It is generally true that there isn't any food I don't like. I'll try everything at least once, and usually really like it. What I sometimes don't like are associations of certain foods. In my mind, chili is inextricably linked to "game-day", and entrees at big chain greasy spoons in small, small towns. I also think of pre-mixed spice packets in the quasi-ethnic aisles of large supermarkets, and because I didn't grow up eating chili, I sadly can't attach much nostalgia to it.
Chili, however, is the type of food I love to cook. When made from scratch it
requires a lot of chopping and dicing, stirring and tasting. It's open-ended. It evolves. Making it requires a certain degree of bravery, you have to believe that the ingredients will meld together over two simmery hours on your stove and be brightened by a dollop of sour cream.
