Chili Season In Full Swing Here in Michigan

Well it’s the 1st of November and Chili season is here and the weather in Michigan has been perfect; wet, cold and cloudy. If you need more inspiration than the weather can provide I have posted some links to my chili recipes. If all else fails there is an alternative I added at the end of the post

Chili Verde Con Carne is a green chili that I made for a potluck at work. Made with chunks of a beef roast cut up into bite size pieces. It tasted great but was a little off putting because of the way it looked.

GreenChili

Then there was Chile Verde con Carne y Tomatoes because my daughter didn’t like the looks of the “Chili Verde Con Carne”. This is essentially the same as above but with diced tomatoes added.

RedChili

Then there was The Best Chili Con Carne with Beans which is more of a traditional American, mid-west chili. Once again made with chunks of beef.

Chili

Not everyone was crazy about the chunks of beef in the “The Best Chili Con Carne with Beans” so I made it with ground beef. Here is The Best Chili Con Carne with Beans 2.0.

gndbfchiliinabowl

Finally, if you don’t have the time or inclination to make your own chili and you just gotta have some you can always do what I do. I head to my local Wendy’s to get a large bowl of chili. I’m not saying it’s as good as a batch that you’ve been simering on the stove for eight hours, but in a pinch, it’s just fine.

ALitttleOnTheSkimpySide

Add two packs of  “Hot Sauce”,

Sauce

Two packs of crackers, (I wish they had grated cheese)

Crackers

Stir it up, and like I said “It’s just fine”

SauceAndCrackers

It’s a lot like “The Best Chili Con Carne with Beans 2.0”. Wendy’s chili is one of the best chili I have had at any restaurant, and by far the best corporate chili I have ever had..

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