Maybe nothing has surprised and pleased me more about the response to Culture Making than the enthusiasm for my chili recipe. But Jason Panella has taken it to another level—inspired by Culture Making, he is making a year's worth of chili, and learning about the United States, and himself, along the way. I love it.

re: chili, cultivation and creation, food and drink, travel

Andy:

My year-long exploration of the United States is—so far, at least—surprisingly cost-efficient. My trip from the state of Washington to Pennsylvania, for instance, only cost around $9. If I keep this up, I’ll be able to smell the smells and taste the tastes from the Atlantic to the Pacific—non-contiguous states and the District of Columbia included—for a little over $100. And it’ll keep me fed in the process. So far, this journey has taught me a lot about myself, about discipline, about improvisation under pressure, and an awful, awful lot about chili.

Chili. Chili con carne, or “peppers with meat” in Spanish. Simply meat and chili peppers, if you’re a purist (plus a lot of other ingredients, if you’re not). OK, so I’m not actually traveling from state to state, but instead I’ve been using Jane and Michael Stern’s Chili Nation (Random House, 1999) cookbook as a tour guide. The Sterns made stops in each state and collected recipes that they felt captured some of the local flavour—coffee-accented chili from the state of Washington, chili with seafood in place of beef from Maryland, a flavourful dish popularized by some of the diners on Mississippi’s Route 61, and so on.

So, in lieu of spending a year traveling, I thought I’d let my tastebuds and stomach take a trip instead. Fifty-one chili recipes in 52 weeks. One chili a week, with one week off (which I’ll probably cash in on my honeymoon, but my fiancée likes chili too, so maybe not!)