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« La Playita- a return visit | Main | A Taco Reconnaissance »

Friday, 03 October 2008



I make turkey chili with almost the same ingredients. But I like your idea of using diced tomatoes with green chilies. I have been using "mexican style" stewed tomatoes. Thanks for sharing.


I think I'll give this a try. Thanks!


I love using canned tomatoes that contain chili or other kind of spices in there. Sure is convenient. I never thought of putting corn in chili but I like the idea.


The 'Mexican Style' stewed tomatoes work also, Toisan. I think the green chiles add a bit more heat to the mix, without having to add anything else.
Hi, bertN. As a confession, all of these ingredients are in my 'earthquake kit'- a couple of lidded trash cans I keep in the back yard and change out every two months. I don't want to have to look for a lot of ingredients to make food if I am stuck without power for a few days. {Ilove your photography; you have a good eye}
Carol- part of the corn idea was to get the taste but to not have to make cornbread...Lazy and cheap- that's me! :D


Now that's simple. Ideas for my lunch for work.



You're welcome, Bill. A hot lunch is better sometimes, especially on these cool days.

jeff c

If you are in a mood for shepherds pie chili style, you can put your simple chili in a baking dish and pour on top your corn bread mixture and bake it. Voila, corn bread and chili together.
Good stuff.

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