But I can’t upload it to WordPress, so you’ll have to see my Facebook post if you want to spend eleven seconds getting down with me about the love of chili. I subscribe to no dogma with regard to beans or meat in chili. I use both and most of the time, I also add kale. It’s early spring and this morning I was scraping around in the freezer and through the root vegetable bins, looking for what can go into chili. As long as there are sufficient quantities of oregano, cumin, and chili powder, and plenty of garlic, onion, and tomato, it’s “chili,” whether yours has tempeh or pinto beans or goat or beer, or whatever makes your chili special, it’s about the spices and the long slow cook. My cook was not slow enough, so some of the beans had a little bite to them. I usually like for there to be a jalapeno involved, but I didn’t have any. Sweet potatoes are a good addition, but again, none of those in the house. This chili had celeriac, carrots, a pound of ground beef, a cup of black beans that I soaked for a day and sprouted for a day, a quart of pork stock, two onions, a head of garlic, and a big can of tomatoes. I made a pot of brown rice, and grated cheese over mine.