Serve it with my yeast rolls, or cornbread muffins, and you have a meal that’s casual enough for Sunday afternoon football watching, but still delicious enough to serve to company. I served it a few months ago at a dinner meeting at my house and we devoured a double batch.
Here’s the recipe:
To give credit where credit is due, this is a recipe that came from a regiment cookbook that we sold years ago as a fundraiser. I was first served this chili by the then First Lady of the regiment (also at a dinner meeting!) and have been making it ever since. When I don’t have whipping cream, I’ve been known to substitute milk, half and half, or just throw in an extra dollop of sour cream. We’re not gluten free in our household, but if the spices are GF then you’re good to go–if you know for sure please mention it in the comments, though!
This is one of my favorite cold-weather comfort foods. Enjoy!
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This looked so good that I made it last night. I didn’t have oregano, so I used dried cilantro and it was really, really good!! Thanks for this…
So glad you enjoyed it! Coming up with easy (and good) dinner recipes is one of my constant challenges!