Today was the first real all day cold snap of the Fall. Thirty something degrees in the morning and warmed up to sky-high fifty something during the day….BRRRRR!
I armed myself with a thick, leather winter coat to battle the freezing cold and a slow-cooker to rule dinner. All I kept thinking today is….mmmm, chili sounds SO good.
So I threw stuff together to make not just your ordinary chili, but Texas-style chili!
What’s the difference? Well, I thought of stuff that made me think of Texas…flavors with heartiness and layers of spiciness and smokiness. The smoked flavor of mesquite first came to mind. So, I seasoned this ordinary chili and threw in levels of smoky mesquite, a little saltiness, a little sweetness and savory-ness. A lot of -nesses.
Since I’m not a big red meat fan, I went the healthy route and browned up some ground white chicken breast meat. It worked really well. Probably not as flavorful as a ground beef, but it still worked.
Fireplace going, a warm, hearty bowl of big Texas-style chicken chili….and I’m stuffed and snug as a bug on a rug…and looking a hug…and a snuggle…anyone?!