Of course, that means we reach highs in the low 80’s, but that’s no excuse to start enjoying comfort foods and the flavors of fall. And believe me, after this week, I need comfort foods.
This 3 can cranberry chili was inspired by the chili at a now-shuttered local restaurant. From what I gathered, they simmered dried cranberries in with the tomatoes. My mother loved it.
This chili is a tad sweeter tasting, but personally I prefer it. You can add additional chili powder, of course, if you would like it a tad hotter. And of course, you can add a pound of ground beef or turkey – my boss swears that chili is not chili without the meat. The best part of this recipe though is that there is really no recipe:
And that’s literally it. 3 cans. It’s easiest to melt the cranberry sauce first over medium to high heat:
It mixes in much better that way. It’s not totally necessary, but it does help.
Question of the Week:
What makes chili “chili”?
My boss says it needs meat. Texans say no beans. So what makes a good bowl of chili for you?