Tell Me About Your Chili

[suzzer99]

I may have posted this before in this thread. But the best chili I ever had was one night when my mom was late for work, and the chili I made per her instructions, overcooked by about 3 hours. The beans just disappeared and the whole thing became a thick delicious paste.

I've had fancy award-winning chili, and it seems like they go the other way. It was very brothy with almost al-dente beans. Not a big fan.

Kinda similar thing with this Texas-style BBQ place here in LA called Maple Block. I consider it the only legit BBQ in LA (so it would be like 30th best in KC or something). They have these amazing pinto beans, which are good when ordered, but insanely good when they've sat in the fridge for 3 days and then reheated. Instead of soupy they become thick and kind of all mush together - but the taste is just insane - so rich and deep with flavor. It's like the flavors of the beans, pork and broth all merge into something better.

One time I reheated too much so I put it back in the fridge. When I re-re-heated that it was even better. I wonder how far this goes.