Servings: 8 to 10
Top this stick-to-your-ribs chili with tortilla chips, shredded Cheddar, and sliced green onions, or spoon it over tortilla chips for nachos. Feel free to use more jalapeño for spiciness. The lime sour cream is also delicious with fried plantains, eggs, and baked sweet potatoes.
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To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.
Very bland. I threw in some cumin and ancho chile and helped a little. I'll do the lime in the sour cream trick for other chilis
I must first say that I am not a great fan of most chilis. I strongly dislike the packaged chili seasoning mixes. I do however, LOVE this chili. The seasoning is just right and the texture of the meat/bread mixture is perfect. I have made this several times now and often add more of something, less of another and/or make substitutions and it's great every time.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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