This recipe evolved from a soupy, thin chili I'd been served at a recent party that was lacking in texture and flavor. Determined to strike a balance between a soup and a stew, Grace Parisi started with the basic recipe and added a bit of tomato paste and flour to thicken the broth, then gave it a kick of flavor with cumin, chile powder and chipotle powder.Plus:More Soup Recipes and Tips
食谱中似乎有一个错字。应该排干和冲洗的Hominy罐头吗？请说清楚。谢谢！
I made this recipe for Super Bowl Sunday. I’d never seen hominy included in a chili recipe but I was looking for something “different”. Usually I make a recipe as written the first time I make it but this time I decided to make a few changes. First, I doubled the recipe since we were having people over. Next, I added 3 cans of red kidney beans and a couple of dried New Mexico chilis that I removed before serving. It was, by far, the best turkey or chicken (I used a pound of each) chili I’ve ever made, and maybe the best I’ve ever eaten. The hominy added a depth and flavor that surprised everyone! Also, I made it the day before so that the flavors would meld. YUM! A definite keeper!
