Over the summer we went to a BBQ festival as a family. We tasted every team’s chili, it was awesome! Our 6 year old loved walking around tasting the different tortilla chips that accompanied every team’s chili, so he was super thrilled to have “Team Mommy’s” chili to taste with chips at home. We were all really looking forward to dinner! As per the recipe, this was only supposed to take 10 minutes to prep. I didn’t find it that quick at all, between opening the cans and browning the meat, it took more like 25 minutes. One thing that I didn’t understand about this chili was the need for the stew meat. While I am sure it added flavor, it never became soft, even after the 2 hours of cooking. Next time we make this; I would either use just the ground meat, or maybe add in some brisket instead. Everything else about the chili we absolutely loved though! The flavors of the cumin, brown sugar, chili powder, red wine vinegar being cooked together for 2 hours made for an incredibly satisfying bowl! We served ours over rice to absorb the sauce, with some chips and guacamole for some added fun. This is a perfect meal to have at the end of a cold day; we will definitely be cooking this again!Chunky Red Chili page 211DRESS IT UP Chili Bread BowlsNote: This blog series, Cooking With Joy, is meant to be a companion to the Joy of Kosher with Jamie Geller cookbook. Most of the full recipes are only available in the cookbook.