After our long, hot summer, a sudden cold snap a week or so ago came as an unwelcome surprise and inspired me to make the first comforting pot of chili in a while. Now that summer has re-asserted itself, however briefly before autumn takes over, I have a plan… Some of that chili, delicious in itself by the bowlful, came out of the freezer today to make a fine dish of Tex-Mex enchiladas — one of my family’s very favourite dishes anytime of year, especially with fresh ‘fixings’ on the side. Corn tortillas are rolled up with the meaty chili, a handful of grated cheese and chopped onion, and topped with more chili and cheese to bake until melted and scrumptious.
My version of Texas chili is inspired by my Mom (who uses ground beef) and my Uncle Dean (who often uses venison), and I still have their wonderful recipes, written in their own hands. I’ve been making it regularly to great reviews for about 40 years, tinkering with it just enough during that time to adapt to a few changes in ingredients, especially the variety of chili peppers now available in Britian. I’ve settled on this version for some years now, and think it’s pretty special: smokey, with layers of flavour, and a bit of a chili buzz, but not so hot that heat is all you get.
Making it is quick work and fills the house with gorgeous smells. It’s versatile, economical, tastes even better the next day, and freezes brilliantly. It also makes a great filling for tacos, so one humble pot offers at least three winning menu possibilities. [Read More…]