The wonderful thing about chili recipes - that hearty, long-simmered stew typically made with tomatoes, beef and beans - is that no two pots are alike. You can simmer a Texas chili on the stovetop, or make your batch in a crockpot. There are endless ways to put your own spin on this western classic. Start with the basics and then have fun: Amp up the cumin. Add cubed steak or pork sausage. Try a bit of chipotle in adobo sauce to spice things up. For a veggie twist, combine different kinds of beans, black bean, pinto beans, and kidney beans all work well, throw in tofu crumbles and presto - you've got a killer vegetarian meal. Or take a left turn and whip up a batch of white chicken chili. After all, even though this is food fit for the range, even cowboys like some variety.See Popular Chili Recipes
What makes this flavorful beef chili unique is that it's served over hot cooked noodles...give it a try - it just may become your favorite way to eat chili!
A robust, sirloin-laced chili includes kidney beans and Pace® Chunky Salsa for feeding a crowd. Perfect for casual gatherings!
Here's chili the way Texans like it: with chunks of beef. For the crushed hot dried chile peppers, use cayenne, de arbol, pequin, serrano seco, or tepin. Use 12 to 50 peppers (depending on size) to equal 1 to 2 tablespoons crushed.
From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.