There’s a lot to be said for creating chili from scratch and watching it slowly simmer over a warm stovetop for hours as it develops deep flavor. On the other hand, on many days there is also even more to be said to opening some handy cans of good quality tomatoes and beans, adding some other odds and ends, some savory spices, and just going for it. This is where we are with this chili. It’s a do it yourself kind of recipe, and I am leaving it entirely up to you as to how much heat you would like to add (since I am personally a wimp in that department and don’t add any myself), and how much other stuff goes into or on top of it. This chili comes together in minutes, and will fill your house with the mouth watering scents of tomatoes, onions, chili powder and cumin. While you’re heating up the chili, grab a cast iron skillet, melt some butter, and pour in an easy, made from scratch cornbread batter. Cast iron skillet cooking gives you an almost crispy outer crust and a moist and creamy interior. Serve it warm, slathered with butter and honey, and you’ll soon see what a perfect marriage it makes with the spice of the chili. Enough said, now let’s get down to business and to this thing.
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