I don't know about you but I seldom make Chili the same every time. So much depends on what I have in the pantry and fridge so things just sort of get thrown together and that is that. Until now. Boy did we love this Chipotle Chili! I like lots of condiments to develop a real depth of flavor in the sauce but I don't think I've every thought to include the canned chiles in Adobo sauce. I'm guessing because I would probably more likely use some fresh Poblano or maybe Hatch chiles instead. They delivered such a nice touch of flavor and heat they've become my new favorite.
I also like chili with meat in it; even if I've heard that the original chili did not include it. It was only after someone tried it that Chili con Carne (Chili with Meat) became popular. I supposed I could have done some discovery to determine the validity of this but I'm heading into eye surgery tomorrow for the 2nd week in a row so I'm a bit frazzled and trying to get SO much done today in preparation for another couple of days off the 2nd week in a row.
Part of my efforts have included making some dishes to freeze in individual portions so that I don't have to cook. It's 'only' cataract surgery but it's still an invasion and last week a did appreciate a couple of days of taking it a bit easier than usual. Ever contemplated cataract surgery? I simply could not wrap my arms around how on earth someone was going to tape my eye open, come towards my eye, cut a small slit in in, remove the bad lens and put a new one in...all without me totally freaking out!
Now I want to write a primer about how EASY it is. If I had known they would totally numb my eye with drops and then blind me with a light and all I would see would be pretty lights I would not have fidgeted for two nights prior and gone in there exhausted. I think I had to recuperate more from the exhaustion than anything else...I'm serious; it was SO easy.
But I enjoyed having this chili, some Indian Dal and a cream of chicken soup in individual freezer packets that I just had to pop in the microwave. For the chili, all I had to do was garnish it with a bit of sour cream (or yogurt), cheddar cheese and chopped green onion and I had a great, easy meal in 5 minutes. Without it? Well, one night I did have some Brown Sugar Pop Tarts and applesauce for dinner. I felt like I was seven. 🙂
My daughter made a chili a while back that used some tomato juice instead of water and I loved that idea. I took it a step further and made it with V-8...all those additional veggies sure didn't hurt. Neither did a touch of bourbon. But you know me...if I can throw in a bit of bourbon I will...it's entirely optional (no it's not!).
Now that the seasons are changing it's the perfect time to start making warm and comforting foods. This fits the bill perfectly.
Serves 10-12 servings
30 minPrep Time
2 hrCook Time
2 hr, 30 Total Time
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Ingredients
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The theme for this week's #FallFest is Chili...go figure huh? Need some inspiration? Check out my friends and the fantastic recipes they've come up with too!
