One of the dishes that I have loved for a long, long time is chili. My Mom cooks it a few times a year (especially in the colder seasons) and I always look forward to it when she makes it. With many of my friends being amateur level gourmands that frequently offer up samples of their own wares, it was only a matter of time before I started boasting my own branding of the stuff. Of course only a few select number of friends have been able to try it out and now with the new personal blog, I decided to discuss my most recent cooking adventure with the stuff. I hope that you like our take on this concoction.

Before going any further, I wanted to say that this was not at all a conventional chili recipe that used only the typical meat and kidney beans along with a dose of spicy seasoning. In my view of it, chili can be looked at as a bit of a pot luck recipe where anything goes depending on what you have at hand. With this in mind, I decided to try some very different ingredients this time around to see what came of it. Let’s begin with what you’ll need to mix it up.
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