When that cold nor’easter blew in from Lake Pontchartrain last night I got to thinking about chili.
Texas chili.
Texas Red to be precise.
I retired undefeated from the Texas chili wars over a decade ago. Back in the 90s, well before Top Chef became a thing, I organized a series of cooking competitions called Texas Top Cook. I would visit the best restaurants in Austin with an open letter to the cooks in the kitchen.