|Flabby’s chili is a simple, classic preparation – coarsely ground beef in chunks with tender red beans and just enough short strands of spaghetti to make it Louisville-style. Photos by Robin Garr|
LEO’s Eat ‘n’ Blog with Louisville HotBytes
(Five noteworthy bowls of red; Karma Café)
Tomatoes or no tomatoes? Beans or no beans? Chopped meat or ground meat? Chile powder or dried chilies or fresh? And by the way, is it “chile” or is it “chili”? Gimme a break! This is almost like listening to the Kentucky legislature arguing about whether evolution or intelligent design should be taught in our schools.
Much of the chili debate centers around the argument that chili is a historic dish with a long tradition that started in the Texas-Mexico border country and was spread across the heartland by cowboys on the open range, and that it must be a pure, unadulterated combination of beef and chile peppers, nothing more, without adulterants or fillers no matter how delicious those additives might be.
Continue reading Chili today, hot tamale