There’s a tradition in our family during the fall and winter months, where we all gather down at my grandma’s house and eat chili. I am in charge of bringing the chili, and everybody else brings the “fixin’s”. <br /> <br />What are fixin’s? <br /> <br />Well, that depends on whom you ask. Some people love chili with extra beans and onions. Some love to build cheesy chili macs with a little elbow macaroni action. Personally, I build my bowl from the ground up–crumbled corn bread at the bottom, topped with a layer of cheddar cheese, followed by chili (to melt the cheese), crunchy diced onion and a cool dollop of sour cream. <br /> <br /> If I were a better mathematician, I could figure out the number of different fixin’ configurations, but let’s suffice to say “many”. <br /> <br />And with as many opinions that there are about the fixin’s, there are probably just as many about the chili. <br /> <br />With meat? Without meat. <br /> <br />With beans? Without beans. <br /> <br />In the end, I usually include 2 types of meat, usually ground beef and smoked sausage (Be sure to caramelize the sausage in a skillet before adding it to the chili–adds TONS of tastiness.). Not being much of a bean eater, I include my favorite edamame variety instead of traditional. And speaking of straying from traditional, I add a little pumpkin pie spice to the usual cast of spice characters, for a touch of sweetness. <br /> <br />Even though the recipe says to simmer for 2 hours, it has been my experience that the longer you cook it, the bigger, better, bolder the flavor.

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