The secret to a great chili, as any crazy contestant at the festivals I heard about while I lived in Dallas (but stayed away from because of the crazy) will tell you, is to make your own spice mix then keep your mouth shut. Well, I’m only good at half of that, so here we are. This recipe is full of sneaky “superfood” ingredients—beans (two kinds!), molasses, dried peppers and chicory to name a few. But you don’t have to tell anyone it’s healthy. It can be our little secret.
- Top it with tasty stuff: avocado, Greek yogurt or sour cream, grated cheese
- Stir in corn (which I don’t eat) or sliced zucchini as you reheat the soup to make a delicious veggie chili
- Serve with warm tortillas or corn bread
- Sauté up some bison or grass-fed beef and pour in soup over top to reheat (if you eat meat, duh)… It would piss off some Texans, but I’m okay with that.
Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.