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Message: [QUOTE="storrsroars, post: 2135684, member: 2500"] I'd never enter a bean version in a contest or any situation where true chili heads are involved. But at home, beans go in. I like the texture and the added fiber all in one pot. Yes, I can make killer versions of either, and pretty much with any meat you want. However, I draw the line at calling that Greek patsitsio sauce Skyline serves "chili". When I started cooking Indian food, I borrowed a technique of "frying the spices" that I incorporated into my chili recipe. Makes a huge difference in depth of flavor frying the spices (and chopped onions/garlic if using) at the start instead of adding to already browned meat. As far as best in CT, Melfi's in Springdale had the best I've had in CT, but they went out of business in the late 80s. I've tried lots of places since then, but nothing worth going back for. [/QUOTE]