Featured recipe

Chili

This chili was the very first recipe I posted when I started this adventure back in 2009. At the time, I figured there was no better way to kick things off than with one of America's quintessential comfort foods.

Whether it's a crisp fall afternoon with football on the TV or a downright miserable winter day, a hearty bowl of homemade chili just seems to make everything better (or it should). There's something almost magical about coming in from the cold to the rich aroma of chili simmering away. It's like an airborne appetizer subtly and seductively wafting through the air.

And the best part? Dinner's ready whenever you are. All you need is a bowl, a spoon, a healthy appetite, some cornbread, and some hot sauce if that's how you roll (I do, and it's Tapatio).

Obiigatory Disclaimer: Before you chili purists light your torches and start sharpening your pitchforks, let's address the beans in the room. I grew up in Ohio, where chili without beans is just a pot of meat and sauce looking for a purpose. I know my Texas friends will almost certainly disagree, and I respect their traditions. I just happen to think that, in this case, they're, well, wrong.