I’m a chili snob. There. I said it. A little personal insight into the twisted mind of Shawn E. Bell.
For decades I’ve cooked chili, attended chili cook-offs, sampled great (and not so great) chili, and traveled wherever there was chili to be had. I’ve amassed hand-written notebooks and computer directories that are chock full of recipes for every kind of chili known to man. I’ve had quinoa chili, white chili, black bean chili, bison chili, squirrel chili, varmint chili, Texas chili, Cincinnati chili, con carne and straight chili. Chili from Pink’s, Tommy’s, Hemingway’s, Wienerschnitzel, and many other restaurants that touted this awesome food.
Wherever there is chili to be had, I am there.