I like to use fresh chili peppers instead of the packaged chili seasonings. You can really taste the difference!

It started with leftovers I ordered some ribs and barbecue sauce on the side in the next day I made chili with it

This is the best-tasting chili that I've ever had. It's nothing adventurous -- just classic and delicious!For fun, add some toppings to your bowl! Some of my favorites include:- green onions- cilantro- home-made mac & cheese- Fritos corn chips- Sour Cream & Cheddar Ruffles potato chips (but go light! Their flavor can be over-powering)- shredded cheddar cheese- and of course regular sour creamMaybe don't try all those toppings at once, but in smaller combinations, they can be delicious! :-)

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I've been making this recipe for 20 years! Hope you enjoy

Made my first chili. Tweaking the recipe to improve it each time. 4th tweak and I think it’s perfect!

I usually use chick peas but blanching the kidney beans removed the beany taste!

I've been perfecting my chili recipe for 17 years and this is it! My family and friends all love it and request it at functions!

Diced potatoes make for a pleasant surprise in this chili. The maple flavored breakfast meats add a subtle sweetness that perfectly pairs with the heat of the cayenne and jalapenos. I always make a double batch because it takes a while to cook and chili saves in the freezer for up to a year without issue. It never lasts that long for us though. I start out in a 4" deep cast iron pan and finish in a 22 qt. pot mostly full. You'll want at least a 10 qt pot to follow this recipe without doubling it.