I always say that the summer is too hot for soups, stews and chili. But the last week or so has been relatively cool, and when you think of Mexican food in general — they don’t wait for the winter to have their spicy foods! Now, my attempts at chili are a far cry from true Mexican dishes, but it’s all done in the spirit, as I always say. But I’ve been having a lot of tomatoes lately, as well as ground beef. I wanted a change, but wanted something in the spirit of Mexican-styled food. Then I stumbled across an article about white chili: chili that’s made with a broth, thickened with beans and with chicken (usually) as the meat.
What a great idea!