Step beneath the top hat logo gracing the dormer over the front portch of Pendery's World of Chles and Spices in Fort Worth, close your eyes, and breathe deep: Intermingled frangrances from exotic lands flood your olfactories - perfumed Sri Lankan cinnamon; pungent Iranian cumin; sultty Jamaican allspice; smoky Spanish paprika; and chiles, lots and lots of chiles.
I met Clint Haggerty with Pendery's Spice Company in 2015. From the start, we were working on the Ghostown Chili recipe. I sampled practically every blend of powders Pendery's had. Once we found comple- mentary powders, the team was off and running.