Look, I’ll admit: I’m not the best cook by a long shot. Ever since that tragic night at the National Boy Scout Jamboree in 1989, I’ve been very timid about turning myself loose in the kitchen again. But along with deep-frying turkey and bagna cauda (something I haven’t made in quite awhile) this is one dish that I’ve become rather good at, and other people seem to enjoy it a lot. So I thought that it might be fun to post my chili recipe here.

Credit goes to my aunt, Glendora Roberts, for coming up with this. So it’s not really “my” recipe at all. It’s just my preferred way of making chili. My only real contribution is the Tabasco sauce and, if you like, the Dave’s Ultimate Insanity sauce.

Aunt Glendora’s chili (Chris Knight variant)

– 1 pound of ground chuck
– 1 cup of water
– 3-4 tablespoons

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