To all the Texans out there: yes, I realize that “real chili” has no beans in it. But the purpose of this recipe is to provide a friendly, well-rounded chili that everyone can enjoy.
This is a family recipe passed down from my grandfather to me. I have slightly modified it to make it friendlier for chemo and lighter overall. It is a good, all-around chili. It is very versatile and can be eaten as a meal, over pasta, or even over hot dogs if you like. If you feel like your chili might be missing something, I highly recommend adding some ketchup.
Taste is savory, peppery, and a little sweet and tangy.
Weight is medium but can be balanced with vinegar and ketchup.
Texture is soft and chili like.
Good for people with low to moderate treatment side effects.
Best categorized as classic American.
If chili is heavy, add red wine vinegar and sugar to lighten the flavor.