It has been freezing cold in Chicago, the perfect weather for hearty meals. This is by far my favorite chili recipe. Don’t let the long list of ingredients intimate you. My shortcut is to chop all the ingredients, combine all of the spices, rinse the beans. I put the tomatoes in a bowl and gently squeeze them and crush with my hands.
For a heartier meal, I cook some pasta — usually elbows or any other kind of small pasta and serve with the chili on top.
As with many chilis, it is tastier the next day. This recipe was enough for two meals for 4 people (3 hungry boys and moi).
I like to sprinkle ours with shredded mozzarella cheese, chopped green onions and if you like, a dollop of sour cream. Yum!
Here is a link to the recipe and complete list of ingredients . Bon Appétit!