DEBORAH CROMBIE: Happy Halloween, everyone! And since we're too old to trick or treat--well, most of us, anyway--we need another way to celebrate these crisp autumn evenings and my vote is CHILI.
I make sure to have the fixings in stock when we know that first sweater-weather night is coming. But what, exactly, goes in the chili? Beans or no beans? If beans, what kind? Meat or no meat? If meat, what kind? Beef? Regular ground or special chili grind? Straight up beef or half turkey? Or pork? Tomatoes? Onions? And once that is sorted out, what do you serve with it?
Texans are famously purists about chili, and beans are supposed to anathema, but I confess that we like beans in ours. I use kidney beans, but when I mentioned this to a friend the other day, she said that was disgusting and you should only use pintos. Hmm. I also confess that I use a chili kit, Wick Fowler's Two Alarm Chili. It has lots of chili powder, cumin, paprika, dried onion and garlic, and ground red pepper. You mix these spices with your browned ground meat, then add a can of tomato sauce and some water. I let this simmer for a few minutes, then add two cans of drained and rinsed beans and let it simmer some more. Another confession: we tone ours down to One Alarm or maybe Half an Alarm by only using a little of the red pepper, because we are wimps. It smells heavenly!
I usually use a combo of ground beef and ground turkey, but this time I used ground beef and ground pork (both from our lovely local butcher) and it was fabulous. That is now my go-to.
We top the bowls with some sour cream and grated cheddar, and I like some chopped green onions on mine. I also like cornbread, but the hubby insists on Saltine crackers, so I don't bother making the cornbread.
Sorry no photo of the finished bowl, but I was so hungry by the time the chili was ready that I forgot to take one! So my chili wasn't pretty but it was delish.
REDS, what's your take on chili?
LUCY BURDETTE: I really love the New York Times Cooking recipe for a slow cooker by Sarah DiGregorio. It’s got a zillion spices in it from mustard to cloves plus Worcestershire, maple syrup, beer...sounds like trouble but it’s so good! (Two kinds of beans Debs.) I try not to eat pork (because pigs are so smart), so I use ground beef. Delicious, and makes a lot!
And this would be perfect with Melissa Clark’s cornmeal muffins!
HANK PHILLIPPI RYAN: I love my chili, but it is not exotic and I have no secrets. (One of my pals uses sugar.). Ground beef or ground turkey--they REALLY are so different--Old El Paso mix. I know, boring. NO beans, but Jonathan likes them, so pinto and kidney, RINSED, taking all the beanie goop off. I often add cauliflower, which is AWESOME, and sometimes corn, also amazing, and broccoli. Realy, trust me, delish. Served with shredded cheddar and sour cream, of course. And sliced black olives. Yes, cornbread, but it is not a dealbreaker.
HALLIE EPHRON: I do not even know the difference between a pinto and a kidney bean, but then I’ve barely been to Texas…
I do make chili. It’s one of the basics here. With beans. Served over RICE. Topped with sour cream, grated cheddar AND chopped fresh cilantro. Yum.
I used to make it starting with dried chili pepper because most of the chili powder we get here just isn’t that good. But it is convenient and there’s something so familiar about the taste of chili powder.
So basically, sautee chopped meat (I like pork)
Remove the pork and in the same pan, sautee lots of chopped onions
Put the meat back in the pan and dump in a can of chopped tomatoes, chili powder, cumin, coriander, salt and pepper. To taste, really.
Simmer an hour or two.
Add a can of drained beans (I like black or kidney).
TASTE and if it needs it, add some hot sauce. Garnish and serve.
DEBS: Hallie, I like my chili on brown rice, too.
JENN McKINLAY: After twenty years of my chili in a crock-pot staple for the busy family of four that we were, I handed the cooking apron to the Hub two years ago and now he makes an all meat chili that is AMAZING. I have no idea how he does it. I’m just grateful that he does. All I know is that it’s spicy, I like to plop a dollop of sour cream on top, and eat it with Fritos. A lot of Fritos.
DEBS: Oh my gosh, Fritos! Fritos are the very best thing with chili. Sinful, but worth it on occasion.
JULIA SPENCER-FLEMING: Sounds yummy, Jenn! Ross was the dedicated chili-maker in the family; the one who would mix different meats and spices, etc, etc. I hate to sounds like an apostate, but all chili tastes more or less alike to me, other than the heat level. So when I make it, I’m pretty slapdash - ground beef, canned beans, packet of McCormick chili seasoning. I’m sure all the Texans reading this are cringing.
I do have a very good specialty chili recipe that I started making when the kids were in Drama Club in high school. Every play and musical had at least one all-day set build and/or rehearsal, and parents were asked to bring in lunch or dinner. All my kids had friends who were vegetarian, or vegan, or halal, and so I found a recipe that would work for all of them (it’s kosher, too!) Three different types of beans, veggies and diced tomatoes to make it chunky, lots of slow sauteing with the spices. Even meat-eaters like it.
Oh, and chili in my house is always accompanied by corn muffins. Yes, Jiffy corn muffin mix, $0.33 per box. I told you, I am the laziest cook that ever lived.
RHYS BOWEN: I used to make chili when I had four hungry kids and their friends to feed. These days John is averse to spices so I don’t make it and actually don’t really enjoy the harshness of Mexican chili powder compared with the Indian sort. A staple at family gatherings has been chili dip— can of chili plus packet of cream cheese melted together to eat with chips. That’s good.
DEBS: Readers, tell us how you make your chili!
Chili! Yum . . . . Almost as good a comfort food as macaroni and cheese :)
ReplyDeleteOur chili is:
ground beef, beef stew meat cut into one-inch pieces, bacon . . . pinto beans, kidney beans, chickpeas . . . diced onion, diced sweet peppers, diced tomatoes . . . garlic, chili powder, cumin, oregano, Worcestershire sauce, pepper, cocoa powder . . . .
Cook and dice the bacon, brown the meat; dump it all into the crock pot, stir, and let it simmer away.
Serve with sour cream, shredded cheddar cheese, and cornbread.
What is a chili grind of meat?
DeleteSomething has gone crazy here. The comment above was supposed to be for a later comment.
DeleteCocoa powder is a great addition. It adds a special depth of flavor.
Libby, I add cocoa powder to any cooked dish that includes tomatoes or tomato sauce . . . .
DeleteChili grind is more coarse than regular ground beef.
DeleteI made chili Friday night, and we will have it again tonight, Sunday. We went to a fish fry/Halloween part at my daughter's last night, hence the skipped night of chili leftover.
ReplyDeleteHere's my recipe:
1 1/2 ground beef browned, about a cup of chopped onion, 1/2 to 3/4 cup chopped green pepper, 1 10oz. can tomato puree, 6 whole peeled tomatoes from the large can of them (so I can pick over them), 1 and 1/2 cans of V-8 juice, 1 very small can of tomato juice, 1 can of light red kidney beans (don't rinse, pour it in and use the can to add two cups water (or however much water you need), almost 4 teaspoons of chili powder, 1/2 teaspoon of garlic powder, salt and pepper. I add a cup of macaroni halfway through cooking. I cook my chili in the microwave. I mix everything together, except the macaroni, in a large microwave safe dish (and I mean large)and cook for 20 minutes on high. I stir it and cook it for maybe five more minutes, maybe not. I add the macaroni and cook it for fifteen minutes more, then check it. I usually have to cook it a bit more to get the macaroni done as I want it. To use the microwave for this, I have to remove the revolving parts of the round glass, the plastic ring under that, and the little stopper in the middle. The large dish I use is too big to turn in the microwave. When it's done, I eat my chili with shredded cheddar cheese and sometimes a little sour cream. Husband eats his with oyster crackers (nothing to do with oysters, just those small round crackers). With it getting colder outside, I wouldn't be surprised if I don't make this once a week. We both love it. It's not a hot, as in spicy hot, chili. I don't like hot. We usually buy some cornbread from a barbecue restaurant near us, because their corn bread is delicious. We get a dozen cornbread muffins and lasts as long as the chili does, usually two and a half days. Two suppers and one small bowl for lunch to whoever gets to it first.
I'll have to try adding some whole wheat macaroni to my chili next time, Kathy. Yum.
DeleteDebs, I've used the whole wheat and the regular. Both are great!
DeleteSadly, traditional chili is one dish that I have not been able to eat for years due to my nightshade allergy (tomatoes, sweet bell peppers, chili peppers). SIGH
ReplyDeleteBut I have made a white chicken chili that my body does not badly react to. I use the cumin and oregano in the recipe and only a fraction of the canned green chilies.
https://www.delish.com/cooking/recipe-ideas/recipes/a57946/easy-white-chicken-chili-recipe/
Grace,
DeleteYour chili sounds yummy. I will look at the recipe on the website.
Happy Halloween,
Diana
DIANA: I hope you like the white chicken chili.
DeleteHappy Halloween!
I love all these variations, but I'm surprised at all the foodie Reds using seasoning packets.
ReplyDeleteAround here we do ground beef, green pepper, and onions, big can of crushed tomatoes, and a can or two of beans. I like to use black and pinto. Hugh sometimes puts in black-eyed peas, go figure, and carrots (carrots?). Then chili powder and cumin, dried oregano, salt and pepper, a dash of hot sauce.
The key is floating a whole habanero on top. SO much flavor and only a background warmth of hotness. We now float it in a tea ball so it doesn't get lost. I grow one habanero plant each summer and pop the ripe orange peppers in a zip lock bag in the freezer.
We eat it on brown rice with grated Monterey jack on top. Now I want some sour cream, too!
I forgot the garlic! Always garlic.
DeleteAdding carrots sounds weird, but it adds a natural sweetness, I guess?
DeleteAnd definitely can't forget the garlic!
I also like to add a can of chopped green chilis, and hominy if I have some for that southwestern flavor.
DeleteI love the idea of the whole habanero, Edith. The Wick Fowler's chili kit is kind of a Texas thing, I think. It's all spices I would use, but they tend to be fresher than the ones in my spice drawer:-)
DeleteThis fellow Texan likes Wick Fowler's mix too. Doesn't it also have a packet of masa for thickener? When I was a kid (1950s), we had Frito chili pies:You ripped open a package of Fritos and dumped the chili and cheese on top. That too is a real Texas thing: Back then, Fritos and Wolf Brand Chili were both created and made right here!
DeleteChili is a staple here. The recipe is very flexible and it's hard to make a mistake. Mine has 1 huge diced sweet onion and a pound if ground beef. (Kosher style here.) Once onion is softened and beef browned I add spices starting with 2 tsp. McCormick chili powder and about 1/2 tsp. of their HOT chili powder, 2 tsp cumin, 1 TBSP. each basil and oregano. Then I add 1/2 diced green pepper, some hot pepper if I have one handy, 1 can each black beans and fire roasted diced tomatoes. We eat it with either brown rice or Spanish rice, corn bread or corn chips. No cheese because Kosher style. No garlic except what's in the chili powder because of sensitivity to garlic.
ReplyDeleteOh boy, I think we may need to work our way through all these chili recipes, including Grace's white chili. (I'll add all those peppers!)
ReplyDeleteEdith, I did use a packet of seasoning in the past, until I had to cut sodium way back.
ROBERTA: Yes, I am sure most people are fine with putting in the 2 cans of green chilies and jalapeno. The dish is not very spicy, I just have a very low tolerance right now. Trying to add a bit more to get my body ready to eat some food at LCC 2022 in Albuquerque/Santa Fe.
DeleteLucy, I noticed that Wick Fowler stopped adding salt to their chili kit a couple of years ago and I never used more than a pinch of it when they did.
DeleteMine is vegetarian and not too spicy.
ReplyDeleteLots of sautéed vegetables: onion, garlic , carrot, celery, green pepper. Spices: cumin, cayenne pepper. Then, canned diced tomatoes, canned beans ( a six mix: chick peas, dark red kidney, black eyed peas, white kidney, Romano beans and Lima beans ), a little water to simmer all together, salt, pepper. Served with grated cheese and fresh herb ( coriander or parsley).
Please,, don’t throw rocks at me :)
DeleteI have often omitted the meat from my recipe. No rocks from this direction!
DeleteDanielle, perhaps it was the meat that I did not like in the chili? Your recipe for your chili sounds good and I could try that with dairy free cheese?
DeleteThanks for sharing!
Diana
DANIELLE: NO rocks thrown here.
DeleteI think the chili controversy (and opinion) is whether to add beans to chili (or not), as DEBS mentions.
Lazy cook here, ground beef, 2 cans of kidney beans, tomato sauce, McCormick chili mix, added red pepper flakes, chipotle flakes, Penzy's red/black pepper served with rice on the side. I only use half the ground beef because I prefer more beans and the spicier the better. If I make cornbread, it is the Jiffy mix.
ReplyDeleteSometimes I make it without meat - someone told me then it's not chili, but beans and rice.
DeleteWondering if anyone is trying any of the unmeats (plant-based) they're selling these days. I've heard that they work better for some things than others. Does it work in a chili recipe? Require more or less time cooking? Because I'm leaning toward replacing the animal protein whenever it can still be tasty.
DeleteHALLIE: I have used several of the plant-based products to replace meat. It crumbles well and resembles ground beef so it should be a good substitute in a chili.
DeleteI'm not crazy about the un-meats. Would just as soon make the chili with beans and veggies.
DeleteInteresting topic about chili today. Though I am not a fan of chili, I would like to try different kinds of chili. Perhaps I would like the vegan chili ? Still learning how to cook here.
ReplyDeleteLast night I found my Halloween cookbook and I was thinking of what to make today in honor of Halloween. Perhaps carrot soup? Pumpkin pie? Cookies?
Happy Halloween everyone!
Diana
Rice Krispy Treats!
DeleteRice Krispy Treats sounds yummy! One of my favorites!
DeleteThe problem with chili is I don't know how to make it for two. The first fall after Youngest went to university and I was alone in the house, I got the usual hankering for chili, so I made a pot and had it for dinner. And lunch the next day. And dinner the next day. And lunch. While the Maine Millennial is living with me, this isn't a problem, but when she gets her own place, I'm going to have to figure out how to make chili that last for three meals max.
ReplyDeleteJulia, you could freeze it by portion and the next time you crave it, you only had to reheat it.
DeleteI hear you, Julia, since we've had an empty nest for 16 years now. I freeze chili in two-meal size portions for later. It's so nice to have on hand for those nights you can't face cooking.
DeleteAs a solo cook, any stew, soup or chili recipe I make serves 6-8 people.
DeleteI always freeze the leftovers in individual portions and put them in my chest freezer.
Easy to defrost and reheat later.
Julia, we always freeze half the chili. In fact, we should have that for dinner this week. So nice to have something good that doesn't require cooking!
DeleteMultiple days of the same meal can be depressing for me, but like the rest of you I have problems cooking for one. Freezing leftovers is great until I forget I already have stew available and make a new batch, ugh.
DeleteWick Fowler! I hadn't thought of this brand in decades. It used to be my go to for chili, but I don't think it's sold in New York.
ReplyDeleteNow I make my own by feel, prefer pinto beans, would love a chili grind of beef if available but it isn't, so just plain old burger, onions and chopped green chilis, chili powder, garlic, turmeric, cumin, tomato paste, canned diced tomatoes, pinto beans, and, most recently, because my across the street neighbor does this, a can of corn. Yes, canned. Better than frozen for this.
Someone mentioned sugar. A spoonful of sugar is sine qua non for really good chili, imho. You can't taste it, but it quiets down the acidity of the tomatoes. And I don't bother to rinse the beans. That bean juice is tasty and nutritious. Trust me.
Cook on low heat forever. I don't have a slow cooker or an instant pot, but I have a very large very heavy almost impossible to lift Staub Dutch oven, and burner on the range that I can turn down to chocolate melting heat.
Season with salt and pepper, red chili flakes. Top with grated cheese and serve with Tostitos, the scooping kind, so you can practically dispense with a spoon.
Nirvana!
I love Tostitos, I’ll try eating my Chili with it next time
DeleteI use the green Le Creuset in the photo above. A cast iron Dutch oven is the best!
DeleteWe like a no-frills version here and yes, we use beans. A pound of ground beef, sautéed chopped onion, chili powder, one or two cans of beans depending on how many mouths to feed, rinsed (black, light red kidney, dark red kidney--whatever's on hand), a pinch of cocoa powder, simmer until desired thickness achieved. We like ours served with shredded Monterey jack cheese, sour cream if available, more chopped onion, some of my sister's home-made salsa, with blue corn tortilla chips. If we have a can of diced fire-roasted tomatoes, I've been known to add them. Likewise, prefer to use home-canned tomatoes if we have those, too. We have made it sans meat, too.
ReplyDeleteI will eat almost any kind of chili, and have made a fair few kinds, as well. However, even though I live in Cincinnati, the Cincinnati-style stuff has no appeal for me. Go figure. But it also has cocoa powder, Flora!
ReplyDeleteThanks for this blog, Debs. I just took makings out of the freezer for tonight.
My mother made a big pot of chili when I was growing up, usually on Saturday while she was doing the week's laundry, and I mostly make her recipe. Instead of ground beef, I use venison that Steve shot on our farm and that we processed ourselves. We try to make sure to have at least 15 one-pound packages from each deer, for burgers and chili.
Other than that, pretty standard: brown the ground meat, add chopped onions, continue to saute. Add a big heaping cooking spoon full of McCormick's (or Penzey's) chili powder. Sometimes I'll add a little chipotle or ancho chili powder, too. Then add a big can of kidney beans with chili, either a can of chopped tomatoes or whole frozen tomatoes from the garden (not this year), a can of tomato sauce, and a small can of tomato puree. Fill each can with water and dump in with the rest. Cook all day.
Sometimes I will also add either a can of black beans or some I cooked in the Crockpot and froze, which I'll do tonight. Usually the soup is not overly thin, but if it is I'll add some mini-pasta of some kind (like the stars in chicken 'n stars soup, which my kids always loved, or elbows). We are not picky or purists.
I've also made black bean chili, butternut squash chili (it was fabulous), and white bean chicken chili. My sister-in-law was making some white chicken chili the other day in a Crockpot, and she added two whole packages of cream cheese! Yikes. I'm sure it was delicious, but she and my brother run 70 miles a week or more, too.
If you are ever curious about Cincinnati chili, by the way, it's sold in cans in many stores across the country, including Costco, and the brand is Skyline. It's basically a meat sauce, meant to be served on spaghetti, heaped with shredded cheese. Some people like it with chopped raw onions, too. I just bought a dozen cans to send to my daughter and son-in-law in Nairobi for their Christmas package. They like to make it into a dip, traditional for football watching in these parts.
Oh, geez, sorry. I didn't mean to write a book!
DeleteKAREN: Re: Cincinnati chili. Never heard of this dish and I have not seen it sold in grocery stores in Ontario. From the description, I think I will pass!
DeleteHad some Cincy chili when we lived in Ohio. Very strange.
DeleteIt was interesting, Karen! I didn't know about Cincinnati chili.
DeleteKaren, it's the cinnamon in Skyline chili that I don't care for--I don't mind that you can get it on top of spaghetti noodles, or cover with cheese, can't stand that cinnamon flavor in my chili!
DeleteFlora, one brand/chain uses cinnamon, and one uses cocoa. I can never remember which is which.
DeleteI guess I don't get out enough. Beanless chili sounds to me like macaroniless mac and cheese. :^0
ReplyDeleteMeanwhile, I'm still searching for the perfect Veggie Chili recipe. (I'll take a look at Danielle-Momo's above.Thanks.)
I live alone, so I do a lot of meal-freezing. It's always delightful to open the freezer and find a selection of dishes awaiting me.
Chili was one of the few things Mom did not make from scratch. The chili came from a can, don't know the brand and dad's bowl had a large tamale under his chili. Dad also put a dollop of ketchup, small spoon of yellow mustard and sweet pickle on his to mix in. So I still have a few cans of chili in the pantry for rainy, cold days after work but now I get to read the labels to be sure soy proteins have not been included. I like saltines and cheese with my chili.
ReplyDeleteSaltines! Fritos! Yum Yum Yum. I’m thinking about chicken chili… I have made white chicken chili, and it’s delicious. But what about red chicken chili? Would that work?
ReplyDeleteHANK: I am curious to see how similar your white chicken chili is to the one I make (recipe link above in my comments). And yes, I guess you COULD make red chicken chili. You can substitute ground chicken instead of ground beef or use shredded/diced chicken breast for the meat.
DeleteNo matter the chili recipe it has to come with cinnamon rolls.
ReplyDeleteI make chili and chili - one is my mother's recipe made with ground beef, lots of chili seasoning (we love Penzey's Chili 3000 or Spice House Chili con Carne mix, we also add cayenne pepper, adobo, and whatever else catches my eye on the spice shelf. Saute chopped onions, garlic, poblano, and chili peppers till caramelized, add beef and saute till browned and broken up, then add a can of tomato paste, a can of diced tomatoes, and a can of tomato sauce, simmer, simmer, simmer then serve with cornbread or rice or both. I will sometimes add pinto beans, sometimes not. We always serve it with cheddar cheese and Arizona Gunslinger hot sauce. The regular chili is the same except I use shredded beef instead of chopped beef. Yum.
ReplyDeleteLove Penzey’s!
DeleteI start with ground beef (or ground venison on the rare occasion we have any). I use either Wick Fowler or Carroll Shelby chili kit. No beans! Depending on how it's looking I may or may not add masa to thicken. I have shredded cheddar, sour cream, and Fritos on hand to doctor it. If anyone is wondering, the Fritos are for Frito pie, which is chili and its fixings poured on top of a base of Fritos. High school football games used to sell it at the concession stands. Mom liked saltines crumbled in her chili. If there's time I make some cornbread to eat with it. No raw onion lovers in our family so that is not offered with the fixings.
ReplyDeleteCarroll Shelby! Now that's a Texas story, Pat!
DeleteFor those who haven't seen Ford vs. Ferrari, I'd recommend it.
By 1 PM all of the chili recipes have been taken unless I get silly and talk about salmon chili -- zounds! the recipe exists. Here are the ingredients: 2 tablespoon olive oil/1 onion (peeled and diced)/2 stalks celery (diced)/1 red bell pepper (cored, seeded and diced)1 poblano pepper (cored, seeded and diced)/½ teaspoon kosher salt (plus more as needed for seasoning)/2 clove garlic (peeled and minced)/1 jalapeño (seeded and finely chopped)/1 (28 oz) can diced tomatoes (with juice)/2 (15 oz) cans whole white beans/1 tablespoon red Tabasco/2 tablespoon tomato paste/3 cup vegetable broth/2 teaspoon minced fresh oregano/2 teaspoon chili powder (or more to taste) teaspoon ground coriander/1 teaspoon ground cumin/1 pound Alsakan salmon (skinned and cut into 1‑inch chunks)*** garnish //2 tablespoon minced fresh cilantro/Lime wedges (for serving)
ReplyDeleterecipe creator is Greg Henry published online Sept 18 2013.
Never tried it, and suggest saying Alaskan salmon was because the dude got a complimentary salmon from the Alaska Seafood corporation. Let me know what y'all think.
Coralee, I make salmon curry with Thai red curry paste, so why not salmon chili??? Maybe I'll give it a try.
DeleteBasically, I don't think you can go wrong adding chili powder to just about anything. Organizing my freezer this morning I pulled out the leftover meat chili, as well as two containers of vegetarian white bean chili I made a couple of weeks ago. Both were yummy.
ReplyDeleteI made chili last night, only to discover I didn't have any regular canned tomatoes. I did have Ro*Tel diced tomatoes and green chilis, so I threw that in and it worked pretty well. Definitely a chili day today...completely overcast, temperature 12 degrees colder than yesterday and some wind. Chili was perfect after a bike ride.
ReplyDeleteThis comment has been removed by the author.
DeleteSoup and chili are the only things I look forward to when the weather gets cold. I have so many chili versions on tap: turkey & corn (no beans)with corn dumplings; spicy quinoa (no meat, LOTS of beans - black and kidney; black bean and stew beef; white chicken chili...since they all make WAY too much for the two of us, there's always at least one kind in the freezer.
ReplyDeleteI make a vegetarian chili with black beans. I add a quarter teaspoon of cloves to the chili powder, cumin and coriander. I serve it over homemade cornmeal waffles. It is a good Sunday night meal.
ReplyDeleteI meant to add my name, but I am not sure how to do that. Anyway, it's Jane.
DeleteFunny you should mention it: I was just thinking about Rachel Ray’s Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers. Not your traditional chili, but so yummy on a cool day like this.
ReplyDeleteOoh, chili on a fall night. Yumm. My go-to recipe is one my mom clipped from a newspaper in early 1950's. Yep, she was an adventurous cook for her time, place and background. Ground beef, chili powder, red kidney beans,canned tomatoes, onion. Delicious every time. But I"ve made chili with ground turkey, chopped up cooked chicken, all veg (two kinds of beans), added corn, leftover other vegs- pretty much delicious every way. Perfect with corn bread or muffins but not bad with: pita, naan, sourdough, sturdy rye bread(honest). One daughter and husband are grateful for chili casserole, with corn bread baked on top.
ReplyDeleteI used to live in Taos and I miss New Mexican green chilie a lot. I suppose I could order big cans of whole Hatch green chilies and create something similar. Serve with pinto beans, well cooked posole and fresh tortillas and some nice sharp cheddar.
ReplyDelete