Everytime you visit, you must post a fact!

Texas also has the worlds finest chili, which to a non-Texas resident comes in three grades. Mild = an exploding stomach. Medium = body separation at the waist. Hot = instant vapourisation....

(no offence @Baymule )

 

None taken. I love to make home made chili and have a package each of ground lamb and venison waiting on cold weather to make chili. I also canned tomato sauce for the blessed event. I like mine hot and spicy, husband doesn't, so have to tone it down for him.

 

Myself and the memsahib have spent yesterday in the kitchin [sic]. Started off with a bunny casserole - carrots, onion, sweet potato and 2 pints of "Whacky" Cider (2 for the cass' and 1 for me). Then onto a vat (preserving pan) of Bolognasie sauce (her department)and chili con carne (my department), using our own 'tomato sauce'made earlier this year (or was it last year)? Really must get into the habit of labaling the gloop.

I use 4 tins of red kidney beans but she always says "There are far too many beans" but it don't look too many to my eyes. The trouble is all the chili sauces on the market either seem to be too bland or 'sodding hot' with no flavour.

Distributed into the good ol' takaway trays and bunged in the freezer. Off now to watch the Grand Prix.

My fact is "Just because it works in practise, does not mean it will work in theory".

Cheers, Tony.

 

How about a trade? Surströmming for chili?