Igrew up in a family that cooked a lot of chili. We didn’t soak beans, but we did save bacon grease, used Mexican oregano, cominos (whole seeds ground into cumin), never heard of boneless/ skinless chicken anything, and often made our own tortillas.

I guess that’s what you do when you are a fourth generation Californian. And I’ve done my best to pass on those habits to my girls, successfully for the most part.

Although I have to admit, both my girls have transgressed to the boneless, skinless club. I say, go that way if you want, but you’re missing out on a lot of flavor.

I have relented to canned, diced tomatoes, because, quite frankly, they are tastier, and I use Knorr’s chicken bouillon that contains traditional Mexican flavorings.

That said, here’s a great chili, perfect for this t

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