Image Credit: Scott McDermott/Bravo As told to Nuzhat Naoreen
I thought the [contestants] did a great job [at the chili cook-off]. It was really fun. I love chili. Texas chili is very specific. I’d never been to a rodeo before, so it was great to be at an event like that.
Chili is very, very regional. It’s sort of like a bolognese in Italy. Everyone has their own very specific recipe. Every region within Texas and also across the Southwest makes their own type of chili and every chili is made differently, so sometimes it takes six hours, sometimes it takes 16. But to make a great chili you definitely need to give it time. You can’t rush the meat. You want to make it as tender as possible. You want to cook it on a low heat for a long period of time. The flavor of the meat [should be] in the actual stewing liquid itself. READ FULL STORY »





Winners will appear in the special issue that hits stands Dec. 9.







