Kate Invents Kansas Red Chili

| 1/29/2009 9:27:00 AM

Tags: chili, recipes, food,

I am a huge fan of beanless chili and until now, my favorite has been a variation on Texas Red chili that I found in the Society for Range Management’s Trail Boss's Cowboy Cookbook. I am also particular about the quantity and quality of tomatoes in my chili. In my own recipes, I just leave them out. My mother made a bean-infested, stewed tomato glopped chili that pretty much turned me off the entire genre until I discovered Texas Red. My dad and sisters loved it though, so it couldn’t have been as bad as I thought it was.

Kansas Red Chili is awesome!

Kate has many different chili recipes in her repertoire … most have a few beans and some finely diced tomatoes … I like them all. On New Year’s Eve, 2008, Kate surprised me with the best chili I have ever had … ever, anywhere. It is so good that I ate three bowls of it on New Year’s Eve, and I ate three more bowls of it last Saturday when she whipped it up again.

Kate calls her chili Kansas Red in honor of our present and likely permanent location. This chili is full of different, delicious flavors; it is on the hot side of mild, but not so hot as to make you sweat or cry. And since she tops her Kansas Red chili off with a dollop of sour cream, you can increase or decrease that to modulate the perceived heat. All I can say is that Kate’s Kansas Red chili is my all time favorite … I suspect it would also work well with venison, elk and quite possibly goat meat.

It took a little wrangling on my part to get Kate to share her Kansas Red chili recipe, but she relented. Here it is … I hope you enjoy it as much as I do.

Kate’s Kansas Red Chili

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