Beef, pork and pinto bean chili
Pork second courses
This chili is inspired by one that I enjoyed a couple years ago at the Cowgirl Creamery Cantina in Point Reyes Station. I loved that it combined the standard tomato-based chili that I had known up until that point with my longtime love, Chile Colorado. Since I wasn’t a hugely experienced American-style chili eater at that point (I'll admit, I'm only slightly more so now), it was a bit of a flavor and texture revelation for me — I just had to recreate it at home. <br /> <br />Like any chili, this is a welcome meal on a brisk, fall day — especially when accompanied by a slab of homemade cornbread* (or several handfuls of tortilla chips, my preference) and a glass of “leftover” wine. <br /> <br />* My recipe for homemade, gluten-free cornbread can be found here: http://www.asageamalgam.com/2011/10/cornbread.html
Share:
0
31
0
Comments