Yes, I read the brochure. Even though I now carry a Texas license, pay taxes and adore the late Lady Bird Johnson and her wildflower center, I’ll never be a true Texan, but merely a transplant. In all good faith, I’ve been a Texas-wannabe chili cook for years. But here’s the hurdle: I’ve never served my chili in Texas. Many fine Texans have sampled my recipe across the country and agree that it might make itself right at home next to authentic Texas chili. Well . . . opportunity presents itself. Chili for 20–this weekend. I’m baring my version on Texas soil. If our guests like the results, I’ll share the transplant recipe.
When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our