Today I was in and out. In between times I cooked some leftover dried black beans in the PC, browned some chopped chuck roast, and slapped together a chili which cooked on simmer in the crock pot while Mr. Sueatmo and I were out. We came home, ate chili, and I went out again. My chili was made of available ingredients--nothing special. The chili was very good, not as thick as my regular chili, but very spicy.
I wonder what interesting, unusual, unexpected ingredients Hounds put in their chili. Whatever chili you make, brown or white, beans or not, meat or veg, is there an unusual ingredient that sets your chili dish apart? I'm interested; please share.