I make a pretty basic home chili (ground beef, store-bought powder, sometimes cayenne, onions, canned tomatoes from the garden, and yes, you Texans, either canned or soaked overnight red kidney beans at the end. Here's my question: I read or heard a few years ago that chili comes out better if you start with the meat and use all your seasonings on it at the beginning. I started doing that, and I do believe it's true. Anyone else have experience with this? Sorry, gotta go stir the chili.