- Joined Dec 6, 2020
Thanks. I saw your chat message but couldn't figure out how to respond. I got a couple more in the works.I was watching you cook that Ribeye and I loved that song Worried Man Blues!
But back to chili ...
I'm from Texas, and also lived in New Mexico for several years. I've had it made with almost everything: goat, alligator, even veggie chili. For the base, I like to use full-bodied, dried red chile peppers and tomatoes. So chile usually dominates my chili, and there is little point of using premium or smoked meats. I like the green New Mexican chiles too but save them for other uses, including green chile stew (note, this is a stew made with chiles, not a chili).