This chili recipe was developed by Grant Bingeman in Dallas, Texas over the past 15 years, and is known for its mysterious curative powers. As an appetizer it is best eaten on individual soda crackers, and as an entree is excellent on a bed of rice. Strive for an ultimate consistency a bit thicker than soup.
Variations allow a small amount of chopped black olives, less onion, or a dash of ground red pepper.
You may substitute ground basil leaves for the fennel seeds. In this context, chile means Jalapeno pepper. When I have time I like to cut the mushrooms into smaller pieces, too.