'Tis the season!
'Tis the season for chili!
Honestly, what's better at the end of a blustery than a nice, hot bowl of chili with a side of cornbread?
The question is not whether chili sounds good or not.
The question is which kind of chili sounds good?
(Before you say all of them, I recommend you wait to read how some of them are made. I'm lookin' at you, Skyline Chili.)
Chili looks different everywhere you go. A different recipe for every region.
- Chili Con Carne - Texas
- No beans. No tomatoes. No exceptions.
- Just chile pepper-marinated beef chuck with spices
- Chile Verde - New Mexico
- Pork shoulder seasoned in chile verde sauce
- Carne Adovada - New Mexico & Arizona
- Pork shoulder cooked in chile marinade
- Frito Pie - Southern & Southwestern USA
- An American classic
- Chili powder-marinated beans+ground beef+tomato sauce
- Drop it on a bag of Fritos and add cheese
- Cajun Chili - Louisiana
- Basically it's is standard chili with a bunch of Cajun spices
- Kansas City Chili - Missouri
- Burnt ends, brisket, or pork shoulder
- Add Worcestershire sauce, beans, and cumin
- Skyline Chili - Cincinnati
- Start with ground beef and tomatoes
- Then add chocolate and cinnamon (What.)
- Springfield Chilli - Illinois
- Bacon, ground turkey, tomatoes, beans
- Cook it in a can of beer
- Coney Chili Dog - Michigan
- Ground beef, broth, chili powder, hot sauce, and seasonings
- Pile it on a Coney Island Hot Dog
Which one is your favorite?
Read the full story at Insider