Servings: 6 to 8
Now here’s a chili for the meat and the bean lovers at the table. Plump pintos make this dish doubly satisfying. Toasted cornbread crumbles may not be your usual chili topping—but that’s exactly why you should try it here. It’s SO worth the extra step.
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This is great chili, and easy to make. I have made it with all the beans called for, but prefer to use about 2.5lbs beans, (two large cans), half run through the food processor. I add dried chili peppers that have been reconstituted, puréed, and strained of skin. This adds additional depth. Make this chili a day or two before serving to allow flavors to mellow.
This is not a true Texas chili, but tasty non the less.
Used 3 cans of beans instead of 4. Also, instead of pureeing the beans I just mashed them with with a potato masher just to save some time and mess. DH & I both thought it was yummy.
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