I love chili but haven’t made it in months, even with all this rain! The two chili recipes I use the most don’t use beans - I have a butternut squash and ground turkey version that’s a big hit and an easy weeknight dish, and a Cuisinart turkey and onion chili recipe that’s a labor of love (but freezes well).
I LOVE chili! Thank you so much for sharing your recipe and funny enough I just sent Amie my vegetarian chili recipe in the mail. HA! I love beans and no meat. A big scoop of guac on top is delicious. :)
Chili (with meat or vegetarian) + pumpkin cornbread is one of my favorite make-ahead (and freezable) dinners! No 2 pots of chili are ever the same - I vary the types of beans (always RG!), the type of chili powder, the vegetables, the meat (or not). But it’s always delicious! I love to serve chili with avocado and hot sauce, plus a big slice of pumpkin cornbread alongside. My daughter always requests sautéed green beans as a side dish to chili, she just likes the flavor/texture combo. I think I’ll make a big pot of chili this weekend while it’s still winter-y weather (although I eat chili all year long)!
Thanks, Sally! I’d love to know more about your husband’s recipe(s). Chili is a perfect vehicle for experimentation—a wonderful blank canvas, with endless possibilities for variation, which makes it a fun dish to make!
Thanks for including the link to your blog – I just signed up! 😀
I can smell and almost taste your chili. My husband is our chili maker, and he loves to experiment and usually makes two cast iron Dutch ovens at the same time with varying ingredients. He also inscribes my mom's recipe as a base. Thank you for sharing!
I continue to be amazed at the endless varieties of chili AND that we seemingly share a culinary brain, Ruth. My next issue of Cook & Tell features my mom’s chili recipe 😆we should collaborate on a future issue!
PS: my chili preferences will be apparent next week
This is all so wonderful! I love that you cook with memory and care, Ruth. Beans are so comforting and nourishing. Will have to explore Rancho Gordo beans! I make vegetarian chili and I use Gardein crumbles instead of animal protein. I also like green chilies. I’m not vegetarian but my family is so there you go. Can’t wait to make some chili tomorrow! Thanks, Ruth!
I’m Australian and I don’t know that I’ve ever cooked chilli- with beans or without, or with meat or without. I do like beans but don’t cook them enough. Reading your post makes me want to cook up a batch, but now I’m worried the beans in my cupboard (homegrown) may be too old! Some are from last year, but I think some in the jar are from the year before. I grow Madagascar beans, which are a large bean. I think they’re a kind of Lima bean.
I remember seeing the Rancho Gordo beans in San Francisco a few years ago and wished I could bring some home. But Australian quarantine rules being what they are, it just isn't possible, so I just have to admire them from afar. And I love the contestant rules for the chilli cook-off - "Every adult must be in good standing prior to the commencement of a cook-off"!
Your vegetarian chili sounds so good. I never knew about Tina's cornbread. But I have always loved yours. Your mom's pot sure held up. I still have, and use daily, my revereware pots from 1955.
Chili is one of my favorite meals since it can be made ahead of time and lasts for two meals. I generally use venison and beans and the combination at least cuts down on meat consumption. A friend swears by cooking dried beans in a pressure cooker, but when I soak and boil them they are usually tough. I shall have to try your brand. Love the story about chili bricks in the Old West! Thanks Ruth.
I love chili but haven’t made it in months, even with all this rain! The two chili recipes I use the most don’t use beans - I have a butternut squash and ground turkey version that’s a big hit and an easy weeknight dish, and a Cuisinart turkey and onion chili recipe that’s a labor of love (but freezes well).
I LOVE chili! Thank you so much for sharing your recipe and funny enough I just sent Amie my vegetarian chili recipe in the mail. HA! I love beans and no meat. A big scoop of guac on top is delicious. :)
I've been off my chili game lately but you set me to hankering to try again this weekend! Thanks for the push.
Chili (with meat or vegetarian) + pumpkin cornbread is one of my favorite make-ahead (and freezable) dinners! No 2 pots of chili are ever the same - I vary the types of beans (always RG!), the type of chili powder, the vegetables, the meat (or not). But it’s always delicious! I love to serve chili with avocado and hot sauce, plus a big slice of pumpkin cornbread alongside. My daughter always requests sautéed green beans as a side dish to chili, she just likes the flavor/texture combo. I think I’ll make a big pot of chili this weekend while it’s still winter-y weather (although I eat chili all year long)!
Thanks Ruth! I always learn such great cooking tips from you! I want to buy those beans now. 😊 You inspire me to try new recipes. Thanks!
Thanks, Sally! I’d love to know more about your husband’s recipe(s). Chili is a perfect vehicle for experimentation—a wonderful blank canvas, with endless possibilities for variation, which makes it a fun dish to make!
Thanks for including the link to your blog – I just signed up! 😀
I can smell and almost taste your chili. My husband is our chili maker, and he loves to experiment and usually makes two cast iron Dutch ovens at the same time with varying ingredients. He also inscribes my mom's recipe as a base. Thank you for sharing!
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I continue to be amazed at the endless varieties of chili AND that we seemingly share a culinary brain, Ruth. My next issue of Cook & Tell features my mom’s chili recipe 😆we should collaborate on a future issue!
PS: my chili preferences will be apparent next week
This is all so wonderful! I love that you cook with memory and care, Ruth. Beans are so comforting and nourishing. Will have to explore Rancho Gordo beans! I make vegetarian chili and I use Gardein crumbles instead of animal protein. I also like green chilies. I’m not vegetarian but my family is so there you go. Can’t wait to make some chili tomorrow! Thanks, Ruth!
I’m Australian and I don’t know that I’ve ever cooked chilli- with beans or without, or with meat or without. I do like beans but don’t cook them enough. Reading your post makes me want to cook up a batch, but now I’m worried the beans in my cupboard (homegrown) may be too old! Some are from last year, but I think some in the jar are from the year before. I grow Madagascar beans, which are a large bean. I think they’re a kind of Lima bean.
I remember seeing the Rancho Gordo beans in San Francisco a few years ago and wished I could bring some home. But Australian quarantine rules being what they are, it just isn't possible, so I just have to admire them from afar. And I love the contestant rules for the chilli cook-off - "Every adult must be in good standing prior to the commencement of a cook-off"!
Your vegetarian chili sounds so good. I never knew about Tina's cornbread. But I have always loved yours. Your mom's pot sure held up. I still have, and use daily, my revereware pots from 1955.
Ruth and Anne and Tina all in one post! Everything looks SO GOOD Ruth! 😋
Chili is one of my favorite meals since it can be made ahead of time and lasts for two meals. I generally use venison and beans and the combination at least cuts down on meat consumption. A friend swears by cooking dried beans in a pressure cooker, but when I soak and boil them they are usually tough. I shall have to try your brand. Love the story about chili bricks in the Old West! Thanks Ruth.
Great article--you make the best Chili!