https://www.thekitchn.com/texas-chili-23214231
It’s officially Fall. Okay Wednesday was the first day. To me serong the first recipe for Chili makes Fall real.
Chili is to America what Curries are to Asian Countries like India and Thialand. Because there’s as many ways to make Chili/Curry as there are people eating them. Personally, I grew up on ground beef, tomato product, beans, and lots of time in the pot or slow cooker. Of course, there’s also the seasonings that are hotly debated over. Again salt, pepper, chili powder, and garlic.
Beans or no beans! That seems to be a never ending debate. I like kidney beans in my chili. Also, I enjoy corn in it as well. Sue me I’m strange. Mom also served corn bread so guess maybe it’s not so strange after all.
Pasta or no pasta! Okay on Ohio they serve chili over spaghetti. No thank you. Toppings, here’s the awesome part. I stack the sour cream and cheese high. Some like raw onions. I don’t but hey it’s your bowl, so go for it.
Overall, chili should be enjoyed by all as we see fit. You want it blazing spicy, so be it. A little bit of spice with smokiness, that’s the way I roll. Top it with everything but the kitchen sink, whatever makes you happy.
Welcome to Scratch Kitchen! 