I can’t believe how fast this month has gone by. It’s been a blast playing in my kitchen with 6 of my favorite spices. So I guess the old saying is true, “Time flies when you’re having fun!”
I shared my recipe for white chili with you a few weeks ago (if you missed it, you can find it HERE). That recipe is my daughter’s favorite. Well my youngest prefers good old “red” chili and he LOVES all things spicy. So today’s recipe is in honor of him!
Now, what do you think the most important thing you need when making a good pot of “tomato based” chili? You need time. Time for the acid in the tomatoes and the fats from your meat to “sterify” (a chemical reaction between acid and fat) that produces a much richer flavor (that’s why spaghetti sauce or chili tastes better the next day). So this is a recipe that begins on the stove but cooks in a crock pot. Also, this recipe is VERY zesty because that’s how my guys like their chili. See notes at the end for ways to tone down the heat.
- I like to use a lot of different types of chili peppers to create a heat that has a bit more dimension. Removing the seeds will lower the heat.
- You can substitute a large green bell pepper for the poblano peppers to reduce the heat.
- You can reduce the amount of chipotle and cayenne pepper to lower the heat as well.
- If you are going to be home all day, you can cook this on the stove on low heat for 4 hours or so. Just be sure to stir it so it doesn’t stick and burn.