Remember, you can pick your friends. You can pick your nose. But you can't pick your friend's nose. As a retired chef, I'm a pretty fair chili cook myself. I make one kind and one kind only. Truthfully, I believe there is really only one kind, and that's a Texas Bowl of Red - no beans. Put beans in yours if you like, but don't call it chili. I'd give you the recipe, but then I'd have to kill ya. Suffice to say, that I use 3/4" beef cubes - no ground meat. My signature blend is brisket and chuck, and an entire page of other ingredients - mostly peppers. Some dried and some fresh. I'll make some for you some time, if we ever get together. I'll make the chili, and my wife will make the corn bread - with fresh corn and pickled jalepeno's. Cuz you can't have chili without corn bread. That's uncivilized! We're retired and travel the country in our motorhome. We were at the Terlingua TX International Chili cookoff a couple years ago, but I wasn't impressed. They all tasted nearly the same. It looks like you've got a nice variety there in Gatlinburg. That brisket chili looked good! We're in Shelby, NC now - not too far from the Smokies. Maybe we'll bump into y'all some time. Take care, Chip
oh wow so fun haha, this is the perfect time of year to sample all the chilis!!!!!!!
You can tell how much you enjoy this event. Thanks for sharing, my friends 👍😊💕😋
The chili looks good. I liked the ending with the dog. lol
Thanks for sharing. All that chili looks good!! That chicken chili was really a chicken pot pie without the crust 😂😂
Hey I saw you were there same time Jacob the carpetbagger was there looks like great time!! Have great veterans day Tony. 😊
I like white chicken chili
Remember, you can pick your friends. You can pick your nose. But you can't pick your friend's nose.
As a retired chef, I'm a pretty fair chili cook myself. I make one kind and one kind only. Truthfully, I believe there is really only one kind, and that's a Texas Bowl of Red - no beans. Put beans in yours if you like, but don't call it chili. I'd give you the recipe, but then I'd have to kill ya. Suffice to say, that I use 3/4" beef cubes - no ground meat. My signature blend is brisket and chuck, and an entire page of other ingredients - mostly peppers. Some dried and some fresh. I'll make some for you some time, if we ever get together. I'll make the chili, and my wife will make the corn bread - with fresh corn and pickled jalepeno's. Cuz you can't have chili without corn bread. That's uncivilized!
We're retired and travel the country in our motorhome. We were at the Terlingua TX International Chili cookoff a couple years ago, but I wasn't impressed. They all tasted nearly the same. It looks like you've got a nice variety there in Gatlinburg. That brisket chili looked good! We're in Shelby, NC now - not too far from the Smokies. Maybe we'll bump into y'all some time. Take care, Chip