Get the recipe: Chili We Like
A great bowl of chili on a cold February Sunday evening is one of the best Game Day meals out there. There’s something so juxtapositioning about it. Rich yet comforting. All-American yet clearly Mexican. And a simple home cooked stew that’s… controversial and timely?
Indeed, chili is a dish that is full of flavor and often takes time to fully develop a satisfying bowl. There are numerous ways people make chili, each as diverse and defended as certain opinions in the various schools of Islamic law. It makes sense that a lot of people are passionate about it.
Now, I’m all about the long way of doing things if I have the time. It often leads to the best ever results. But if there’s a way that takes less time but still gives excellent results that’s just marginally less than the long way, I’ll take it.
With our chili, we have just that. A chili that cooks fast and easy but also has the deep, roasted, concentrated flavors that a chili cooked low and slow delivers. And best of all, it puts the flavor of chiles, as in chile peppers, up front and center by using multiple whole chiles in the recipe.
In fact, this chili is so straight forward, we don’t just make it for the Super Bowl. We actually make it throughout the year. And with this guide you can, too.
Want to see how we do chili in our house? Right this way. Continue reading