Chili

I have never made the same chili twice. I always start with this standard recipe and build from there.

Other things I may or may not throw in: red enchilada sauce, Rotel tomatoes, salsa, chipotle peppers, cajun sausage, ground pork, onion, bell pepper, jalapeno peppers, crushed tomatoes, and as you can see, the list can go on and on.

Toppings are important. Some of my favorite toppings include: sour cream, onions, jalapenos, shredded cheese, lime wedges and chips. I have also been known to serve it with cornbread or tater tots.

The great thing about a big pot of chili is the leftovers. They are great on a baked potato, pasta, nachos, or to toss in the freezer for a quick weeknight dinner.