In only a couple months or even less it will be cool enough to finally enjoy a big comforting bowl of chili. I actually cook this year round. It’s just too good not to. My inspiration for this recipe was Wendy’s. I think they make the absolute best chili! But as much as I used to eat it I got tired of paying for it. So I decided to make my own version of it. I can be pretty picky when it comes to chili. Which I think a lot of people are. I don’t like mine very thick I like it to have a soupy consistency. And I NEVER EVER put pasta in it. To me it just doesn’t belong.
I must have made chili dozens of times before I finally decided this one was my favorite. It is full of flavor and it’s hard to not steal spoonfuls of it while it’s simmering away. For us it has just the perfect level of spice but if you are especially sensitive to spice you could use just one jalapeno or substitute them with another bell pepper.
One thing you can do to chili that will ruin it in my honest opinion is garnishing it with bagged shredded cheese. You see I’m not totally against bagged shredded cheese. I use it sometimes. But never on my chili. Plus it just looks ugly compared to fresh grated cheese. Green onions however are a must. You can use the next days leftover to make frito pie! Who doesn’t love that??