Welcome to Skillet Chili Cook-Off
Like pizza and barbecues, chili is one of those foods that are very popular with locals. I was born in Mississippi and raised in California, two states that don’t have a strong chili identity. It’s nice in a way – I enjoy all kinds of chili, beans, or no beans at all – but it also means I don’t have a favorite recipe or even style.
This is where you come in. Starting today, we are launching the Skillet Chili Cook-Off, a kind of competition where you suggest your favorite chili recipe (in the comments) that I have to cook, eat and sing about. It would be something like this:
- You leave a comment below with your chili recipe. The more detailed, the better and priority will be given to those with the clearest instructions. Original recipes are preferred, but classic recipes with modifications or modifications are acceptable. (It’s not enough for me to just write “Texas style”.)
- I’ll pick eight chili recipes that strike me as the best, although I may be influenced by public opinion, so comment on any you think will be strong contenders (if you don’t post your own).
- For the next eight weeks, I will be making and sampling each chili and documenting my experiences with each one.
- Once I taste all the chili recipes, I will pick a winner (or winners) and sing your praises. Maybe I’ll dedicate you and your chili a happy hour three-ingredient drink.
That’s all! Leave your chili comments below, support your loved ones, and please refrain from chattering. I know you all have strong opinions, but all styles of chili are welcome here – even chili and turkey – so let’s treat it with respect. After all, chili peppers are meant to be shared.