I love chili, especially this time of year. Chili is the perfect wintertime food, because it is warm and filling and spicy. Plus there are so many recipes and variations I rarely make it the same way twice. Sometimes I make Cincinnati Chili, sometimes I make Texas Chili, sometimes I make White Chicken Chili, and sometimes I make it vegetarian. The possibilities are endless. To help celebrate Chili season and its variations the Chili Appreciation Society International and Bruce Foods sent me some Mexene Chili Powder and Louisiana Hot Sauce to review.
