Texas Red


 
Man, that looks good!
Pammi was born and raised in Arkansas and we eat chili with Fritos. I won't eat them any other way now!
 
Cocoa in chili hs been a standard for me for years, it adds a richness that I really enjoy. Try some “black cocoa” I used the last of mine in the last batch of brisket chili I made. WOW! A stick of cinnamon works an interesting delicate twist in too. It’s not sweet but, earthy.
 
Man I could use a bowl of that! Winter has finally arrived in kalifornia and a bowl of that would make it all better
 
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