brauneyz said: This year is my 1st garden, though I've made versions of chili forever. I wanted some immediate success so I limited my choices to traditional red/green bell, jalapenos, pepperoncini and Thai dragon. The pepperoncini I've pickled in brine for snacking but all the others have gone in my chili. Still deciding on next year's garden but hope to include habenero.
Not that you askedbut I vary my meat to include ground beef/turkey & Italian sausage and at least two kinds of dried beans (kidney, black, white navy) depending on the meat.
Good thread. I could talk food/gardening all day.
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