At 03:54 PM 9/14/2007, =Mark wrote: >The best I've had: >http://chile.netrelief.com/recipes/bad_attitude_chili_recipe.shtml Hmmmm. I think the term "Texas Chili" has evolved over the years to mean something different than what I grew up with. Texas chili isn't a fancy, over-spiced concoction but rather is a simple slow-fried ground meat, or chunked meat, that is allowed to simmer in the pan for two hours or so. The spices are fresh-ground cumin, garlic and salt; and lots of the first two. If the fat cooks away then add small amounts of water. Meanwhile, use the two hours to cook a pot of pinto, red, or cranberry beans, sans meat but with drippings used for seasoning. Then make cornbread. Finally dice up all sorts of peppers, onions--sweet, hot and green, or shallots--fresh tomatoes and green shrubbery, like lettuce. The cornbread goes on the plate, the beans on the cornbread, and the seasoned meat on the beans. Or as we learned early in life, the layers are "Biscuit, beans, beef." Then shovel on all sorts of toppings to taste and eat. There should never be any cooked tomatoes anywhere in the meal. For the high-brow eater, a dollop of sour cream might go well on top though. Mmmmmm. How did this simple treat get so complicated? carp