In the 15 years that I've been cooking on my own, I've probably tried 50 different recipes for chili.  In general, I like all kinds of chili - with beans or without, ground or shredded beef, spicy or on the mild side.  This week, we tried a version that I'll definitely make again.  It's one that we all like - not too spicy, filled with chunks, and easy to make.

I started with a recipe for Jamie's Chili (from Food Network) and made a few modifications to include brined beans and a crockpot.  It makes a huge batch, enough for a crowd or plenty for a meal + leftovers to freeze.

Sophie inspecting the mayacabo beans.

Print it: Jennie's Chili