Chili

I like chili. Furthermore, I make perhaps the world’s best chili. At least I think so. The question is, why can’t you make chili in the hot, hot summertime?

My family insists that you don’t make chili in the summer, because it is too hot. Why not? Restaurants have chili in the summer and people buy it - especially Mexican food restaurants. In Texas, where it is hot, people eat Mexican food year round. If they didn’t, the Mexican food cooks would be out of a job and the establishments would be out of business.

But, at my house, I am not allowed to make chili until there is a blue norther - a Texas term defining the change of seasons. Around here, we have two seasons - summer and winter - and they are unpredictable. The weather just switches between them when it wants to.

When I look at things logically, I get into trouble. Think about it. We eat pizza in the summer. That’s a ‘hot’ food. Then, there’s barbeque with lots of sauce that is hot. Buffalo wings are hot, but we eat them. How about all those hot sauces sold at stores? Do they quit selling in the summer? NO!

Why am I telling you this? Because out there somewhere is somebody cooking chili and I want you to stop. It’s too hot.

PMO
©2010