IndyLib, in comments on the cornbread post, mentioned chili. Got me thinking about chili, and the day dawning chilly and cloudy sealed the deal. Chili it was gonna be. Now then, in the past chili was always a simple enough affair. Brown some meat, dump in some tomatoes and a can of beans, sprinkle in some chili powder, maybe some extra peppers of one kind or another, the serve with cheese on top. Lots of folks seem to rely on cornbread as a side for chili but it never was something that we associated with chili. Saltine crackers, yeah, maybe cheese crackers of some sort. Lately Mr J has been topping her chili with crumbled nacho chips and I’ve taken after her lead, though I prefer mine more as chili scoops as anything.
But I want to talk about the chili. Now that I’m a famous food blogger [Hi Mom!] what was once good enough just won’t cut it. Had to go find an interesting (and photogenic!) chili recipe. I just so happen to have some chorizo on hand so I included that in the recipe search. Came across this one. Love the blog name. I didn’t have any hamburger on hand so my chili had pork as the only meat, about half plain ground pork, and half my homemade chorizo. Thinking hard on it, the only other changes were mostly Mrs J related. Didn’t add the fresh jalapenos, the ground chipotle, or the cayenne. Mrs J’s reaction when she read the “2 tablespoons cocoa powder” caused me to reduce that to 1 tablespoon. I did have some fresh banana peppers that I wanted to use up, so I diced those as an addition, they came to less than a cup. I used my frozen “hockey pucks” of red bell pepper.