Mine is one of those that isn't spicy to the tongue off the spoon but after 5-10 bites, you wonder where that drop of sweat came from that just dropped off the tip of your nose...Oh ya. I like to name mine after one of my favorite hot sauces "Fire In The Hole!" :rocker: Bring it! Oh ya, and bring some ice cold 808s (beers).
Well, by making it ahead of time I can cook it for six to eight hours and let it rest, and everyone knows that chili tastes way better the longer it simmers and sets up. This way I can just bring it with me and reheat it there.Two gallons sounds about right. Tiny taster bowls?
I'm cookin in the lot. What's the fun in having it pre-made?
I suggest one rule: No road kill.
CincyNewTexMexNativeAmeriChinoTurkeyGatorChili (Hungarian Veggie style.)