[CH] re: Question on the side

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Well, I've been in Texas long enough to know the answer to
this...
Fritos, of course.

And for flexibility, I make a batch of chili that I know
will suit everyone then I pass around toppings to include
fresh minced habs for raising the heat index, cilantro,
chopped fresh sweet onion, shredded cheese, sour cream,
toasted cumin seed and the like. This provides maximum
flexibility so people can choose which flavors they want to
enlarge in their individual bowls.

"Kristofer Blennow" <kristofer@blennow.se> wrote:
Has anyone experimented with "dual heat chili"? 
snip
Question on the side; What do you serve with a classic
chili? Bread, 
rice, taters....?

Deb in Houston

P.S.
And about that knuckledragger graphic...it is great! 
However, my image of this has always included hairy knuckles
that looked more ape-y/cavedweller-y/prehistoric...but then
we are the knuckledraggers of the new millenium, so this may
be a more realistic image.

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