Texas Chili

My wife is from Texas, the land of chili (with no beans). I love making it for her and we almost always have some frozen for a quick dinner when we don't feel like cooking. My favorite way to serve it (pictured) is over polenta with sharp cheddar cheese, a red onion brunoise, and sour cream. But it's equally delicious over rice or a thick piece of buttered toast. You can even add beans (don't worry I won't tell her).
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