It's a rainy day out there and even though it's not actually cold yet, it looks cold out there from inside the house so that's a good enough excuse to make chili. Actually, Saturday is technically the first day of fall so it really is time , isn't it?
Tonight we will eat it over baked potatoes with chipotle cream and cheese and then I can send some in The Kid's lunch tomorrow and alleviate my mom sandwich guilt for the week. I am also taking a container of it over to Jen's house (Piccante Dolce Jen) who is hugely pregnant and due this week so she won't have to cook tonight. So many birds killed with this one chili stone.
This is a tasty, basic chili with no fancy surprises or anything. The addition of masa harina at the end thickens it up a bit and since we are eating it over baked potatoes, I wanted a thicker chili as opposed to a soupier chili. It's not spicy either so that it can please all of the people in the house - the chipotle cream adds heat for those who want it. The best thing about the chipotle cream is that I use 0% fat greek yogurt and light Hellman's so it's almost kind of good for you - better than a big old dollop of full fat sour cream and way tastier.