October holds two certainties in the world of food, you will see pumpkin flavored everything being served and it’s National Chili Month. October marks a time when the leaves have turned their autumn colors and the weather has changed to the cooler side. As our bodies adjust to the cooler temperatures, we gradually make the shift to foods that warm both body and soul. Nothing satisfies the comfort cravings like a hot bowl of chili. Whether serving as a hot dog accompaniment, a topping over an order of fries or a standalone meal, this classic stew has been adapted in countless ways.
There are many different ideas about the exact origins of chili, originating in the Northeast has never been one of them. The one thing that most folks will agree, chili lovers are a passionate people. Year after year, cities pay tribute to chili with festivals that will take place throughout the year as well. Competitors bring the heat in chili cook-offs, and restaurants claim to serve up the best bowl of chili. If you were to ask 10 of your friends for their chili recipe, the chances are almost certain that you will get 10 different variations.
And speaking of a variation, I am working on a change in my recipe that I will introduce when our club hosts their annual Chili contest. After not even getting an honorable mention the last few years with my version, it was time to get back and re-create the recipe. Buddy Cabey, you King of the pepper growers and soon to be ex Club Chili Champion, I’m getting ready for you this year.
There are many different ideas about the exact origins of chili, originating in the Northeast has never been one of them. The one thing that most folks will agree, chili lovers are a passionate people. Year after year, cities pay tribute to chili with festivals that will take place throughout the year as well. Competitors bring the heat in chili cook-offs, and restaurants claim to serve up the best bowl of chili. If you were to ask 10 of your friends for their chili recipe, the chances are almost certain that you will get 10 different variations.
And speaking of a variation, I am working on a change in my recipe that I will introduce when our club hosts their annual Chili contest. After not even getting an honorable mention the last few years with my version, it was time to get back and re-create the recipe. Buddy Cabey, you King of the pepper growers and soon to be ex Club Chili Champion, I’m getting ready for you this year.
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