Nothing is more local than chili…

March 15, 2012 at 2:13 pm 1 comment

History is sketchy when it comes to chili.  I just read a folktale that suggests that chili may have originated as a way to dispose of Spanish Conquistadors.  Also, its consumption may have been a way of justifying the actions of Billy the Kid.  Around our house, we make chili as a guarantee that the kids will eat and enjoy a home-cooked meal.  Chili can be calculated carefully by and enthusiast, or desperately concocted by a busy American family throwing in everything but the kitchen sink.

Whatever the reason for chili, we know that chili is as seasonal as it gets.  Chili blends local and preserved peppers and spices, marauding (ex: local, grass-fed) cattle, the dried beans from storage and the preserved tomatoes from last summer’s bumper crop under the Texas sun.  In March, our summer harvests are still growing and we need to eat from the pantry.  What better way to celebrate than to throw together a pot of early spring chili?

We would love your entry in our March 24 Chili Cook-Off.  There will be prizes and bragging rights and you will be supporting our local economy.  Details here:  ENTER TODAY!


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1 Comment Add your own

  • 1. Lisa Taylor  |  March 19, 2012 at 6:35 pm

    chili cook off sounds yummy


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