Autumn has finally reached the DFW region.
After high temperatures last week hovered around the hundred-degree mark, a front is currently sweeping through with the first fall weather of the season. Tonight’s low is predicted to be only 63 degrees, tomorrow’s high won’t even hit eighty and tomorrow night will bring the fall’s first fifties.
Ah, now we’re creeping up on chili season, and once again I’d like to point you towards my recipe for Target Centermass Texas Chili (one update to the recipe post, as “fiancee” should be substituted for “girlfriend” in the opening rambling). I’m telling y’all now, this is some damned fine grub.
Chili is very important to Texans, but all too often it brings forth the old debate — beans or no beans. Now, I’m not quite the purist on the matter that others can be. I have no problem with adding beans or rice or Fritos to my chili; however, please realize at that point it ceases to be chili and instead morphs into chili with beans, chili with rice or frito pie, respectively. As flexible as I may be, I do have my limits. Scott at The Fat Guy has the news of a collection of chili abominations, including for-the-love-of-Pete!-pineapples. Scott, I so did not need this info.
Comments
3 responses to “Fall is Here, Chili is Near”
Man, that recipe sounds good. I’ll try it this weekend. I love chili!
I’m sorry to have brought this abomination to your attention, but I felt it was my duty.
Viz beans, rice and Fritos: these should not be put in chili. They may, however, acoompany chili. Big difference.
I made your chili with only one alteration: doubled the garlic. It was yummy! Thanks for the recipe.