Chili is sort of a personal thing, everyone makes it different, and everyone has different opinions about how it should be made.
Well, this version is my own, the way we like it 'round here. : ) You can add a bit of brown sugar if you like a sweet touch, or make it hotter with a dash of Tobasco sauce, whatever floats your boat!
This winter has been a doozie, and a doozie of a winter deserves a warm and comforting chili! So, enjoy this, the Van Londersele's version of chili!
Chili (Van Londersele Style)
*Feeds 8 adults (approximately)
You can eat the chilli at this point, but it tastes much better once it has had a chance to sit and simmer. I generally will make this in the morning, and leave it simmering until dinner. If you have a large enough crock pot, you can brown the meat (with the spices) in a frying pan, then throw it, and everything else into the crock pot until you get home from work (or wherever), and have a lovely dinner waiting!
So, how does the chili you make/are used to differ from this? Is there anything you like to add to yours that you would love to share with me!?!
And how are you feeling about this winter.....?
Hi, I'm Amy-Lyn!
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
Read more about me by clicking here!
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