It’s officially fall because I made my first batch of chili yesterday. I kicked off chili season with Melissa Clark's Pork and Black Bean Chili from Dinner: it’s very easy to prep and make but the pork, beer and sage give it a little different and more interesting flavor. What chili recipe did you or will you start with as this cauldron-y time of year descends?
In our house the go-to is Tyler Florence’s Ultimate Beef Chili, but sometimes I just use ground beef instead of the side of beef he calls for because $$$ and also who has the time. (It’s very good either way though.) Tyler’s “ultimate” recipes are a little *eyeroll* in that they will call for, for example, Amarone instead of just red wine TO COOK WITH. If there is Amarone in this house I will be drinking it Tyler.
I also made chili yesterday. Since I have approximately 1000 tons of beans in my pantry, bought when we feared a food shortage crisis and the closing of grocery stores, I made Smitten Kitchen’s Three Bean Chili. Actually, I made my husband make it.
I have the same pot! 😃 my vegetarian chili uses roasted sweet potatoes, meatless crumbles and a punch of cumin and it is super addictive. I know veggie chilis are usually a lousy sub for the real deal, but this one held its own in a chili cook off and even got second place (because the winner used three kinds of meat and obvi pea protein ain't no brisket, even I know that).
On medium heat, sauté peppers and onions in shimmering oil until softened, but not browned (5-10 min). Add salt during this stage.
Add garlic, tomato paste, chipotle chilis, oregano, chili powder, cumin, and soy sauce and cook for one minute until fragrant.
Add hominy (no liquid), rinsed beans, tomatoes (with liquid) and bring to boil. Taste and add some salt; it shouldn't taste very salty at this point because it will need to cook down. Everything should be submerged, but if not add water until chili is covered. Reduce heat to gentle simmer and cook for 1 hour. Stir occasionally. Salt to taste.
I can't eat beans and my husband is low-carb so we make this, but double the spice (it's still pretty mild, and that's coming from someone who requests negative numbers when they ask me which spice level for Thai food: https://www.laurafuentes.com/paleo-chili-recipe-all-meat-veggie/. It freezes well so I make multiple batches and we just defrost and eat once a week.
Last winter I tried making it in the Instant Pot but I put the squash in with everything else, which was dumb because of course it ended up overcooked. I need to figure out how to do better this year, if anyone is a pressure cooking guru, hook me up, please.
My husband makes some variation on this: https://deadspin.com/the-drew-magary-super-bowl-chili-recipe-5882376 - changing up the meat / beans / beer used [then I do alllllll the gd dishes]. 4:4 family members love it, so it's an easy win. Chili season means it's also tortilla soup season!
Chili weather just hit here in the ATX! We make Wick Fowler's 2-Alarm around here and have VERY STRONG OPINIONS about not including beans in chili. It ain't proper, y'all. Sometimes I do make a veggie chili which my husband refuses to call "chili" but instead refers to as "a chili-like stew."
In our house the go-to is Tyler Florence’s Ultimate Beef Chili, but sometimes I just use ground beef instead of the side of beef he calls for because $$$ and also who has the time. (It’s very good either way though.) Tyler’s “ultimate” recipes are a little *eyeroll* in that they will call for, for example, Amarone instead of just red wine TO COOK WITH. If there is Amarone in this house I will be drinking it Tyler.
Allow me also to compliment your adorably teal Dutch oven!
Thank you! It's taken over 12 years of abuse from me.
I also busted out chili yesterday! A white bean chicken chili that is basically a can opening extravaganza.
I also made chili yesterday. Since I have approximately 1000 tons of beans in my pantry, bought when we feared a food shortage crisis and the closing of grocery stores, I made Smitten Kitchen’s Three Bean Chili. Actually, I made my husband make it.
I have the same pot! 😃 my vegetarian chili uses roasted sweet potatoes, meatless crumbles and a punch of cumin and it is super addictive. I know veggie chilis are usually a lousy sub for the real deal, but this one held its own in a chili cook off and even got second place (because the winner used three kinds of meat and obvi pea protein ain't no brisket, even I know that).
I usually make this 5-Ingredient White Chicken Chili: https://damndelicious.net/2013/09/22/5-ingredient-white-chicken-chili/ It's really easy to make, just open some cans and add rotisserie chicken.
Is there a way to post a photo? I would love to share my go-to vegetarian chili recipe, but I’m not typing it all out 😆
Send me a photo and I'll figure out a way to include it because the world needs good veg chili recipes.
Voila! I had it in my email. This chili is so amazing that I make it year-round -- no need to wait for sweater weather!
Ingredient List
Vegetable oil
1 pound of peppers (red, yellow, orange, and/or poblano) - chopped
1 large onion - diced
4 cloves garlic - sliced or minced
3 tablespoon Tomato Paste
1 small Chipotle Chili in adobo sauce (from can) - finely chopped
2 teaspoons oregano
1/4 cup chili powder
1 tablespoon cumin
1 tablespoon soy sauce
1 can of hominy (14 oz) - big kernels of corn, found in Mexican aisle - rinsed and with liquid discarded
4 cans of beans (14 oz) - combination of chickpeas, red kidney, black, and/or pinto
1 can of whole peeled tomatoes (28 oz) - chopped with liquid
Salt
Garnishes - avocado, cilantro, scallion, cheddar cheese
Directions
On medium heat, sauté peppers and onions in shimmering oil until softened, but not browned (5-10 min). Add salt during this stage.
Add garlic, tomato paste, chipotle chilis, oregano, chili powder, cumin, and soy sauce and cook for one minute until fragrant.
Add hominy (no liquid), rinsed beans, tomatoes (with liquid) and bring to boil. Taste and add some salt; it shouldn't taste very salty at this point because it will need to cook down. Everything should be submerged, but if not add water until chili is covered. Reduce heat to gentle simmer and cook for 1 hour. Stir occasionally. Salt to taste.
I can't eat beans and my husband is low-carb so we make this, but double the spice (it's still pretty mild, and that's coming from someone who requests negative numbers when they ask me which spice level for Thai food: https://www.laurafuentes.com/paleo-chili-recipe-all-meat-veggie/. It freezes well so I make multiple batches and we just defrost and eat once a week.
Last winter I tried making it in the Instant Pot but I put the squash in with everything else, which was dumb because of course it ended up overcooked. I need to figure out how to do better this year, if anyone is a pressure cooking guru, hook me up, please.
My husband makes some variation on this: https://deadspin.com/the-drew-magary-super-bowl-chili-recipe-5882376 - changing up the meat / beans / beer used [then I do alllllll the gd dishes]. 4:4 family members love it, so it's an easy win. Chili season means it's also tortilla soup season!
Always & forever
https://www.allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
I usually make the Homesick Texan's green chili verde: https://www.homesicktexan.com/2007/10/adios-october-but-first-some-green.html. Haven't made it yet this season, since I've been all in on soup (chicken, minestrone, etc) but I have a pork butt in my freezer just waiting.
Chili weather just hit here in the ATX! We make Wick Fowler's 2-Alarm around here and have VERY STRONG OPINIONS about not including beans in chili. It ain't proper, y'all. Sometimes I do make a veggie chili which my husband refuses to call "chili" but instead refers to as "a chili-like stew."