Blizzard Chili

For those of you not in New England, you might have heard we had a little storm over the weekend.  Worcester got 28+” of snow and the whole state was shut down from noon on Friday until well into Saturday.   As has become a tradition on our street, when faced with a blizzard we decide to party.  Rather than everyone sit at home and watch coverage of the storm separately, we pick a house and get together for a pot-luck.  Since we were playing host this time I decided to make a big pot of chili for this gathering (along with some wings which I’ll blog about later).

Chipotle Chili from Just a TasteThe chili recipe I selected came from Just a Taste, which if you have been following this blog you now know is one of my favorite food blogs.  There were a few reasons I picked this particular chili:

  • It calls for beef chuck, which I like much better than ground beef when it comes to chili
  • You add cocoa as a seasoning, which intrigued me
  • It includes bacon, which totally sold it!

The recipe was also a winner as it called for ~45 minutes of active time earlier in the day, and I could then let it sit on the stove for the afternoon before the neighbors started to arrive.   One adjustment I did make to the recipe was to add the whole (7 oz) can of chipotle chilies in Adobo sauce.   Her original called for 2 Tbsp of the chilies, but that didn’t feel like enough – and since I had nothing to do with the rest of the can anyway just threw them all in.   All of the guests liked the level of spiciness so I didn’t feel like I overdid it (which can be a problem since I like it hot and spicy and as such tend to sometimes overdo the heat index).

This was a good ‘stick to the ribs’ chili for the gathered crowd, and as an added benefit there was one bowl left over that I was able to finish up the next day.  Umm, umm, good.

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