Beer. It's meat, spices, and beer.

That is...not a type of chili I've ever had. Interesting.

In a sad coincidence, my husband is home sick with what he thinks is food poisoning.

Oh, good point about conflict, Kat. I hadn't thought about it quite like that. I tend to get irritated with people calling for community-building when what I think is needed is more societal attitudes, the other way around is something I should definitely think about.

Oh, hey, I could thaw out some meat today and make chili tonight! Nice. It'll have to be beanless, though, unless I go shopping. The chili I grew up with was made with pink beans or maybe pinto beans, dried not canned. I wouldn't care if someone served me chili made with canned beans, but it would feel weird to make that myself.

Garnishes, specifically sour cream although I am curious about cheese, onions, etc. also: stirred in for a homogeneous bowl or spooned up together but distinct?

Now that I have slept badly after drinking too much coffee yesterday, I will of course need more coffee to get through today. The caffeine monkey is mean and bitter.

I'm sorry, Dana. Ugh.

And I am astounded by the prospect of food poisoning taking weeks to show up. Hours make sense to me, and would confuse the issue of what is to blame enough, weeks is hard to comprehend.

I guess it depends on the incubation time for the organism causing the food poisoning. Perhaps some grow faster than others? Anyway, sorry about your DH's bout, Dana.

Today's another work from home day, and my chili (or "chili" if you don't believe in the beany version) is simmering away on the stove.

I guess it depends on the incubation time for the organism causing the food poisoning. Perhaps some grow faster than others?

I think that's it, basically. My friend and I were talking about this because some lady was claiming on an online neighborhood forum to have gotten food poisoning from a specific dish at a local restaurant. There is no way she could have actually known this was true and blaming the restaurant was irresponsible and unfair. Also, annoying.

Garnishes, specifically sour cream although I am curious about cheese, onions, etc. also: stirred in for a homogeneous bowl or spooned up together but distinct?

I stir the cheese in, because I like the melty cheese to be evenly distributed throughout the bowl.

That does make sense, the incubation time thing. Just so not intuitively obvious.

Thanks for indulging me, Tep. That is how I like my cheese, also, but when I have really enjoyed sour cream on/in whatever it's more as a contrast. I suppose I could stir the cheese in and then add a dollop of sour cream? So complicated!

I used to have a strict no beans policy about chili, but am now happy to have them so long as they're not butterbeans or black-eyed peas. Mind you, green beans and garbanzo beans are the only kinds I'll eat outside of a chili/stew/soup environment.

In other news, I need to go buy a new pyrex dish and some chili fixings.

Cheese and/or sour cream on chili can be NOM. For me, they usually start out on top but get mixed in as I go.

The one that threw me was when I was served chili with a significant amount of guacamole on top. It tasted good, but it was "hey, two non-mixy things are in my bowl"!

I'd love to make a huge pot of chili my way for the family, but C won't eat it and I don't want to make something that someone in the house won't eat. Thankfully HE is happy to cook and is slowly coming around to suggestions.