Award-winning Super Bowl Chili
“Would you like some chili?”
A simple enough question, but one that always leaves me with enough dread that I typically decline. It’s not that I don’t like chili; heck, I love a good chili. However, without knowing how it’s made, or what’s in the chili, there is no way to know if it will be good chili. I’ve just eaten too much bad chili to blindly accept a bowl of it without more information.
With the multitudes of ways it can be made, there is always the beans/no beans, meat/vegetarian, thick/thin, OMG-that-is-hot/mild-as-tomato-sauce debates, to name a few….the list goes on and on. I’ve found that some people take their chili way to seriously, almost ready to fight when it comes to how they think real chili should be; mostly the beans/no beans argument.
Anyway….years ago a friend of mine mailed (as in snail mail; email didn’t exist yet) a chili recipe, as we both appreciated a good bowl of chili.
Since then, I’ve modified the hell out of the basic recipe and made it mine. I’ve entered this recipe in about half a dozen chili cook-offs, and just about every time I ended up taking home 1st place.
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