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Published: November 12, 2008
Get fired up in the kitchen with hearty bowl of chili
When I was a kid, chili season started just before November.
It began in the early 1980s with visits to the Texas Chili Parlor in downtown Austin , where I grew up.
The menu was simple: Chili, X, XX or XXX. Those brave enough to go XXX had to sign a release. I had iced tea and, if no one from church was with us, Dad chose between Lone Star, Shiner (not Bock) or Pearl beer.
Pretty soon, Dad, ever wary of the...
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