"Texas Tandoori  Chili" –  This was the  first place winning chili this year at our  annual neighborhood chili cook-off @ Steiner Ranch, Austin, Texas.  Every year since 2006 I have been entering in this chili cook off and winning either judges choice or people’s choice award or both awards, except for one year.  Every year I make a different recipe but all my recipes focus on ‘uniqueness’.  This philosophy of mine of making my chili not only tasty but also stand out among the so many other chilies which compete in these cook-offs could be the most logical reasoning for the wins!! If any one has read Seth Godin’s "Purple Cow"  philosophy, this is what I am talking about making it ‘remarkable’,   ‘stand out’ and be ‘unique’!

 It’s a nice feeling winning these cook offs since so many years but the feeling which is more deeper is the friendly acceptance and overwhelming warmth of our Texan friends and neighbors who welcome us and accept the different flavors and spice we bring in to their local cuisine.  This warmth is the one of the reasons I love this community and neighborhood.

I have eaten some good chili made in restaurants and by friends over years but realized a fusion recipe of Texan and Indian spices could make an outstanding chili! This amazing discovery was how I started creating new chili recipes every year.

There are many other unique styles of chili other than the authentic Texan chili, like the Cincinnati chili served over spaghetti, the chocolate, cinnamon and honey flavored chili, or the ass kicking hot chili,  and more….

The most important basic of a good chili is slow cooking, good quality beef, and perfect blend of spices.  What one does with it makes the difference in taste, flavor, aroma, color, aftertaste and likability of the chili!

When you have a ‘ Huyah’ moment  after tasting it,  you know you have a winner 😉