Welcome to Grand Prix Gastronomy! This week, I’m cooking a controversial "Texas" chili, Blackstock style.
To Bean or Not to Bean? 'Texas' Chili for the U.S. Grand Prix
To Bean or Not to Bean? 'Texas' Chili for the…
To Bean or Not to Bean? 'Texas' Chili for the U.S. Grand Prix
Welcome to Grand Prix Gastronomy! This week, I’m cooking a controversial "Texas" chili, Blackstock style.