I’ve been to several Michelin places, usually around $300 - $400 per person without wine. Definitely worth it for the quality, creativity, and experience.
I’ve already had A5 Kobe at around $60 an ounce, and caviar around $250 an ounce. Both worth it for an occasional splurge.
As a Texan, this is true. Traditional chili is based on the Mexican “chili con carne,” meaning “chilies with meat.”
Chili normally is a stew with 1 inch cubes of a tougher meat like chuck steak that’s been stewed down until tender in a liquid (water or beef stock, sometimes even beer or coffee added) and a puree of reconstituted dried chiles (not chili powder) and other spices. Nothing else goes into traditional Texan chili. Beans are sometimes served on the side though.
This is the dish that started all of these other non-mexican versions of chili and you’re missing out of you’ve never had it!
Seems to me the only ones that are open carrying are tacticool cosplayers that haven’t spent anytime on the range and don’t know the first thing about gun safety. They are a danger to everyone around them.
I say this as a gun owner that doesn’t find the need to carry an AR to pickup a burrito at Chipotle.