I guess I got a few of you a tad riled up over what "should" go in chili with my recipe for my version of (Portland, Oregon-based) Nick's Famous Coney Island Chili. A lot of commenters said, "where's the chili powder?"

I had to laugh, because my recipe is based around a spice blend. And what is chili powder? It's a spice blend. It turns out that the ingredients in chili powder were all present in my spice blend. Most chili powders include cumin, paprika, cayenne, oregano and garlic powder. Chili powder is no more a must-have ingredient in chili than is curry powder in Indian food. Where's the chili powder? Right here, in its custom-blended glory.

[Photo Sarah Gilbert]

It was September 2003, the eve of my little sister's birthday. She was living with us at the time, and my husband and I were definitely on the poor end of the spectrum. It was my husband who came up with the concept of doing a hot dog bar to celebrate on-the-cheap. And it was I who thought, well, then, we'll need some Coney Island chili to go with the dogs! But I'd never made it. I'd never so much as tasted it.

So, naturally, I Googled. And I didn't find much. (Since then, however, Sandra Lee has cooked up her Semi-Homemade version - let's just say this isn't a recommended option.) What to do? My husband said he had the answer. He took me to Nick's Famous Coney Island, the hot dog joint legendary for its authentic New York-style chili here in Portland.

They wouldn't sell their chili a la carte, nor would they give me the recipe. So we ordered two hot dogs, and I tasted it slowly, savoring the spices and dissecting the dish in my mind. Soon, I knew what I needed to do.

And I went home, and cooked this chili. It quickly became the most-requested recipe in my family's repertoire (with the possible exception of a few no-bake cookie recipes, but that's a story for another day). It's good either on the stove or in a slow cooker; either way, though, I suggest you cook it for 2-4 hours total.