"The chief ingredients of all chili are fiery envy, scalding jealousy, scorching contempt and sizzling scorn." (H. A. Smith, 1967, Holiday). Sounds like this guy has participated in a chili cook-off or two. The Texas people of my acquaintance are pretty diverse, but they do agree that beans have no place in chili, let alone adding macaroni or scorn, sorry, corn. What passes for chili in Cincinnati is beneath contempt. To his credit, TPP does not claim to know more about chili than you do, but he has won the local Texas Independence Day chili cook-off held around here, the only non-Texan to ever do so, and to claim the prize he had to swear he would seek Lone-star citizenship. He'd have won a 2nd time but for irregularities in the voting (Texas politics as usual). This is a good time of year for a bowl of chili, and TPP's best invention was made when he slipped a bit with the cumin and decided what the heck go for that east Texas flavor, that far eastern Texas flavor, as in more like curry-flavored chili. It had plenty of depth and authority to be sure. TPP also makes a mean pot of beans especially when they are cooked in a huge cast iron Dutch oven. But beans is beans. Now there was one couple from down on a bayou somewhere that used to make "road-kill swamp-water chili" and while you weren't quite sure what the meat was, or used to be, there sure weren't any beans. And it's hard to know what to call it when people make "vegetarian chili" probably using prime cuts from a tofudebeest. The only good thing about the Stupor Bowl is it's a good excuse to make some chili. HT to Slate for making TPP think about this.
How can you trust non-gardeners?
10 hours ago in The Phytophactor