Sep 26, 2005

Danny's Texas "Chili Con Carne"

"Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better."

Lyndon B. Johnson, 36th President of the United States

President Johnson knew exactly what he was talking about when he was talking about real Texas "chili con carne" prepared outside of Texas. Up until now in Malaysia, it's been hard to come across a real authentic bowl of chili con carne as there are three required things needed. They are

1. The Recipe

Danny's "chili con carne" recipe is an authentic hundred-year old Texas recipe and a closely guarded family secret with only two people knowing the actual recipe.

2. The Ingredients

Danny's "chili con carne" uses a special blend of imported spices and chilis consisting of Pasilla, Ancho, New Mexico, as well as Jalapeno and Cayenne chilis to give it it's authentic and unique taste.

These chilis ain't easy to get in Southeast Asia, but for real Texas "chili con carne", chili padi and chili merah just won't do. It might cost more, but it is worth it!

3. The Texan

That eternal aphorism remains true today just as it has always been. Only a Texan can prepare a real bowl of chili con carne. Not only is it a fact, but it happens to be the law.

"...In 1977, the Texas Legislature proclaimed chili as the State Dish of Texas "in recognition of the fact that the only real 'bowl of red' is that prepared by Texans."

House Concurrent Resolution No. 18, 65th Legislature, Regular Session

And not just any Texan mind you. One that must "masak dengan perasaan" (cook with passion).

For more on the history of "chili con carne" - visit this website

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