Chili
Chicken and White Bean Chili
Judi Kerr of Mendham, New Jersey, writes: "I'm a professional chocolate taster. I know it sounds like a dream job, but I get so much chocolate at work that I tend to avoid sweets when I'm at home. At the end of most days, I actually look forward to cooking dinner and making something hearty, like my chicken and white bean chili."
By Judi Kerr
Spicy Meatless Chili
Veggie crumbles, a savory blend of vegetable and grain proteins, lend this chili a hearty, ground beef flavor. Look for it in the frozen foods section of the supermarket. To go with the chili, warm some of the new flavored tortillas, and add a composed salad of jicama and red onion with poppy seed ranch dressing. Then splurge with banana splits.
Chicken Cashew Chili
Puréed ancho chilies lend a rich, sweet, and only mildly hot flavor to this chili. To make a hotter dish, do not remove the veins or seeds from the chilies. If anchos or similar dried chilies are not readily available, substitute one roasted and peeled red bell pepper and 1/4 teaspoon dried hot red pepper flakes when puréeing.
Lentil-Beef Chili
To make this a vegetarian chili, use an additional eight ounces of lentils instead of the pound of ground beef.
By Nancy Faulkner Wiersum
Ding Dong Eight-Alarm Chili
'80S THE COSBY SHOW
In the well-appointed Huxtable kitchen ("The Drum Major" first aired on February 4, 1988), Cliff explains to his family why it's essential to wait three days before eating his famous chili: "If you tasted this on the first day, you'd say, 'What can did this come out of?' If you tasted this on the second day, you'd say, 'Oh my goodness, somebody's grandmother got up off her chair and just took this to the mountain!' But on the third day you don't even have to taste it. You just walk by the pot and something says, 'Hey, come here!'" Although this chili can be eaten the same day it's made, it really does taste better if you wait another day or two.
Active time: 1 3/4 hr Start to finish: 6 1/2 hr (plus 1 to 2 days for flavors to develop)
Pork and Hominy Stew
Similar to the Latin posole, this stew would be terrific with yellow rice (there are several supermarket choices) and an avocado, grapefruit and red onion salad. Cinnamon-spiced brownies make a good dessert.
Hominy, Tomato, and Chili Soup
Tostadas caseras — corn tortillas that have been seasoned and fried — can be found with the tortillas in most supermarkets. The soup can be made one day before serving.
Black Bean, Yellow Pepper, and Cumin Chili
Canned chipotle chilies — which give this dish a smoky depth — are available at Latin American markets and many supermarkets. Top the chili with chopped cilantro and green onions, and serve sides of corn bread and spinach salad. For dessert, try lemon sherbet with sugar cookies.
Turkey Chili
Using packaged chili seasoning--the kind with separate pouches for the seasoning and the hot pepper--allows adjustment of the "heat" in this southwestern-style dish.
By Debbie Fleming
Halftime Chili
A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the brand’s 50th anniversary.
By Richard Snyder
Spicy Two-Bean Vegetarian Chili
"This is a recipe I created on a snowy night when my family needed a little warming up," writes Rebecca Averill of Beverly, Massachusetts. "I combined the spices of India with the flavors of the Southwest, and added bulgur to give the chili a meaty texture. "
By Rebecca Averill
Pork, Beef, and Black Bean Chili
"Last year my family spent the holidays on the Big Island of Hawaii," writes Jo Lucarz of Phoenix, Arizona. "One afternoon we ate lunch in Kamuela at the Parker Ranch Grill, where we had the best chili ever — and coming from a group of Arizona natives, that's saying a lot."
Boston Marathon Chili
By Ellen
Turkey Chipotle Chili
Although this recipe doesn't produce the familiar-looking red chili--it's more green than red--it does turn out a chili that has become one of our staff favorites.