It’s that time of year again. Time to get out your favorite soup, stew and chili recipes! And after having made this chili recipe, I’m pretty confident you would want this one in your recipe collection. Being born and raised in Texas, I’ve had some pretty good chili. But let’s get one thing straight, this is NOT Texas chili. And I may be about to speak blasphemy on my state but I really like my chili with beans and tomatoes. Something Texas chili usually is not. But I made it in my kitchen which is in Texas, so in some convoluted sort of way, it is Texas chili!
I wasn’t entirely sure I wanted to post this recipe just yet. My employer is having a chili contest in about a week but unfortunately I can’t participate. I work in our satellite office in Houston, Texas while our corporate office is in Spokane, Washington. How convenient to leave the Texas girl out of the chili competition right? Well good luck to all in Spokane next week and may the best chili win! And don’t forget to check out this Cornbread recipe to pair with this awesome chili. Oh and don’t forget the Tums.
If you can’t find ancho chiles, dried New Mexican or guajillo chiles make a good substitute. Each dried arbol chiles may be replaced with 1/8 teaspoon cayenne. Good choices of toppings include: diced avocado, finely chopped onion, chopped cilantro, lime wedges sour cream and shredded Monterrey Jack or cheddar cheese.
Serving Size: 1
Amount Per Serving: Calories: 944 Total Fat: 56g Saturated Fat: 21g Cholesterol: 205mg Sodium: 668mg Carbohydrates: 37g Fiber: 10g Sugar: 11g Protein: 63g
Adapted from Cooks Illustrated