Chili is one of those foods that has been around forever. Thus, the many different variations and takes on it.
Traditionally, chili is normally made with beef. However, I chose to switch this aspect of the recipe up to make the chili lighter, and less fatty and more leaner.
I love messing around with ingredients in Chili because there are so many different ways you can go with it!
My two special ingredients I decided to add are bone broth, and beer. I added the beer to bring a rich, earthy flavor to the chili. I added Stella Artois to my chili – not only because it was the only beer in the fridge lol – but because I actually enjoy it, and lagers tend to pair well will chilis and soups, as well as dry stouts.
Obviously, similar to soups, chili always tastes better the longer it sits. This way the flavors have time to blend together. Maybe consider making the chili the night before if you want that really rich flavor.
FUN FACT: I have heard that the famous dish originated in southern Texas with working class Tejana and Mexican-woman.
PS: Make a big bunch and have it for lunch during the week!
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