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Chili — Southwest & Midwest Style

Chipotle Black Bean Chili
Yes, it’s that time of year. Time to try one of these warming winter “stews” —  Chipotle Black Bean Chili (with bitters), or my authentic Cincinnati Chili.  The Cinci chili was inspired by my cousin Anne who lives there. And yes, spaghetti makes the foundation for the south Ohio specialty.  If you have a favorite chili, let us know! Tell us about it in Comments (aka Responses) below this post. If you’d like to add a link to your chili, please do so.   PS: My favorite Sloppy Joes recipe is suitable for this time of year as well. Humm… Now, which to make?!

Chili - Black Bean and Cincinnati

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8 Comments

  1. Posted February 6, 2016 at 2:18 pm | Permalink

    Even though we have spring-like weather for Super Bowl weekend, this will be a ‘hot’ chili for game day! Check out Rita’s story for the Los Altos Town Crier this week. http://www.losaltosonline.com/special-sections2/sections/food-a-wine/52121-

    • Posted February 6, 2016 at 2:36 pm | Permalink

      I just bought corn tortillas for chili scoopers—the real thing corn, water, lime, that’s all. La Finca brand, or Mi Pueblo store brand. I like this vs crispy tortilla chips. A fork or spoon works too :o)

  2. Jose Delgado
    Posted February 8, 2016 at 2:46 pm | Permalink

    Well the Chili went over like gangbusters. Seconds all around. Luckily I have some for several lunches. I must admit that I added more chili powder, garlic and salt. Other than that I followed your recipe to the letter.

  3. Sienna Fontaine
    Posted February 14, 2016 at 4:50 pm | Permalink

    I made the black bean chili last night, and made the mistake of using the entire 7 oz can of chiles in adobo sauce! It didn’t register that 4 small chiles were going into the bowl before I blended! It was blazing hot when I tested it, but I added a second 8oz can of tomato sauce, as well as a can of kidney beans to try and cut the heat. It was still really hot, but okay topped with sour cream, cheese, and tortilla chips. Despite the heat, the flavor was soooo amazing; such a depth with all of the pieces (except the ancho chilis…couldn’t find!), and easy to prep. This one is going into my regular rotation of Sunday night big pot dinners!

    • Posted February 15, 2016 at 10:42 am | Permalink

      SPICY! Your fix was perfect, Sienna. And dairy (sour cream or Greek-style yogurt) is the perfect anecdote to spicy food. Perhaps the recipe should be 1-2 chipotle chiles in adobo; I use 1 for half recipe, 2 for the full recipe.

  4. Ciara green
    Posted February 3, 2017 at 6:08 pm | Permalink

    Hey cousin Rita! Going to have to try this! I’ve made Emeril’s vegetarian chili and it’s AMAZING.
    I’m sure this one is, too!

    • Posted February 3, 2017 at 8:33 pm | Permalink

      Ciara, can you send me Emeril’s vegetarian chili recipe? or a link to it

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