Wish I had time for just one more bowl of chili.
-Alleged dying words of Kit Carson: rancher, soldier, fur trapper, guide, chili master.
Parts of the country have actually seen winter over the past week or ten days; we’ve even – gasp – scraped ice off the windshield this week here in the mild climes of North Texas.
Our old buddy Ed has awoken from his late fall slumber (I hear naps and extended periods out of social circulation become a part of life when you’re in your eighties) and demanded “our best damn recipe for chili” be sent him, or better yet, I fly up to Bozeman and make it for him.
[That’s Kit Carson’s pic from historical archives to the right, though now that I think about it, he and Ed look remarkably similar, and Ed still has pretty much identical clothes hanging in his closet…]
We’ve tossed around a bevy of good chili recipes over the years here on Chi Wulff, and while the first two on the list are what I personally think of when the word chili is mentioned, we probably make more of the turkey chili and several of the green chilis below than any other (dishes with New Mexico-grown green chiles are probably some of the most comforting food on the planet).
For Ed’s reference, and you as well if you’ve had a big, steaming bowl of red or green tickling your imagination this week, here’s a list of some of our favorites posted over the years.
Genuine Lone Star Brisket Chili
Magic Elixir Lamb and Black Bean Chili
Bloody Mary Chili via Garden and Gun
It’s time to get the chili pot on the stove and get to cookin’.
