Do not @ us about the wild measurements. It’s CHILI. Unless you’re dumping crazy amounts of salt, it’s all just gonna blend together. Cause that’s the point.
Chili probably isn’t most people’s first pick when it’s over 100 degrees out but the best part is you can make it in the morning and let it really meld during the day or you can do a faster version with a pressure cooker. The ease of prep and pots just feels like you’re doing less and when it’s hot…..no one wants to cook. This is fast, it’s delicious and you can really customize it with whatever you have on hand.