The Best Chili Recipes, According to Eater Editors

The Best Chili Recipes, According to Eater Editors
Interstate chili via a Sunny Anderson and Food Network recipe.
 Stefania OrrĂ¹/Eater

Well, the end of daylight saving time is here again, thrusting people in the US into the annual tradition of lamenting the darkness of morning and night, day after day, for literal months. But with that comes the official start of the season for cozy soups and stews, aka anything you can leave simmering on the stovetop or add to an Instant Pot that will leave you feeling warm and satisfied for dinner. With that said: It's chili time, and here are a half dozen Team Eater favorite chili recipes:

Interstate Chili

Sunny Anderson, Food Network

When I tell you that I have never made another chili recipe in my life, Sunny Anderson's Interstate Chili is the reason. I've become a loyalist: It's spicy, smoky, and full of complex, layered nuanced flavors. Chili can very easily fall into the mild, one-note territory, but I really credit the addition of chorizo here for bringing Sunny's recipe to life—it adds something special to the mix that pairs perfectly with the spices. The Food Network comments section has people debating whether the recipe calls for too much cinnamon, but I can assure you that the level of cinnamon is real and spectacular. I have a whole batch of this sitting in my fridge as we speak – it goes well with crispy soup crackers and a cozy post-chili nap. — Stefania OrrĂ¹, supervising producer

Vegan Sweet Potato Black Bean Chili

Nora Taylor, Nora Cooks

I don't come from any place or culture that has strong opinions about chili, but I've always been a big fan of cooking that involves a big pot of chili. Also, I often have no idea what I'm making for dinner until I realize it's 4 p.m. This version involves things that I tend to always have in my kitchen: cans of tomatoes, cans of black beans, and some sweet potatoes that I forgot to roast. It is also an easy recipe to adapt. I end up using some kind of broth or sometimes beer instead of water, and since I'm not vegan, I top it with cheese or sour cream if I have it. But it's a reliable and filling bowl for when I forgot to plan ahead. — Jaya Saxena, Senior Writer

Chili Con Carne Classic

Robb Walsh, NYT Cooking

Although some might think of it as barbecue, the real official dish of Texas is chili: there's the classic "Texas red" and chili con carne, the latter of which is ubiquitous in Tex-Mex cuisine. Spread over enchiladas or piled on top of crispy Fritos with shredded cheese and sour cream, Texas food historian Robb Walsh's chili con carne recipe has deep flavor without being overly complicated to prepare. It's best with all three different types of meat called for in the recipe, especially if the venison was given to you by a hunter, but a well-marbled piece of the roast will work just fine. Don't skip Walsh's instructions for homemade ancho chili powder, though: it's absolutely essential. — Amy McCarthy, staff writer

Pork cheek chili and black-eyed peas

Michael Symon, Food & Wine

This chili came into my life when my husband contributed to a family chili competition (I've made it myself several times since then). Although I've never successfully found the titular pork cheeks to use (pork shoulder works well as a substitute), I like this as an alternative to traditional chili recipes - I almost think of it more like a pork and bean stew. It's nicely smoky and has a lot of texture. And the Cleveland native in me always likes to show a little love for a recipe from a local chef, pork evangelist Michael Symon. — Missy Fredrick, City Manager

Instant Ground Beef Chili

Michelle Tam, Nom Nom Paleo

I love this Nom Nom Paleo recipe as a base for the chili – I swap ground bison or ground lamb, and use a frozen fajita mix instead of chopping the veggies. I then make the dish decidedly non-paleo by adding a drained can of black beans, kidney beans, and chickpeas. Take away my Texas card, but I love beans in my chili. The result is chili with a nice texture (thanks to the beans) with a thick, rich, silky broth, perfect for making chili cakes. — Brittanie Shey, associate editor of Eater Dallas and Eater Houston

My dad's turkey chili recipe

Jenny Levison, Souper Jenny

As someone who a) doesn't eat meat and b) has a troubled GI relationship with beans, I've never exactly had a craving for chili, no matter how much I love the idea of ​​a big steaming pot on a cold day. That said, I have developed real feelings for this recipe that my boyfriend introduced me to shortly after we started dating. The simplicity of it belied how little I had been taught about chili, namely that it typically involves no fewer than 45 ingredients, at least one of which has to be a wild card like a can of Coke. This is just onions, bell peppers, beans, chili powder, a little brown sugar, and the impossible ground beef that we substituted for the turkey called for in the recipe. Our favorite way to eat it is to make big heaping bowls that we top with crushed tortilla chips and obscene amounts of Cholula. As the temperatures drop, I find myself looking forward to receiving your warm embrace. — Rebecca Flint Marx, Senior Editor at Eater

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