We make chili year round in Texas. It's what sustains us. 110 degrees in the dead of summer? Time to make chili. Leaves a falling in East Austin? Time to make chili. There is simply no food that nourishes the soul and feeds the spirit like a kettle of chili.
We make all kinds: Texas Red, Kentucky White, Mexican brown...you name it. If it involves chile peppers and few hours on the stovetop we'll tackle it and wrestle it around til it turns into food.
It's alchemy. Texas style.