Servings: 6 to 8
One thing I always add to chili is beans. I know that’s anathema in some parts of the country (I’m looking at you, Texas), but I like the texture and flavor that beans provide and how, when mashed up a bit, they help to thicken the chili.
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First time making this. Delicious way to get rid of leftover prime rib! My tweaks:
- I didn’t have hard apple cider so I used Chardonnay
- my family prefers much smaller cubes of meat
- I used only one onion, one yellow bell people, one green bell pepper (not a poblano) and a seeded jalapeño
- I used chicken broth from scratch instead of beef broth
- loved the bean paste but didn’t add the remaining beans
Amazing. Used 2 lbs ground beef and a quart of chicken broth. Finely chopped serrano chili. And, cooked for about 3 hrs.
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