Quote:
Originally Posted by masraum
Don't bring that idea down here, it won't go over well.
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I'm from MI. I like beans (and tomatoes even!) in ground-beef chili.
I respect the TX tradition, and here in NM we do it (better) with pork and call it carne adovada.
Now don't get me started on my Michigan mother's "goulash" that includes sugar and skips any paprika in the recipe. I was raised on it so it brings some nostalgia. My wife turns colors, including green, at even the very mention of the stuff...