We are of the opinion that you can never have too much of a good thing. Chili is definitely a good thing in our book, and we never tire of finding new ways to make it. The classic chili con carne is a winner, of course, but here are a few alternatives you might consider trying.
• Chicken Chili from Martha Stewart (via Bitten Word) - Ready in less than an hour, this stew picks up heat and depth from chiles in adobo.
• Spicy Lamb and Chorizo Chili from Bon Appétit - An interesting combination of meats.
• Poblano White Chili from Vegetarian Times - The goat cheese in this recipe is really intriguing.
• Pumpkin Chili with Cocoa from Tasty Kitchen - A sweet twist!
• Black Bean and Espresso Chili from Epicurious - Espresso adds deep roasted flavor
• Pork Chili Verde from Simply Recipes - If you’ve never made a chile verde with tomatillos and lots of garlic, you must try it soon.
What’s your favorite take on chili?
Related: Sweet, Spicy, Smoky: Chili 3000 from Penzeys Spices
(Image: Martha Stewart)
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I made the Chile Verde from SimplyRecipes this weekend... probably my favorite cold weather meal ever, especially with homemade tortillas.
I've made the black bean chili from epicurious and it was big hit one new year's eve.
I support the addition of coffee flavors indicated in some of these recipes. In most classic chilis, by the time the deep flavor of the peppers begins to pop, guests are approaching burnout. Dialing down the peppers a notch and adding a tablespoon of instant coffee heightens the rich pepper flavor without sending Aunt May scrambling for a glass of milk. With pork and chicken, a similar amount of cocoa powder works the same magic.
Oh my god I am making the chile verde this weekend... I think I'll try it in the slow cooker.
@evanb how was the spice level if you followed the recipe precisely?
I make a fast chili by doing this:
1 onion, chopped
2 cans corn, rinsed
2 cans black beans, drained/rinsed
1 big can crushed tomatoes
1 smaller can diced tomatoes
handful of chili pepper (not cayenne)
handful of cumin
a few dashes of cayenne
salt to taste
about a tbs or 2 of brown sugar (to taste)
Simmer for a while. Eat/enjoy.
Last month I made turkey and chicken chili:
http://www.confessionsofachocoholic.com/recipes/turkey-and-chicken-chili
And this morning I just wrote about creamy white chicken chili http://www.confessionsofachocoholic.com/recipes/creamy-white-chicken-chili
I love both recipes :)
MMmmmmm, Chili. Here's my Chorizo Chicken Chili recipe. Even better on day 2!
http://queenofthefall.blogspot.com/2010/09/chorizo-chicken-chili.html
I made the Chicken Chili tonight. Hated it! Tasted more like barbecue than chili. And it was way too spicy hot! Should the chili powder have been paprika instead? I very disappointed Martha!
I really like this recipe from epicurious:
http://www.epicurious.com/recipes/food/views/Texas-Beef-Brisket-Chili-350108
I use chuck roast (easier to find) and fresh tomatoes and green peppers and plenty of lime juice. I find spicy foods to be flat when there isn't added acid.
The comments on the Chicken Chili on Martha's website say it was inedible.
As for the Marth recipe, @lastlooks, its the adobo chipotles that are making the recipe spicy, not chili powder. chili powder (which i ONE time made the mistake of confusing for cayenne, BIG BIG mistake) doesnt add heat, just flavor. and if you want to get rid of some of the bbq flavor, rinse the chipotles -- the one time i used canned chipotles i tasted the sauce first and yup - bbq.
I have lots of ground venison in the freezer, and I think that chili might be the best use for it.
Anyone have an awesome venison chili recipe?
I have a basic veggie chili recipe I love - kidney & pinto beans, vegetarian burger crumbles, peppers, onions, tomatoes, spices. yum.