a mild flavorful chili… (includes a little cocoa powder & brown sugar…can use specialty diced tomatoes w green chilies/fire roasted tomatoes….)
Continue readingSo…. this is the opposite of the traditional RED chili pepper, beef version of a Texas Chili recipe, but, I’m including it in my Chili recipes because it uses chiles (green) and beans (a controversial ingredient to some Chili experts).
It is ladled over bowls, filled with crushed tortilla chips and Montery Jack Cheese , almost making it a “white” variation of a tortilla soup.
A little Salsa Verde spooned on top adds a perfect finish.
My dear friend, Margaret, sent me this recipe several years ago to serve on Christmas Eve. (She is often that little voice in the back of my head, telling me to eat healthier). This is healthy, hearty, as well as unbelievably good.
Of course, my Christmas Eve feast also included extra tortilla chips for Salsa Verde dipping, and I have to confess (sorry Maggi), I made a quick qucamole, and a few simple individual cheese nachos alongside. But it’s okay, that little voice is telling me …”everything is good in moderation!”
enjoy……
This version of Chili is made with ground turkey, and a bit of cocoa powder to add a slightly lighter and smoother consistency. Adding beans to Chili is always controversial, but choosing either great white northern, or pinquito beans add a nice texture. Continue reading
You can find as many versions of Chili in Texas, as the number of people you talk with. This is one version of a very basic recipe version I found in a collection of Texas cooking cookbook from over 30 years ago. It never disappoints. Continue reading
This is a shorter and different take on traditional Chili and doesn’t need to cook for hours.
But it’s well worth the little extra time upfront, to roast the vegetables. They get blended with the spicey flavor of chipotle peppers in adobo sauce, and added to chicken stock/broth to make a thick rich chili sauce.
The combination of ingredients rock! Continue reading