Carroll Shelby wasn't from Cincinnati

I live in Cincinnati, originally from Indiana. Now, in Indy, when people make chili, it's their own recipe, sure. But it's got the typical red tomato base, meat, beans and spices (if you're my dad you use one of those chili-flavored dry-spice packets and say that, "Boy, you just can't beat that.").

In 2000, I came to Cincinnati and was introduced to Cincinnati-style chili. If you're from Cincinnati, this is truly chili the way God intended, but for the rest of the chili-eating universe we're frankly not sure what to make of it. Chocolate? Cinnamon? Ginger? What is that taste? And better yet, why is it in the chili? And why is it poured over spaghetti noodles? I respect it, I just don't get it.

So getting to Carrol Shelby. Carroll Shelby is a legendary race car driver, and even more famous car builder as well a recognized Texas-style chili maker (apparently they ate a lot of chili at the race tracks back in the day).

And that's how it started with me. Shelby packaged his chili mix and sold it to the public. So when I was a kid, I wanted to learn how to cook and being a fan of the classic Shelby Mustangs, I picked up a packet of Mr. Shelby's chili mix bag and proudly followed the directions to a "t" on a Friday evening. It was one of those great moments in life.

I was making chili. Texas-style. On my own.

It wasn't perfect (my fault), but it opened a window to what was to come. Cumin. Paprika. Garlic. Peppers. Onion. Chilis. Pepper and salt. All mixing and melding together to not just have a taste, but to have a "roll". A roll of flavor where you have an initial taste, then a secondary flavor, a third and then finally a nice finish. When a recipe's done correctly, all four stages work in perfect harmony to create a carnival of excellent flavor, one merging effortlessly into another like easy conversation.

Yeah, I got all that from making chili from a packet at age 12. Which is the backbone behind this blog, to share with you my cooking experiences, successes and failures as well as ask some of the hard questions, stir up a little friendly controversy, seek your expertise and make it a place where you want to check out some TexMex, down-home recipes that I sincerely hope you and your friends will enjoy.

From full-blown dinner ideas, to Friday Night EZ recipes to tailgating tips, I'll work to bring you my and my family's best recipes to enhance your next occasion. (BTW–My family and tailgating? We make everything from classic Louisiana Gumbo to gourmet veal meatballs, beer and brats, brisket and beans to made from scratch cakes and pies. My family earns its "foodie" reputation at the games and make new friends at each football game. And we never, ever have any leftovers.)

Recipes. Community. And expanding the experience. That's the job of this blog. To offer a place that inspires you to try a new recipe, spice or technique. No matter what you put in your chili.

Right Mr. Shelby?