I was thinking about this just the other day, about how always in summer here in Texas we end up with a few ‘chilly’ days. Okay, by chilly I mean that it’s not even 70 degrees here today. Which, if you know anything about Texas summers, you know that it’s full of 100+ degree days and a plethora of issues that go along with that.

Today though? We had a storm roll through and as I sit here, it’s a ripe old 69 degrees and thundering outside. You better believe that I’m content with that and with allowing my air conditioner the much needed rest. Even so. I’m going to make use of the weather and enjoy some chili!

While we spent a good half of our ‘camp’ themed week of summer on vacation, I’m trying my best to keep on theme now that we’re home and in the swing of things. Another good reason to bust out some homemade chili, right?

Yes, this chili has a lengthy list of ingredients, but I will say that the list is compiled mostly of seasonings and spices. So don’t hit the panic button when you see the lot of it. I promise, that while this chili does take some measuring spoons, it’s all so VERY worth it in the end. This chili has been making the rounds through my family for a good year or two now. And even my mom, who is the chili master in the family, has bowed down and handed over the title to me with this one.

Around here, we like to top our chili off with avocado, greek yogurt, and some shredded cheddar. But, you do you. Turn this chili into Frito pie, chili dogs, or anything else you desire. Or, you know… just sit down and enjoy a bowl of this amazingness as it is.

Step-by-Step Photos:

Nutritional Claims: High Fiber • Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Shellfish Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • No Oil Added