Fulfilling my pledge to teach my children to cook this summer, I grabbed the youngest (the only one I could find at the time), and said, “let’s cook chili!” He was game. Doing something without his older brother and sister to boss him around sounded appealing, so off we went into the kitchen to make our family’s signature four-ingredient chili. It’s fast, simple and homey, and we eat it year-round, even in stifling 90-plus degree weather.
