I definitely have an affinity for chili, white chili, white chicken chili, beef chili…I could go on and on.
I know I’ve already shared White Chicken Chili here on the blog before. I do have a habit of making recipes, reinventing them, only to reinvent them again. It’s a good damn thing I keep record.
(Well, most of the time).
This one is different.
As much as a I despise winter and cold weather, I love the opportunity to make a good soup or pot of chili.
When I was growing up my mom always made the best chili. She would typically use Chili-O mix and Bush’s Chili Beans, along with everything else she put in it, but no one else’s compared to hers. There was nothing like a bowl of that chili with shredded sharp cheddar and crushed saltines.
I would go to friends’ houses and their parents would make chili with kidney beans. WHY, why, why would anyone ruin their chili with those nasty things? They actually look like little kidneys; not to mention they’re gross as all hell. They have this unappealing *snap* when you bite into them that just so does not blend seamlessly with the rest of the soup. And, no, it definitely is NOT a “good contrast”.
I’m so not a picky eater; I love all beans and peas, but those little bastards contain a special kind of ruin-my-appetitedness.
That reminds me – I have a chili recipe that involves some crazy good stuff that I’ll be posting soon!
When it comes to preparing my own personal chili bowl – I completely whore it out with as many beautiful and delicious adornments as humanly possible – cheese, sour cream, jalapeños, avocado, fresh cilantro, Cholula, Fritos, etc. I can’t eat it if I don’t have all the things in place. Sometimes I just want cheese and sour cream and Frito’s, but it just depends on my mood; I might just want cheese, avocado and hot sauce, but Frito’s are a necessity no matter what.
Yes, I said adornments. My food deserves crazy fancy descriptive names.
Here’s your printable-