I have already shared with you my love of soup, but I love chili more than any other bowled delight. However, I am not a big proponent of eating chili out of a can or chili from chain restaurants. I collect and try new chili recipes all the time. I have recipes with beans, without beans, meatless, a variety of meats (deer, chicken, turkey, hotdogs, beef and steak), and tofu (never tried it but I have it). I have recipes that uses a variety of spices, like cinnamon, cocoa powder, chocolate, etc. I also have recipes that call for a variety of ingredients not commonly seen, like corn, eggs, mushrooms and various fruits. I mean if you can fit it in a chili pot, it can go in chili.

I have learned over the years, I am picky when it comes to chili. My husband and I have developed three rules surrounding chili:

1. It is a winter food. Don’t try to serve it past Easter or before Labor Day. Not even with hot dogs or with a potato bar!
2. Don’t try to get cute with it. Fruit and noodles are a “no go” in this household. And tofu only if we are trying to run off someone permanently.
3. The hotter the chili the higher the ratio of brown sugar in the pot. (I like a sweet heat). I am not a fire-breathing dragon.

A book I recommend to get you started on your chili journey is:

There are 60 recipes in this little cookbook, and a good deal of chili history.

But my favorite Chili recipe I found on another blog years ago. It contains the greatest ingredient that is sure to wow any crowd — Bacon!

Enjoy a good bowl of chili with a big margarita (it is also National Margarita Day).