Bad Attitude Chili
|Here is the recipe for my chili that appears in BeeR the
I grew up all over the place and was introduced to hot food at a young age. My wanderings took me to Texas for a while. It was there I learned that true chili is not some form of bastardized spaghetti sauce or that abomination eaten with zeal in Cincinati.
Chili is basic food. It is, in fact, one of the four food groups along with coffee, bagels, and beer. Meat, onions, chiles. What could be simpler, right? But then why is the perfect chili recipe so ellusive? Well, I'll tell ya. It's because people get too far away from the basics and mix in influences from cultures that have no business making chili. Cultures like New York and that large flat area between Pittsburgh and Denver. There are two styles of chili; Texas and New Mexico. Bad Attitude is from Texas.
One aside. Watch the spelling. C-H-I-L-I is made with chile. C-H-I-L-E is:
Chili is not supposed to be blow your head off hot. I have two criteria for proper heat:
There is supposed to be a lot of chile flavor and no tomato flavor. This can only be had through high quality chile powder and fresh roasted peppers.
To bean or not to bean? That is the question for people that like to discuss things like the meaning of life. Or how many angels can do the Cotton Eyed Joe on the head of a pin. Or is there a limit to Deion $anders' ego. If you are going to bean, pintos and black are good. Kidney beans are a sin.
In time, this recipe has taken on a life of its own. It has been known to change major weather patterns, cement faltering relationships, depose minor dictatorships, and affect the outcome of the Superbowl. Remember to use its power for good.