Then just add more beans!!!!!! LOL
You'll always be our little A hole lol
I guess so....damn, busted
All you had to do was ask us in advance before you embarrassed yourself.
I dont get embarrassed easy...except that one tequila bender in Boys town but we wont talk about that
Since we've got a good hard freeze in the forecast, I guess I'm gonna do the science and make a pot of chili without beans... just so I can conclusively determine beans belong in chili.
I won the Campus Chili Cook-Off at 3 different colleges. I am a master at making chili, if I do say so myself. Good-Eatin’ Chili can be made with or without beans, it boils down to the individual’s choice. I prefer it with pinto beans, home cooked; none of that crap in a can for me. Chili must have white or yellow onions, jalapeños, serranos, and poblanos in it. It may have habaneros or similar heaters, if you really like a little fire. It must have cumin. Use freshly ground black pepper. I use coarsely ground sirloin, and if you wanna know the real secret to my success in capturing and retaining my title, I’ll tell you that there are two main things that made my chili stand up to the judges time and time again:
1. Heat.
My chili is hot. I man H.O.T. hot. If chili isn’t hot; hot enough to bead up your forehead with drops of sweat and burn your lips and tongue, well, you just got yourself a bowl of bean soup. You want people to gasp and say something like “holy crap!” Or “Jeebus!” You want people to be worried about the morning-after effect. But if they dive on in regardless, bitchin’ and sweatin’ and wipin’ thier nose as they scarf it down, you done good.
2. Secret ingredient:
For a good sized crock pot, cut up 3 Hot Links into slices about 1/4” thick, sauté them in a pan till browned, almost blackened even, then add them to the chili and let it cook for a few more hours. I use Braums Hot Links cause they’re the best.
At the competitions, I’d always surround my pot with yellow caution tape, make people sign a waiver, and have a big jar of Tums next to the pot for immediate aid, if the unsuspecting taster should require it.
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1. Heat.
My chili is hot. I man H.O.T. hot. If chili isn’t hot; hot enough to bead up your forehead with drops of sweat and burn your lips and tongue, well, you just got yourself a bowl of bean soup. You want people to gasp and say something like “holy crap!” Or “Jeebus!” You want people to be worried about the morning-after effect. But if they dive on in regardless, bitchin’ and sweatin’ and wipin’ thier nose as they scarf it down, you done good.
2. Secret ingredient:
For a good sized crock pot, cut up 3 Hot Links into slices about 1/4” thick, sauté them in a pan till browned, almost blackened even, then add them to the chili and let it cook for a few more hours. I use Braums Hot Links cause they’re the best.
At the competitions, I’d always surround my pot with yellow caution tape, make people sign a waiver, and have a big jar of Tums next to the pot for immediate aid, if the unsuspecting taster should require it.
Sent from my iPhone using Tapatalk
Next time you stay in a hotel with the 'make your own waffle' machine, take a box of Jiffy mix and test it out!
.
I’ve never stayed at a hotel with a make your own waffle thing in the room, I’m callin’ BS on this!
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