I’ve just returned from the annual chili cook-off and had a lot of beans. I will probably be unapproachable for at least a fortnight.
I was pleasantly surprised to see there were some really flavorful samples. There was a completely brilliant one that had almost a sweet smokey flavor then hit you with a nice spicy punch. Needless to say, I loved it. When you can please all sides of my pallet with delicate and complex flavor, you certainly win my vote.
There was a delightfully smokey chili too, which I enjoyed despite not being a fan of smoked foods. It was rich enough with brisket, beans and tomatoes that the overall smokiness of the dish was pleasant and not overpowering.
The girls seemed to have fun as well, dancing to the live music, getting balloon swords from a clown, a bag of popcorn and an ice cream for the ride home. If you ever have an opportunity to attend a community event like this, don’t hesitate. If it’s done right, it’s a very cool experience!
We’re having chili tonight! What are the odds!
I tend to have a *thing* for legumes, so I’m often unapproachable on any given day. For some reason, fathers are allowed to do this. All too often you’ll hear, “Daaaaadddyyyyyyy, grooooosssssss.”
Since I’m the only guy in the house, I seldom get challenged.
And we had chili yesterday. (And I’m sure it’s for lunch tomorrow and another dinner before it’s all eaten.)
As for community events…as long as they skip the face-painting. That really creeps me out!
Mmm. I do find it odd that some of the best chili I’ve had has not been here in the great state of Texas. One of the best dishes that I’ve ever had was in a whole-in-the-wall BBQ joint in Kansas City. Like Kate, I appreciated a smokey flavor that had spice and a lingering sweetness.
Here in Texas, we know how to make chili in three categories:
1. Oh, shit. That’s hot.
2. Mmnnngrrrk. Pass the water, please.
3. “Someone call 911!”
I’m a big chili fan myself, though I rarely eat it at a restaurant. When I was in Austin last summer for the NAMM convention I had some great chili, however. It was in Pete’s “Oh, shit. That’s hot.” category.
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