Say it ain't so!!!
Btw, how do you survive in Yankee land?

Well, being in Tennessee right now makes it a little better. At least the accents are more homelike. When I'm in Illinoisy I make our place a little Texas outpose (except for the cold weather).

Dear Mr 2fer Sir,

As I sit by the fire I've built in my "firepit", (AKA an old 24" bud rim), in my backyard enjoying a wonderful product of your fine country with a nice Rocky Patel Cigar, I must commend your countrymen on the fine job they do producing adult libations. If there is anything I can do for you, let me know.

BTW, I work with a guy who has made the final table at Teralingua many times. If you want any chili tips, let me know. I'll get you in touch with him. :-)

But you havent educated Mae about beans and chili? BTW Beans may be served with Chili, but not cooked in the chile. This according to CASI.............

Are you able to educate your wife about anything?

Sadly, in my youth up north, what we called "chili" was made with beans AND macaroni.

Maybe it's for the best ... if we told them how good it really is, all the rest of those bums would be coming here, too.

Good point......I take it that you make the chili in your household?

"Neighbor, how long has it been since you've had a big, THICK, steaming bowl of Wolf brand chili? That's too long."
It aint near as thick as it used to be. Discussed this on here a year or two ago. Seems like more sauce now, less meat than years ago. Maybe just fond memories of youth but.... Quaker bought out the brand in 1957 but still used Lyman T Davis original recipe unchanged, at the Corsicana (where he invented it in 1921) factory. 1985 they closed the plant & merged it with Stokley-Van Camp in Dallas. Somewhere in there or after that Con Agra bought em out. Somewhere in there I think it got thinned down. Still has a decent flavor to it. I usually add a little cubed leftover steak to it & let it simmer a while.
Chopped pecans??????

Yeah, there is a thing called
Fiesta Stack-ups......
You start with a big pot of Chili, put a layer of rice in bowl, add fritos, beans, shredded cheese, chopped tomatoes, black olives, coconut, pecans, pretty much anything your adventurous enough to try.
Sounds terrible and I usually just stick to chili, rice, fritos and cheese, but it's actually pretty good............

I don't like rice except long grained wild. Mixin even it with fritos or chili does not sound good. Never liked olives or coconut either. Sound's nasty.

I know a guy that spent a year in Southeast Asia before I was born. He said the military was on an "eat what the natives eat" kick when he was there. Forty years later and he still won't eat rice.

OTOH, a Marine cousin of mine spent 3 years in Vietnam and 2 in Okinawa, and still loves rice.

Source: Wikipedia

Chili con carne (often known simply as chili) is a spicy stew. The name of the dish derives from the Spanish chile con carne, "chili pepper with meat". Traditional versions are made, minimally, from chili peppers, garlic, onions, and cumin, along with chopped or ground beef. Beans and tomatoes are frequently included. Variations, both geographic and personal, may involve different types of meat as well as a variety of other ingredients. It can be found in many countries in local variations and also in certain American-style fast food restaurants. The variant recipes provoke disputes among aficionados, and the dish is used as an ingredient in a number of other foods.

Source: Chili Appreciation Society International (CASI) rule book.

2) No fillers in chili. Beans, macaroni, rice, hominy or other similar ingredients are not permitted.

I agree, however if you want to you can serve chili with anything at all............... as long as it is not to a judge in a contest.......