'Tis the Season for the Perfect Bowl of Texas Chili

There is nothing like it on a cool Fall day, or especially on Superbowl Sunday...a steaming, hot bowl of fresh Texas chili. It warms you from your tongue all the way to your belly. Having moved to Ottawa, the coldest capital in the world, from Houston, Texas, we learned the truth in that statement our first winter! Oh and yes, we are colder on average than Moscow! But I digress... Anyone who has ever made chili believes that their recipe is the best - just ask them. Chili making is all business and the competition to be named the "King of Chili" is fierce. When we compete, we go by a completely seperate set of rules than we do when we make it at home. Competition Texas chili does not allow for chunks of meat or large vegetables as you would have in a stew. Rather, it tends to be more soup like and thick. The meat is cut into tiny cubes and the onions, garlic and other ingredients grated to a pulp, so they break down and become one with the chili. But at home, it is a completely different story. We love to add ingredients that would get you banned from any respectable competition - beans. They make a great addition to the chili and help to satisfy your hunger. Additionally, we like to add the large chunks of chuck, as they become melt in your mouth tender in the long slow cooking process. Here is our take on the traditional Texas chili, using the Texa s Chili Seasoning from Caroline's Rub - Fine Spice Creations. This award winning Texas chili recipe has been handed down throughout our family for generations, and it's guaranteed to be a winner with your family and friends! Make sure to add the spices throughout the cooking process to keep the chili fully flavored. Caroline's Rub - Fine Spice Creations Award Winning Texas Chili 1 (2.5 oz / 70 g) Pouch of Caroline's Texas Chili Seasoning 4 pounds beef chuck roast, trimmed of excess fat and cut into 1/4-inch cubes (can be substituted with ground venison or beef) 2 teaspoons Salt 7