On 1/24/2013 9:34 AM, James Silverton wrote:
> I tried a recipe for chilli the other day that used some tomatilloes but
> not much in the way of spices beyond prepared chilli powder and cumin It
> was rather blah even with the addition of a little Tabasco. I had made
> enough for two meals and I cooked the second for half an hour more with
> some oregano, coriander and ancho chile. I not have anchos available the
> previous day but the second attempt was rather good.
>

I have in the past always made a chili from ground beef, chilli powder,
cumin, crushed tomatoes (and a can of Rotel) and beans, etc. I also
usually add fresh jalapeno.

I recently discovered this recipe and we like it a lot.

http://www.foodnetwork.com/recipes/g...ipe/index.html

I think it's more of a Texas style - without tomatoes.


Tracy