Introduction
Growing up, chili was a meal we often had at home, it was one of the few recipes my dad would cook. Mom and Dad eventually came up with a bit of a rivalry surrounding it. Moms was a little soupier and had a bit of spiced flavour, while dads was thicker, all liquid drained from the canned beans and tomatoes, and lighter on spice as dad didn’t enjoy spices. When I moved out I continued to make my own chili, taking cues from both parents, who cooked without recipes.
At home, chili was always served with buttered toast, which is a great side, but for me, tortilla chips make the best companion.
A lot of recipes for chili will have sour cream, shredded cheese, fresh cilantro, green onion. While those can be great, that’s not what this one is about.
