This recipe is a Southwestern-style chili, using ground beef instead of chuck. The fat left from the beef gives it a unique flavor, and the peppers give it a perfect spicy balance.
Chili, cheese, onion, corn chips, and tamales, with South-of-the-border spices, served bubbling hot.
A big bowl of red without the meat. But plenty of heat from poblano chiles.
From the skillet to the pot to the oven, beef gets a tour of your stove. When he's done, you've got a great chili that can serve a crowd.
Whenever I manage to bag an elk, the first thing friends want to know is when I'll be making my delicious chili. It never lasts long, and everyone that hears about it wants to take home a couple of helpings for later.