Everything about chili con carne generates some sort of controversy—the spelling of the name, the origin and history of the dish, the proper ingredients for a great recipe, the awesome society and cookoff rivalries, and even what the future holds for the bowl o’ red.
No chili fan in their right mind is going to think of what I served up at the 2019 Bartels H-D Chili Cook-Off as a legit chili. That’s fine. I make variants like this for the folks in their wrong mind, like myself.
You don’t even have to wait for leftovers; you could just make one or more of these instead of grilling or along with it.
With the Bartels Harley-Davidson Chili Cook Off just a month or so away, I need to train up. This year I’m bringing Pickapeppa sauce into the mix (literally) with a Jamaican twist on chili.
This is just the baseline to test the concept. You could also just make it very quickly if you’re pressed for time.
Arguably, it is the most contentious food in the world, triggering debates as to its origin, authenticity, preparation, and influence on international culinary practices…
I found a treasure trove of controversial opinions and observations about chili con carne…
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