Every self-respecting person has a go-to chili recipe, forged and perfected in the foul depths of innumerable Michigan winters. If not, then at the very least, everyone should have a set of finely calibrated preferences for chili that is served to them.
Like, how much kick? What kind of meat, if any? How chunky/liquidy? Sweeten or don’t? What kind of beans?
How much garlic?
In any case, chili is personal and these equations are not to be messed with.