One of the benefits of my job is that I can create the menu and cook new dishes that not only I think the company would enjoy for lunch, but also what I would like to try making or eat myself. Before this job, I never had chili (I know, shocking) but since then I have tasted and made 4 different types of the stew. Today, I went back to the original classic chili, which is always a hit. Pair with a baked potato and what a comforting meal, even in 80-degree weather.
**Helpful tips and common mistakes
This recipe is actually very simple. The main thing about chili is that it develops its flavor the longer it cooks. The broth begins to thicken and the flavors begin to meld together. For this reason, go lightly when seasoning with the salt and pepper in the beginning. As it reduces and thickens, the saltiness increases. If you find that your chili is too chunky and has too little fluid, add more chicken stock or even water and let it cook out longer.
You can always choose to make this spicy by adding more jalapenos or increasing the chili powder. Since there are some people at my work who cannot consume any amount of spiciness, I omit the chili powder.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.