One of the dishes I remember most as a child was Chili con Carne. Not true Texas Chili mind you, but a more Tex-Mex version including beans and served with homemade flour tortillas fresh off the griddle. I tend to make a mess when I eat chili without silverware, scooping up that rich spicy chili with a half of a tortilla…….sigh I think that’s why my grandmother loved me so much, it was the wild abandon with which I ate.
Nowadays I do use a spoon to help nudge the chili onto my tortilla (I’m still working on a Gluten-Free flour tortilla) but I’m still a bit messy when I eat chili. Chili is comfort food to me, just like buffalo wings and barbecue and I don’t think you can fully enjoy those dishes without getting just a little bit messy.
Adding your favorite chili toppings are always a good idea. My toppings are usually pretty simple, chopped sweet onions, cheddar cheese (or goat cheese), and of course flour tortillas. You can also serve it with crispy fried corn tortilla strips, lime and a sprinkling of cilantro. And if you’re feeling adventurous you can always serve Cincinnati-Style Chili Five Ways which comes over pasta with beans, onions and cheddar. The five ingredients in total giving it the name five-way. Of course, Cincinnati chili is seasoned a little differently but we won’t tell them if you use my recipe!
If you enjoyed this recipe you might like these:
- Four Bean, Beef & Beer Chili
- Spicy Loaded Tater Tot Nachos
- Spaghetti Sauce Three Bean Chili
- Red Bean and Millet Vegan Chili