This chili recipe, from Dave’s wife Mary Jane Wilan, will not win any cook-offs because it fails to conform to the prejudiced, inbred standards of contest chili. I love it because it hearkens back to the early origins of Mexican chili-like dishes such as Mole de Olla with its corn. And it has beans–real, flavorful black beans, not those insipid pinto beans. This chili is easy to make, cooks in 2½ hours, and combines the best of both red and green chiles. Serve it with fresh bread or corn bread and a big green salad. It is a nutritious meal in a bowl. And it’s chili, no matter what anyone else says.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.