This chili is meant to be eaten with a good supply of crackers, ice cold water nearby, and an empty stomach.
We were pressed to find a recipe for Saturday and we couldn't make a decision. When I woke up on Monday and saw the forecast -- some kind of Ice/Storm/Thunder/Snow nonsense -- I decided that eating was all I would be doing that day. And it was.
By divine stroke of fate, we had (almost all of) the necessary ingredients to make chili. White chili, to be exact. As the recipe got under way, I started looking for jalapeños, canned or otherwise. I was out of luck. But what I did find was a can of chipotle peppers. Game changer.
All of the ingredients started coming together and going into the mix and all of a sudden, I was staring at a pot of simmering, spicy, hearty goodness.
We've probably done too many chili recipes on here, but I'm hoping that we're the only ones keeping track of that. Chili Number 1 was vegan, hearty, and loaded with quinoa. Chili Number 2 was filled with chicken, Italian flavors, and warmth. Chili Number 3 was a crockpot lentil medley of spicy, sweet and savory. This one is different than all three – it's creamy, smoky, thick, and slow-burning. It's like a last stand, telling winter where to go.
I don't have much else to say, other than you need to make this right now. There isn't much of this cold weather left, so make it while you can.