Home Cooking 3

Chili in all its various glories

sueatmo | Oct 15, 201110:09 AM

Last night I made chili. I raided the freezer, the pantry and the spice drawer and I made very good chili. I used a pound of ground turkey, defrosted in the micro and an entire large green pepper, a long pointy green pepper, leftover red and sweet onion, and improvised chili powder. You get the idea. It was good. I ate the last of it today for lunch. Mr. Sueatmo was so disappointed!

I've been working through some chili recipes in Beth Hensperger's book, Not Your Mother's Slow Cooker Cookbook, and I enjoyed the white chili recipe very much. Not so much the vegetarian black bean chili though. When I make regular ol' chili, I use ground round and pretty standard ingredients. But I've been thinking: there are so many variations of chili. I wondered what Hounds did with chili. Does anyone make a sort of gourmet chili? A South American chili? A truly wonderful vegetarian chili? Are you using unique ingredients?

Do you do soupy or stewy? Do you add corn? Cornmeal? Do the people you cook for rave about your chili and whine for the recipe?

Well, share how you do what you do, and if possible share your recipe. Please?

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