You can never have
too many chili recipes, as evidenced by the number of chili cook-offs out
there. No two bowls of chili are alike and I tend to think this is a good
thing. There’s always something for everyone. Turkey chili for the beef hater, sweet potato chili for
the vegetarian, and white chicken chili for the anti-tomato eater. You can vary the level of spice
or the amount of liquid. At the end of the day, there’s always room for one
more chili. Today, I’ve got another chili for you. This one hails from Food
& Wine Magazine. It doesn’t require a long simmer (bacon adds a smoky
flavor in a short amount of time), features three different kinds of beans, and
is moderately spicy, when made as directed below.
As with all chili recipes, you can change this one up to
suit your needs, but I liked it just as is. The best part was how little
attention it required—a little sautéing at the beginning followed by dumping,
stirring, and a little bit of simmering. Make a batch on a Sunday evening, like
I did, and eat it throughout the week, reheating for lunches or dinners.
What’s your favorite chili? Share links in the comments—I
anticipate a lot more chili making the next few months!
[Winner of the Dahlia Bakery Cookbook Giveaway is Commenter #13 Beth who said she's thankful for her hubby, careers, and health! Beth, please email me at natalie@thesweetslife.com so we can get you your cookbook!]
One Year Ago: Pumpkin Ice Cream
Two Years Ago: Pumpkin Knots
Three Years Ago: Very Veggie Soup
[Winner of the Dahlia Bakery Cookbook Giveaway is Commenter #13 Beth who said she's thankful for her hubby, careers, and health! Beth, please email me at natalie@thesweetslife.com so we can get you your cookbook!]
One Year Ago: Pumpkin Ice Cream
Two Years Ago: Pumpkin Knots
Three Years Ago: Very Veggie Soup
-2 tbsp vegetable oil
-3 slices of bacon, diced
-1 onion, diced
-1 green pepper, diced
-2 jalapeños, seeded and diced
-2 garlic cloves, minced
-1/4 cup chili powder
-1 (15 oz) can Great Northern beans, drained and rinsed
-1 (15 oz) can black beans, drained and rinsed
-1 (15 oz) can pinto beans, drained and rinsed
-1 (28 oz) can diced tomatoes
-2 cups chicken broth
-kosher salt & freshly ground pepper
-chopped cilantro and sour cream, for serving
Directions:
1. Heat oil in a large stockpot until hot. Add the bacon, onion, jalapeños, and garlic and cook over moderately high heat until the onion is softened (about 5 minutes).
2. Add the chili powder and cook over moderate heat for 1 minute, until fragrant.
3. Add the tomatoes, beans, and chicken broth. Bring mixture to a simmer and simmer over medium-low heat for 15 minutes, until thickened. Season with salt and pepper and serve with cilantro and sour cream.
