Cravings are like little pop-up messages your body sends to your mind—often, they are ignored, or x’d out…and many of us block them entirely. It makes evolutionary sense that we crave sugar, fat, and salt because those substances, relatively rare in nature, are connected with energy and nutritional needs. Our hard-wiring has not yet caught up with the fact that sugar, fat, and salt have become all too ubiquitous and cheap. But sometimes, we crave oddly specific things: sometimes I crave radicchio, escarole, and other bitter-sweet salad greens. Sometimes I crave organ meats—just a little. Sometimes I crave fish, or shellfish. Often, I crave a big, rare steak. At least once a year, I crave my grandmother’s chili. Here I’ve revisited the recipe for it in The Commonsense Kitchen—I halved the recipe, and used powdered chile rather than the whole pods the original recipe calls for. This one is a little more straightforward.