The thing about chili is that it's different everywhere you go, nobody makes it the same way. A friend has a chili party where everyone brings a quart of their chili (no pasta) then they mix it all together, always interesting.I use spicy hot V8 for the base liquid or sometimes Tabasco spicy bloody mary mix.
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I never even make it the same way twice. I just add in what ever we have until it tastes good. I've made it from everything over the years. The one I really want to try to recreate is the pot that had 2 pounds of leftover Christmas ham in it. A bowl of that stuff with 2 sunny side up fired eggs some bacon floating on top is a great way to start your day.