True appreciation can only be realized when we mature. We don't appreciate the education that our parents, teachers, coaches or bosses bestow upon us until we are put in their position or until we experience a reflection of ourselves. We don't appreciate money or love until it is gone. And our human rights hold the greatest value to us when they are threatened or have been taken away.

I appreciate food for its sustenance and comfort. It may seem odd to value an amalgamation of perishables, but it is more than the food it is the sentiment that evokes the craving.

While skiing on a Friday night in middle school, I came down an intermediate slope and hit a patch of ice. Not being the best of skiers, I could not recover and face-planted in a mound of snow. It was time to go into the lodge. I picked myself up and shamefully skied down the rest of the hill.

Food selections at most ski lodges tend to be limited to hot dogs, hamburgers, pizza, and fries; so it was nice to see chili on the menu. I asked for a bowl and sat by the fireplace to warm up. I felt better.

It's funny how certain foods or songs or smells can bring you back to normal. I crave chili when I am sick, after a long strenuous day of work, or when I am “down in the dumps.” Chili is my Prozac. Not to say that it isn't just as good at a tailgate party or on a camping trip, but somehow it tastes better after a rough day.

Chili is an equal opportunity food. Vegetarians and carnivores can appreciate the concoction because it is so easy to manipulate. Meat or meatless, beans or no beans, with or without cheese - it is all up to you. Dress it up or dress it down, spicy or mild, anyway you like is good because it is good for you. Low in fat and low in carbohydrates make it a healthy option for any person.

Chili recipes vary throughout the country. In the southwest, chili con carne is solely composed of peppers and meat with the possible additions of cornmeal, onion, garlic or oregano.

Original Texas-style chili contains no tomatoes or beans and any talk of their inclusion could result in a tar and feathering. Most licensed chili cook-offs do not allow the addition of beans which were only used in substitution of meat when meat was not affordable or scarce.

Cincinnati chili is an interesting mixture served over spaghetti that looks more like bolognese sauce than chili. It can be served with cheese, beans, and/or onions. The combination of all these ingredients is called a “5-way,” Cincinnati chili has a chocolate or cinnamon flavor as well.

Here is how we make our basic chili: Brown one pound of ground beef then add one large chopped onion and one large chopped green pepper. Cook the aromatics until tender then add one can (1 pound 12 ounces) of peeled / whole tomatoes and seasonings. Seasonings can include chili powder, bay leaves (remove leaves before service), cayenne pepper, oregano, paprika, garlic salt or a specialty hot chile pepper like scotch bonnet or habanero. A teaspoon of sugar will add to the flavor. Chili seasoning packets can be purchased if you aren't interested in buying individual containers. Lower the heat and simmer for two hours. A can of pre-cooked undrained beans may be added to the pot at this time; if not then serve drained on the side. Bean selection varies by taste, some people like kidney beans and some prefer pinto beans or navy beans.

After you master the basic recipe then embark on a mission to make the best chili possible. Venison can be substituted for the ground beef or any other type of stew meat is usable. Seasonings can be altered and adjusted.

Do you know how much people can make at chili cook-offs? Cash prizes can range from $100 to $500, but bragging rights are priceless.

Chili is great for large groups or individuals. A large pot can feed a firehouse for a night or an individual for a month. Chili is easy to freeze and since the advent of the microwave it is very easy to thaw and reheat. Serve it with a crusty hunk of Italian bread or Saltines and it is a great healthy perfect meal.

Valerie Usowski, an Auburn native, is the banquet manager

at the Auburn Holiday Inn

and a Culinary Institute

of America graduate