Grosvenor is a culinary anthropologist and a regular on National Public Radio. She's the author of Vibration Cooking, Vertamae Cooks in America's Family Kitchen, Vertamae Cooks Again, and Thursdays and Every Other Sunday Off (on sociology). Her work on the NPR program Horizons on the AIDS crisis in the US won her awards. In 2013, she received the Southern Foodways Lifetime Achievement Award.
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The 27th is Chili Day, and a hot bowl of chili on a cold day is a magical thing. There are chili cook-offs and debates about beans or no beans, tomatoes or not, and whether or not anyone outside of Texas can truly make "a bowl of red" may rage, but chances are good your family has a recipe for this winter favorite. It was one of the first things I learned to cook, and I don't even have a recipe for it. Browned ground beef, an onion, chili seasoning, tomato juice and a can of kidney beans, simmer for hours and serve. As an adult, with no one trying to force me to eat beans, I make it pretty much the same way (except for the beans). Is that proper Texas chili? Nope, but I'm not a Texan!
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