We very often have chili is our fridge. It heats quickly, is satisfying and full of protein. We eat it as traditional chili in a bowl topped with extra onions (and cheese), over rice or with cornbread. We use it in our breakfast “omelets,” or as a mid-afternoon snack. For me, there is nothing more comforting on a cold rainy night than a big bowl of piping hot, spicy chili.
Best of all it is a quick and easy dish to make. From the time I walk into the kitchen until I have cleaned up and am ready to leave is about 20 minutes. Admittedly, the cooking takes hours, but not prep. And finally, the smell of the cooking chili is it’s own special treat! (more…)