Cooking help

[TexasSP]

Wow, coming from the state the originated chili I am a purest and I like a good simple chili.

Chili powder, not a name brand but local brands that take more care making the powder is best. Meat, preferably venison, but beef is fine, not ground but chopped up. Salt to taste, garlic, and onion. Mix and slow cook all day. It's best about 5 days after it's made.

Beans go on the side and should never be put in the chili, and the only acceptable ones are pinto beans. No kidney beans like my friends in Tennessee use, that's just freaking nasty and sacrilegious to chili fanatics. No tomatoes, no bell peppers, not other crap like that.

Eaten over hot steamed rice is fantastic or try it Texas spaghetti style over spaghetti noodles. My favorite is with home made tamales!

Some of the best recipes I have found tend to surface around central to south Texas.