Fantastic Fall Chili

When I was a kid, I only ate chili from a can. In fact, I didn’t even know chili could be made from scratch. I lived back east in my 20s and Fall seemed to be welcomed in by big pots of chili and stew. I quickly learned that there are so many flavors and styles of chili.

Where would I begin? I started with a cookbook, Chili Madness, and tried all sorts of recipes. Some were really hot, others not so hot. I also experienced chili over pasta, chili over rice and even chili over Fritos.

Over the years, I have developed a chili that has been delicious for all ages, with just the right amount of kick. I am happy to share this chili with you, which by the way, won at an office chili cook-off. I have shared this recipe with our Kitchen Kneads and it how now become our favorite fantastic fall chili.

This chili is delicious with or without meat. I’ve made it with ground beef, elk, and moose meat. I have also made it without meat. The flavor is wonderful either way. Our family loves cornbread alongside this chili. We like the chili best over rice and topped with sour cream, cheese, and green onions or fresh chives.