pimg class=”alignright” title=”Texas Chili” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/texaschili1.jpg” alt=”texaschili1″ width=”320″ height=”202″ /All too often a bowl full of chili is an uninspired blend of ground meat and canned tomatoes overwhelmed by beans. Ask anyone who follows the a title=”Primal Blueprint 101″ href=”http://www.marksdailyapple.com/primal-blueprint-101/” target=”_blank”Primal Blueprint/a and they’ll tell you that the a title=”Dear Mark: Beans and Legumes?” href=”http://www.marksdailyapple.com/beans-legumes-carbs/” target=”_self”beans/a are unnecessary, but ask any Texan and they’ll tell you that putting beans in chili is an absolute travesty. In Texas, a bowl full of beans has no right calling itself chili, even when ground meat is thrown in./p
pTexas chili doesn’t let anything get in the way of and distract from the two main ingredients, chunks of beef and chili powder. Hearty, heavily seasoned and ranging from a bit of heat to fiery-hot, this is the type of chili that’s so thick you almost need a fork to eat it. Outsiders say it resembles stew […]
Original post by Mark Sisson