Winter Chili

People have serious opinions about what makes for a good chili. Texas style, Cincinnati style, chili verde, white chili, black bean chili, all the chili. Some people feel like chili is not chili with beans, while others insist on the opposite. Some are adamant that chili should be served over noodles; others need a slice of cornbread with their stew.

This recipe doesn’t quite fit in with any of those chilis. If I had to classify it, I’d say it’s a cross between Texas style and vegetarian three bean chili, with a hint of Cincinnati tossed in. I’m sure many a die-hard chili fan would decry this recipe as an abomination, but my winter chili doesn’t want to offend your favorite iteration; it just wants to be friends, and it has a good track record of winning over new acquaintances when given the chance. However, you classify it, this recipe is a family favorite and a go-to for feeding a crowd.

A few notes on this recipe: it is highly versatile and customizable. If you detest green bell peppers, feel free to leave them out. If corn’s not your thing, that’s fine too. If you like it spicy, add some jalapeno or chipotle in adobo. If you are a vegetarian or avoiding red mean, use ground turkey, or chicken, or beyond meat, or leave it out altogether. However, whatever you do, I do not advise you to leave out the tomato paste as it’s critical for flavor and consistency. Otherwise, have fun and make it your own.

Winter Chili:

Ingredients

• 1 TBSP. olive oil

• I onion, diced

• 2-3 carrots, peeled and sliced

• 2 stalks celery, sliced

• 3 cloves garlic, minced

• 1 green bell pepper, diced

• 2 lbs. lean ground beef

• 1-2 tsp. salt

• 3 TBSP. chili powder

• 1 TBSP. ground cumin

• 1 tsp. oregano

• 1/2 tsp. each black pepper, cinnamon, and coriander

• 1/4 tsp paprika

• 1 32 oz. can chopped tomatoes

• 1 6 oz. can tomato paste

• 1 15oz can each kidney, black, and pinto beans, drained and rinsed

• 4 cups stock - chicken, beef, or vegetable + water as needed

• 2 cups frozen corn kernels

• Fresh juice from one lime

• Garnish: cilantro, sour cream, chips, onions, scallions, shredded cheese, radish, crema, avocado, hot sauce- the sky’s the limit!

Method:

1. Heat the oil over medium heat in a large dutch oven or soup pot. Add the onions, carrots, celery and 1 tsp. of salt. Cover the pan, lower the heat to medium-low, and sweat until the onions are just translucent (about 5 minutes).

2. Add the garlic and bell pepper and sauté for one more minute.

3. Add the beef and spices. Raise the heat back to medium and stir well. Allow all the meat to brown.

4. Add the tomatoes, beans, stock, and tomato paste. If needed, add water to your desired consistency (I usually add about a cup and a half). Stir well to dissolve the tomato paste, then cover and bring to a boil.

5. Simmer for 25 minutes or until the vegetables are tender and the flavors are melded.

6. Stir in the frozen corn and cook until just done. Add the lime juice and adjust seasonings. If you use low sodium canned goods or homemade stock, you will need more salt.

7. Serve with your favorite garnishes and sides.

Note: This chili is good on the first day, but much better on the second. You can also make it in a slow cooker for a similar second day flavor.