Calling a dish "Texas Chili,” especially if you’re not a native of that state, is clearly asking for trouble But this recipe of mine, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps any longer Its depth of flavor comes from using so many different chile types — fresh green jalapeños, earthy-sweet whole dried anchos, pure pasilla for heat, even mild, tangy canned green chiles — and makes this recipe stand out
My favorite risotto recipe!!! Try this!!! This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.