Welcome, everyone!

Chili is a hotly debated subject, with it's own body of myth and folk lore. Everyone thinks their chili is the best, and I think that's what makes it special.

Chili is consumed all over the US, and indeed, over much of the world. Since the 1904 St. Louis World's Fair (or was it the 1893 Columbian Exposition in Chicago?), the spread of chili has been rapid and (almost) unopposed. I've passed places in Virginia that advertise their chili in neon signs - I wondered what that might be like, and then came to realize that I don't even know what it's like here in the home of chili!

So, I have begun a Texas Chili Odyssey. I intend to eat my way through every reputable bowl of chili in central Texas, and write about it on the way. If I have to make some side trips to, say, San Antonio, so much the better.

My purpose is to capture and describe the state of chili, so to speak. What is this stuff that we Texans eat? Where did it come from? More importantly, who makes the best?

So, stay tuned. I'll try to add new reviews as often as possible.

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