Whoa. I know, it’s been a while, but here we are doing it thing again.
I’m gonna ease back into things and start off a little different than the typical blog post. I’m going to give you guys my proprietary chili recipe.
It’s fall here in the Midwest and you know what that means, it’s soup szn. It could not get here soon enough. While I know that chili is not a soup, I’m going to to give you step by step instructions on how to make the best, and kind of hot, chili recipe I have created.
When I think of fall, I think of soup and chili.
Chili was a staple in my house. We had it no less than once a month as the weather started to get colder and the sun went down earlier. It’s the perfect food to keep you warm, if your mom refused to turn on the heat though it was bare 40 degrees outside, and it was well into the month of November.
The mix of meat, green peppers, onions, tomato sauce and of course beans, made for a relaxing night of screaming at the TV because your team wasn’t winning the big game.
Now, before we get into the recipe, I want to talk about layering the chili. It’s super simple.
- Tortilla Chips/Fritos. Very important. Provides some crunch. Crush them into tiny pieces and place in the bottom of the bowl.
- Chili. Get a big scoop (or whatever is appropriate for your bowl size) and layer that on top of your tortilla chip/Frito base.
- Cheese. Get some sharp cheddar, or Colby Jack, and sprinkle it on top.
- Lastly, if your chili is a little soupy, and you want to thicken it up, add a dollop of sour cream/plain Greek yogurt for you “health nuts”
- Mix together
I’m sure you’re wondering, when I’m going to get into into this recipe, and well, I’m not. There is no recipe. I was just dragging you along this whole time like those food bloggers do before they get to the recipe.
Thanks for reading though! I’ll try to be back with more content