[su_dropcap style=”flat”]W[/su_dropcap]e just got back from a lovely weekend of too much driving, eating out and staying up late. So when we were finally back home in our kitchen, I craved a restorative bowl of chili. Specifically, Marion’s go-to recipe. That got me thinking about some of the various chili recipes we like to make and eat. Here are four of them.
Marion’s Simplified Three-Bean Chili
This chili is pretty much set on repeat year ’round for us, whatever the season or weather. Besides the standard ingredients—meat (usually ground turkey), beans (sorry, Texas), tomato paste and various spices—the weeknight-quick chili pictured above includes surprises like red wine, soy sauce and coffee. You’ll find the recipe here.
White Chili
Here’s another chili recipe that mixes traditional and non-traditional ingredients—fresh ginger, bay leaf and oregano, for instance. Chicken breasts, white beans and button mushrooms create the overall white tone of the dish. Cumin, jalapeño pepper, cilantro and chopped fresh tomato all add to a fresh, lively finish.
Chicken Chili Verde
Fresh tomatillos replace tomatoes in this “bowl of red,” giving it the green hue and lively salsa verde taste. Fresh poblano chiles roasted over a stove burner (or under the broiler, if you’re feeling less adventurous) add plenty of distinctive flavor to this chili recipe without much heat.
Chicken Chorizo Chili
Fresh, spicy, flavorful Mexican chorizo—an uncured, typically uncooked sausage—teams up with chunks of chicken, dark beer and a host of aromatics and spices to create this robust, meaty chili.
Love chili! L O V E it! One of these things we have all the time during cool weather months. Need to try all four of these. Thanks!