One thing I love about making grits, polenta, or risotto is that the liquid you use becomes the base flavor of the dish.
Most people use chicken stock or milk to make these things, but I like to get creative and try out other liquids. That's where this idea comes in. I made a chili, strained out the solids, and used the chili broth to cook the grits! I then served it with the solids from the chili on top of the grits. The resulting chili grits recipe
was a great success and I enjoyed the leftovers all week.
Your basic chili ingredients. I made a very simple chili for this meal, but feel free to use your favorite chili recipe.
I made this in the slow cooker, but I think it tastes much better if you sauté your ingredients first. I seared the meat, then cooked the veggies and spices before adding them to the slow cooker.
As planned, the chili came out brothy so I would have plenty of liquid to make the grits with.
When it comes to a simmer, whisk in the grits.
The corn flavor of the grits went so well with the sharp, acidic and lightly spicy chili. This recipe is a keeper for sure!
More GritsDan Whalen makes chili weekly in the fall. He has been blogging for over 3 years at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!