Yesterday I had a dinner party because Ted Johnson challenged me to make the best chili con carne ever. He had heard from a mutual friend that I make a mean chili, and he wanted to put it to the test. I like Ted, we have a funny little rivalry going since I work for SlotPrince.com and he is the technical manager at SlotTavern.com, one of our main competitors. We constantly joke about which company is on top (it’s totally ours) and turn everything into a competition.
Last month he bested me in a beer tasting competition, which I lost on a technicality, so everything was at steak to make this chili the best chili anyone had ever tasted.
I love chili and the secret to great chili is the right beans, the right beef and don’t over do it. Plus my mother taught me a little secret to making it pop, which I shall take to my grave!
The great thing about chili is it’s versatility. You can have a chili dog, chili fries, chili on rice, chili macaroni, chili Poutine, the list is endless. For sophistication purposes I decided to have chili on a bed of basmati rice, and as my doorbell rang I had a little taste and I knew Ted would be speechless.
Angela bounced into my home holding a six-pack of Moosehead Lager, and that was the first sign that it was going to be a great night. She was excited to taste my chili so I gave her sneak peak and she loved it.
Toby and my friend Daniel Reed arrived together soon followed by Ted who brought a six-pack of Labatt 50 a delicious blonde ale along with him. We all talked for a while and then I unleashed my chili masterpiece.
Ted took one spoonful and tried his best not to smile but he couldn’t resist.
“Fair enough dude, this is awesome” he said. He still claimed he could make a better chili but I took his joyous face as a victory and accepted my self-proclaimed title of the chili-king!