Posted by Buzzman72 on December 12, 2010 at 12:26:57 from (74.129.208.171):
Decided to make a batch of chili after hearing the weather forecast yesterday. Browned 2 pounds of ground pork, and while that was cooking, I was boiling some mostaccioli pasta [wife prefers macaroni-type pasta in chili; I was raised on chili with spaghetti, so I guess there are "denominational" differences on that]. When the pasta was done, I took the large pan and added a large can of tomato juice, 1 can of mild chili bans, one can of spicy chili beans, 2 cans of Rotel diced tomatoes with lime and cilantro, one envelope of French's chili seasoning, and then added the pasta and the browned and drained ground pork. Then I let it simmer for about an hour, so the beans wouldn't be hard.
Wife says the chili gets "three thumbs up"...hers, mine, and my son's. I like a full-bodied chili, rather than the "chili soup" that a lot of places around here sell...and the pasta soaked up most of the "juice," so it truly is a full-bodied chili. Doesn't set your tongue on fire, but there's some latent heat as the mixture sits in your mouth...just the way I like it. Sausage instead of just ground pork might've added a different spice element, but this one's still good.
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