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Now that it is officially fall, and the threat of frost is imminent, it's time to break out the soup pot. I'm considering a big batch of spicy chili to warm me up on the first cold day.
There are so many ways to prepare chili and that's what I love about it. It can be made with any type of meat, or with no meat at all, with beans or without beans, whatever your preference. It is easy to customize the heat by playing around with the spices and chiles.
Whichever way you like it, mild or spicy, I recommend serving it with a big pinch of cheese and a dollop of sour cream on top. Accompany with crusty bread, or my favorite, a warm wedge of cast-iron cornbread (from last week's column) slathered with butter.
Home-style Chili
2-pounds ground beef or a combination of beef and Italian sausage
1 medium onion, chopped
1 cup sliced celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (28-ounce) can whole tomatoes, undrained, cut up
1 (10.75) can condensed tomato soup
1 (6-ounce) can tomato paste
2 garlic cloves, minced
1 tsp. salt
2 tsps. chili powder
1 tsp. ground cumin
1/2 tsp. black pepper
Cayenne pepper, to taste (optional)
2 (15.5-ounce) cans light or dark red kidney beans, drained and rinsed
Directions: In Dutch oven, brown beef, sausage and onion; drain. Add all remaining ingredients except beans. Bring to boil. Reduce heat, cover and simmer till thoroughly heated. Serves 6 to 8. Tip: To cook in slow cooker, brown meat and onion as directed, in skillet. Add to slow cooker, along with the rest of the ingredients, Cook on High setting 3 to 4 hours.
Chicken Chili
1 T. oil
1-pound boneless skinless chicken breasts, cut into 1/2 -inch cubes
1/2 cup chopped onion
1 (14.5-ounce) can chicken broth
1 (15-ounce) can Great Northern beans, rinsed and drained
1 (15-ounce) can spicy chili beans
1 (6-ounce) can tomato paste
1 (4-ounce) can chopped green chiles
1 to 2 T. chili powder
1 tsp. cumin
Salt and pepper to taste
Directions: Heat oil in large saucepan over medium-high heat. Add chicken cubes and onion; cook 5 to 6 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium. Cook uncovered 10 to 15 minutes or till chicken is no longer pink and flavors are blended. Serves 4 to 6.
Southwest Black Bean Chili
1/2 -pound Italian sausage
1 medium onion, chopped
14.5-ounces beef broth
2 (15-ounce) cans black beans, rinsed, drained
1 (15.5-ounce) can pinto beans, rinsed and drained
2 (15-ounce) cans tomato sauce
2 (4-ounce) cans chopped green chiles
1 to 2 T. chili powder
3 tsps. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
Directions: Remove casing from sausage; crumble into a Dutch oven along with onion and cook over medium-high heat 5 to 8 minutes. Stir in remaining ingredients and mix well.
Cook 10 to 15 minutes or till heated and flavors are blended, stirring occasionally. Serves 8.