Chili Improvements

I love chili. I never really make it the same way twice. I don’t measure my ingredients, and I don’t use beans.

This weekend I decided to expand on my basic ingredients and the results were amazing.

First, I used chicken and beef as my meats. I started by boiling skin on, bone in chicken legs in salted water for over an hour (they were frozen when I startet them). I used that liquid in the chili (and the chicken meat, but not the skin). The beef was stew meat. Ground might work, but I don’t think it would go too well in this recipe.

I roasted my green chilies and garlic in the oven. The jalapenos and onion were fresh. Diced tomatoes were canned.

Here is what made it great. I added cinnamon, cocoa powder, and frozen raspberries (thawed, with the juice). you don’t want to go overboard with these ingredients, but they add a wonderful flavor!

I served it up in a bowl with Fritos, grated cheddar, and a dollup of sour cream.


  1. This recipe sounds great!The cinnamon and cocoa powder make it very Mexican. I have to try it with raspberries!

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