As long as it's real chili that curls your toes (I'm in the US SW, and I've had people in other parts of the country serve "chili" that was tomato soup
). And pot roast and ale and mead. You're talking my language in food and drink! 
haha, fair enough I like to make my Chili spicy but not super spicy just enough to get the point across with out making you regret it later 
usually put corn, blackbeans, depending on my mood either ground or whole stake cuts, usually marinated in my special secret spices overnigh. the usual other chili stuff like onions. Its usually a little different after that every time as good chili should be a little different or a lot different
but I always make stovetop cornbread to go with it.
Modifié par Chibi Elemental, 15 novembre 2014 - 10:46 .