Okay, so I'll be having a small crowd in the house a few nights after Christmas, but before New Year. I've got to please a variety of palates, dietary needs/preferences (pescetarians, no pork, vegetarians, no dairy, no carbs, etc.), and I have an extreme shortage of hands-on kitchen time at my disposal. A slow-cooked dish is definitely appealing.

I'm thinking of doing "Chili In Two Parts". One will be a pot of vegetarian chili beans, the other will be a pot of pure chili con carne (no frijoles). Both would be made with the identical chili powder blend and the same quantities of other ingredients (garlic, onions, peppers, etc.). Basically, I'd be making my usual beef chili with beans, except I'd be cooking the beef and the beans separately.

The idea would be that those who want only vegetarian chili or only chili con carne would obviously choose one or the other. Those wanting beef chili with beans would be able to mix the two in whatever ratio they prefer.

All would be accompanied by the usual fixins -- corn bread, shredded cheese, minced onions, etc.

What do you think? Is this craziness or am I on to something here?