Chuck just informed me that since the chili has a vital ingredient of
beer (dark ale, to be precise) it is totally no-go. I can't even prepare
it off-campus, boil off all the alcohol and bring it on.
My apologies to any of you who have structured your schedules around this.
One possibility is that we could still make it, only using Amber
O'douls, a non-alcoholic beer, but that wouldn't be as good.
What do you think? If I get 3 emails requesting that it be done anyway,
with the O'douls, then I'll try to do it.
Thank y'all,
David Nemati
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