Cooking With KillerB - Opening Chili Season!!!!!

It's October 1st!!! You know what that means. Chili is in season. Wooooohoooooo.

I managed to catch an earlier flight home from Charlotte today, stopped by Provisions, the local yuppie food store, bought some fixens, and by 7PM on October 1st had a pot of chili going. It's about 50 degrees outside tonight - perfect!!!!

I know there are a lot of opinions out there about chili, so let me clear some things up. If you disagree with me about any of this, keep it to yourself.

1) Nothing comes out of the pot. If you are the type of person that likes to "drain" meat - meaning syphoning off the flavor - chili is not for you. The fat in the meat stays in the chili.

2) Chili has meat.

3) Chili has beans - most Texans get all up in your grill about this. They are wrong. Chili has beans.

4) Preferably black beans. Kidney beans don't belong in chili (or your home for that matter).

5) Chili is made with beer, not water.

6) Everything should be diced so that nothing dominates a single spoonful of chili.

7) NO THICKENING AGENTS

8) Canned tomatoes make better chili than fresh tomatoes

9) Chili tastes better on day 2 than day 1. If you are making chili for guests, cook it the day before, put the whole pot in the fridge overnight, put it back on the stove the next day, add 1/2 can of beer, and reheat.
10) If using a jalapeno, leave the seeds in.

After the jump, Chili #1 of the season.

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