Beans. Beef. Bar-b-q. Maybe some Bluegrass music. Dense fragrant smoke above black iron kettles bubbling with red sauce and yellow cheddar (not white).
Texas-style chili: Comfort food.
Christchurch held its first Cheese and Chilli Festival today in fields out by the airport. On entry, the first impression as of broods of hen parties, all in coloured, lettered shirts marking different life events worth celebrating together. Then there was the rock music by a garage band of grey-haired guitarists and balding lead singers, much beloved. Finally there were stalls for food, for drink, for Dorset travel, for charities.
But not for True Texas Chile Con Carne.
For that matter, ‘not for any sort of Chilli Con Carne.
There was meat, mostly pork sausages and game (‘The New Forest Butchers’, incongruous in a nature preserve).
But it desperately needs someone to serve the namesake food. Some entrepreneur, with vision, drive and recipes...
A true, novel Chili experience for the Chilli fest.
So, my final assertion: What could be an easier success than that? Now all I need is big hat and a strap line…