When I experiment either things turn out like I had envisioned or they go the complete opposite.  Still tasty just not what the original image in my head looked like.  This crab chili is the perfect example.  I’m still tinkering with it and plan on trying to make the version that I had in my head, but for now this is a winner.

It’s spicy with a good heat and mellow sweet crab to balance it out.

Andrea’s Crab Chili

• 16oz Lump Crab Meat, rinsed and checked over for shell
• 1 Green pepper, chunked
• 1/2 Large Onion, chunked
• 1 Jalapeno, chunked
• 1 Fresno pepper, chunked
• 2 Cloves Garlic
• 4 1/4C Chicken Stock
• 2 15oz Cans of Pinto Beans, drained and rinsed
• 1 14.5oz Can of Diced Tomatoes with Chilies
• 1 6oz Can of Tomato Paste
• Big pinch of Salt and Pepper
• 2tsp Chili Powder
• 1/2tsp Smoked Paprika
• 2TBSP Olive Oil for Sauteeing

In a food processor, add in the peppers, onion, and garlic and pulse until they are broken down and finely chopped.

In a large soup pan, add in the oil and heat over medium heat.  Add in the veggies and season with salt and pepper.  Satuee for about 5 minutes stirring occasionally.  Add in the chili powder and the smoked paprika and stir.

Add in the tomato paste and stir.  Allow that to cook for about two minutes and then add in the diced tomatoes.  Stir and add in the chicken stock, slowly.  Now add in the beans and bring the mixture up to a simmer.

Simmer for half and hour to 45 minutes.  Add in the crab and continue to simmer for about 10 minutes.  Remove from heat and serve!

I didn’t remove the seeds from the fresno and jalapeno chili, and whew it was hot!

Keep in mind my heat tolerance is low so this to me was over the top hot.  Scott thought it was fine, so it’s up to you and how spicy you like your chili.

This kind of took us by surprise.  Crab chili? We weren’t sure how it was going to work out but it tasted amazing.  Spicy tomato based chili which is a familiar taste paired with sweet crab stops and makes you think for a minute.

Does this go together?

Yes it does!

Add in a cold beer (A hoppy one would be great, or Dortmunder Gold by Great Lakes would be a good choice as well), and some oyster crackers and you’ve got a party.

Have fun guys, and remember, always play with your food! Enjoy!

Comments: 0

When Scott and I were dating, I would order this soup as a starter whenever I saw it on the menu.  It wasn’t the best “date” soup to be eating but Scott never minded me slurping away or when I had cheese dangling from my chin.

He’s a keeper!

Once I started making it at home, I stopped getting it out at restaurants.  For some reason I have not made this soup in ages and recently decided that I needed to change that.

My version is not traditional at all but it gets the job done.  When I’m craving French Onion soup, this is where I turn.

Andrea’s French Onion Soup For Two

• 1QT Beef Stock
• 1/3C Merlot (or another dry red wine)
• 2-3TBSP Worcestershire Sauce
• 1 1/2 Medium Onion, sliced thin
• 1 Large Shallot, sliced thin
• 2C Frozen, chopped greens
• Salt and pepper to taste
• Large Pinch of Red Pepper Flakes
• Dash of Sage
• Sprinkle of Garlic Powder
• Olive Oil for sauteeing, about 1-1 1/2 TBSP
• 1/2 of a baguette
• Olive Oil for baguette, about 1TBSP
• Swiss Cheese Slices, about four thick slices
• Chopped Parsley for garnish

Preheat oven to 400 degrees.  Slice baguette on an angle and place on a baking sheet either lined with parchment paper or silipat.  Brush slices with a bit of olive oil and place on baking sheet.  Slide baking sheet into oven and bake until the slices are toasty and golden in color.  May take between 7-10 minutes.  Keep an eye on them so they do not burn.

Heat a soup pot over medium heat and add in the olive oil.  Once that is heated, add in the onion slices and the shallot.  Stir, add in salt, pepper, and red pepper flakes.  Stir again and reduce heat to medium low.  Cook onions and shallot for about 15-20 minutes, stirring occasionally.  They will soften and start to caramelize.  Once they have reached a nice light brown color, add in the sage, garlic powder and stir.  Add in worcestershire sauce, and stir. Cook for two minutes. Add in the merlot and stir.  Let cook for about three minutes.  Then add in the beef stock and bring up to a simmer.  Simmer the soup for about 20 minutes.

While the soup is simmering, prep your soup crocks.  Brushing the tops of them with a bit of oil will help keep the cheese from sticking too much to the outside.

Once soup has simmered, ladle soup into the soup crocks.  Add in a few of the toasted baguette slices and top with slices of swiss cheese.

Place crocks on a baking sheet and very carefully place in the oven.  Let heat just until the cheese is melty and bubbling.  About 5-10 minutes.

Very carefully remove from oven and very carefully place soup crocks on a small serving plate.  Sprinkle tops with chopped parsley and add a few more baguette slices on the side.  Serve immediately and enjoy!

It was a cold Saturday afternoon and this soup made the perfect lunch.  It was warm and very filling!

Swiss cheese isn’t traditional but it was what I had on hand at the time.  I have made this with a lovely aged provolone as well, which gives the soup a nice little sharp bite to it.  The swiss was very creamy and melted perfectly over the crock.

The addition of the greens is because I wanted this soup to have a vegetable added to it, but not something that would over power or take away from the main flavor.  The greens gave it a little more umph and a little more balance.

Parsley on top just because it makes for a nice garnish!

Have fun guys, and remember, always play with your food! Enjoy!

Comments: 4

Kitchen fun! And sometimes I can be a spice dork.

The first time I ever had curry was when I had some of Whole Food’s chicken curry salad. I fell in love with the first bite.

I have been fiddling around with it and using it in different ways to make it a central flavor of a meal.  This dish was a total kitchen experiment and ended up not even being close to what I originally had in mind.

However it turned out amazing and I was beyond happy with the results.

I originally thought this was going to be like a rich sauce that some chicken thighs would simmer in then I discovered I didn’t have any chicken thighs but only some bone-in breasts.

Doh!

Simmering the breasts in something, I wasn’t sure how that would work out.  Breasts sometimes don’t want to play nicely that way and they can be particular. I decided to throw caution to the wind and just roll with my idea.  It constantly evolved the entire time I was making it and the end result was a hearty and flavorful stew.

Andrea’s Chicken Curry Stew

• 4 Bone-in Chicken Breasts (skin on too!)
• 3 Carrots, peeled and chunked
• 1 Green Pepper, chunked
• 1 Jalapeno, seeded
• 2 Sweet Potatoes, peeled and cubed
• 1 Small to Medium Onion, chunked
• 1C Peas
• 3TBSP Flour, Heaping
• 4C Chicken Stock
• 2tsp Garlic Powder
• 2tsp Curry Powder
• 1tsp Soy Sauce
• Salt and Pepper to taste
• 1C Unsweetened Coconut Milk
• Olive Oil for sauteeing

In a large soup pot, add in some olive oil (2TBSP) and heat over medium heat. Lightly sprinkle the chicken breasts with some salt and pepper. Add to the pot and gently brown on each side, about 2 minutes per side. Remove from heat and set aside. Add in all of the veggies except for the peas.  Sautee for about 3 minutes then seasoning with all of the seasonings, including the soy sauce. Cook for about another 3 minutes. Add in the flour and stir, cook for about 2-3 minutes.  Slowly add in the chicken stock and stir, making sure to scrape up any brown bits on the bottom of the pan.  Once all the stock is added, place chicken breasts into the pot as well.  Bring to a simmer and simmer for about 20 minutes or so until the chicken is cooked through. Depending on how big the breasts are, will determine cooking time.

When the chicken is cooked, remove from pot and set aside for a few minutes.  With an immersion blender, lightly blend the soup. Not too much, you don’t want the soup to be pureed. You want it to be chunky and thick.  Once the soup is blended, remove skin from chicken and start to shred the chicken.  Add the shredded chicken back into the soup along with the 1C of peas. Add in the coconut milk as well.  Bring back to a simmer and cook for about another 10 minutes.

Dish into bowls and serve!

This stew ended up having a really rich and deep flavor to it that I relate directly with the bone-in chicken.  Having the skin and bones provided an extra boost of flavor to the stew that wouldn’t have happened if I used boneless and skinless chicken.

The peas were a last minute addition, I thought they would provide a nice pop of color to an otherwise monotoned looking dish. Plus they added in another layer of texture and taste.

I was so in love with this stew, I had it two days in a row! Perfect for rainy and damp spring evening.

Have fun guys, and remember, always play with your food! Enjoy!

Comments: 3

Mind you, he didn’t read the ingredients, he just looked at the finished product.

I instantly responded because I had just been thinking of making a cauliflower based dish but wasn’t sure how receptive Scott would be to the idea.  Not that he’s picky, he’s a great eater and will not shy away from a veggie meal. But I wasn’t sure if an entire meal based on cauliflower would win him over.  Since he seemed interested, it wasn’t long before I made us some chowder!

I bumped up the veggies and added in some beans making this a really hardy soup.  I used the same approach as making a potato soup.  Plus I’ll take any opportunity to bust out the immersion blender!

Andrea’s Cauliflower Chowder

• 1 Head of Cauliflower, chunked
• 2 Large Carrots, chunked
• 2 Cloves of Garlic
• 1/2 Large Onion, chunked
• 1 1/2 QT of Chicken Stock
• 2 Cans of White Beans (I used Great Northern), drained and rinsed
• 2C Corn
• 4 Huge handfuls of Baby Spinach
• Big Pinch of red pepper flakes
• Salt and Pepper, to taste
• 1/2tsp of Smoked Paprika
• Olive oil for sauteeing, about 1/2 to 1 TBSP
• Crumbled bacon, chopped green onions, and shredded cheddar for garnish.

In a large soup pot, add in oil and heat over medium heat.  Drop in carrots, garlic, and onion. Sprinkle with salt and pepper, add in the red pepper flakes and smoked paprika.  Stir and allow to sautee just until the onions start to get soft.  The add in the cauliflower and stir.  Sautee for about another minute or two.  Add in the chicken stock and bring up to a simmer.  Let cook until the cauliflower and carrots are cooked through.  About 20 minutes.  Once the veggies are cooked through, with your immersion blender, start to blend the soup until it’s creamy. Reduce the heat to low while you do this.  Add in the beans, corn, and spinach and bring the soup back up to a simmer.  Cook until the spinach is wilted and the beans are heated through, about 10 minutes.

Turn off heat, ladle up into bowls, and enjoy!

I topped the soup with bacon, green onions, and cheddar. Reminiscent of a baked potato style soup.  The cauliflower provides a lovely base while the beans and corn provide a nice texture. The spinach keeps the soup from looking drab and it’s always great to add another veggie into the mix when you can.

If you don’t have an immersion blender, a regular blender will do just fine. You may have to blend in batches though and be careful with the hot soup!

If you are looking to keep this veggie, then I would use some veggie stock or no-chicken broth in place of the regular chicken broth.

The toppings take the soup over the edge and are a great finish!

As with all my soups, this makes a lot! We had enough for two meals plus a small lunch.  This soup is even better the next day when all the elements have had a chance to sit and mingle with each other.

Do you like cauliflower? Would you try a cauliflower based soup?

Have fun guys, and remember, always play with your food! Enjoy!

Comments: 10

I’ve been experimenting with fresh corn a lot this summer.  While corn on the cob will always be a favorite, fresh corn can be used in so many other applications that it’s almost mind boggling. I have found it incredibly fun to do different things with the corn I’m getting from the farmer’s markets this year.

Once you remove the corn from the cob, it can be used in salsas, salads, or just satueed up in a touch of butter.  Each experiment always leads to the next one and then the next one.

Rose had created a corn chowder this summer and it looked delicious.  Scott has had corn chowder as an appetizer on occasion when we’ve gone out to dinner.  I knew that I could create a lovely corn chowder recipe full of veggies and accentuating the fresh summer corn.

Andrea’s Summer Corn Chowder

• 1 1/2 – 2QT of Chicken Stock
• 4 Ears of Corn, remove the kernels from the cob. Yields about 4C of corn.
• 4 Carrots, chunked
• 1 Large Zucchini, chunked
• 1/2 A Medium Onion, chunked
• 1 Green Pepper, chunked
• 1 Chipotle pepper + 1TBSP of Adobo Sauce
• 1 Garlic Clove
• 1 Large Baking Potato (Russet, Idaho), cut into bite size pieces
• 1 15oz Can of White Beans (Great Northerns or Cannellini)
• Salt and Pepper to taste
• 2 1/2tsp Garlic Powder
• 1tsp Chili Powder
• Olive Oil for sauteeing and roasting potatoes

Preheat oven to 400 degrees and line a baking sheet with foil, spray with olive oil or nonstick spray.  Place potatoes on the baking sheet, lightly toss in some light olive oil and sprinkle with a touch of salt and pepper.  Bake until they are crispy on the outside, about 30 minutes.  Remove from oven.

In a large soup pot, heat some olive oil (about 2 TBSP) over medium heat.  Add in the onion, carrot, zucchini, garlic, and peppers.  Sautee for about 2-3 minutes just till they start to soften.  Add in half the corn and stir.  Add in the chicken stock and half of the roasted potatoes.  Bring to a simmer and simmer until all the veggies have cooked and are soft.  Carrots take the longest.  Once all the veggies have cooked, turn heat to low and with an immersion blender, blend the soup until the veggies break down and the soup starts to become creamy.  Add in the beans along with the rest of the corn and potatoes.  Bring back up to a simmer and cook just till the potatoes and beans are warmed through.

Ladle into large soup bowls and serve immediately!

I was extremely pleased with the way this chowder turned out!  It was creamy and thick without me having to add any heavy liquid or thickener.  Hooray for immersion blenders!  I love that it was smooth but still had the texture of the corn, potatoes, and beans tossed in at the end.  I didn’t want to make a super creamy soup, I wanted something hearty and where you could see the main ingredients so you knew what you were eating.

I purposely wanted the zucchini and carrots to also show through because it gives the chowder a bit of color here and there.  The chipotle pepper and sauce give a nice heat to the background but not too much!  If you wanted to add some hot sauce on top, you totally could.  Or maybe some shredded cheddar?

If you think the chowder is too thick, add in a bit more stock until it becomes the consistency that you like.

The chowder can easily be made veggie and vegan friendly by using veggie broth or No-Chicken chicken broth instead of the stock that I used.  I’m willing to bet this would also be tasty with a few ounces of beer tossed in there.

I like roasted potatoes over potatoes cooked in the soup because I think with roasting they get more depth of flavor.  They also tend to bring a nice texture to recipes and keep their shape more than potatoes simmered in with the liquids.  If you don’t want to roast the potatoes, that’s perfectly okay!  Still only use half when you start cooking and allow the mixture to simmer till the potatoes are cooked through and fork tender.

When it comes to soups and the like, my motto is Go Big or Go Home.  Meaning, I make A LOT.  This soup is no exception and it makes a good amount.  All my soups and things freeze extremely well and reheat well.  So all leftovers can be frozen and saved for another time.

The chowder takes advantage of the sweet summer corn found at the farmer’s markets and turns it into a soothing comforting meal.  A meal that feeds the belly and feeds the soul.

Have fun guys, and remember, always play with your food!  Enjoy!

Comments: 11

Scott always talks about those big noodle bowls that you sometimes see at Asian restaurants and how delicious and yummy they look.

“I can make that for you.  What do they taste like?”

“I don’t know.”

“Well what’s in them?”

“I don’t know.”

“Haven’t you had one before?”

“No. I just think they look good.”

“I see.”

Not much info to work with but I decided to try and find out what I could do.  Scott was not feeling well one day and I decided to make him some “Asian soup”.  I put a bunch of stuff in a pot, added noodles and it was fantastic.  We’ve been having Asian Noodle Soup ever since when want some veggies or if Scott’s allergies are bad that day.

It’s evolved over time.  Me finding new ingredients or adding in different veggies but the core has stayed the same and we love it.

Andrea’s Asian Noodle Soup

• 1 10oz Package of Ramen noodles
• 1/2 Large onion, chopped
• 4 Carrots chopped
• 5 Kale leaves, stems removed and chopped
• 3 Baby bok choy, chopped
• 1 Small head of broccoli
• 2 Quarts of Chicken stock
• 2tsp Soy sauce
• 1TBSP Chili Garlic Sauce
• Salt and pepper, to taste
• 2tsp Garlic Powder
• 1tsp Smoked Paprika
• Drizzle toasted sesame oil (or regular sesame oil)
• Olive oil for sauteeing

In a large soup pot, drizzle some olive oil (about a TBSP) and heat over medium heat.  Add in the onions and carrots and stir, covering them with the oil.  Season with S&P, garlic powder, and smoked paprika.  Allow to sautee for about 5 minutes, then add in the garlic chili sauce and stir.  Add in the soy sauce and stir.  Slowly add in the chicken stock and stir.  Add in the kale and broccoli florets.  Drizzle in the sesame oil and stir.  Bring soup up to a simmer and let simmer for about 20-30 minutes. Add in the bok choy the last few minutes of cooking as it doesn’t take long to become tender.

About 10 minutes before serveing, cook the ramen noodles in a large pot of boiling water.  They only take a few minutes to cook.  Drain and place back in pot.

To serve, in a large soup bowl, spoon in some noodles then pour the soup on top.  Serve and enjoy!

Scott loves a ton of noodles with his soup.  He then adds in some Sriracha and slurps to his hearts content.

I have made this soup with shredded cabbage as well and that works really well.  I have made the soup without broccoli and without the garlic chili sauce.  It’s a pretty basic soup that is really versatile and will take on whatever you decide to toss in there. I’ve even added in shrimp for a little extra fun.

I like my soup just as soup and save all the noodles for Scott.  It works just as well that way and still hits the spot as a great soup.

Have fun guys and remember, always play with your food! Enjoy!

Comments: 6

Soup is great because it can have a lot or a few ingredients.  It can be hardy, creamy, or brothy.  It can be hot or cold.  It can be whatever you want it to be and it doesn’t take ages to make.  I think sometimes people have the misconception that soup takes all day long to create.  It doesn’t, I promise.

Lori recently posted her recipe for Potato and Broccoli soup for 2 and I sort of stuck that idea on the backburner so that I could make it soon.  With the recent snow storm that we just got hammered with (12+ inches of snow), soup seemed like a really great idea.

Yesterday while Scott and I were out shoveling the driveway and sidewalks, I asked him what he preferred for dinner.

Me: Hey! What would you like for dinner? Lentil tacos or potato broccoli soup?

Scott: Potato and broccoli soup sounds good.

Me: Okay.

Me: I can also make cabbage veggie soup.

Scott: Broccoli and cheddar sounds better.

Me: I didn’t say broccoli and cheddar. I said potato and broccoli.  I guess you’d like some cheddar with it then?

Scott: Oh. Um, yeah that sounds good.

Me: On it.

After shoveling for 1.5 hours, I got busy making some soup.

Andrea’s Creamy Potato and Broccoli Soup

Inspired by Lori’s Potato and Broccoli Soup

• 2 large Idaho baking potatoes, peeled and chunked
• 1 head of broccoli, chunked
• 4 carrots, peeled and chunked
• 3/4 Medium Onion, chunked
• 1 clove of garlic
• 2 QT of Chicken Stock (or two boxes of stock)
• 3/4C Soymilk
• 2.5 tsp of Garlic Powder
• 1/2 tsp of Smoked Paprika
• Pinch red pepper flakes
• Pinch Cayenne pepper
• Salt and Pepper to taste
• Olive oil for sauteeing (about 1TBSP)
• Shredded cheddar for garnish

In a large soup pot, add some olive oil for sauteeing onion, carrot, and garlic clove over medium heat.  Remember these are not chopped fine but big chunks.  Probably around a inch pieces.  Stir and then season with the listed seasonings.  Sautee until the onion just starts to get soft then add in the chunked potato slices. Stir and sautee for about another 2 minutes.  Add in the chicken stock and bring to a simmer.  Simmer until the potatoes just start to get soft.  Add in the stalks of the chunked broccoli because the stalks take just a bit longer to cook than the florets.  After about 4 minutes, add in the broccoli florets.  Continue to simmer until the potatoes are fork tender and the broccoli florets are cooked.

Once everything is soft, turn down the heat and hit the soup with an immersion blender.  Blend until everything is smooth and creamy.  Once everything is smooth, add in the soymilk and continue to simmer for about another 5 minutes.

Ladle into bowls and top with shredded cheddar.  Serve and enjoy!

This soup turned out amazing!  Because I blended everything I was able to utilize the entire head of broccoli.  Most times I don’t eat the stalks of broccoli, the texture is just a bit too hard for me.  Since everything is blended then the stalks are broken down and instead of being wasteful they are being used!

I like a lot of black pepper with potatoes.  I think the combo goes well together and so I used a lot of ground black pepper in this soup but feel free to use what you like.  I think some hot sauce added in would bring some nice heat to this soup.

I loved the green color with flecks of orange from the carrots.  The cheddar added in some more creaminess and a little depth to the taste.

If you don’t have an immersion blender, a regular blender or food processor would work.  Just be sure the lids are secure and be safe since the soup will be very hot.

To make it veggie, naturally you’re going to have to change the liquid and omit the cheese.  I think there is a company that makes no chicken chicken stock.  That might work here.  I’ve never used it so I can’t say for sure, I’m just guessing on that part.

The soup was perfect for yesterday’s dinner, providing a nice warm and comforting meal.  Scott was out shoveling even longer than I was yesterday because he had to dig some paths in the backyard for Rocky to be able to walk around.  This helped warm him right back up.

This makes a ton of soup too so you will have plenty of leftovers!

Enjoy guys! And remember, always play with your food!

Comments: 6

One of my vegan cookbooks, Eat, Drink, and Be Vegan, has a recipe for chili using cocoa powder in it.  This intrigued me greatly!  I have used cocoa in a savory recipe before (Cocoa Chili Rubbed Chicken) but haven’t used it as a savory spice since then.  I wanted to rectify that quickly.  Could I combine my desire for using pumpkin in chili with the addition of cocoa powder without it tasting like a pudding gone wrong?

Last week I decided to experiment and find out!

Andrea’s Sweet Potato and Squash Chili

• 1 large green pepper, chopped
• 1/2 a medium onion, chopped
• 3 medium sweet potatoes, peeled and chopped (small pieces)
• 2 medium yellow squash, chopped
• 3 medium carrots, peeled and chopped
• 1 chipotle pepper, chopped + spoonful of adobo sauce
• 3C Pumpkin puree (heaping)
• 1 14.5oz can of diced tomatoes with green chilies
• 1 14.5oz can of diced tomatoes
• 1 Box of organic chicken stock
• 1 15oz can of black beans (drained and rinsed)
• 1 15oz can of kidney beans (drained and rinsed)
• 3TBSP (heaping) of unsweetened cocoa powder
• 3tsp Garlic powder
• 3tsp Chili powder
• 1tsp Smoked Paprika
• Salt and pepper to taste
• Olive oil for sauteeing

In a very large soup pot (or dutch oven) drizzle in a little olive oil (1/2 -1 TBSP) and heat over medium heat.  Add in the onion, carrot, and green pepper.  Sautee for about two minutes until they just start to soften, then add in the sweet potato and squash.  Add in all seasonings, except for the cocoa, and continue to sautee for about 3 minutes.  Add in the diced tomatoes and scrape up any brown bits on the bottom of the pot at this point.  Now add in the cocoa powder and stir.  Add in the chicken stock, chipotle pepper + sauce, and then gradually add in the pumpkin and combine.  Add in the beans and stir.  Simmer over medium heat for about an hour, stirring occasionally.  Taste test and check the level of seasonings, adjust if necessary.  May need more garlic and chili powder added.

Serve in large soup bowls topped with cheese and enjoy!

I will tell you right off the bat that this makes a lot of chili.  A LOT.  Because when I make soups and chili, my rule of thumb is go big or go home.  I make sure I have plenty for leftovers for immediate eating and also for freezer storage.  This was almost too much for my big soup pot!

After the cocoa amount, my seasonings are approximate measurements because I forgot to write those down.  Shame on me!  So make sure to taste and adjust to your preference.

This chili exceeded all of my expectations because I admit I was a little nervous about the combo but it was fantastic!  Probably my most favorite chili I’ve made so far.  Normally I try to cram as many veggies in chili as possible, so this version was a bit different in that it had large amounts of a few types.  It worked out wonderfully though!  The pumpkin keeps the chili thick and creamy while the cocoa adds a depth that you will not get from anything else.  It also pairs great with chili powder making it more complex tasting.  The smell is so so good!  Unless you know it has cocoa powder in it, you can’t tell.  When I listed off the ingredients for Scott he was pretty surprised by them.  He also loved this chili!

This would be a great for a slow cooker as well and I would have done that but I got started late in the day.  Next time for sure!

Since the pumpkin does make it very thick, keep an eye on it just in case you have to add more liquid.  Naturally you can use veggie stock if you prefer.  This chili reheats well but you will have to add a bit more liquid to it.  It tastes even better once it has had a day to sit around and be lazy.

This was just the right spicy heat level for me but if you love super spicy, add in some jalapeno and more chipotles to kick it up a bit!

I have to say that I’m really glad I made so much because I’m looking forward to eating it again!  This made enough for immediate leftovers plus 3 more containers in my freezer!  Woo!

Pairs well with Cheddar Beer Bread!

Have fun guys and remember, always play with your food!  Enjoy!

Comments: 8