OK, let's just chat about chili. REAL TEXAS chili. No beans, no carrots, no mofo tomatoes, you mofos. Meat, chilies, cumin (arguable), garlic, water. C'est tout.
Anyone who has read A Bowl of Red understands that the pursuit of REAL TEXAS CHILI has nothing to do with beans, sweet peppers or ersatz grocery store chili powder. It's about slowly braising good meat with the purée of a motley, sacred, half-mad melange of rehydrated chilies. It's about serving boiled pinto beans on the side, with Fritos or freshly made cornbread. It has nothing to do with vegetarians, potluck suppers, or church bazaars.
And if anyone says anything about tofu, TVP or tempeh, well.....watch out.
A hunk of beef fat, $30 of minced venison, six anchos, 4 guajillos, 3 de arbols, 1 miscellaneous dried-on-top-of-the-fridge-by-Sean chili, a shit-ton of fresh garlic, paprika and oregano, half a bottle of beer, 4 days and a wee smidge of very fine cornmeal = REAL TEXAS CHILI (soo very far from Texas I can hardly admit it).
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