Tom shares with me his chili, then his chili recipe, then my prognosis
[I eat the chili and send him this email]:
“Oh shit damn! That’s good chili! Having good meat in it makes a huge difference. Also, the nuclear amounts of spice don’t hurt.”
[He writes back]:
“Thank you. I rolled the spices in a waxy protein material that will dissolve after being in your stomach for one hour. That way it doesn’t taste that spicy going down, but then suddenly, long after the chili has been eaten, your guts will be consumed with a raging fire of cripply, leg-wobbling, spiciness…enough capsaicin to drop a rhino.
That’s why it’s called Trojan horse chili.”
