 Chili was one of the first meals that I really took to as a new home cook at the ripe old age of twelve. I had no fucking clue what I was doing. I knew there were beans and tomatoes and some beef and shit, but I figured it out on my own from there with relatively little help from my cooking teacher at the time, Food Network.
This is that chili, just a little grown up. You can mix and match your preferred chili bean into the recipe. I prefer kidney beans. There is also a call for a can of water later in the recipe to add some more liquid to the stewing process. If you have beef stock on hand, you can sub that in as well.
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My second big girl job was in Burlington, Iowa where literally everything had a buffalo sauce type spin on it. The iconic dish of the area was Chicken Lips, AKA butterflied chicken breasts fried and covered in buffalo sauce. Pot lucks in the office were spearheaded by our boss’ chicken lip dip recipe, which I inherited and carried on for the office until my own eventual departure. This is that recipe, the buffalo chicken dip that got me through some hard times. I’ll always refer to it as Chicken Lip Dip til the day I die, but no one else in the entire country other than people who once lived in that beautiful town call it that. Since then, I whip it out for myself when I need comforting food that takes me back to a really nice period of my life. It’s perfect for the modern world where many of us are getting vaccinated and can set up card game nights or backyard BBQs again with our friends. May it serve you well in all the parties to come!  Ingredients:
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