About this time every year, without fail, you can find a 24-ounce can of Italian diced tomatoes, kidney beans and ground beef in my shopping cart. When the weather begins to welcome fall and football season, my mouth starts watering for a big pot of chili, but not just any ol’ chili. Smokey and slightly sweet, my recipe includes a few tricks that really bump up the flavor, simmering gently on the stovetop and filling my home with the comforting aroma of bacon and onion.
Fall season calls for chili and cornbread
Some Kinda Good


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