@InUnfunky do you have a go to chili recipe you’d share?

@CanisPundit

That's a more dangerous topic than "Pineapple On Pizza -- Yea Or Nay?" lol

I'm an irritating Unitarian Universalist when it comes to chili recipes -- if it works for you, then go for it. I tend to reject silly rules like "no beans," though. As with BBQ there are many types...

Sometimes olive oil, sometimes bacon (or turkey bacon), sometimes not. Sometimes a beer in it, sometimes tequila, sometimes not.

Gator chili is a fave, as is green chicken chili.

Answer: Maybe? 😉

@InUnfunky @CanisPundit

My personal favorite chili recipe. I doctor it just a bit with some ground sausage, play around with the spices, and usually add a capful of acv.

natashaskitchen.com/slow-cooke

@ExecutiveFunction404 @InUnfunky @CanisPundit

I also include pinto beans with black & kidney late in the cook. Chopped tomatillos, green chilis, fresh jalapeños, with tomato mix, lots of garlic, frozen corn, sometimes can of beer if I have.

Must have good cornbread on the side or break up in the chili. Garnish shredded cheese, sliced green onions, sliced black olives, avocado chunks, sour cream, fresh jalapeño slices.

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@LnzyHou @ExecutiveFunction404 @CanisPundit
@cassandra17lina

You're making me hungry but I'm gonna pick the corn out of it.
❤️ 🤓

Cilantro's absence is noted; I OTOH dump tons of the fresh stuff into most chili (with Cincinnati-style being the exception) both during cooking and as a topping. Fresh jalapenos as well, depending upon who's eating...

@InUnfunky @LnzyHou @ExecutiveFunction404 @cassandra17lina

So far no chili war has broken out. There’s more in chili we have in common than what divides us.

@CanisPundit @InUnfunky @ExecutiveFunction404 @cassandra17lina

There are infinite variations. I love them all.
🌶️🥑🫘🌶️🥑🫘🌶️🥑🫘🌶️🥑🫘

@InUnfunky @ExecutiveFunction404 @CanisPundit @cassandra17lina

Cilantro tastes like soap to me. I keep trying but I’m forever in the soap group. Wish I wasn’t.

Corn only if I feel Mexican. Could serve over tortilla chips But have to say my ex’s Texas heritage had a lot to do with my recipe. He taught me a lot.

Pinto beans served over cornbread with cut up raw onions & sweet relish was a favorite too.

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