Italy is famous for its cured meats, be it ham, salami or others. One lesser known cured sausage is a regional speciality from Calabria: 'Nduja. The name derives from the French Andouille, but this is a completely different beast. This sausage is made from very fat pork and is spiced with 30% hot Calabrian peppers. You can spread in on bread or use it in the kitchen.
I love low & slow barbecue and I love sausage making. So it was only a matter of time until I tried to combine the two.
Cholent is a meat stew usually eaten on shabbat. It is prepared on Friday and simmered overnight so it can be eaten without breaking the "no cooking" (bishul) shabbat rule.
I came across an interesting article on the New York Times website that includes a bit of Texas chili history that so far I was unaware of. Apparently German immigrants had an influence on chili too via the goulash recipes they brought with them to America from Europe.