Posted: Aug 2, 2006 7:30 pm
I make my chili with coarse-ground beef and chunks of pork (loin or shoulder.) I usually use about 5 kinds of peppers, too- jalapeņo, serrano, habanero, arbol, and japonesa. And I add tomatillos for texture. I use masa harina for thickening, when needed. I always put beans in it for more bulk, but I'm intrigued about this idea where you just pour the straight chili over the beans. I'm gonna give this a try next time.