Chili Face Off
Sundays. Chili. Football. Friends. What else do you in need in the cold winter months when you want to get out of your hibernation slump? Susan and her husband hosted our Chili Face Off a few weeks ago with a few friends to help us enjoy our Face Off recipes. I can say that this was a challenge for Susan and I because neither of us have ever written down a chili recipe before now.
We have always thrown chili together with whatever was left in the fridge or pantry, whether it be vegan, vegetarian or meaty. Chili is a way to get use out of a many different ingredients, and can be different every time you make it. Coming together slowly in stages, and tasting better after the flavors have melded together for a while, makes it a great dish to serve on lazy Sundays when you want to relax, watch football and warm up with a filling meal.
Since all of our friends tend to enjoy spicy over mild, both of our chills have a bit of a kick to them. Having no idea the direction for my chili until Sunday morning, I came back from the small grocery store down the street with a bunch of serrano’s and a large can of chipotle peppers in adobo sauce. Deciding to go more smokey than heat for my flavor, Susan used the serrano’s and I went with the chipotle peppers. Of course, we didn’t stop there, because red pepper flakes, chili powders, and other spicy ingredients were also added through out the cooking process. Spicy isn’t everyone’s cup of tea, so please reduce or remove any of the ingredients you like in either of these recipes.
As a personal side note, if you are using dried beans, be sure to pre-cook them for at least 30 minutes before adding to your chili. You don’t want your beans to be under cooked, which is what happened to me…
|Chipotle Turkey Chili||Vegan Soyrizo Chili|