:nod :ohyeaah

This is one of those, "make it the way you like it" recipes! It's pepper season and this delicious recipe is a great way to enjoy peppers, ALL peppers! I used banana peppers and jalapenos because my tastebuds are notorious wimps, but you can crank the heat up as high as you want. Just hold to the pepper, sugar/water, seasoning ratios and have fun putting your own spin on things.

This is what we love to put on our purple hull peas!

I found this recipe on the Internet. It has a very balanced taste. Not overly hot nor overly sweet. This is the best chili I’ve had in a long time.

Get those hot doggies a jacket, cause they're about to get a little chili!This is super simple and delicious. You'll never want to buy it canned again!If you or someone you're preparing this for does not like beans you can totally omit them. I just love beans in my chili and chili dog sauce!

This is my aunt's recipe. So easy and perfect for fall nights. It can easily be sized up for large groups.

This is my mother's recipe. It has spoiled me for all other chili because it so thick and hardy.

This recipe was modified from serious eats. I use coarsely ground chuck instead of short ribs as it's less work and you dont have to pick through bones and chop hot meat. You can substitute 1/2 cup chile powder for the whole chiles, but you'll lose complexity. Quality dried chiles will be pliable and bend. You can also use 3 15oz cans of beans instead of dried, but they wont have as good of texture. Finally, if you have the time/space, you can add the beans directly to the chili base with 2 cups additional water and cook them in the sauce 2-4 hours in an oven at 225 F for wonderfully flavorful beans.

This is one of my favorites to eat on a cold day ... you can enjoy it by itself or over nacho chips or with toast lots of thing you can do with chili .... 🙂