Chili in the morning, chili in the evening, chili at suppertime( sing it). Its been that way inside and outside recently at my home. Chili does go good w/ chili, but if you want to read more about chili you'll have to go to Outdoor News this wk, I think, and then next month to the Mille Lacs Messenger's Compass magazine.
In the mean time I am going to eat something white and I do not mean white chili, which is probably over rated. Why make it white, anyway, when it is so naturally colorful, hence flavorful and good for you.
Five colors, you might know,is a part of the Japanese" washoku" way of dealing with food.
White chili to me would be clam chowder, and that is good, or a great Finnish mojakkaa, which is a fish stew with potatoes and onions, and carrots, allspice, and of course fish. The old fashioned way is with the fish( northern pike is exceptional) enveloped in cheesecloth in the broth, and served separate from the stew. Using the entire fish except the guts and scales results in a great broth. You can roll the hard little white eyeballs around in your mouth, afterwards, like tiny jawbreakers, as my great aunt Sophia did.
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