This is another favorite, although we've never solidified a recipe for the chili itself. Once again, this is one we brought to a church potluck, and two enormous pots were gone before we got through the line. Probably the only difference between standard chili is that we use equal amounts of ground beef and seared cubes of stew beef. And then when we serve it at home, we accompany it with seven accoutrements, which tend to vary. We do almost always use sliced or diced radishes and cucumbers, cheese, sour cream, Fritos or Chee-tos, and scallions. This particular time we used rice instead of spaghetti, and served it with Southern corn bread.