Chili is always on my weekend meal rotation, typically made on a Sunday when it can simmer away on the stove early afternoon just in time for an early dinner. The beauty about chili , 9 times out of 10 you always have the ingredients on hand to cook up a batch.
Sometimes we serve with cornbread, over rice or elbow noodles but my favorite way to enjoy a bowl is with a handful of tortilla chips for scooping. Scoop, eat and repeat.
