Chili Festival: Frank X. Tolbert's Bowl of Red

With some potatoes and sugar I rescued my over-salted Frank X. Tolbert chili and submitted it to our judges. I also threw in some kidney beans, which means it's wasn't genuine Texas chili. The feedback was positive - Lawrence enjoyed it immensely, though Uncle Al would have preferred more vegetables. My own feeling is that, for its simplicity and prominent chili flavour, this is one of the best I've had. I learned a couple of things in making it (aside from going easy on the salt). First, equal portions of oregano, cumin, and cayenne is the right ratio for the non-chili spices. I also think that these are all you need. Salt can be added at the end and spices like black pepper, cilantro, bay leaves, etc., are gratuitous. Second, if you have time, choose cubed meat over ground chuck. It tastes better and breaks down to the consistency of pulled pork. Third, my mother taught me to cook the chili powder first. Most recipes call for adding it after cooking the meat, but I cook the chili in the pot with some onions and oil at the beginning. I don't know why, but it's more flavourful. For next week's chili, my mom sent me a recipe that she clipped from Canadian Living. I'm interested to see what the cocoa powder does for the dish.

I'm cooking a pot of chili each week or so and submitting it to an international panel of judges in London, Ontario. Readers are invited to submit their own chili recipes or feedback if they're cooking along at home. The winning chili, to be announced in March, will be cooked out in the parking lot at the 2007 Palmer Rapids Twin Music Festivals.