The only change I would make for us is to make the meat a combination that might offend some folks’ religious practices. I would go for beef, lamb and pork.

Hope you didn’t get snowed in, elleng!

Snowed in insofar as my house is at end of un-paved path; was a condition I agreed to with no hesitation. Haven't been OUT for a few days, and wind STILL blowing, 'only' 10 mph NW now, up to 18 mph WNW@ noon tomorrow. 28 degrees f NOW.

Dear friend.

Just a tablespoon (including the chile powder, cayenne and paprika)? That's a beef and bean stew, which may well be delicious but is lacking in chili-ness IMHO. Ours has at least two different fresh chiles and two dried ones. It's a bit much expecting people to go to all the trouble of prepping the dried chiles, but why not put some peppers (bell, ancho, chipotle, Anaheim, etc) in the mix? After all, it's CHILI con carne, not CARNE with a bit of chile.

To only include tsp's of cumin, chili powder, and paprika. Especially if the CP you use is off-the-shelf.

For that quantity, I'd at least double or triple the cumin (preferably seeds roasted and then ground) and either make your own serious Chili Powder from dried chilis or goose up the "chili" aspect with some full-on chilis. This could involve adding a couple jalapenos and serranos (seeded if you prefer), or at least some pickled jalapenos and maybe a bit of chipotle in adobo from a can.

Good Eats!

First, you have to find the chiles. We live in an area with a large Mexican population, but when we moved here decades ago we had to go to San Jose to find a variety. Now most groceries will have a few dried varieties, and one within walking distance has a lot. There's a lot of prep involved: they have to be deseeded, then toasted, then soaked, then run through a blender or food mill. Poblano chiles, Anaheims, jalapenos and serranos are usually available fresh, as are habeneros in season. Note: I distinguish chiles - the fruit of the plants - and chili - the stew made with them.

But IMHO chili has to have some sort of chile - i.e., pepper. Chili powder is largely salt with dried peppers and other spices added. At least throw in some bell peppers!

Adding diced chili peppers or chili powder. You can buy canned green chilies. Rosarita, Old El Paso and Ortega have them. When I make a pot of chili I also add a pound of browned, ground hot sausage, too. I use Jimmy Dean. For beans, I use dark red and light red kidney beans. Sometimes if I want to stretch it, I add pinto beans.

I found this with a quick search:


It's a great cold weather dish that will warm up your company in a hurry and it's a routine for me during football season.

Thanks for sharing this elleng. ❤️