Let's get out the ingredients and start the great SOC chili rumble. What makes a great chili in your opinion? Do you like it spicy or bland? Do you include beans or are you an advocate of just meat? Please share your recipe and describe the taste best you can. I love making chili and once loved entering the competitions. Here is my one and only winning recipe. I love that it has a medium spicy zing and a hint of mustard that with the white pepper really makes for a comforting meal. The beans help add volume and help to fill hungry stomachs. I have made it with just meat and it is just as good. I have made it a few times as a hearty and great social meal after a day of riding rounding up range cattle. Taste best if served from a chuckwagon, but still great for an apartment patio in the city. Faye’s Rockin Double F Ranch Roundup Chili Ingredients 1 32oz can pinto beans 2 lb well-marbled chuck steak 1 32 oz cans of tomato sauce 1 14.5 oz can of diced tomatoes 1 large sweet yellow onion 2 garlic cloves 2 tablespoons chili powder 1/8 tsp white pepper 2 tbsp yellow mustard 1 tbsp olive oil 1 7 oz can hot tomato sauce (optional) 1/2 tsp Spanish hot paprika (optional) Feeds 2 to 4 adults Preparation Cut steak into ½” cubes. Leave all the fat. Rub olive oil around in the skillet. Season meat cubes with your favorite steak seasoning and brown. Dice up the onion and garlic. Add to skillet and sauté for a few minutes. Dump all the contents of the skillet into a 4 qt pot. Add the tomato sauce, beans, tomatoes, chili powder, white pepper, and yellow mustard. Stir up, add water or more tomato sauce to get the consistency you desire and put on medium until it starts to simmer, and then put heat on low. Sample liquid for taste and add salt, more chili powder, and hot pepper sauce if desired, but add all these in small amounts, stir and taste. I would usually make two pots of chili, one with hot sauce and one mild. Stir up and leave on low for several hours. I always started early so it could cook for 10 hours. Be sure to lid the pot and watch liquid level although on low it should go all day without much loss. If you cannot attend it, just add a bit more water and forget about it until dinner time. I have a 16 qt pot that I have used and just multiplied all the ingredients by 4 and it came out great for filling 12 very large bowls. Serve with hot oven-fresh cornbread and lots of real butter.