Burnt Ends Chili

Page 117

Cuisine: North American | Course Type: Soups and Stews

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My son requested I make some chili so I showed him this. He said he'd try it if I substituted a poblano for the green bell and black beans for the pintos so I did.

I made it yesterday so I could reheat for tonight’s supper. Both hubby and son liked this as did I. Hubby isn't even a chili person and he liked it. Yes, finally!

I used the option of the ground beef instead of the diced pork or beef but I bet it'd be good with the other options as well. The stout (I used Guinness) and beef broth give it a nice lift and the apple cider vinegar adds a nice touch I would have never thought to use that in chili.

Ours was a little on the spicy side since I used the whole jalapeno instead of just a tablespoon as we enjoy spicy. This is a recipe to repeat. I did do a taste test (small bowl for my lunch) once it was done yesterday and it was just as good if not better after being reheated tonight but isn't that the way with chili?

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