Georgia And South Carolina’s Chili Preferences
Georgia and South Carolina’s chili preferences are pretty similar. Growing up in South Carolina, my Mom used to make her chili with black beans, kidney beans, and pinto beans. I’m also pretty sure she added onions, but in a way that I couldn’t tell. It wasn’t too spicy and sometimes she was able to find bread bowls. I would also dress my bowl up with sour cream and shredded cheddar. Just to add a little crunch, we would tiny saltine crackers. Mom’s chili was so good and she always fixed it on the coldest nights. My wife makes killer chili and it’s vegetarian. She adds five cans of beans, a couple of diced tomatoes, a can of tomato sauce, and spices until it tastes like the direction she’s taking it. It’s never the same when she makes it and it’s just the best. How do you fix your chili? Georgia and South Carolina’s chili preferences are pretty similar.
Shaneco.com did a recent study on how every state prefers its chili. Georgia likes it spicy with ground beef and a combination of black, pinto, and kidney beans. They like to top it off with shredded cheese, sour cream, green onion, and crushed tortilla chips or Fritos. Yum! Hot sauce or sriracha is the preferred add-in and all of this is enjoyed with a side of cornbread. The chosen cooking method is stovetop. South Carolina also likes chili spick with ground beef and a combination of black, pinto, and kidney beans. Favorite toppings include shredded cheese, sour cream, green onion, and crushed crackers. Hot sauce or sriracha is also the preferred add-in and all of this is enjoyed with a side of cornbread. The chosen cooking method is the crockpot.
And then, of course, there’s always Kevin’s recipe.
SOURCE: shaneco.com
