Chili is one of those things that I don’t eat very often as I don’t have a family recipe for it and I just never think of making it myself. The canned varieties are just hideous, so that’s never an option. The only time I really eat it will be at a restaurant or at a friends house for dinner. Every time I do eat it, I tell myself that it’s time to get busy and develop a recipe of my own. I could probably just get away with using other people’s recipes like this one from The Sensitive Pantry as it just looks absolutely amazing.
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“If you follow me on Twitter you know one of the things I love about my husband is that he cooks his famous (around these here parts) chili for me. Any. Time. I. Want. It.
It’s a special treat because 1) it’s good! and 2) he’s cooking…not me!
Needless to say, it’s pretty unusual for me to make chili.
It was Kim’s (Cook It Allergy Free) Chicken Chipotle Tortilla Soup that provided inspiration to try my hand at making chicken chili. I made a version of Kim’s soup for my guys and they loved it!! So, I decided to take it one step further and make chili…”
