When football kicked off last month, the tail-end of grilling season made hotdogs and burgers a staple of any game-day menu. But then temperatures dropped, grills were left to hibernate, and tailgating foods took a turn for heartier, fall-appropriate fare. Rather than mourn the end of warmer days, look on the bright side: chili is back on the tailgating menu, and it’s here to stay.
Coveted nation-wide, the hearty stew has been known to stir up quite the controversy. You’ve got your meat purists and your bean backers, the folks that throw in every spice known to man and those that prefer as few ingredients as possible. Some add chocolate, while others like a dash of cinnamon. And everyone thinks their recipe is the best.
Apropos this week’s match-up between the Houston Texans and Tennessee Titans, we’re teaming up with the National Football League to offer up two rival chili recipes — one from Tennessee, and the other straight out of the lone star state. Taking sides is always tough, but choosing a chili? It’s going to be a nail-biter.