Looking to make enough chili for one night’s dinner without hauling out a heavy pot, we turned to our trusty skillet.
If you know anything about Texas chili, then you know for certain the one thing that is not in this recipe.
Great chili should have bold, long-simmered flavor, even if it’s made with convenient ground beef. The multicooker was the perfect way to achieve this with a minimum of hands-on time.
Here we are, just a day away from Christmas Eve, when we’ll all be nestled snug in our beds — probably under the A/C because Old Man Winter has taken leave of his senses. Nevertheless, I’m looking forward to our annual Christmas Eve chili tomorrow night.
There’s no real shocker here — avocado pairs delightfully with a rich and meaty chili.
A lot of casual party grub generally can often be classified one of two ways — spicy Tex-Mex or basic comfort.
What’s not to love about autumn? Lap blankets on game day, hayrides, pumpkins on the porch — and chili. Hot, mild, beef, chicken, sausage, beans, bean-less, vegetarian. However you prefer yours, it’s about time to stock up on ingredients and pull out that big pot.
A robust chili that’s on the table in just 30 minutes? Thanks to a blending of Hispanic and Asian flavors, it’s easy. I started with
Chili. Some consider it the ultimate cold-weather fare. And in spite a recent spring teaser, Mother Nature has more winter in store, including Super Bowl Sunday, when Golden Triangle temperatures are expected to dip into the 30s by night.