It's Chili Season, y'all

Chili is a wonderful dish. Like barbeque, it lends itself to improvisation and people can put their individual stamp on it in many ways.

Some like it with beans, or, as in major chili cook-offs where beans are strictly forbidden, without. There are endless possibilities, but only some are truly great.

When I make chili, I never have a clue as to what it will end up being or how I'll end up cooking it. I start with the intention of pretty much following accepted practices, but never fail to veer off into improvisation, flying by the seat of my pants until I finally step away and let the concoction simmer and blend and await the results.

Such was the case last night, and, though a final definitive judgement isn't in just yet, I think I have a winner.

Any chili heads out there? What's the best chili you've ever eaten, why, and where did you get it? Got any hot tips or killer recipes? Let us know! If we get enough, I'll put 'em up on a separate page for future reference.

And if you're nice, I just MAY share my recipe for Chile del estilo de Dope. You might hate me, hate the blog, hate life, but you might love my chili. (Of course my recipe is just a guideline. It will be YOUR chili when you make it.)