Who cares? I find it funny that anyone would try to be a “purist” about a food originated by cowboys and prison cooks. We’re a little late in the game to be claiming that any one recipe is the genuine article. Now that I’ve said that, I’ll say that chili is not meant to be a showcase for bison or kobe beef or arugula. Chili is cheap, filling, and full of spicy goodness. It’s a stew for cheap cuts of meat that fall apart into delicious threads of flavor run through with spice. To me, chili is a quintessential comfort food. It’s an anti-fancy dish that stands athwart the bulwarks of haute-cusine yelling Stop.
My chili is always a little different each time I make it, depending on what I have on hand, but it’s something that I make at least once every fall (along with borscht, but we’ll come to that later). Without further ado: