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I realized today that I expressed opprobrium when you mentioned "Texan chili" the other day, even though I am Texan. The reason is that I only eat vegetarian chili, so if you take Texan chili and remove the meat you are essentially eating paste. My chili is slowcooked, and involves a lot of pinto/black beans, a lot of diced onions, a lot of chopped bell peppers, a lot of chili powder, cumin, basil, salt, pepper, etc, a few carrots, garlic, and whatever the hell else I'm forgetting. Then I slowcook it all together for like 16 hours, the longer the better. I'm not certain you can call that chili but it is extremely good and makes like 9 servings at once.