#FBF: Chili; Messin' With Texas!

Yep, its Sunday. Not Friday. Thank you, Captain Obvious. No reason we can't have a Food Blog Friday though, right??

Today I want to talk about chili. Yep, that good ol' fashioned, game day classic. Let me tell ya somethin' here folks, chili is not just an excuse for cornbread and cinnamon rolls! ... Although, I mean, if you brought some over for me, I'd gladly make you a pot of chili... just sayin...

I am somewhere between a chili purist and an innovator. I believe that chili requires three key ingredients: Red meat, tomatoes, and beans. Here are a few thoughts from the Great Sam Holmes on the other phyla of chili.

Green Chili: Absolutely delicious. Nothing cures a hangover better, and I would literally smother anything with it and call it a meal. However, I moved away from Denver, so I'll stick to making the Red and leave the Green to the experts.

White Chicken Chili: You mean tortilla soup? If I wanted chicken, I'd order a bowl of freakin' chicken soup!! Plus, white beans taste like band-aids. Bring me some REAL chili!

Vegetarian Chili: No thanks, bro. I actually didn't go to CU Boulder. You can keep your vegetable soup. #Hippies #SMH

Texas Chili: Wait, you just shredded some meat in tomato sauce and called it soup?? Pour this over some spaghetti maybe... where's the beans? You Texans have to eat your vegetables at some point, I'm sorry.

That's right, folks. I am a proponent of the midwestern chili, including meat, tomatoes, and beans. After that, its all improvisation!

Last Friday (when I was supposed to be blogging) I had a chili cook off at work. Well, I won... Here was the winning recipe!

*Note: Any measurements I may decide to put in here are total guesses. I made this chili at midnight Thursday night, and um.. well I'd had a few. In other words, I couldn't find my measuring cups! Either way, look at this as a guideline to inspire your own creation.

1. 4 strips bacon, cook in large pot and set aside.
2. Large beef roast (I used a two-pounder and it probably served about 10 people, or 5 triathletes) Rub with your choice of spices and sear on all sides and set aside. 
3. 1 Large onion. Chop it and cook in the drippings on the pot.
4. Add a green bell pepper, and a couple other medium to high heat chilis. I used pasillo and anaheim. Again, chopped and cooked with the onions.
5. Deglaze the pan with a shot of bourbon. Mix it around and cook the alcohol out, and add a whole dark beer. This just keeps getting better and better!
6. Add a large can of diced tomatoes and a large can of black beans.
7. Add a couple ears worth of roasted corn. 
8. Put the roast and the now-crushed-bacon back in and bring to a boil. Simmer for like 4 hours, or until you can shred the beef!
9. Serve hot, with some cotija cheese and tortilla chips!

Like I said, don't follow recipes, FOLLOW THE PACE RABBIT!!!