I was a little hesitant to post a chili recipe. Chili, it seems, can be rather personal to some people. Some believe in chili with all beef and no beans, others prefer vegetarian. There are those who pride themselves in their 30-item list of spices and other “secret ingredients”, others are content to pop open a can of Hormel and call it a day. Personally, I haven’t yet committed to any one way to enjoy chili. I’m still open to trying new recipes and discovering new approaches that I like. Since January is a popular time to simmer a pot of chili, with the colder weather and football championships and all, I thought I’d go ahead and share an “on-the-side” recipe.

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