I was reading yesterday’s blog post because one of my FB friends commented that there is no mention of chili or cumin in the recipe that I posted for Bruce’s Black & White Chicken Chili! Wait —what?! Did I just goof up? He gave me the directions verbally since he never cooks from a recipe — he always cooks on the fly, so to speak.
I asked him if he put chili and/or cumin in last night’s dinner. This elicited a long silence then a hearty chuckle — nope, the recipe was correct as written — he forgot to add in the spices! Laughing, he said maybe we should call it “Bruce’s Black & White Chicken Stew”! Hehehe!
So if you want chili for dinner tonight and you are thinking of trying the recipe previously posted, please add in 1 tablespoon of chili and a teaspoon of cumin (or season to taste) when you add the chicken back in. You could even toss in some chopped chile peppers if you want the extra heat!
Of course, you could make the “chili” just as I wrote it yesterday. It was delicious and no one missed the “chili-ness”!
Chili con carne (chili with meat), more commonly known simply as chili, is a spicy stew containing chili peppers, meat (usually beef), tomatoes and often beans. Other seasonings may include garlic, onions, and cumin.