Either I was having a psychic moment when I made this chili two days ago or the contest theme selection process has taken a prescient turn. A Cooking Light recipe inspired the addition of ground sirloin and turkey sausage, the Rotel comes from my decade in Texas and the clove, allspice and cinnamon are a salute to my fondness for Cincinnati-style chili. It's uber-spicy, but those Cincinnati spices add an underlayer of sweetness that offsets the heat. Still, a generous dollop of sour cream is a cooling addition to this dish.
<br />

Share: