Chili is not common in Malaysia. The only ‘chili’ I know is red chili, green chili, bird’s eye chili :p I wasn’t really exposed to chili when I was in Ann Arbor. But when I was doing my internship, the cafe at my company has chili as one of its soup option once in a while. However, I remember it being too spicy to my liking. And when one of my internmates made it, it’s too spicy as well!
MC suggested to make this on one of the weekends, he has tasted many canned/instant chili that he knows what kind of chili that he likes 😉 We started off by melting butter in a pot -> add onion, garlic, celery, green bell pepper and jalapeno –> season with cumin and chili powder-> add some flour -> add chicken broth and milk –> stir in tomato paste, black beans, pinto beans, corn and cooked shredded chicken ->let it cook for at least 30 mins ->top it with cilantro before serving. It was a really satisfying bowl of dinner during winter, and what a nice excuse to munch on tortilla chips!