Fall has officially arrived in Idaho, meaning it’s time for cheesy casseroles, hearty soups, and spicy chilis in the Bound by Food household.   The garden is almost done, which makes me sad.  I picked the last of the peppers and almost all the tomatoes over the weekend.  Even though it’s still fairly warm here, the leaves are turning.  I decided to make chili with all my garden produce.  It’s the perfect way to use up an excessive amount of peppers and tomatoes.  This is a traditional meaty chili.  Did you know that authentic chili recipes are bean-less?

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