Cold weather has inspired humans to make fire, sweaters and love. But for those times when your matches won’t strike, your sweater is in the wash, and nobody loves you, there’s always chili.

Chili is one of the great dishes of the Americas, but its exact origins, spelling and definitive ingredients are fiercely contested.

Texans will swear loudly (known as a Texas whisper) that true chili uses just beef and a thick broth of spices. A legend of Mexico says that chile con carne was invented when the Aztecs added freshly chopped conquistador to chiles, herbs and tomatoes.

Some people reject tomatoes in chili and insist on celery, chocolate, beer, or lime juice. The rest of the world understands how much better chili tastes with everything added to it and just lets the purists duke it out.

Chili is one of the most adaptable dishes out there, and developing your own chili recipe is an important part of establishing yourself as a cook worth a few salt grains. To figure out how to make your own variety of chili, consider what your favorite edible is, then add it to chili.

The one ingredient nobody contests is the chili pepper itself. These brightly colored fruits are native to South America; however, their spicy flavor has spread into the food culture of practically every nation on the planet, and is also used for non-lethal weapons. The reason for their popularity is the chemical capsaicin, which triggers nerves in the mouth responsible for detecting heat.

The brain thinks the mouth has just taken a bite out of a hot coal or something else that is physically warm, and responds by raising your heart rate, releasing endorphins to ease the pain and trying to cool off the body with sweat.

Chili can use chili peppers in their whole form or in a sauce or powder. The trick is to taste the dish several times as it cooks to make sure there is just the right amount of tongue-tingling flavor without scorching your taste buds blind.

If you accidently add too much chili spice, a dollop of sour cream can neutralize the flavor.

Also know that chili often tastes better the day after it is cooked. Perhaps the flavors get further mixed or maybe a magical chili fairy visits your fridge and sprinkles on some juice de conquistador. Either way, make as much as you can; leftovers are not a problem.

In fact, leftover chili opens your culinary door to a spectrum of chili-based dishes.

           All things are possible in the world of chili, including chili dogs, chili on rice, chili on pasta, chili in a potato, and whatever else your heart desires (chili on oatmeal?).

           Chili will welcome your additions and adaptations with a warm hug, like the embrace of a lover in a sweater that is on fire.

Basic Chili

Ingredients & Tools

• 1 frying pan
• 1 deep soup pot
• 1 lb. of ground beef, broken up
• 1 large onion, chopped
• 2 cans of beans (kidney, navy, black, whatever)
• 1 can of tomato paste or diced tomatoes

Spices (adapt to taste)

• 2 tbs. or more of chili powder
• 1 tbs. cumin powder
• 1 tbs. red pepper flakes
• 1 tbs. paprika
• 1 tbs. garlic powder

Directions

1. Brown the beef in a frying pan on medium heat. If there is a lot of grease or you don’t like grease, drain it.
2. Put the browned beef in a soup pot and heat on medium. Sauté onions with beef until slightly transparent.
3. Turn heat down to low and add all the spices. After about five minutes of cooking, add the beans and tomato paste.
4. Cover the pot and let simmer on low for a few hours. Stir the pot and taste every hour. After a few hours, the moisture will be reduced. When the chili is the consistency you prefer, stop cooking it. Serve with cheese, beer and good bread. Refrigerate for maximum flavor.