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Tomorrow is National Chili day. Yep. It’s the fourth Thursday in February. This February has been so cold, the thought of a big bowl of warm beans and meat sounds really good! And here’s a little history of this fiery dish to get your juices going.
It is not Mexican cuisine – it’s more South Western. Flavors from Native American foods joined hands with Mexican and Spanish influences. And, like most things we eat across America, each region adds it’s own character.
And it became the official dish for the state of Texas in 1977. It was this state’s San Antonio Chili Stand that put this fare on the national radar!
Well, here are a few ideas for you to spice up your dinner!
Some like it hot – so we’re starting off with a fiery version, then cooling it down with some chocolate (mole) and finishing with some great cornbread support!
Three Alarm Crock Pot Chili – Fiery!
Slow Cooker Chili Mole
Cornbread Waffles and Chili
Cornbread Chili Cups
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