Dinner tonight: Alec and Ellen's Award-Winning Chili, made according to their recipe, using their special Texas chili seasoning mix. I'm so glad to have more of this great spice blend. As shown in the photo, I also made cornbread (using a New York Times recipe) and a salad of avocado and grapefruit sections from TEXAS grapefruits.
I followed the recipe carefully -- it makes enough for 8 or 10 servings, but I only warmed up enough for the two of us. As instructed I did not put any beans in it!
Link to first post on Texas Red: http://regional-food.blogspot.com/2006/11/texas-red.html
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