Reliable recipe and worthy of being in your repertoire. Knowing ahead of time that I don't like Kidney beans, I substitute Pintos. Chili without beans is often called "Texas" chili... a misnomer because Texans like beans the way Mungo likes beans. Don't skimp on the chili powder. No, no! But do use a premium chili powder. Your chili dish will never be any better than the chili spices used in it. Morton's Chili Blend, if you can find it, or Schilling. Gephardt's if that's all you can find. And taste it before you decide on the cumin... some chili blends already have cumin in them. Good chili isn't necessarily hot; it is, however, well spiced and flavorful. I'm more inclined toward crushed tomatoes or tomato puree, but out on the cattle drives where chili was invented (to use up less than prime beef scraps) they probably didn't tomatoes at all. It's a very personal dish, but some chuck-wagon cooks were buried beside the trail just because of their chili.
Was this review helpful?
1 user found this review helpful
Reliable recipe and worthy of being in your repertoire. Knowing ahead of time that I don't...