I wish the weather would make up its mind around here. It’s 94 degrees one day, and then we’re snuggled up in blankets watching little league games the next. I have to admit that it’s nice to have the variety. Some stretches have us waking up to sunny days, blue sky and no humidity for weeks on end. Torture, huh?
Yesterday was one of those chilly little league days. And on chilly days I like to make chili (really, there’s no pun intended there!) Ina Garten was my choice with her recipe for Chicken Chili.
I made a chicken chili once before. It was one of those white versions of chili. Didn’t like it. I had actually entered it into our community’s annual chili contest without even trying it first. I guess I figured that because it was in a cookbook that it would be great. It wasn’t. The painful loss was overcome with my 2nd place win in the pie contest though.
A non-traditional chili, it has tons of yellow and red bell peppers as well as fresh basil. It’s spiced up lightly with chili powder, cumin, red pepper flakes and cayenne. Add more for heat.
Served up family-style with a sprinkle of cheddar cheese, a dollop of sour cream and Tostitos Scoop chips, this was another great Ina recipe. And my son was duped into eating the veggies within by the fun of scooping up the chili with the scoop chips.
Nice chili for a chilly day
This recipe can be found HERE.