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Occasionally I get the random troll commenting on The Hot Chilly Facebook page. Usually the comment is on one of my more unique recipes and is something along the lines of “yuck!” or “that’s not chili!”. Well, I highly anticipate that this recipe will get a few of those. But for those who can wrap their foodie minds around the fun possibilities of savory-sweet...

  Mole, mole, mole, moley! Not a skin condition, but rather a delightful tradition of complex sauces bought to us by our neighbors to the south. However, whenever I read “mole” on a Mexican menu, this comes to mind: Doing the research for this recipe was nuts! Everyone claims to have their abuela’s REAL, AUTHENTIC mole recipe. Well, judging by the variances...

We’ve covered Texas chili. We’ve covered Cincinnati chili. We’ve even briefly discussed how turkey chilis are sometimes labeled as “California chili”. To my knowledge, and based on my mad Google skills, there doesn’t appear to be anything called Chicago Chili. Well, there is a guy named Ed who made one, but it’s not really a thing: http://www.food.com/recipe/eds-chicago-cocoa-chili-18414....

I was debating what type of meat I wanted for my next chili. So many fantastic options out there, especially now when you can order whatever ground up creature you want on the internet. Coon and cactus? Rabbit and red pepper? Antelope and apple? Typically some sort of tasty meat with a featured vegetable or fruit will render a delicious dish. I was leaning towards...

I keep a running list of chili ideas and usually look over it when I’m trying to decide what to make next. However, some ideas just hit me like a lightning bolt and I feel the need to run with them right away (of course after I fully recover from getting hit by lightning). That was this recipe. I was killing time on the treadmill by watching Jamie Oliver’s 15...