For me, this is the basic chili recipe. All of these ingredients need to be present and you can always tweak it and adjust the spices, salt and pepper to your taste. Now if you want to add corn, chilies or anything else, thats OK, too. I make this on the stove all the time. Just brown the meat with the veggies and garlic. Drain and add everything else, except the cheese and cook on low for about an hour. It'll be just fine on the stove in a nice stock pot. When I first saw the recipe I thought someone had been looking in my recipe file and stole my recipe for chili. This is exactly how I've made chili for more than 40 years. You can make changes if you like, but it's great just like it is. I add about a tablespoon of white vinegar and about 2 teaspoons of sugar, as well. I love the way it gives the chili a little twang. Try making a paste out of 2 tablespoons of yellow cornmeal and water. Add it to the chili right before you serve it. It'll thicken it nicely and gives it an authentic Mexican flavor. Also, if you like, boil a little macaroni and add separate for chili mac. I always have the macaroni on the side so people can add it, if they care to. I like green onions cut up on top, too. You can get a fresh loaf of french bread for dipping, too. Delicious!
Was this review helpful?
[
YES
]
4 users found this review helpful
What's this?