Yield: Yields 8 cups.
This chili has a pleasant kick. It thickens as it sits overnight, and the flavors round out and deepen. We like it best with chipotle and New Mexico chile powders, but ancho, another pure chile powder, is a good substitute for New Mexico. Both ancho and chipotle powders are available from McCormick in your grocery store.
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This stew/chili turned out great once I adjusted the heat. It is very spicy and was too hot for my family to enjoy. I added a pint of tomato puree and some sugar, and it toned down this dish really well. What it also did was add another level of depth to the dish and also thickened it. Will make it again with the addition of tomato puree.
I loved this recipe. Making it was a joy. I made it for our annual family Oscar party. I made it two full days ahead (Friday afternoon). Making it was easy and took about an hour of prep and cook time then the three hours of simmer on the stove. In the refrig for two days and warmed it up for an hour at high simmer and with the toppings it was great.I do need to mention that the shopping list that comes with the menu is missing a couple of things that are in the individual recipes, notably the kidney beans that are used as one of the toppings.I would make this again in a minute.
This chili is wonderful! I cut back on the ground chile powders to suit the heat level my family would like and used anaheim chiles because when I went to the store they looked better than the poblanos. It still turned out fantastic and my family gave me hard time for not making bigger batch.
not bad for a pair of easteners, but I'd suggest that it be titled "chili like" vegetable soup and leave any mention of Texas out of it. I have been cooking Chili in Arizona and California (and even winning cookoffs) for years but until I moved to Dallas 15 years ago I found out I didn't know squat about makin' Texas Chili. When I joined C.A.S.A. a few years back my north Texas pod members were quick to point out the error of my ways. I will give the writers credit tho for leaving out the tomatoes that are the basis for chili outsude of Texas..the chiles & powders are important, the meat (and how its prepared (again good job) I guess the things like cinnamon,beans etc just seem allien to a Texan and my gripe is'nt with your chili, it turned out well even if I cringed at some of the stuff I was putting in, wife ands friends liked it but all feel the same about the "Texas" part. R. Smith Flower Mound, TX
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