Merry Christmas! We're having one of those white Christmases that Der Bingle
used to croon about, as a tasteful blanket of snow fell on the area overnight,
which is cool (if not downright frosty). Here's hoping it's equally scenic, if
not seasonal, where you are. I followed though on my plan to make chili yesterday with a
different recipe to celebrate, and I am pleased with the turnout. In spite
of the recipe's notation that this is Texas-style, it calls for tomatoes,
which are often considered not authentically Texas, and are not usually part of
my chili. On the other hand, I was born and raised in Brooklyn, so in spite of
my incredible taste in cowboy boots, I'm probably not one to judge such matters.
Anyway,
my normal recipe results in meat that's falling apart, and I wanted an
outcome that was more like solid meat in a broth (like a competition chili), and
this one delivered. I followed it to the letter as a first time, but in the
future I will probably add more cumin and tweak a couple of other things.
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