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).
The 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.