.

Chili like my Mom's - Brown 1 lbs of ground beef, pour off the fat. Add one large chopped white onion and a chopped green bell pepper, saute in bacon fat with a heaping tablespoon of hot chili powder and a heaping teaspoon of cumin. Add a 28 ounce can of chopped tomatoes, a can of kidney beans and a can of chili beans and cook all this about half an hour. My husband, another Texan, of course adds large amounts of Louisiana hot sauce to his bowl.
 
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Here's supper tonight, one of my wife's new culinary creations. She started out to make a broccoli and rice casserole, with chicken.
Then the idea turned into a soup. Chicken breast, broccoli, rice green beans, peas, corn, some onion, cheese, garlic, chicken broth, and cream of mushroom soup. BE5A9A98-9F0D-4122-867E-F6A503897DC0.jpeg
 

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