Knew there had to be some ‘chile poetry’ out there somewhere …
WHEN TILLIE ATE THE CHILI
When Tillie ate the chili,
She erupted from her seat,
She gulped a quart of water,
And fled screaming down the street,
She coughed, she wheezed, she sputtered,
She ran totally amok,
She set a new world record
As she raced around the block.
Tillie’s mouth was full of fire,
Tillie’s eyes were red with tears,
She was smoking from her nostrils,
She was steaming from her ears,
She cooled off an hour later,
Showing perfect self-control
As she said, “What tasty chili,
I should like another bowl.”
Date: Tue, 31 Aug 1999 | By Jack Prelutsky | From: McWilliams, Dan, (DMcWilliams@fendall.com)
And here’s the web address for more: http://www.pepperfool.com/poetry/poetry.html
So here’s a recipe to keep the chill away – with chile!
(Un broma – a joke – from su amigo, Diego)
2 to 4 dried chipotle peppers
2 slices bacon, finely chopped
1/4 cup finely chopped onion
4 tomatoes, finely chopped
1 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup snipped cilantro
1 /2 teaspoon salt
1/4 teaspoon pepper
Cover chipotle peppers with warm water. Let
stand until tender, about 1 hour. Drain and chop
finely. Cook and stir bacon and onion in oil in
2-quart saucepan until bacon is crisp; stir in
peppers and remaining ingredients.
Source: Betty Crocker’s Mexican Cookbook.
Recipe by Jose Leopoldo Romero.
Just some tips for those folks who have tender mouths and prefer not to set their tastebuds on fire.
If the chile’s too hot, try these ideas:
A spoonful of mashed potatoes
Ice cream (sometimes the sugar may make the burn worse, though)
And good luck! Bueno suerte! Sometimes I get some chile that’s just way too hot, even for me. So don’t feel bad, amigos!
Hasta luego – Diego
We do grow cats here at the ranch as well as chile, but none as small as these. (Thank goodness.)
Hope your Christmas was wonderful, and we here at the Dixie Chile Ranch are looking forward to a new year of growing chiles for your tastebuds!
I wish you un Prospero Año Nuevo!
su amigo, Diego
Hope you are doing well and have gotten rested up for your big night Monday.
I’ve been a really good chile wrangler this year, so I thought I’d mention some things I’d like to find in my stocking:
chile-flavored chewing gum
a BIG container of Mr. Tim’s hand-grown, small batch dehydrated, powdered red or green chile – mmmmm!
a new green shirt with red chiles embroidered on it – or a red shirt with green chiles embroidered on it.
See you soon – su amigo, Diego
Hola, amigos. Well, I asked about “chile recipes” on the net, and got about 75,900,000 results.
One interesting factoid: Did you know ‘chili’ was first offered by restaurants in the early 1800s as ‘chili con carne,’ and originated in the American Southwest? It became really popular during the 1930s.
But it’s going to take me a while to find some really good recipes, with that many to go through. In the meantime, if you have a really good recipe using green chile, or cook up a fantastic chili, please let me know. I’m always looking for more ways to cook one of my favorite foods.
Muchas gracias! Su amigo, Diego
That’s my picture outlined in lights on the right side of the Dixie Chile Ranch roadside stand. Mr. Tim just put up the rest of the lights today. Muy bonita!
Christmas is coming soon …
PS – The next winter storm has been named ‘Diego.’ Caramba! I hope my namesake doesn’t bring the terrible weather they’re predicting – or at least not so much of it!