I Have I(rritable)B(owel)S(yndrome)

Hey everyone!!! This is a picture of the best chili I have yet to make.



This one contained key points that vary dramatically from previous attempts.

• 6 oz. of tomato paste instead of 28 oz. of crushed tomatoes. I prefer my chili to be less acidic.
• Beef instead of turkey. Actually, it was 6 months froozen Vallarta beef. Thank you Rachelle!
• Molasses. I think I may try even more in it next time. Maybe even some honey, or chocolate.
• Beer. Pyramid Hefeweizen to be exact. One bottle. Next time I think I will try two. That is if I don't drink it all before then. It really makes the chili interact with the back edges of the tongue.

Woohoo!!! I am on my way to becoming a blue collared food snob, which is kinda like listening to NPR while taking a dump. Anyway....