IF you ask my husband what he'd like for dinner, I'm willing to bet he'd say "chili."
It's a guy thing. But I have to admit I'm pretty partial to it too, and there's something supremely comforting about the smell of a simmering pot of chili on an autumn evening.
The adaptations of basic chili are endless - chili verde, turkey or chicken chili, with beans/without, ground beef or cubed chuck . . . and on and on. What they all have in common is fairly simple preparation and savoury goodness. Remember that chili, like soups and stews, actually tastes better the day after it's made. Leftover chili freezes well and makes a handy weeknight meal heated up in the microwave.
I've included a cornbread recipe - it's the classic Southwest sidekick for a "bowl of red." Hint - try chili over nachos as a Grey Cup party appetizer.
SLOW-COOKER
CHICKEN CHILI
This one's a total nobrainer; put everything in your crockpot in the morning and let it simmer away all day; presto, dinner's ready when you come home from work.
2 540ml cans kidney or mixed beans (usually a mix of kidney, black and pinto beans), drained and rinsed 2 cups salsa 1 398ml can tomato sauce 2 Tbsp chili powder, or less to taste 1½ lbs. boneless, skinless chicken thighs, cut into bitesize pieces 1 medium onion, chopped 1 cup frozen corn, thawed 1 cup shredded cheddar cheese; sour cream
Combine first four ingredients in slow cooker; top with chicken, onions and corn - do not stir. Cover slow cooker and cook on low for six to eight hours (or four to five hours on high). Stir chili just before serving. Serve topped with cheese and a dollop of sour cream. Makes eight servings.
FIREHOUSE CHILI-MAC
Serving this over macaroni is optional; without the mac it's a good basic beef chili.
2 pounds lean ground beef
1 cup chopped green bell pepper
1 cup chopped mushrooms
1 cup chopped onion
2 cloves garlic, crushed or finely minced
1 540ml can red kidney beans, undrained
2 398ml cans tomato sauce
2 398ml cans diced tomatoes, undrained
1 Tbsp chili powder, or more to taste
1 Tbsp hot pepper sauce (like Tabasco), or less to taste Hot cooked macaroni Sour cream, diced avocado, grated cheese (you can use any or all of these to garnish the chili)
In a large Dutch oven cook meat, green pepper, mushrooms, onion and garlic over medium heat until meat is brown and vegetables are tender, stirring to break up the meat as it cooks. Drain off fat. Stir in undrained beans, tomato sauce, undrained tomatoes, chili powder and hot sauce. Bring to a boil, then reduce heat, cover and simmer for two hours.
Serve chili over hot cooked macaroni, topping each serving with your choice of garnish. Makes 10 servings.
CHEDDAR CHIVE CORNBREAD
½ cup butter, softened
2 Tbsp granulated sugar
2 large eggs
1 cup milk
1 cup all-purpose flour
1 cup yellow cornmeal
1 Tbsp baking powder
½ tsp salt
2 cups shredded sharp cheddar cheese
2 Tbsp chopped chives (or finely chopped green onions, green part only)
Preheat oven to 375 degrees. Butter an eight-byeight-inch baking pan and set aside.
In a large mixing bowl combine butter with sugar and eggs. Blend in milk, flour, cornmeal, baking powder and salt until batter just combined (don't overmix or cornbread will be tough). Add 1.5 cups of the cheese and the chives, then stir just enough to distribute. Pour the batter into the baking pan and top with the remaining cheese.
Bake for 25 minutes until surface springs back when touched and a tester inserted into centre comes out clean.
Cool in the pan on a wire rack for five minutes, but serve warm. Makes eight servings.
