Originally posted by ericats
Ok, no one from Texas or New Mexico yet. But seems like each region of the country is represented on this thread.
Anyone from Texas or NM putting sugar in their chili?
Ericats, if you mean NM green, I would not put sugar into that.
True Texas Chili shouldn't have tomatos or beans according to them, but why do you think people in Texas know anything about Chili? They just believe they do.
My first girlfriend's mom, Carmella, taught me to add a tablespoon to Spaghetti sauces,
something I had never known at 16. We have a friend here who is Italian born and a chef. I'll ask him this afternoon at my daughter's basketball game how he goes about it.
Carrots in Beans: I have eaten lots of versions of Navy Bean soup with Carrots and have taken to adding them to pinto beans. They actually do a great job of absorbing the flavors. I always remember carrots in the big jar of pig skin or hot pickled eggs on the counter at local Mexican spots in KC. Out here in Oregon some places serve a mix of carrots, Cilantro, Jalapeneos, & onions, in vinegar, Bushie says he's had that mix in California too. You're supposed to use it as a topping, but mine never makes it out of the little boat.
PS: Sweet and Spicy is also the basis for most KC style BBQ sauces; peppers and sugar do well together.