This dish is excellent – warm, a little spicy, rich, and delicious. With everyone in the northeast still blanketed in snow, what better dish to make than a filling chili? This dish is a great way to eat heartily if you’re trying to cut red meat out of your diet or looking for something lighter in calories but full of flavor. (especially if you top with cilantro and red onion for flavor, and avoid the cheese and sour cream)
Double (or triple) the recipe. The leftovers taste even better than the initial dish. I think it’s because the flavors have time to meld together in the fridge.
I kind of forgot about this chili and left it on the stove top too long so mine didn’t have a very liquidy texture. But it was still delicious!
Top with any combination of the following: sour cream, parsley, cilantro, green onions, cheddar or jack cheese, chopped red onions, crumbled tortilla chips, avocado, chopped tomatoes, sliced chiles, or a spoonful of salsa. It’s also excellent with some white rice mixed in.