This reminds me of my favorite Allrecipes exchange of all time: Tailergate Boilermaker Chili^1:
>This boilermaker chili is the one the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat it the next day. This is a combination of many different tomato-based chili recipes.
In 2007, a guy from Texas makes it, then complains it's not Texas chile:
>Very disappointed. I hope he didn't make this down here in El Paso last year when Purdue played in the sunbowl and try to pass it off as authentic. Most of the ingredients are from a can and taste like it. If you want it truly hot, better add more "hot sauce" as he puts it. Not trying to be critical, but this isn't authentic chile. Pass on this and try another chile recipe that has the word "Texas" in it.
Two years later in 2009, another guy reviews it, complaining about the Texan:
>Don't listen to the condescending reviewer from Texas. This is a great chili. All Texans think they're stringy meat and watery sauce chili is the best and they have to make fun of other chilis...
Fifteen years later (and even after the Texas guy's review has been removed), people are still upset at him:
>Listen, I am from Texas, and I have won a ton of competitions with this spice mix. Whoever the tool from Texas was that gave this a 1 star couldn't tell his chili pot from his own rear end, just sayin. In Texas, they don't allow beans or veggies, so I cook them all down and blend them, then add the meat at the end so as not to over cook the meat. I also use a blend of smoked pulled pork, brisket and ground venison for the meat. It's a winner, I use my crawfish pot to cook enough to stock the freezer, and I add a lot more chilis for heat, however, the original spice mix was so interesting that I could not resist making a pot and experimenting. It has made all the difference.
Truly, the Internet forgets nothing.
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1 - https://www.allrecipes.com/recipe/78299/boilermaker-tailgate...