My spirit chili—what, like that's weird?!—is a big bowl of tomatoey, stew-like chili con carne, preferably with braised-'til-tender beef (rather than ground) and a smattering of beans. I like to ladle it over fluffy white rice, and garnish like crazy.
But I also like to mix it up. Other favorite chili contenders include white chicken chili (aka, the best-ever use for boneless, skinless chicken breasts), chili verde, and turkey chili. That's the great thing about chili, as a dish: there are endless permutations. (Check out this Serious Eats guide for a regional breakdown.) Thankfully, here on Food52, we have no shortage.
So if you're seeking your own spirit chili, you're in luck: Behold, bowls upon bowls of the stuff—including the one that's just right for you: