No, real chili is a dried loaf of fat, meat, and peppers.
Exactly. The peppers and meat are reconstituted and stewed in water and fat.
More importantly, though, the dish you're holding out to be "real" chili existed WELL before the "invention" of chili bricks in the early 1800s.
Chili peppers have been cultivated in the Americas for over 10,000 years. Kind of silly to think that "real" chili somehow originated 9,800 or so years after Indians had been stewing their peppers with whatever meat that they hunted on any given day and whatever other vegetation that they either cultivated or gathered.
Various types of beans were known to have been cultivated in Mexico and the Southern part of the United States 7,000 years ago.
Tomatoes originated in the Andes and were known in central and northern Mexico by the time of the Aztec Empire.
Thank God, however, that those Aztecs and other indigenous peoples never dared to put all of those ingredients in the same cooking container and stew them together, for to do so is an abomination before Clyde, who knows the God's honest truth of what chili is and won't broach anything that might challenge that.
I've said it before here and other places. The concept of "real" chili, the one true Godhead recipe upon which the absolute truth of chili originated is, and will forever be, is complete and total bullshit.
And considering that turkeys were common, and even domesticated and cultivated, in the Americas at the same time as all of the above, it's very likely that the Azetcs and other natives dined on.... TURKEY CHILI! (Clyde and all of his like-minded compatriots just had collective apoplexies...)
