Will pencil in 2:00 Thursday for positive thinking!

Good vibes, good vibes, good vibes....

I love making chili, whether it's my quick-and-dirty version (which I made this week: canned beans, canned sauce, frozen vegetables, half an hour from start to table, but I remembered to try putting in cocoa this time and I like the results) or my wife's simmered beef version (two hours, minimum, very tangy).

Thanks to both of you. :)

My chili recipe is not exotic, Jonathan. Living with someone for whom putting salt on her food means getting wild-and-crazy with the spices means I stick to the tried and true--whatever Mom Used To Make. That means packet spices and not much else. (On the other hand, it also cuts prep time down to five minutes!)