This week the word is Brrrrr! That means it’s time to pull out your favorite chili recipe, grab a Dutch oven and get cookin! This yummy dish makes the cold weather almost welcome, and there isn’t a finer bowl of winter comfort food than homemade chili! This particular recipe has a fabulous twist—cinnamon sticks, which adds a subtle earthiness to the dish.(You’ll find many award-winning chili recipes have added cinnamon to the mix!) I’ve partnered with La Mesa RV to travel our great state, looking for fun adventures and cooking delicious dishes in all sorts of RV’s, and this week, it was time for a hot bowl of spicy beef and chiles! Grab a bowl full and devour!
We eat them rolled. We eat them stacked. They’re filled with stuff and that’s a fact.
No, that isn’t Dr. Seuss talking. That’s just me describing one of our very favorite Southwestern treasures, the enchilada. In 1949, a magazine called American Food and Drink described enchiladas as a Mexican dish prepared more for tourists than for locals. Sorry folks, that was then and this is now. Today, enchiladas are enjoyed both north and south of the border, and in many different ways. They’re often filled with pork, chicken, beef, cheese, shrimp, crab, or even vegetables. The traditional sauces are made with either a spicy red chile sauce, a tomatillo sauce, or the Tex-Mex brown gravy chili sauce combination. Then just garnish for greatness! If you want to take your enchilada casserole to the next yummy level, give these homemade corn tortillas a try!