I’m making this today, post-Riot Fest Monday, very happy but exhausted and in desperate need of beans.
Growing up, I didn’t like chili. My father made a version with ground beef and chunks of tomato, which, as a child, I abhored. (Now I like it just fine, Dad!) Then, later, when I was a young adult, my brother introduced me to his favorite chili, a more sophisticated version that included Italian sausage and chunks of beef with a smoothly textured, complexly flavored sauce. It was good. Yet I still didn’t quite get what all the chili fuss was about. Until I moved to Chicago. And learned about winter.
Since moving to Chicago I’ve fallen in love with several chili recipes, most but not all vegetarian. This recipe, which Lynn Alley titled “My Favorite Chili,” is my current favorite. At first it seems a bit intimidating, because it calls for whole spices. But don’t be scared off. It’s easy enough to grind your own spices. I just let…
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