Thomas, when I was applying for my current job, in Tennessee, the boss and my eventual co-workers took me out to lunch. The subject came around to chili, and the boss -- who travels to the Dallas area pretty often -- asked me where was a good place to eat chili in Dallas. I suddenly realized that no one EVER buys chili in Texas -- they make it themselves. We'd go out for tex-mex, or barbecue, but never chili. That had never really occurred to me before.Thomas wrote:If you ever get a chance for chili in Texas, made by a individual* or small cafe, don't pass it up. If you ever make it my way, I'll be glad to put a pot on.
* Not, individual should be older, Texas native. Do let some yuppie make chili for you. You'll get the same crap everone else makes.
Anyhow, I told the boss that making chili was like making love to your wife; you could hire someone else to do it, but most guys would rather do it themselves.
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Joe Baker, who wishes he could buy chili-grind (Dean, that's VERY course ground -- about the size of my pinky, not that mushy pulp they fed you in DC) beef in E. Tennessee.
. Beans are merely a way to stretch a pot farther, and should be avoided if possible, but aren't a sin in my view.
