The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
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8 Comments
Sarah M.
January 23, 2017
I'm cooking the chili right now. I picked up another TJ's salsa, since they were out of the Autentica. It seems like a lot of cumin, no? But, I trust your mama. I'll let you know how it turns out.
Ali S.
January 23, 2017
I hope you like it! You can always start with less cumin and add more to your liking.
Sarah M.
January 23, 2017
Ali, I was wrong to doubt your mama. The chili was delicious. I loved it. My husband loved it. It was a perfect amount of cumin. Thank you for the recipe.
Veratrine F.
January 17, 2017
Your mom is right about Pace. Awesome salsa. Not that stuff made in 'New York City?!!' Seriously, Pace does a good job. TJs does 2 things poorly every time: salsa, and soup. I don't get why--it seems like these are both achievable, but, no.
Smaug
January 17, 2017
The large chiles bred in Mexico over the millenia are, as a group, a truly unique contribution to the world's flavors, unapproached by anything from the rest of the world. These flavors are what set Mexican and Tex-Mex cuisine apart from anything in the world, and are, for example, the very backbone of chili. Where the notion that it's a sort of spicy tomato sauce came from I don't know, but such recipes, while they may be perfectly decent as food, are not chili- we shouldn't be going out of our way to devalue words- a whole generation is working at it assiduously as it is
Jaye B.
January 27, 2017
My Mom's chili is my favorite, too. It's basic so you can improvise if the mood strikes, but I usually don't. The one thing I never change is McCormick Chili Seasoning Mix that I think is a perfect blend of spices and sometimes I'll use a combination of the original, mild & hot versions. It also has wheat flour which helps thicken without changing flavor. Growing up, we always ate chili with oyster crackers. Now, I like to put some Fritos in the bottom of the bowl, ladle on the chili, and top with shredded lettuce and cheddar. Final dollops of sour cream and/or guacamole are optional.
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