They say a chili lover's life is told by the recipe for his favorite chili. <br />I first grew to love chili when I spent time in Cincinnati. Cincinnati has a chili culture as robust as any I know of. Along with dozens of mom and pop chili parlors there are 3 chains of fast food style chili parlors, the largest of which (Skyline) has almost 100 locations alone in the Cincinnati area. All of this in a metropolitan area of 2 million. Hallmarks of Cincinnati chili are the exotic seasonings of cloves, cinnamon, and dark chocolate and the presentation/garnishes of spaghetti, grated cheddar cheese and diced white onion affectionately known as 2 way, 3 way, and 4 way. <br />My love of brisket came from a time when I toyed with joining the professional BBQ circuit and had to learn how to properly smoke/cook brisket. While I enjoy brisket in a sandwich or taco along with those closest to me, there was always too much brisket left over so it quickly found its way into my chili pot where I love the beefy flavor and chewy steak like texture it offers. <br />Chorizo, onion and black beans are one of those holy trinities of food for me finding their way into many omellettes, tacos, soups, salads, and shellfish dishes. <br />So there you have it...my life story all bubbled up in a bowl of chili. <br />This recipe serves alot 15-20 and can obviously be scaled back. But it seems to get better each day until suddenly it's gone.

Oct. 1, 2021, 11:48 a.m.

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