Greetings from Tijuana!
Curious though….what if I really was in Tijuana? Do people still go there? Is it still a place to dive into sheer crazy shenanigans? Actually, I haven’t had a good convo about the ol’ “TJ” since my OC watching days. Oh, memories.
I am actually in Kansas City as speak. So, greetings from KC! I’m back to attend the inaugural Chopped Conference, watch the Royals play in the World Series, take my niece to the pumpkin patch, celebrate my mom’s birthday, watch K-State football, jog in Loose Park, chilax with old friends, eat Joe’s Barbecue, and the best(!!), meet my three week old nephew. Whew bessie!
Even though the weekend is going to be jammed packed, I can’t be running around on an empty stomach. This time of year is no doubt one of my favorites because of football, foliage, boot wearing, and of course, chili! I luvvvv me some chili. All kinds, yes, even the non-bean Texas kind. Riddle me this Texans? Why chili sans the beans? Has it always been a thing? Do tell!
Well, today’s chili recipe skips over the great state of Texas and heads right into Mexico. Fire roasted tomatoes, chipotles, cumin, chili powder, ground beef, all nestled into a slow cooker. Believe it or not, this is my first time making chili in slow cooker. And it is life changing, I must say! Besides the spicy flavors that makes this chili an 11/10 situation, topping it with homemade jalapeno cornbread croutons and queso….you’ll be saying ole! all weekend!