How to Make Chili
'Every practiced American cook’s recipe for chili is definitive and the best. A classic chili, the Texas bowl of red, is simply beef and hot peppers, simmered to perfection. But there’s no one recipe for the dish and no incorrect one – at least if we’re being honest with ourselves. You can make chili with beans; lamb or bison; venison, turkey or pork; with tomatoes or beer, with fresh chiles or dried, with chili powder or without. You should make chili as you like: delicious. We’ll help.'>>>
https://cooking.nytimes.com/guides/48-how-to-make-chili?
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Hubby is from Texas, so he's got a good old recipe for chili that he's adapted for his own tastes. It's rich and hearty and delicious. Of course we did a video on it 
Soaking a bowlful of pinto beans: they'll get cooked tomorrow (ok, Texans - I'm making this for a crowd and beans stretch it out). Tomorrow I'll roast some dried chiles, soak and run them through a food mill. The final construction -tomatoes, onions, fresh chiles, other spices, ground meat (what's on sale, most likely) will be Saturday morning. Then it gets to simmer all day until dinner. And once again there won't be leftovers 
I serve it with chopped onions, shredded cheese, and cilantro on the side.
