Currently waiting for football to start (GO PACKERS) while reminiscing about this chili dish from last week.
Chili is the quintessential fall dish. It is so easy to make a big ass pot of chili to eat for a few days as the temperatures start to drop outside.
Truthfully, it is still SO warm here in Boston. Right now, it is 85 degrees and I am a little sweaty, but, I don’t care. Why? Because CHILI.
Along with allllll the fall vibes, chili is definitely a perfect football snack; it feeds a shit ton of people and on the cheap!
For me, there is no recipe for chili. It is basically a hodgepodge of canned veggies that I always have on hand, some spices, and of course, meat.
I like to use turkey…it’s lighter and healthier, but make it your own. Beef, pork, veal…whatever. Any of those options will work.
Now I have heard there is a lot of debate between beans and no beans in chili, and I am a TOTAL beans girl. I like kidney beans and black beans. For this recipe, I only used black beans, but you could make an awesome veggie chili with a variety of beans.
Finally, I think chili should have a little heat to it! Of course, my chili is SPICY. The spicier the better.
Be careful though when adding in chili powder. It can end up having that back of your mouth spicy feel that can creep up on you.
Then, once the chili is done, load up on your favorite accouterment like cheese, green onions, sour cream and cornbread!
You have a full meal good to go with plenty of leftovers!