Although we're rapidly approaching the first day of spring, there have been a spate of drizzly near-zero days over here. It's the kind of damp penetrating cold that makes old injuries ache and it's on days like this that I crave a steaming bowl of hearty chili. I know a lot of people have firm beliefs on what "chili" is or isn't, but for me, chili isn't so much a specific dish, as much as a class of dishes, like curry or stew. That's why I have a repertoire of red chilies, white chilies, and green chilies, each one with...