Okay, I already know what you're thinking. Why in the world is a native Texan posting a recipe for a "non-Texas" chili? Well, the simple truth is while we Texans are very proud of our culinary heritage, "chili" as a dish has many different variations found all over the country, each with their own followings. For example, some people like chili made with cuts of meat such as turkey, chicken, or ground beef, while others prefer meatless/vegetarian chili (I'm not one of them). Other ingredients such as beans, tomatoes, other vegetables, and different combinations of spices also have their supporters and detractors. But, one thing is very clear: they all can trace their heritage back to the original "Bowl of Red" that got its start in San Antonio (read more about the history of Texas Chili here).

Of all the "non-Texas" chili I've ever had, one of the best is offered in Wendy's restaurants. A little personal background: I worked in a Wendy's for about three years right after graduating from high school and starting into college. I learned how to make it, and I liked the fact that you could enjoy the flavor without burning your tongue off (although they did offer hot sauce packets if you really felt the need). I still enjoy eating it today, and decided that it was time to try making it at home. Obviously it's been a lot of years since I made it in the store, and the recipe for it has changed quite a bit since then (for instance, we never used pinto beans in it - only red kidney beans). Plus, the recipe I knew made a five gallon batch, which is way too much unless you're hosting a chili supper. This recipe is a little more reasonably sized and is prepared in a slow cooker, much like the way we cooked it all those years ago.

Adapted from Key Ingredient