So how's about that changing around recipes?
I used half beef and half buffalo meat, one can each of northern, red and black beans, an onion, a large can of tomato sauce, a thing of spicy salsa, and then seasoned the heck out of it with crushed red pepper, chile powder, cumin, etc. The cumin gives it much more of a Southwestern Mexican flavor than just the spices. I didn't have any jalapenos on me, so instead I used a few Thai chile peppers. I tend to not like my chili overwhelminly tomato-y, so this version came out great! I'll probably add more meat next time, though.
And however insecure East Texans are, West Texans are certainly not immasculated by adding a few beans into their dishes.
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