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The Cookstr Weekly: Ten Twists on Chili for Fall

November 13, 2015

Chili is a go-to this time of year, hearty and warming for rainy, snowy, and windy days alike. And because it’s so convenient to make a big batch and eat it for lunches and dinners, I love chili for these weeks when I’m getting used to having less daylight and the nights feel too short for cooking projects.

There might be as many types of chili as there are chili-makers, and debates over authenticity abound. Whether you like beef or chicken, beans or no beans, or even spaghetti (we’re looking at you, Cincinnati), we’ve got chili to keep you cozy this season.

 Warmest regards,

Kara Rota

Editorial Director
by the Moosewood Collective
February is frigid in the Finger Lakes region of upstate New York. To counter the cold weather blues and blahs, Ithaca holds a Chili Fest. Local restaurants, caterers, and carry-outs showcase their favorite chilis, and happy consumers taste their way through the numerous chili stalls, imbibe local microbrews, and try to stay astride the mechanical bull. Sated, the people then vote for the “best” chili in a set of categories. We don’t mind mentioning that Moosewood has won first place three times in the vegetarian category.”

More Chili Recipes from Cookstr

with Justin Warner
Justin’s new cookbook, The Laws of Cooking…and How to Break Them teaches you how to be inventive in the kitchen by understanding flavor combinations and why they work. We talked with Justin about the Eleven Laws, his tips for a great party, and his Halloween highlights. 

Orzo is better known as pearl barley and is a favorite addition to soup and just right in this glorious and hearty soup made with chunks of butternut and zucchini squash and pureed spaghetti squash used to thicken the soup. Lots of flavor and texture is the result. An added bonus is that the soup is very low in fat. Prepare the soup ingredients a day ahead by baking and pureeing the spaghetti squash, pureeing the tomatoes, and cutting up the vegetables.
– Mary Ann Esposito
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