Chile, Chili

I live in a state where the last question the waiter asks at the end of your food order is, “red or green?” This refers to whether you want your food seasoned with red or green chili – not having a chili sauce base to your food is unthinkable. Then there’s that food called chile, which isn’t a sauce but a food made with meat and sometimes beans and – no question – red chili. The the case of chile, the argument is over the beans. Are beans an affront to a pure dish or a necessary ingredient? I fall into the using beans category. But that can . . .

Please leave a comment with your first 50 words on the topic “chile, chili.”


Author: Virginia DeBolt

Writer and teacher who writes blogs about web education, writing practice, and pop culture.

One thought on “Chile, Chili”

  1. All I know is the chili is something to be revered, not feared. Chili peppers provide an opportunity to squeeze out some endorphins while only simulating pain in the mind. Sweet. Uh, I mean…spicy (salivates). Be a shaman, raise your inner heat by gorging on spicy food, suffer (and clear your sinuses) for 10 minutes, then feel the warm, glowing pleasure. It feels almost like a shot of hard liquor.

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