Serious Eats: Talk
Do you do "Extreme Chili"?
This is a subject that is taken extremely seriously by hoards of folks. You have the red chili diehards and the white chili devotees. Myself, I particularly like black bean veggie chili. Just today I received a new magazine with a recipe for Cherry Chili . It basically is a white chili with chicken and cannellini beans and calls for Cherry Republic Hot Cherry Salsa, which appears to replace the usual green chiles.
Is there a standard at your house re: ground meat versus diced, shredded or chunks? What is your best or most unusual recipe for chili? Maybe one or two esoteric ingredients that sets yours apart? Chocolate? Cinnamon? And does your concoction taste different every time? Have you ever competed in a chili cook-off?