This looks really good, will definitely be making it for our next bridge game. On the other side of the spectrum is my personal favorite, the America's Test Kitchen recipe "Our Favorite Chili" which features a homemade chili paste using dried ancho chiles. I make a double batch for parties and don't think I've ever had leftovers.
Here's a link to the recipe, although I'm not sure how to successfully make it vegetarian. The real punch comes from how the fat in the meat melds with the chili paste. Is there some kind of high-fat substitute that would be able to hold that flavor? https://www.food.com/recipe/our-favorite-chili-atk-486880
Sweet potato, diced, is nice with chipotle type seasoning and could sub in if it wasn't the right time of year for zucchini.
This is a great suggestion! My son loathes zucchini—I will have to try sweet potato instead the next time I make chili for him!
This looks really good, will definitely be making it for our next bridge game. On the other side of the spectrum is my personal favorite, the America's Test Kitchen recipe "Our Favorite Chili" which features a homemade chili paste using dried ancho chiles. I make a double batch for parties and don't think I've ever had leftovers.
Oh wow--I would love your recipe!
Here's a link to the recipe, although I'm not sure how to successfully make it vegetarian. The real punch comes from how the fat in the meat melds with the chili paste. Is there some kind of high-fat substitute that would be able to hold that flavor? https://www.food.com/recipe/our-favorite-chili-atk-486880
Let me know what you think--or if you have suggestions for improvements!