By the time they finish reading this post, I expect that a few of my old friends from Houston will be packing a box of shells, securing rifles in their gun-racks, and starting the long journey north to have a word with me. They will undoubtedly think that I have lost all my marbles, and am in desperate need of a little “Come to Jesus” parley (that’s more or less an intervention for those of us that speak plain English). Having just read the words “Frenchman” and “Chili” in the same phrase will have left them just this side of insanity, and I suspect that once they’ve recovered from their apoplexia, they’ll be feelin’ the need to set me straight. If you never hear from me again, then you’ll know they found me.

Why, you must be asking, am I willing to take such a risk by sharing this recipe? Because the Frenchman I am referring to is Chef Daniel Boulud, and his chili is the best I’ve ever had!

I know…I know, I am as surprised as the rest of you (well, maybe not you Texans), but the texture, depth of flavor, and spice of this chili will make a believer out of you in short order. Yes, this king of French cuisine does know a thing or two about chili, and I’d wager that this thoughtful and simple recipe will have you singing “La Marseillaise” every time you have a bowl.

Our kids love this dish as well, and there is plenty of chopping, mixing and measuring to keep yours busy in the kitchen with you while you’re making it. If any of you are sensitive to spice you’ll want to scale back on the chili powder a bit. This is not a hell-fire hot chili, but it does pack a punch, as any good chili should.