The recent change in the weather — it turned into autumn, somehow — means it is time to once again discuss all things seasonal, starting with food. By that I mean chili.
I am what is politely, or perhaps non-politely, known as a chili-head. This is another way to say I am extremely fond of chili and would eat it five nights a week if possible, saving the other two nights for ham and beans or chicken and noodles.
Why? Because chili is amazing. It takes a little from each of the major food groups — the meat group, the vegetable group, the hot sauce group and the grease group. For some, it also draws from the legume group and even (gack) the macaroni group. More about those mistakes in a minute.