HAPPY INDEPENDENCE DAY

 Happy Fourth of July.  

America has had some ups and downs along the way to 250 Independence Days. And the lesson is that we always bounce back. 

We were going to write a snarky, Rumpolian critique of the Declaration of Independence. But then we decided to shelve that brilliant piece of commentary for the moment and reveal something more compelling on the Fourth:  OUR WORLD-FAMOUS CHILI RECIPE. 

Yes, after decades of blogging and fending off bribes of all sorts, we decided to share with you blog readers the chili recipe guaranteed to make your guests ask for second and third chili-dogs. 

The first part is the secret. Shhhsh. 

Lightly oil a cast-iron skillet and once hot pout in one cup of all-purpose flour. Reduce heat until the flour turns brown and there's a nutty flavor to it. Pour into a bowl and set aside. 

Use one to two pounds of chop meat (or more depending on the size of your crowd.) (Today, with bounce-back wagers on England, USA, and Portugal, we are using wagyu beef.)  

Sweat some chopped onions and shallots and add the beef and brown. Add a few tablespoons of tomato paste until the beef has a red hue.  There should be a decent amount of fatty juice- pour into a bowl and reserve. Once the beef is almost done begin adding scoops of the browned flour. The mixture will immediately thicken. Begin adding back the beef juices and continue to add the flour. Once the beef juices are fully incorporated, add a quarter cup of chicken broth. Continue adding flour and chicken broth on a low heat until the chili forms a smooth pudding-like appearance. (Pictures to follow shortly) 

This is a classic Texas Chili- no beans. But feel free to add beans; cooking should be about creativity and what makes you happy, the best rules to follow are ....none. Enjoy! 

Season as you wish. We use ancho-chili powder, tomatillo sauce from a jar (fresh tomatillos are also delicious and we use them when we remember to buy them) and various canned chili peppers, pouring in the juice with the chilis. Want to be radical? Add a half a can of beer, or more! 

Cover on lowest heat and let sit a few hours. Turn heat all the way off after about 45 minutes. 

Cook your dogs and burgers and generously ladle on the chili, along with cheddar cheese, raw onions, and enjoy with a cold beer. Lately (since January 1 actually) we have been enjoying the Athletic brand of non-alcoholic beers. 

In our gym the other day we sparked a heated debate over the use of ketchup on hot dogs. Rumpole does a line of ketchup, a line of mustard, and a thin sliced pickle on a seeded bun. 

Happy Fourth of July.