Thanks for your recipe - this sounds great. I can see why ours is blah.
I especially like the idea of cooking the beans with the onion, pepper, etc BEFORE adding the browned beef - would never have thought of that. And not a big fan of garlic if you can taste it after you finish the meal but a couple of cloves should add some zest.
What kind of dried beans do you use?
Thanks again, will definitely try this soon. Just a few additions for my preference is canned tomatoes and tomato sauce - I like it really tomatoey with a dash of tobacco sauce.
** I did add the chili powder to the left over and it was a lot better, but was still missing something and likely the garlic and cumin will be the answer**
Interesting, would never have thought about cinnamon rolls and sweet chili :)
We use dried pinto beans for our chili. A few times we've used the black beans but always come back to the pinto.
Chili and cinnamon rolls were a cafeteria special when I was in junior high school
This is the way DH makes our chili:
1/2 tsp granulated garlic
2 tsp Mexican seasoning
1 Tab cilantro
1/4 Cup chili powder
1 lb. ground beef
diced bell peppers
1 tsp smoked salt
large can of crushed tomatoes
He browns the ground beef with the seasonings. Stirs in the diced bell peppers and cooks just until slightly tender. Puts it all in a crock pot along with the can of crushed tomatoes. Adds the hydrated beans. Slow cooks it all day. We usually serve it with shredded cheese and a dollop of sour cream. Sometimes we'll have a ladle of it over cooked rice.