CALIFORNIA | LOCAL
November 19, 2000 |
Chili vs. chile. The war over how to spell New Mexico's most valuable vegetable crop continues to rage for the head of the Chile Pepper Institute at New Mexico State University. Paul Bosland, director of the institute and the school's chief chile breeder, has been trying for years to get everyone to spell chile--the hot peppers or the plant from which the peppers come--with an "e." He says chili--the spicy dish of meat and sometimes beans--should be spelled with an "i."
July 29, 2004
Re "Making Out Like Bandits," July 27: These raccoons are certainly clever and powerful creatures. They kept on toppling over or opening our trash bins despite my best efforts to place barriers or even 20 pounds of bricks on top of the lids. In desperation, I decided to sprinkle some chili powder on the trash and hope this would work. After the first encounter, it took them six months to raid my trash again. Another sprinkling of chili powder has kept them away for at least two years.
June 4, 1987
"Long ago a friend gave me this recipe, which my children just loved," says Sheila Thompson. "They are grown now, but the recipe is still popular." CACAHUATES PICANTES 3 tablespoons olive oil 16 small dried hot chiles 2 cloves garlic, pressed 24 ounces dry-roasted peanuts 1 teaspoon salt or less, optional 1 teaspoon chili powder Heat olive oil in skillet. Add chiles and garlic. Saute 1 to 2 minutes, stirring constantly to avoid scorching. Stir in peanuts and transfer to foil-lined baking sheet.
September 18, 1986
This quick and easy jambalaya makes a special dinner when there's no time to cook. First, bacon and sausage are sauteed, then the pan drippings are blended with flour. The other ingredients--chopped tomato, sliced celery, pitted black olives and tomato paste--are added to make a richly textured sauce flavored with garlic, oregano, thyme and chili powder. After the sauce comes to a boil, shelled shrimp are added and cooked just until they turn pink, about four minutes.
June 16, 1988 |
Chili American-style is a spicy mixture that can show up almost anywhere--in a bowl or a burrito, over pasta, on top of rice or smothering a burger in a bun. The following recipes explore these approaches in an attempt to vary the fare of chili lovers. The first is a topping for pasta from "Pasta Presto" (Contemporary Books: $7.95). Author Norman Kolpas, who has compiled recipes for 100 quick sauces in this book, notes that chili con carne over pasta is a popular dish at American diners.
October 29, 1987 |
For the fifth time in 21 years, a woman took top honors at the annual World's Championship Chili Cookoff held Sunday at Tropico Gold Mine. Using a family recipe that she had adapted through the years, Margo Knudson of Loomis, Calif., won the $25,000 first prize presented by Tecate beer, beating out 80 other finalists from across the United States, Canada, Mexico, Australia, England and West Germany.