I'm not coming off my chili recipe, but not because I don't want you to have as good of chili as mine, just not the same. I use paprika instead of cumin, and I use a lot of home made and home grown products, like canned stewed tomatoes from my dad's garden. Like Jason, I also use tomato soup, never tried V8. I also like to add small (or quartered/halved) mushrooms, and sometimes ripe olives. Like you, I like a thick chili, you can practically eat mine with a fork. I'll try different recipes, but I always add more meat than they call for to thicken it up. My chili's so thick, if you sprinkle shreaded cheese over it and dab some sour cream in the middle it makes a great chip dip, especially when it's left over and sat in the fridge for a day or two. I cook it all day in a crock pot.
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