A nice warm bowl of chili is just what someone might want on a very cold winter day or even a hot summer day at a picnic for that matter. Chili is a very well know dish around the world. To spice it up a bit they may add some red hot chilli peppers either from a store or even their home grown garden. Some people love that extra zing to their food, but on the other hand some do not. There are many similarities and differences in the two articles I have chosen. The pieces are completely different in context but the information given shows many similarities between the two. Although “Eating Chilli Peppers” and “Feed Your Friends…and Their Friends…and Their Friends: Chili for Fifty” try to persuade readers that both are good, some readers may have different views on eating chilli peppers and chili.
The two articles take different positions on the types of Chilli Peppers compared to different tastes of Chili. MacClancy advises there are different types of Chilli Peppers such as tabasco, jalapeno, and cayenne peppers (269). Each and every chilli pepper can have its own taste and also its own level of spiciness. Whereas in Michalski’s article he describes that there are many different tastes to chili. Chili cook-offs are well known festivities and involve the tasting of several different chilis. No two pots of chili are alike and that is something a lot of people love. Some may like mild chili and some may like a spice to their chili. Michalski does state “I hate jalapenos, but if you insist on the most overdone flavor since cheddar you can slice them and serve them on the side” (Michalski 361). Some people may like their chili spicy and will add chilli peppers to get that fiery taste but then there are those people that prefer just a mild chili with no chilli peppers.
Both articles may interest those that like to live a healthy lifestyle due to talking about that amount of nutrition. Both “Eating Chilli Peppers” and “Feed Your Friends…and Their Friends…and Their Friends: Chili for Fifty” use health benefits to get readers attention as to why they should consume chilli peppers and chili. Chilli peppers are similar to amphetamines, but are quicker, cheaper, and non-addictive (MacClancy 269). People who work at the pepper plants rarely complain of sickness. “Over the centuries, people have used hot peppers as folk medicine to treat sore throats or inflamed gums, to relieve respiratory distress, and to ease gastritis induced by alcoholism” (MacClancy 269). Similarly, making a pot of chili is like making a pot of several different food groups and as Michalski states “it’s like a nutritious hug” (361). A pot of chili can consist of several food groups such as meats and vegetables to name a couple which is beneficial to one’s health. “Time for the protein!” (Michalski 360) Sausage is a good source of protein from the meat group that can be added to chili. Diced tomatoes and peppers are a good source of vegetables. Therefore, both articles show where there are many benefits for a healthy lifestyle and we all know a healthy lifestyle can lead to a longer life!
The articles being compared can correlate with one another. In MacClancy’s article he says “Eating chillies makes for exciting times: the thrill of anticipation, the extremity of the flames, and then the slow descent back to normality” (269). As for Michalski, he shows us excitement in the steps of making chili and the anticipation building up to the final simmer before…