Chili Anyone

Chili season starts at my house as soon as it gets the least bit cool. I have a gigantic pot that I make a double doubled recipe and if there are not too many mouths to feed we may be able to have another meal out of it. Now my white chili is pretty awesome as well and although I rarely make as much of that as I do of my traditional chili, it never fails to get "scarffed" (a word I took from my sons' vocabulary). This has been a great year for both kinds of chili. Here it is approaching the end of February and I'm still making enormous amounts of the stuff. I could give you a recipe but honestly you'd have to come over while I'm making it to get an idea of how it's made. Gauging how much seasoning to put in is the trickiest part and the instructions would go something like...with an easy hand sprinkle the white pepper once around the pot, turn the meat over and sprinkle again." I also have a ritual in how I add the seasoning. I keep all the spices together so I won't miss anything and when I set it out on the counter I have an order I use so I never repeat something that I've already added. I wrote my recipe down once for a friend and she took one look at it and grimaced. She never mentioned making it so I doubt she did. Tonight I made the white chili and took a pot to my Group as well as leaving a pot for the family to eat. There's nothing left. I guess that's a good sign.