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.