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The Cookstr Weekly: Chili Season

December 15, 2014

I’ll start by saying that for me, the definition of ‘chili’ is very, very flexible. There are many chili purists in the world, and I respect their deeply held opinions on whether chili may or may not include beans, tomatoes, meat (ground or not), onions, cumin, etc. In my chili, it’s often the more, the merrier. While we’re at it, yes, I also put a little sugar in my cornbread.

The chili I cook is often vegetarian, just because there are so many vegetable options that I like (broccoli and corn, always), but ground turkey, beef, and even lamb find their way into the rotation. Whether made in the slow cooker or on the stovetop, cooked all day or whipped up as a last-minute dinner, chili is a perfect solution to the mid-week blues.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

  by Lara Ferroni

“You can do chili slow and you can do chili quick. This is the quick version, which was my husband’s typical Thursday-night dinner growing up, served with a stack of toast on the side. Clearly, he isn’t from Texas, but that doesn’t make this chili any less delicious. You’ll want to use a really good chile powder for this recipe since that is the major flavor; I love the New Mexican Red Chile Powder from Rancho Gordo.” 

– Lara Ferroni

More Chili Recipes from Cookstr
———-

What’s New on Cookstr: Caramel Apple Upside-Down Cake
  by Alice Medrich

 
 
“Tart, flavorful apples, such as Pink Lady, Pippin, Sierra Beauty, Braeburn, Arkansas Black Twig, or Winesap (to name a few), are best with this recipe. Try the pear or nectarine variations, or the fig variation for something even more unusual and gorgeous.” 
– Alice Medrich
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