The Cookstr Weekly: Ten Twists on Chili for Fall

Featured Recipe: Spicy Chicken Chili with Cashews   Get the Recipe

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 Cookstr Our Best Chili 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 Vegetarian Chili with Cornbread Topping by Nigella Lawson ********************  Caribbean Chicken Chili by Anne Byrn ********************   Chili for a Crowd by Sheila Lukins and Julee Rosso ******************** Cincinnati-Style Chili by Liana Krissoff ********************  Mexican Mole Chili by Terry Golson ********************  Quarter-Hour Chili by Lorna Sass ******************** Chilly Day Chili con Carne by Jon Ashton ********************  Chicken Black Bean and Sweet Potato Chili by Sara Foster CLEVER COOKSTR PODCAST: The Laws of Cooking, Entertaining, and Halloween Candy 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.   Click here to listen! And don’t forget to catch up on episodes you missed on iTunes.  WHAT’S NEW ON COOKSTR Three Squash Soup with Orzo “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

CONTACT US We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make Cookstr.com even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding – and we can do that best when you let us know what you want! Connect with us on Facebook, Twitter and by e-mailing us at editorial@cookstr.com. Tell us what you’re cooking and what you thought, and we might feature your recommendation in The Cookstr Weekly or on the Cookstr homepage!