I think this is my favorite chili recipe ever - a little bit smoky, with a rich, layered flavor. I made a big batch, and it keeps getting better.

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This is what I had for dinner tonight because I was just fiddling around with the few ingredients I had. I made a cold pasta salad and heated up some chili that I slowcooked yesterday. Mmmmm. The pasta salad is soooo good. I might even get a small bowl of it since I didn't finish half my chili. The pasta salad is one I sort of made up/fiddled with ( Read more... )

Made this for dinner last night from Rachael Ray magazine. Hers ended up looking much prettier than mine, but it was still tasty and lighter than the usual Chili-Mac I make!


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Chicken Chili

Thickened with peanuts like some Veracruz sauces, and made with the classic Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy modern-day meal.
from Gourmet Magazine, April 2007
Makes 4 servings.

A very good, complex taste - and it's fast and easy!


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We had a group of our friends visit from out of state this weekend, so we could all watch the 'Bowl.  My resolution for the new year was to try 50 new recipes this year.  These two make recipe numbers 5 and 6.  It's a great resolution for anyone who loves to cook or bake.  I've been withholding, so I have a few posts to make!


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I snagged a recipe from a friend and adapted it just a bit.


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