Fall is chili time around here. Actually, anytime is chili time at our house. Romie and I both love it, even if it’s 95° outside. Our girls love it too, and have been begging for my recipe for years. Well, there’s the rub. I don’t use one, per se. I do have one that I loosely follow, then add my own things to it and I just throw those things in without measuring. I just know. But today, I tried to measure as I threw. This is the result.
This chili isn’t your thick soup kind of chili, but if you like to add crackers to it, it’s perfect. (Yeah, go ahead and ruin it that way too, if you’d like.) As you look over the many ingredients, you’ll notice lots of spices. You’ll also notice lots of sugary things, so this isn’t a chili for diabetics or those watching their sugar intake. Salt either. But to us, it’s the right balance between salty and sweet and spice. And it’s sure to warm your tummy on a chilly fall or winter day.
There are so many variables in this recipe, you can really tweak it to your heart’s content. If you like it a little less spicy, just cut back the chili powder to two tablespoons instead of three, or leave out the Tabasco®. If you like it a little more spicy, add more, of course. Sometimes I add elbow macaroni to it, but then we call it goulash.
I really hope you’ll make it first the way it is here and let me know how you like it. Don’t worry about hurting my feelings. I’m a very picky eater, so I know how individualized people’s tastes are. I won’t be changing the way I make it, because this recipe represents years of my own playing around with it and we think it’s reached perfection and we’ve never found another chili anywhere that we like better.
But that’s just us.