Chili is an iconic national craving, an obsession and passion shared by makers and consumers alike. It’s so loved, we’ve made Feb. 23 National Chili Day.

There are so many rituals and controversies surrounding chili, where does one even begin? When you talk chili, it’s personal.

Its roots are ambiguous and stories are unofficial, some saying it originated in Mexico but others insist it was the settlers that arrived in Texas from the Spanish Canary Islands that cooked the first pot.

Another yarn revolves around chuckwagon cooks, preparing food for hungry, tired and sweaty cowboys on cattle drives. So it’s no wonder it’s a cowboy’s dish of choice.

Also, in the late 1800’s, Chili Queens appeared at the plazas of San Antonio with offerings of chili con carne or as it was called, a bowl o’ red. And since 1977, Texas Chili has reigned supreme as the official state dish, much to the chagrin of those who believe barbecue should take the crown.

Even President Lyndon Baines Johnson, a huge chili lover, went as far as saying, “Chili concocted outside of Texas is a weak imitation of the real thing,” and his wife, Lady Bird, then shared their favorite Pedernales recipe with the nation.

Every chili lover boasts of their own stellar recipe and, if it’s won blue ribbon awards, the secret is closely guarded. Unless you want to end up with a black eye from Uncle Festus if you divulge the ingredients.

We might be at a Mexican standoff due to a steaming bowl of chili. Not just because of its origins, but a further debate reigns: “to bean or not to bean.”

The paean for the bean never happens in Texas, as no self-respecting Texan adds beans to their stew. To further the rivalries between Texas and New Mexico, they not only contest the place of origin and style of recipe but the name itself. Texans use “chili” to name their dish and New Mexicans use the word to describe the chili pepper used.

As for anywhere else — anything goes. Even when it comes to the meat. Some use venison, moose, deer and even bison for their individual take. We’ve also made quick work of it as it’s slapped on just about anything from dawgs, burgers, fries and nachos to burritos, baked potatoes and even spaghetti.

Regardless of the story, chili can bring about passionate discussions, but there’s nothing quite like a bowl of earthy chili, no matter what time of year. It brings people together and leaves a lasting imprint on the senses.

NEXT LEVEL CHILI

For a seemingly humble dish, chili has a tremendous amount of complexity.

Who doesn’t crave a bowl of hearty, steaming chili accompanied by all the fixings?

Many remain true to their recipe, but some become more adventurous with their chili repertoire. Here are some flavor boosters that make chili distinctive, keeping in mind that everyone’s concoction is unique.

Chocolate adds a silky and glossy finish (mole inspired), beer or coffee create a robust undertone, vinegar adds some needed acidity and hot sauce or different chilies (dried, powdered or fresh) create the heat. The incorporation of beans adds heartiness and one thing is for sure — chili loves leftovers — any meats and veggies.

Common toppings include onions/scallions, fresh cilantro, avocadoes, crushed tortilla chips and fresh lime. Shredded cheese and sour cream tempers the heat and warm tortillas or corn bread make great sides.

And one thing to remember, no one wants watery flavorless chili. It’s always better the next day and it freezes brilliantly.

Makes four servings

1 LB of lean ground beef and 1 LB of ground pork

1 15 oz. can of pinto beans drained and rinsed

1 15 oz. can of chili beans

1 large sweet onion chopped

1 poblano pepper chopped

1 jalapeño — seeds and ribs removed chopped fine (optional)

3 cloves of garlic chopped

2 TBSP Worcestershire sauce

½ can of tomato paste

1 28 oz. can of fire-roasted tomatoes plus another 15 oz. can

(both undrained)

1 TSP each cumin, sweet paprika, garlic powder and onion powder

½ TSP cinnamon

½ cup of dark unsweetened chocolate chips

2 TBSP chili powder (to taste and spice)

1 bottle of beer, IPA or lager

1 TBSP molasses

1 TBSP Better than Bouillon Beef mixed with 1 cup of hot water

2 TBSP vinegar

Salt and pepper

In a large pot, sauté the beef and pork. Drain most of the fat, remove meat and set aside.

In the same pan, add the poblano and onion and cook for about 5 minutes. Add garlic, tomato paste and allow to caramelize. Add meats back in the pan.

Incorporate canned tomatoes and spices. Add the stock, molasses, Worcestershire, beer and chocolate. Incorporate the beans, season with salt and pepper and mix carefully. Simmer on low, stirring often for about two hours. If it gets too thick add a little more stock and check seasonings.

Serve with cornbread and desired toppings.