I love Pinto Beans but have never made my chili with three cans, it’s usually one can and two cans of dark red kidney beans. I used a yellow onion this time, I usually use white onions. And, I picked up a new container of chili powder from a manufacturer I’ve never tried so I hope the chili is still good.
Oh, I also added ground turkey this time and omitted the tomato paste as a thickening agent, I’ll report the outcome haha! But it has six hours in the crockpot to go.
One of my husband’s favourites, we make it a lot and it’s great to take when we go camping.
That’s cool, and it keeps you warm too! Toot toot! 😂
John, as the Internet’s foremost chili maker, I have no doubt it was a culinary masterpiece! (Now I’m in the mood for it. Hmm. I’ll get the makings tomorrow since I have something going for today.)
Why thank you sir! It’s soooo good! If you make it, you must photograph it for us! 👍🏻😂
I have to make small amounts of food or live with it forever. I think it does freeze well, though.
Oh and a can of Rotel 🙂
Two cans actually! I didn’t use the type with Habanero this time, a bit too spicy. Rotel has another type that’s less on fire!
Looks great! I usually use pinto beans, but in a pinch, will throw in black beans. Not bad!
Looks good.
Thanks, the taste tests say it’s damn good! It’s amazing how changing just one or two parts of the chili can change it’s flavor so much.
Keeps life interesting.
Somewhat more anyway…