Feeling Chili?

So, today I made chili. Well, I'm making chili. It's currently in the crock pot filling the house with its olfactory stimulating awesomeness.

I'd threatened to post the recipe, and am now following through on that threat.

( Chili is a BYOF party! )

I serve in a bowl with sour cream and shredded sharp cheddar cheese. How much cheese and sour cream depends on how hot it ends up coming out, The fat in the cheese and sour cream will absorb the capsaicin and lessen the heat while adding flavors of their own. The chili itself is very low fat before you dump the dairy products in it, and the high veggie content makes it pretty good for you as well. Chili over pasta is also pretty damned good.

This recipe can easily be varied to taste and if you replace hot peppers and beans with mushrooms, basil, thyme, paprika, garlic, and a few other bits, you've got a spaghetti sauce that didn't come from a jar, and tastes pretty damn good too (and if you like meat in your spag sauce, you'll want to spice the meat differently during cooking prior to adding to the sauce as well of course).

Feeling Chili?

So, today I made chili. Well, I'm making chili. It's currently in the crock pot filling the house with its olfactory stimulating awesomeness.

I'd threatened to post the recipe, and am now following through on that threat.

( Chili is a BYOF party! )

I serve in a bowl with sour cream and shredded sharp cheddar cheese. How much cheese and sour cream depends on how hot it ends up coming out, The fat in the cheese and sour cream will absorb the capsaicin and lessen the heat while adding flavors of their own. The chili itself is very low fat before you dump the dairy products in it, and the high veggie content makes it pretty good for you as well. Chili over pasta is also pretty damned good.

This recipe can easily be varied to taste and if you replace hot peppers and beans with mushrooms, basil, thyme, paprika, garlic, and a few other bits, you've got a spaghetti sauce that didn't come from a jar, and tastes pretty damn good too (and if you like meat in your spag sauce, you'll want to spice the meat differently during cooking prior to adding to the sauce as well of course).

Feeling Chili?

So, today I made chili. Well, I'm making chili. It's currently in the crock pot filling the house with its olfactory stimulating awesomeness.

I'd threatened to post the recipe, and am now following through on that threat.

( Chili is a BYOF party! )

I serve in a bowl with sour cream and shredded sharp cheddar cheese. How much cheese and sour cream depends on how hot it ends up coming out, The fat in the cheese and sour cream will absorb the capsaicin and lessen the heat while adding flavors of their own. The chili itself is very low fat before you dump the dairy products in it, and the high veggie content makes it pretty good for you as well. Chili over pasta is also pretty damned good.

This recipe can easily be varied to taste and if you replace hot peppers and beans with mushrooms, basil, thyme, paprika, garlic, and a few other bits, you've got a spaghetti sauce that didn't come from a jar, and tastes pretty damn good too (and if you like meat in your spag sauce, you'll want to spice the meat differently during cooking prior to adding to the sauce as well of course).