It’s safe to say it – I’m a chili snob. I mean, it’s not just chili; there are other things I’m snobby about too. I have, possibly after drinking too much of it in college, grown to severely dislike watered-down beer and will only drink ales, aka beers with substance, or soul. I have very slowly started to like whiskey, but only from small-batch distilleries and so far, only when combined with ginger. I think my cat is the prettiest and loveliest of them all, because she is, and that’s all I need to say about that. And when it comes to toothpaste, I prefer Crest Pro Health, in cinnamon, if available. So yeah, it’s not just chili. But until I met Hubs, I was never a chili-likin’-girl. Past chilies have been too bean-laden (specifically of the way-too-large kidney bean variety), or conversely, too watery. Both prompt some level of...
