Here in Hawaii, chili over rice is the only way to go, rarely do you find anyone eatign it any other way. Then again, we eat everything over rice. Eggs, spam and rice in the morning, chili and rice for lunch, curry and rice for dinner. And none of that uncle ben's falling apart rice either, gotta be the sticky rice (like in sushi, minus the vinegar).

Aloha,

James

>It never dawned on me to eat chili over rice (we had never done that) until I was in the military. In the Army, chili over rice was the staple food when you didn't want the other menu choices at the messhall (politically correct term is the dining facility now).
>
>
>>Chili is one of my favorites, with beans, spicy, eaten over rice, with garlic french bread or buttered crackers. Great stuff. :-)
>>
>>I had a friend years ago who used to make the stuff really hot. We called it 50 megaton chili. If you weren't sweating by the end of your second bowl, it wasn't made properly. :-)
>>
>>Bill
>>
>>>Tracy,
>>>
>>>Thanks for the links I'll have to read them in more detail tonight. I like these quotes though:
>>>
>>>"Chili is much improved by having had a day to contemplate its fate." by John Steele Gordon
>>>
>>>
>>>"Chili is not so much food as a state of mind. Addictions to it are formed early in life and the victims never recover. On blue days in October, I get this passionate yearning for a bowl of chili, and I nearly lose my mind." by Margaret Cousins, novelist
>>>
>>>
>>>
>>>>No beans in chili? Only in Texas of course! :o) <g>
>>>>
>>>>You've probably seen this a dozen times in many different forms, but just in case you haven't:
>>>>
>>>>http://www.qis.net/~jimjr/men17.htm
>>>>
>>>>and this:
>>>>
>>>>http://whatscookingamerica.net/History/Chili/ChiliHistory.htm