Classic Chili Recipe

Coming in from the cold tonight, I longed for something to warm my bones. I ended up with soup and a grilled sandwich. Both were tasty, but I really wanted a steaming bowl of chili, thick with tomatoes, peppers, and onions. Unfortunately, I didn't want to wait a few hours for it to finish cooking. So, I plan to make mine this weekend, and when I do, this is the chili I'll make. When I lived in Macon, I was a taster at chili cook-off several years in a row, and each year, no two chilis were alike. This recipe is a basic, classic one. I like to serve it to a crowd (for the Super Bowl, perhaps?) with a small "buffet" of crackers, dressed-up cornbread (see my Favorite Cornbread recipe to the left), and a variety of toppings such as shredded cheese, lime wedges, and sour cream. That way, guests can tailor their bowls to their tastes. Do you have a special way to make or serve your favorite chili? Send an email to thesoutherndish@gmail.com!

Classic Chili Recipe

2 lbs. lean ground beef
1 12-oz. can tomato paste
2 29-oz cans tomato puree
2 15- oz. cans beans with liquid (mix and match dark red or light red kidney’s and pintos)
1 ½ c. (approx. 1 medium) diced sweet onion (Vidalia or Texas Sweet)
1/2 c. diced bell pepper
1/4 c. diced celery
3 medium tomatoes, chopped , OR 1 29 –oz. can of diced tomatoes, slightly drained.
1 T. cumin powder, or more for a bolder flavor
3 T. chili powder
1 ½ t. garlic powder
1 1/2 teaspoons black pepper
2 t. salt
1 c. water
oil for sauteing

Serve with:
shredded cheese
hot sauce
lime wedges
sour cream
cilantro

Brown the ground beef in a skillet over medium heat; drain off the fat. Season the hot beef with the cumin, chili powder, black pepper, and salt, and add 1/2 c.water. Set aside. Add a few tablespoons of oil to a large stock pot and saute the onions, celery, and bell pepper until soft. Add the seasoned beef and all the remaining ingredients, and bring to a simmer over medium heat, then reduce to low-ish heat (you want to keep the simmer going, though) Cover and cook for 2 to 3 hours, stirring occasionally.

Mandy's World Famous White Chili

Well, okay. It is only famous in Georgia and Colorado, but that's pretty famous right? I first made this chili for a week long river trip and served it with homemade cornbread pancakes that we cooked right on the river bank. We were all thrilled with the way it turned out. Many have asked for the recipe, and one friend even won first prize in a chili contest with this recipe. It is a Mandy original but is derived from a number of white chili and chicken chili recipes that all had things "wrong" with them in my opinion. Note that this recipe really takes on the best flavor the day after it is made. Many of the ingredients are mild so the dish greatly benefits from time for the flavors to meld. Even in the South it gets cold, so warm up with a bowl of this delicious chili. Do you have a favorite chili recipe? Email us at thesoutherndish@gmail.com.

White Chili
(this recipe easily doubles or triples for a crowd and freezes well)
1 lb ground chicken
1 can white corn kernels, drained and rinsed
1 can white beans (navy, northern, etc.), drained and rinsed
1 can chicken broth, low sodium
2-4 small cans diced green chilies, mild or hot, to taste, undrained
2 T. butter
1 medium onion, diced
2 T. ground cumin
2 -4 cloves garlic, minced, to taste
1 c. or so fresh cilantro, chopped (I use about 1/2 of a bunch from the grocery store. You really can't have to much as far as I'm concerned. Include as few stems as possible)
1 c. shredded Monterey Jack cheese
sour cream
hot sauce

In large skillet, melt butter over medium heat. Add onion and cook 2-3 minutes. Add garlic. Continue cooking for 30 seconds or so. Don't let garlic turn brown; brown garlic often tastes burned to me. Add chicken and brown. Transfer seasoned chicken to a large pot. Add corn, beans, chilies, broth, and cilantro. Bring to a boil. Cover. Reduce heat to allow chili to simmer for an hour or so. If possible, let chili rest in the refrigerator over night (don't refrigerate until it cools to room temperature). Serve with cheese, extra cilantro, sour cream, and hot sauce if desired.

NOTE: make up a batch of Favorite Cornbread batter (see recipe list to left) and cook on a well-greased griddle or in skillet as you would pancakes. Serve the hot cornbread pancakes with the chili.