Spicy Chicken & White Bean Chili

Puréeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich, slow-cooked feel. Chipotle chiles are available canned with adobo sauce in many supermarkets and specialty food markets.

• 1 ripe avocado, cut in a medium dice
• 1 large white onion, finely diced
• Juice of 2 limes, about 6 Tbs.
• 1/2 cup chopped cilantro
• Kosher salt and freshly ground black pepper
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1 14-1/2-oz. can diced tomatoes
• 1-1/2 chipotles, plus 2 Tbs. adobo sauce from a can of chipotles in adobo sauce
• 1-1/2 lb. boneless, skiness chicken thighs, trimmed of excess fat, or 3-1/2 cups shredded store-roasted chicken
• 2 Tbs. olive oil
• 1 Tbs. chili powder
• 1-1/2 tsp. ground cumin
• 3/4 cup lager beer, such as Corona
• Sour cream, for garnish (optional)

Toss the avocado, about one-quarter of the onion, 2-1/2 Tbs. of the lime juice, and 2 Tbs. of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside.

In a food processor, combine 1 cup of the beans, the tomatoes and their juice, the chipotles, and adobo sauce and process until smooth. Set aside.

Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large Dutch oven or casserole over medium-high heat until it's shimmering hot. Add the chicken (the thighs should just fit, evenly spaced) and sear without touching until golden brown, 3 to 4 minutes. Flip and cook the other side until also golden brown, 3 to 4 minutes. Transfer to a large plate and let rest for 10 minutes.

Take the pot off the heat and set aside. When the chicken has rested, shred it by hand or chop it coarsely.

Return the pot to medium-high heat. Add the remaining onion to the pot and cook, stirring, until the onion begins to brown and soften, about 3 minutes. Add the chili powder and cumin and stir for 20 seconds. Add the beer and cook, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until it almost completely reduces, 3 to 4 minutes. Add the remaining white beans and the puréed bean mixture and bring to a boil. Stir in the chicken along with any accumulated juices on the bottom of the plate. Cover, reduce the heat to medium-low and simmer for 15 minutes so the chicken finishes cooking and the flavors mix and meld. Stir in 1-1/4 cup of the cilantro and the remaining lime juice and season with salt and pepper to taste.

Ladle into large bowls and serve immediately with a generous spoonful of the avocado mixture, a dollop of sour cream (if using), and a sprinkling of the remaining cilantro.

Spicy Chicken & White Bean Chili

Puréeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich, slow-cooked feel. Chipotle chiles are available canned with adobo sauce in many supermarkets and specialty food markets.

• 1 ripe avocado, cut in a medium dice
• 1 large white onion, finely diced
• Juice of 2 limes, about 6 Tbs.
• 1/2 cup chopped cilantro
• Kosher salt and freshly ground black pepper
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1 14-1/2-oz. can diced tomatoes
• 1-1/2 chipotles, plus 2 Tbs. adobo sauce from a can of chipotles in adobo sauce
• 1-1/2 lb. boneless, skiness chicken thighs, trimmed of excess fat, or 3-1/2 cups shredded store-roasted chicken
• 2 Tbs. olive oil
• 1 Tbs. chili powder
• 1-1/2 tsp. ground cumin
• 3/4 cup lager beer, such as Corona
• Sour cream, for garnish (optional)

Toss the avocado, about one-quarter of the onion, 2-1/2 Tbs. of the lime juice, and 2 Tbs. of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside.

In a food processor, combine 1 cup of the beans, the tomatoes and their juice, the chipotles, and adobo sauce and process until smooth. Set aside.

Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large Dutch oven or casserole over medium-high heat until it's shimmering hot. Add the chicken (the thighs should just fit, evenly spaced) and sear without touching until golden brown, 3 to 4 minutes. Flip and cook the other side until also golden brown, 3 to 4 minutes. Transfer to a large plate and let rest for 10 minutes.

Take the pot off the heat and set aside. When the chicken has rested, shred it by hand or chop it coarsely.

Return the pot to medium-high heat. Add the remaining onion to the pot and cook, stirring, until the onion begins to brown and soften, about 3 minutes. Add the chili powder and cumin and stir for 20 seconds. Add the beer and cook, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until it almost completely reduces, 3 to 4 minutes. Add the remaining white beans and the puréed bean mixture and bring to a boil. Stir in the chicken along with any accumulated juices on the bottom of the plate. Cover, reduce the heat to medium-low and simmer for 15 minutes so the chicken finishes cooking and the flavors mix and meld. Stir in 1-1/4 cup of the cilantro and the remaining lime juice and season with salt and pepper to taste.

Ladle into large bowls and serve immediately with a generous spoonful of the avocado mixture, a dollop of sour cream (if using), and a sprinkling of the remaining cilantro.

Slow Cooker Chili

Use your slow cooker to make mealtime come together fast. You can brown the meat first (in a large skillet over medium-high heat), or combine the raw meat with the other ingredients and let the slow cooker do all the work.

• 1-1/4 lb. ground beef
• 1/4 cup dry red wine
• 1 Tbs. chili powder
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 clove garlic, minced
• One 15-oz. can red kidney beans, rinsed and drained
• One 15-oz. can black beans, rinsed and drained
• One 14-oz. can Mexican-style stewed tomatoes with jalapeño chile peppers and spices, undrained
• 6 Tbs. shredded Cheddar cheese

Sides and Toppings

• Sour cream
• Diced onion
• Diced tomato
• Diced avocado
• Shredded cheddar Cheese
• Warmed tortillas with honey and butter

Combine all of the ingredients except for the sides and toppings in a medium to large slow cooker and mix well. Cover and cook on HIGH for 4 hours or on LOW for 6 hours. Serve with the sides and toppings in bowls on the side.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

• 2 slices white bread
• 1⁄2 cup whole milk
• 1-1⁄2 lbs. ground turkey
• 1 cup canned pumpkin
• 1 cup canned diced tomatoes, with juice
• 1⁄4 cup apricot nectar or orange or apple juice
• 2 Tbs. fresh-squeezed, strained lime juice
• 1⁄4 cup olive oil, divided
• 6 cups packed 1⁄2-inch-cubed peeled butternut squash
• 1-1⁄2 cups finely chopped red onions
• 2 Tbs. minced garlic
• 2 tsp. chili powder, divided
• 2 tsp. coarse salt, divided
• 10 grinds black pepper, divided
• 2 Tbs. tomato paste
• 2 Tbs. liquid from a can of chipotle chiles en adobo
• 2 Tbs. all-purpose flour
• One 15-oz. can white (cannellini) beans, drained and rinsed
• One 15-1⁄2-oz. can chickpeas, rinsed and drained

For the apple-cilantro garnish

• 1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
• 1⁄4 cup finely chopped fresh cilantro leaves
• 2 Tbs. fresh-squeezed, strained lime juice

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Spicy Slow-Cooker Veggie Chili with Summer Squash and Jalapeños

This colorful chili is delicious with sour cream, diced avocados, and warm tortillas or lime-flavored tortilla chips. For less heat, omit the jalapeño.

• 1⁄4 cup vegetable oil, divided
• 1-1/2 cups red bell peppers, diced (about 1)
• 1-1⁄2 cups green bell peppers, diced (about 1)
• 1/2 cup scallions, white, light green, and some dark green parts, thinly sliced (about 4)
• 2 Tbs. minced garlic
• 2 tsp. minced jalapeño (1 small)
• 2 tsp. kosher salt, divided
• 5 grinds black pepper
• 1 tsp. chili powder
• 4 cups yellow summer squash, diced (about 2)
• 1 15-oz. can pinto beans, rinsed and drained
• 1 15-oz. can black beans, rinsed and drained
• 1⁄4 cup tomato paste
• 2 Tbs. minced chiles or liquid from a can of chipotle chiles en adobo
• 2 Tbs. all-purpose flour
• 1 28-oz. can fire-roasted diced tomatoes, with juice
• 1 cup low-sodium vegetable stock
• 3 Tbs. fresh-squeezed, strained lime juice
• 1⁄2 cup coarsely chopped fresh cilantro leaves
• Tortilla chips, for serving (optional)
• Diced avocado, for serving (optional)
• Sour cream, for serving (optional)

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When warm, add the bell peppers, scallions, garlic, jalapeño, half of the salt, the black pepper, and chili powder, and sauté until the vegetables are softened, about 6 minutes. Add the squash and sauté until slightly softened, another 3 minutes. Transfer to the slow cooker, add the beans, and mix well.

Reduce the heat to medium under the sauté pan and add the remaining oil, plus the tomato paste, chiles or chipotle liquid, and flour. Cook until the mixture is thickened and the flour disappears, about 1 minute. Increase the heat to high and add the tomatoes with their juices, the stock, lime juice, and remaining salt. Boil, stirring well, for 2 minutes, and pour into the slow cooker. Cover and cook on low to meld the flavors, 3 to 4 hours. Stir in the cilantro, and serve with the chips, avocado, and sour cream, if desired.

Slow-Cooker Beef Chili with Beer and Lime Sour Cream

Top this stick-to-your-ribs chili with tortilla chips, shredded Cheddar, and sliced green onions, or spoon it over tortilla chips for nachos. Feel free to use more jalapeño for spiciness. The lime sour cream is also delicious with fried plantains, eggs, and baked sweet potatoes.  

For the chili

• 2 slices white sandwich bread
• 1⁄4 cup plus 2 Tbs. whole milk
• 2-1⁄3 lbs. ground beef (no leaner than 85%)
• 2 tsp. kosher salt
• 1-1⁄2 tsp. chili powder
• 10 grinds black pepper
• 2 Tbs. vegetable oil
• 2-1⁄2 cups finely chopped white onions
• 2 Tbs. minced garlic
• 1 tsp. minced jalapeño
• 1⁄4 cup tomato paste
• 3 Tbs. all-purpose flour
• 1 cup mild beer, such as Corona
• 1 14-oz. can whole peeled tomatoes
• 1 cup low-sodium chicken stock
• 1 4-oz. can fire-roasted, chopped green chiles (mild)
• 3 Tbs. fresh-squeezed, strained lime juice
• 1 Tbs. adobo sauce from a can of chipotle chiles en adobo
• 2 15-oz. cans pinto beans, rinsed and drained

For the lime sour cream

• 2 cups sour cream
• Zest of 2 limes

For serving

• 1⁄4 tsp. minced jalapeño (optional)
• Sour cream
• Shredded Cheddar
• Tortilla chips

Make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a large bowl, mash together the bread and milk to form a paste. Add the meat, 1 tsp. each of salt and chili powder, and the pepper. Knead well to mix.

Heat the oil in a medium-size saucepan over medium-high heat. When hot, add the onions, garlic, and jalapeño and sauté until the onions are softened, about 3 minutes. Add the meat-bread mixture and cook, stirring with a wooden spoon, until browned, about 8 minutes. Stir in the tomato paste and flour and cook until no flour is visible, about 1 minute.

Remove the pan from the heat and add the beer. Return the pan to the heat and raise the heat to high. Cook, stirring, for about 2 minutes. Add the tomatoes with juices, stock, green chiles, lime juice, adobo sauce, remaining 1 tsp. salt, and remaining 1⁄2 tsp. chili powder. Use a potato masher to gently mash the tomatoes. Boil, stirring, for about 5 minutes. Add to the slow cooker along with the beans. Mix well, cover, and cook on low until the flavors are well melded, about 6 hours.

Make the lime sour cream

Mix the sour cream and lime zest well. Cover and refrigerate for at least 2 hours.

To serve

Using a large spoon or ladle, skim the fat off the surface of the chili. Ladle chili into serving bowls and top with the lime sour cream and jalapeños at the table. Pass bowls of plain sour cream, Cheddar, and tortilla chips at the table.

Spicy Chicken & White Bean Chili

Puréeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich, slow-cooked feel. Chipotle chiles are available canned with adobo sauce in many supermarkets and specialty food markets.

• 1 ripe avocado, cut in a medium dice
• 1 large white onion, finely diced
• Juice of 2 limes, about 6 Tbs.
• 1/2 cup chopped cilantro
• Kosher salt and freshly ground black pepper
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1 14-1/2-oz. can diced tomatoes
• 1-1/2 chipotles, plus 2 Tbs. adobo sauce from a can of chipotles in adobo sauce
• 1-1/2 lb. boneless, skiness chicken thighs, trimmed of excess fat, or 3-1/2 cups shredded store-roasted chicken
• 2 Tbs. olive oil
• 1 Tbs. chili powder
• 1-1/2 tsp. ground cumin
• 3/4 cup lager beer, such as Corona
• Sour cream, for garnish (optional)

Toss the avocado, about one-quarter of the onion, 2-1/2 Tbs. of the lime juice, and 2 Tbs. of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside.

In a food processor, combine 1 cup of the beans, the tomatoes and their juice, the chipotles, and adobo sauce and process until smooth. Set aside.

Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large Dutch oven or casserole over medium-high heat until it's shimmering hot. Add the chicken (the thighs should just fit, evenly spaced) and sear without touching until golden brown, 3 to 4 minutes. Flip and cook the other side until also golden brown, 3 to 4 minutes. Transfer to a large plate and let rest for 10 minutes.

Take the pot off the heat and set aside. When the chicken has rested, shred it by hand or chop it coarsely.

Return the pot to medium-high heat. Add the remaining onion to the pot and cook, stirring, until the onion begins to brown and soften, about 3 minutes. Add the chili powder and cumin and stir for 20 seconds. Add the beer and cook, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until it almost completely reduces, 3 to 4 minutes. Add the remaining white beans and the puréed bean mixture and bring to a boil. Stir in the chicken along with any accumulated juices on the bottom of the plate. Cover, reduce the heat to medium-low and simmer for 15 minutes so the chicken finishes cooking and the flavors mix and meld. Stir in 1-1/4 cup of the cilantro and the remaining lime juice and season with salt and pepper to taste.

Ladle into large bowls and serve immediately with a generous spoonful of the avocado mixture, a dollop of sour cream (if using), and a sprinkling of the remaining cilantro.

Beef and Green Chile Chili

This ground-beef chili features green Hatch chiles, which have a meaty texture and a rich, fruity flavor. Because it's a Texas-style chili, there are no beans. Instead, it gets thickened with fried, pureed corn tortillas, which adds a toasty note.

For the spice mixture

• 2 dried guajillo chiles
• 1-1/2 Tbs. ground cumin
• 1 Tbs. freshly ground black pepper
• 1 Tbs. granulated sugar
• 2-1/2 tsp. dried oregano
• 1-1/2 tsp. dried thyme
• 1 tsp. kosher salt
• 3/8 tsp. ground nutmeg

For the chili

• 8 large fresh Hatch chiles (or Anaheim or Cubanelle chiles)
• 1-1/2 lb. 85%- to 90%-lean ground beef
• 1/2 cup vegetable oil
• 2 6-inch fresh corn tortillas, quartered
• 2 medium yellow onions, finely chopped
• 1 large green bell pepper, halved, cored, and coarsely chopped
• 2 to 3 medium jalapeños, finely chopped
• 2 small cloves garlic, minced
• 3 Tbs. all-purpose flour
• 5 cups lower-salt chicken broth, heated
• Kosher salt

Make the spice mixture

Stem, seed, and grind the chiles to a powder; you should have about 1 Tbs. In a medium bowl, combine the chile powder with the remaining spice mixture ingredients.

Make the chili

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the chiles on a large, heavy-duty rimmed baking sheet, turning with tongs as needed, until charred on all sides, about 10 minutes total. Transfer the chiles to a large bowl, cover with plastic wrap, and set aside until cool enough to handle. With gloved hands, peel, seed, and finely chop the chiles; set aside.

Put the ground beef in a large bowl. Mix in 3 Tbs. of the spice mixture.

Line a plate with paper towels. Heat the oil in a 5- to 6-quart heavy-duty pot over high heat. Add the beef and cook, stirring often, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the beef to a medium bowl and set aside.

Put the tortillas in the hot oil and fry on both sides, turning occasionally with tongs, until golden-brown and crisp, 3 to 5 minutes. Transfer the tortillas to the paper-towel-lined plate and set aside.

Reduce the heat to medium. Add 1-1/2 cups of the onions and the remaining spice mixture to the pot. Cook for 15 seconds, stirring and scraping the bottom of the pan constantly. Add 1/2 cup of the roasted chiles, half of the bell peppers, and half the jalapeños. Cook the mixture, stirring frequently, until the green peppers are softened, about 8 minutes. Stir in the garlic and cook, stirring, for 30 seconds.

Stir the flour into the vegetables and cook for 2 minutes, stirring constantly and scraping any browned bits from the bottom of the pan. Add 1 cup of the broth, stirring and scraping the bottom of the pan until no lumps remain. Add the remaining 4 cups of broth and 1 Tbs. salt, stir, and return to a boil.

While the mixture comes to a boil, transfer 1 cup of the broth mixture to a food processor. Crumble in the fried tortillas and process until the tortillas are finely chopped. Pour the tortilla-broth mixture back into the pot and stir in the remaining onions, bell peppers, and the meat.

Return the mixture to a boil, reduce the heat to medium low to low and simmer, stirring occasionally and skimming the surface as needed, until the chili is thick, about 50 minutes.

Stir in the remaining roasted chiles and jalapeños and simmer, stirring occasionally, for 15 minutes. Skim off any oil that rises to the surface. Season to taste with salt and serve.

Smoky Pork Chili with Black-Eyed Peas

The moderately spicy chiles for this smoky pork and black-eyed pea chili were chosen for their flavor, not their heat, which means you can appreciate all of the flavors in the bowl.

For the sofrito

• 6 plum tomatoes, cored and coarsely chopped
• 6 medium cloves garlic, peeled
• 2 large or 3 medium jalapeños, seeded and coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 1 medium red bell pepper, halved, cored, and coarsely chopped
• 1/4 cup plus 2 Tbs. red wine vinegar
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. dried oregano
• Kosher salt and ground black pepper
• 2 dried ancho chiles
• 2 dried New Mexico chiles
• 2 canned chipotle chiles in adobo sauce

For the chili

• 2 Tbs. vegetable oil
• 2-1/2 lb. ground pork
• 1 Tbs. ground cumin
• 1 tsp. chili powder
• Kosher salt
• 2 cups lower-salt chicken broth
• 4 cups fresh or thawed frozen blackeyed peas (or three 15-oz. cans, drained and rinsed)
• Sour cream, for serving
• Thinly sliced scallions, for serving

Make the sofrito

Tip:

Sofrito is a flavoring base made from aromatic vegetables and herbs. Roasting these ingredients intensifies them.

Position a rack in the center of the oven and heat the oven to 500°F.

Put the tomatoes, garlic, jalapeños, onion, bell pepper, vinegar, oil, oregano, 1 tsp. salt, and 1/4 tsp. pepper in a 9x13-inch roasting pan and stir to combine. Roast, stirring every 15 minutes and scraping the bottom of the pan, until collapsed and very soft, about 45 minutes. Set aside.

While the vegetables roast, heat a 10-inch cast-iron skillet over medium-high heat until hot, 2 to 3 minutes. Put the ancho and New Mexico chiles in the pan and toast on both sides until blistered, 2 to 3 minutes per side. Put the chiles in a medium bowl, cover with 2 cups warm water (if they rise to the top, weight them down with a bowl), and soak until soft, about 20 minutes. Drain in a fine sieve set over a bowl; reserve the soaking water.

Stem, seed, and coarsely chop the chiles. Put them in a food processor with the chipotle chiles and the roasted vegetables and purée until the mixture is completely smooth. Set aside.

Make the chili

Heat the vegetable oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the pork, cumin, chili powder, and 1 Tbs. plus 1ƒ tsp. salt; cook, stirring, until the meat is lightly browned, 10 to 15 minutes. Add the sofrito and stir until thoroughly combined. Add the reserved chile water, chicken broth, and fresh black-eyed peas. Bring the chili to a boil, reduce the heat to medium low and simmer until the black-eyed peas are tender, about 45 minutes (if you’re using canned or frozen black-eyed peas, simmer the meat and broth for 30 minutes, add the peas, and continue to cook for 10 minutes longer). Season to taste with salt. Serve with a dollop of sour cream and scallions sprinkled over the top.

You can make the chili up to 4 days ahead; keep in an airtight container in the refrigerator and reheat gently before serving.

Mexican-Style Chili

This spicy, smoky beanless chili features pork shoulder stewed with ancho and pasilla chiles. Serve it with soft, fresh tortillas, to offer a counterpoint to the chiles' heat.

• 4 ancho chiles, stemmed and seeded
• 4 pasilla chiles, stemmed and seeded
• 1/2 tsp. cumin seeds
• 1/2 tsp. coriander seeds
• 1 Tbs. fresh oregano leaves or 1-1/2 tsp. dried
• 1 can (28 oz.) tomatoes, drained and seeded
• 4 cloves garlic, coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 2 lb. pork shoulder, trimmed of any fat
• Salt to taste
• 3 Tbs. vegetable oil; more as needed

Heat a large skillet over medium-high heat. Add the ancho and pasilla chiles and press them flat with a spatula. Toast the chiles, turning them over, until they're fragrant and their color changes slightly, about 30 seconds. Remove the chiles from the skillet and put them in a bowl. Cover with about 4 cups of boiling water. Weight them with a plate to keep them submerged, if necessary, and soak until tender, about 30 minutes.

Toast the spices and oregano

Meanwhile, heat a small, heavy skillet over medium-high heat. Add the cumin and coriander and toast, giving the pan an occasional shake, until the seeds are fragrant, about 5 minutes. Grind the seeds in a spice grinder or crush them in a mortar and pestle. In the same hot pan, toast the fresh oregano (don't toast dried oregano). Remove the leaves after they've begun to dry out but before they lose all of their green color, about 3 minutes. Set aside.

Reserve 1 cup of the liquid from the soaking chiles and then drain them. Put the chiles and the reserved liquid in a blender. Add the toasted, ground cumin and coriander, the toasted (or dried) oregano, the tomatoes, garlic, and onion. Purée until smooth.

Cut the pork into 1/2-inch cubes, pat it dry, and season it lightly with coarse salt.

In a large, heavy-based skillet, heat 2 Tbs. of the oil until very hot. Brown the pork in the oil in batches (adding more oil to the pan as needed), being careful not to overload the skillet or the pork will stew in its own juices and not brown. Transfer the browned pork to a plate lined with paper towels. Drain off any excess fat from the skillet but leave a light coating on the bottom and don't clean the skillet.

To the hot skillet, add the chile purée carefully; it will splatter while it sizzles. Bring to a boil, stirring constantly. Add the browned pork, reduce the heat to a simmer, and cook, stirring occasionally, until the meat is very tender, about 1-1/2 hours. Add a little water to the pan if the sauce seems too thick. Season with salt to taste and serve.

Spiced Roasted Chicken and Cranberry Bean Chili

This chilil, from chef Ana Sortun, begins with a chicken roasted with baharat, an aromatic, Middle Eastern spice blend that you can easily make at home.

For the spice mix (baharat)

• 4 tsp. dried mint
• 1 Tbs. dried oregano
• 5 bay leaves, roughly torn
• 2 tsp. whole allspice berries
• 2 tsp. yellow mustard seeds
• 1 tsp. green cardamom pods, cracked, black seeds removed and pods discarded
• 1 tsp. whole cloves
• 4 tsp. finely ground black pepper
• 2 tsp. ground cinnamon
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 2 tsp. ground nutmeg
• 1 tsp. ground ginger

For the chili

• 1-1/2 cups dried cranberry or small white beans
• 1 3-lb. chicken
• Kosher salt
• 1/4 cup plus 2 tsp. extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 2 medium cloves garlic, minced
• 2 medium green or red bell peppers, halved, cored, and finely chopped
• 1 tsp. pure ancho chile powder
• 4 cups canned chopped tomatoes
• 1 quart lower-salt chicken broth
• 1 cup low-fat Greek yogurt
• 1 tsp. dried mint

Make the spice mix

Put the mint and oregano in a fine sieve set over a medium bowl. Rub the herbs against the sieve to crush them into a fine powder. In a spice grinder, grind the bay leaves, allspice, mustard seeds, cardamom seeds, and cloves to a powder and add them to the herb powder. Stir in the black pepper, cinnamon, coriander, cumin, nutmeg, and ginger. Set 1/4 cup of the baharat aside. (Save the rest for another use).

Make the chili

Put the beans in a large bowl, cover with water, and soak for 6 to 8 hours. Drain the beans, put them in a 5- to 6-quart Dutch oven or other heavy-duty pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, lower the heat to a gentle simmer, cover partially, and cook until tender, 1 to 2 hours. Drain the beans in a colander and set aside.

While the beans cook, roast the chicken: Position a rack in the center of the oven and heat the oven to 400°F. Rinse and pat the chicken dry with paper towels. In a small bowl, combine 2 Tbs. of the baharat with 2 tsp. salt. Rub the spice mixture all over the chicken and then coat the chicken with 2 Tbs. of the oil. Put the chicken in a small roasting pan or large ovenproof skillet, and roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 45 to 50 minutes. Set aside until cool enough to handle. Remove all the meat and shred into bite-size pieces. Discard the skin and bones.

Heat 2 Tbs. of the olive oil in a 5- to 6-quart pot over medium heat. Add the onion, reduce the heat to medium low, and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic 1 minute. Stir in the bell peppers, ancho chile powder, 2 Tbs. of the baharat, and 1 Tbs. salt. Increase the heat to medium and cook until the peppers are soft, stirring occasionally, about 5 minutes. Add the tomatoes, reduce the heat to low, and simmer, stirring occasionally, until thick, about 30 minutes

Stir the chicken broth, chicken meat, and beans into the chili and continue to simmer for 20 minutes to meld the flavors. Season to taste with more salt, if necessary.

In a small bowl, whisk the yogurt, dried mint, remaining 2 tsp. olive oil, and 1/2 tsp. salt. Serve the chili topped with a dollop of the seasoned yogurt.

Tex-Mex Chili

Chili purists may scorn the inclusion of onions, beer, and unsweetened chocolate, but they give this chili an unbelievable depth of flavor. Toasting and grinding your spices fresh is an important step for bringing out their fullest falvor.

• 1 Tbs. cumin seeds
• 1-1/2 tsp. coriander seeds
• 2 Tbs. fresh oregano leaves or 1 Tbs. dried
• 3 Tbs. vegetable oil
• 3 lb. beef chuck, cut into 1/2-inch cubes
• 1/2 large yellow onion, chopped
• 8 cloves garlic, chopped
• 5 fresh jalapeños (preferably red), stemmed, seeded, and chopped
• 3 Tbs. masa harina
• 2 Tbs. ground pasilla powder
• 2 lb. tomatoes (fresh or canned), seeded and chopped
• 1 dried chipotle chile, seeded
• 1 dried New Mexico red chile
• 1 bottle (12 oz.) dark beer, such as Negra Modelo
• 1 oz. unsweetened chocolate
• 4 cups water or homemade or low-salt canned chicken stock

Heat a small, heavy skillet over medium-high heat. Add the cumin and coriander and toast, giving the pan an occasional shake, until the seeds are fragrant, about 5 minutes. Grind the seeds in a spice grinder or crush them in a mortar and pestle. In the same hot pan, toast the fresh oregano, if using (don't toast dried oregano). Remove the leaves after they've begun to dry out but before they lose all of their green color, about 3 minutes. Set aside.

In a large, heavy-based skillet, Dutch oven, or stockpot, heat the oil until very hot. Brown the meat in the oil in batches (add more oil to the pan as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. Don't clean the skillet after browning the meat.

To the same skillet, add the onion, garlic, jalapeños, masa harina, pasilla powder, the toasted ground cumin and coriander, and toasted (or dried) oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 minutes. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate, and water or stock. Simmer until the meat is fork-tender, about 1-1/2 hours. Remove the whole chiles before serving.

Turkey Chili

A light but still-hearty chili for cold winter nights.

• 3 Tbs. vegetable oil
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 8 oz. button mushrooms (about 10 medium-small)
• 2 cloves garlic
• 1 fresh jalapeño
• 2-1/2 Tbs. chili powder
• 1 tsp. dried oregano
• 1/8 to 1/4 tsp. cayenne; more to taste
• 1-1/2 tsp. coarse salt; more to taste
• Freshly ground black pepper
• 1 lb. ground turkey
• 1 can (29 oz.) tomato purée
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 1 can (15-1/2 oz.) small white beans, rinsed and drained
• 1 to 2 tsp. balsamic vinegar

In a medium Dutch oven, heat the oil over medium heat. Add the chopped onion and bell pepper. Cook, stirring frequently, until they’re just limp and some of the edges are browned, about 7 minutes.

Meanwhile, slice the mushrooms and mince the garlic cloves and jalapeño. When the onion mixture is ready, add the mushrooms and continue cooking, stirring occasionally, until tender and light brown on the edges, about 5 minutes.

Add the garlic, jalapeño, chili powder, oregano, cayenne, salt, and pepper. Stir until well blended and fragrant, about 1 minute. Loosely break apart the ground turkey and add it to the pot. Gently stir until slightly more separated (don’t stir too much or the chili will be mealy) and coated with the other ingredients.

Stir in the tomato purée and diced tomatoes. Bring to a boil, reduce the heat to medium low or low and simmer, stirring frequently, until the sauce is slightly reduced and thickened, about 20 minutes. Stir in the drained white beans and the balsamic vinegar. Taste and add more cayenne, salt, and pepper or another 1 tsp. balsamic vinegar to taste. Garnish with sour cream, snipped chives, and shredded Cheddar cheese, if you like.

Vegetable-Chickpea Chili with Fried Almonds

Make this quick vegetarian chili at home on a weekend and then enjoy the leftovers later in the week; the chili tastes is even better after it’s mellowed in the refrigerator for a day or so. Almonds fried in olive oil until golden brown are a creative and crunchy garnish for this chili.

• 3 Tbs. extra-virgin olive oil
• 3 medium cloves garlic, minced
• 1 large red onion, finely chopped
• Kosher salt
• 1 to 2 Tbs. hot paprika
• 1 Tbs. chili powder
• 1 Tbs. ground cumin
• 1 28-oz. can whole peeled tomatoes
• 2 15-oz. cans chickpeas, drained and rinsed
• 2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
• 1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
• 1 medium jalapeño, thinly sliced crosswise into rounds
• 1/2 cup sliced or slivered almonds
• 1/4 cup small basil leaves
• 6 scallions (white and light-green parts only), thinly sliced; more for garnish
• Sour cream, for serving (optional)

Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot, about 2 minutes. Add the garlic and onion, season with 1 tsp. salt, and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly. Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 1 Tbs. salt and cook until the peppers have lost their raw crunch, 8 to 12 minutes (at this point, if the chili looks too thick, add an additional 1 cup of water).

While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until goldenbrown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels and immediately season them with 1/2 tsp. salt.

Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.

Smoky Chipotle Black Bean Chili with Fresh Salsa

Personally, I’m not so fond of “vegetable” chilis, as they seem to feature overcooked and watery veggies that were never meant to be “stewed.” So in warmer weather, I top the bean chili with a cool, salsa-like mixture of raw veggies like tomatoes, avocado, and corn. And in the winter, instead of adding vegetables to the pot during braising, I roast them separately and garnish the dish with them.

For the chili:

• 1 Tbs. plus 1 tsp. ground ancho chile
• 1 Tbs. ground coriander
• 1 Tbs. ground cumin
• 1 Tbs. Mexican oregano
• 1 Tbs. sweet paprika
• 1 Tbs. brown sugar
• 1-1/2 tsp. unsweetened cocoa
• 1/4 tsp. ground (dried) chipotle chile
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• Kosher salt
• 1/4 cup dry red wine
• 1/4 cup tomato paste
• 1/4cup finely chopped fresh cilantro stems and leaves, plus 2 Tbs. chopped fresh cilantro leaves and extra sprigs for garnish
• 2 tsp.
  finely chopped canned chipotle chile in adobo (about 1 small chipotle
  with sauce still clinging to it), plus 2 tsp. adobo sauce from the can
• 1-1/2 cups crushed tomatoes (do not use ones
  with added herbs)
• 2 Tbs. unsalted butter
• 2 Tbs. extra-virgin olive oil
• 1 large or 2 medium onions, cut into 3/4-inch dice (about 2-1/4 cups)
• 1 large or 2 small green or red bell peppers, cut into 3/4-inch dice (about 1-1/2 cups)
• 1 Tbs. plus 2 tsp. minced garlic
• 1-1/2 tsp. minced fresh jalapeño, seeds and ribs removed
• Three 15.5-oz. cans black beans, drained and rinsed

For the salsa

• 3 Tbs. extra-virgin olive oil
• 2 Tbs. orange juice
• 1 Tbs. freshly squeezed lime juice
• 1 tsp. honey
• Kosher salt
• 10 to 12 oz. cherry tomatoes or grape tomatoes, halved or quartered
• 2 ripe avocados (about 10 oz.), cut into 3/8-inch dice
• 1 small to medium zucchini, quartered lengthwise and thinly sliced crosswise (about 1-1/4 cups)
• 1/2 cup raw fresh corn kernels, cut from about 1 cob (optional)
• 1 small radish, quartered and thinly sliced (optional)
• 2 Tbs. chopped fresh cilantro

For serving

• 6 cups cooked white rice
• 6 oz. crumbled goat cheese, queso fresco, or sour cream (optional)
• 2/3 cup toasted pepitas (optional)
• 6 lime wedges (optional)

Make the chili

In a small bowl, combine the ground ancho chile, coriander, cumin, oregano, paprika, brown sugar, cocoa, ground chipotle, cinnamon, cloves, and 1-1/2 tsp. salt. Set aside.

In a liquid measure, whisk together the red wine, tomato paste, finely chopped cilantro stems and leaves, the chopped chipotle, and the adobo. Set aside.

In another large liquid measure or bowl, combine the crushed tomatoes with 3 cups water and stir well.

In a large Dutch oven, heat the butter and olive oil over medium heat. When the butter has melted, add the onions, bell pepper, and 1/2 tsp. salt and stir. Cover and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Uncover, raise the heat to medium-high, and continue cooking until the onion is lightly browned, another 7 to 8 minutes. Reduce the heat to medium-low, add the garlic and jalapeño, and cook, stirring, until softened and fragrant, about 1 minute.

Add the dried spice mixture and cook, stirring and scraping until well incorporated, 20 to 30 seconds. Add the tomato paste mixture and cook, stirring and scraping it against the sides of the pan, for 1 to 2 minutes.

Add the crushed tomato mixture and cook, stirring and scraping the bottom of the pan, until well combined. Bring the mixture to a gentle simmer and cook, loosely covered, stirring occasionally and continuing to scrape the bottom of the pan, for 20 minutes. Keep an eye on the heat and reduce it, if necessary, to maintain a gentle simmer.

Uncover the pot and add the drained beans. Raise the heat to medium-high and return the chili to a simmer and then reduce the heat to medium-low and maintain a gentle simmer. Stir thoroughly and cook, partially covered, for 10 minutes.

Remove the pan from the heat and stir in the 2 Tbs. chopped cilantro. The chili will stay warm, covered, off the heat for a half hour.

Make the salsa

In a mixing bowl, whisk together the olive oil, orange juice, lime juice, honey, and 3/4 tsp. salt. Add the tomatoes, avocados, zucchini, corn (if using), radish (if using), and cilantro. Stir well and use right away, or let sit at room temperature for up to 20 minutes. Do not refrigerate.

To serve the chili

Spoon 1 cup rice into each of six deep bowls and ladle about 1cup chili over the rice. Top each serving with a generous
spoonful of the salsa. Garnish each serving with your choice of goat
cheese, queso fresco, or sour cream and/or cilantro sprigs, toasted
pepitas, and lime wedges (if desired).

Spiced Roasted Chicken and Cranberry Bean Chili

This chilil, from chef Ana Sortun, begins with a chicken roasted with baharat, an aromatic, Middle Eastern spice blend that you can easily make at home.

For the spice mix (baharat)

• 4 tsp. dried mint
• 1 Tbs. dried oregano
• 5 bay leaves, roughly torn
• 2 tsp. whole allspice berries
• 2 tsp. yellow mustard seeds
• 1 tsp. green cardamom pods, cracked, black seeds removed and pods discarded
• 1 tsp. whole cloves
• 4 tsp. finely ground black pepper
• 2 tsp. ground cinnamon
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 2 tsp. ground nutmeg
• 1 tsp. ground ginger

For the chili

• 1-1/2 cups dried cranberry or small white beans
• 1 3-lb. chicken
• Kosher salt
• 1/4 cup plus 2 tsp. extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 2 medium cloves garlic, minced
• 2 medium green or red bell peppers, halved, cored, and finely chopped
• 1 tsp. pure ancho chile powder
• 4 cups canned chopped tomatoes
• 1 quart lower-salt chicken broth
• 1 cup low-fat Greek yogurt
• 1 tsp. dried mint

Make the spice mix

Put the mint and oregano in a fine sieve set over a medium bowl. Rub the herbs against the sieve to crush them into a fine powder. In a spice grinder, grind the bay leaves, allspice, mustard seeds, cardamom seeds, and cloves to a powder and add them to the herb powder. Stir in the black pepper, cinnamon, coriander, cumin, nutmeg, and ginger. Set 1/4 cup of the baharat aside. (Save the rest for another use).

Make the chili

Put the beans in a large bowl, cover with water, and soak for 6 to 8 hours. Drain the beans, put them in a 5- to 6-quart Dutch oven or other heavy-duty pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, lower the heat to a gentle simmer, cover partially, and cook until tender, 1 to 2 hours. Drain the beans in a colander and set aside.

While the beans cook, roast the chicken: Position a rack in the center of the oven and heat the oven to 400°F. Rinse and pat the chicken dry with paper towels. In a small bowl, combine 2 Tbs. of the baharat with 2 tsp. salt. Rub the spice mixture all over the chicken and then coat the chicken with 2 Tbs. of the oil. Put the chicken in a small roasting pan or large ovenproof skillet, and roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 45 to 50 minutes. Set aside until cool enough to handle. Remove all the meat and shred into bite-size pieces. Discard the skin and bones.

Heat 2 Tbs. of the olive oil in a 5- to 6-quart pot over medium heat. Add the onion, reduce the heat to medium low, and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic 1 minute. Stir in the bell peppers, ancho chile powder, 2 Tbs. of the baharat, and 1 Tbs. salt. Increase the heat to medium and cook until the peppers are soft, stirring occasionally, about 5 minutes. Add the tomatoes, reduce the heat to low, and simmer, stirring occasionally, until thick, about 30 minutes

Stir the chicken broth, chicken meat, and beans into the chili and continue to simmer for 20 minutes to meld the flavors. Season to taste with more salt, if necessary.

In a small bowl, whisk the yogurt, dried mint, remaining 2 tsp. olive oil, and 1/2 tsp. salt. Serve the chili topped with a dollop of the seasoned yogurt.

Smoky Pork Chili with Black-Eyed Peas

The moderately spicy chiles for this smoky pork and black-eyed pea chili were chosen for their flavor, not their heat, which means you can appreciate all of the flavors in the bowl.

For the sofrito

• 6 plum tomatoes, cored and coarsely chopped
• 6 medium cloves garlic, peeled
• 2 large or 3 medium jalapeños, seeded and coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 1 medium red bell pepper, halved, cored, and coarsely chopped
• 1/4 cup plus 2 Tbs. red wine vinegar
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. dried oregano
• Kosher salt and ground black pepper
• 2 dried ancho chiles
• 2 dried New Mexico chiles
• 2 canned chipotle chiles in adobo sauce

For the chili

• 2 Tbs. vegetable oil
• 2-1/2 lb. ground pork
• 1 Tbs. ground cumin
• 1 tsp. chili powder
• Kosher salt
• 2 cups lower-salt chicken broth
• 4 cups fresh or thawed frozen blackeyed peas (or three 15-oz. cans, drained and rinsed)
• Sour cream, for serving
• Thinly sliced scallions, for serving

Make the sofrito

Tip:

Sofrito is a flavoring base made from aromatic vegetables and herbs. Roasting these ingredients intensifies them.

Position a rack in the center of the oven and heat the oven to 500°F.

Put the tomatoes, garlic, jalapeños, onion, bell pepper, vinegar, oil, oregano, 1 tsp. salt, and 1/4 tsp. pepper in a 9x13-inch roasting pan and stir to combine. Roast, stirring every 15 minutes and scraping the bottom of the pan, until collapsed and very soft, about 45 minutes. Set aside.

While the vegetables roast, heat a 10-inch cast-iron skillet over medium-high heat until hot, 2 to 3 minutes. Put the ancho and New Mexico chiles in the pan and toast on both sides until blistered, 2 to 3 minutes per side. Put the chiles in a medium bowl, cover with 2 cups warm water (if they rise to the top, weight them down with a bowl), and soak until soft, about 20 minutes. Drain in a fine sieve set over a bowl; reserve the soaking water.

Stem, seed, and coarsely chop the chiles. Put them in a food processor with the chipotle chiles and the roasted vegetables and purée until the mixture is completely smooth. Set aside.

Make the chili

Heat the vegetable oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the pork, cumin, chili powder, and 1 Tbs. plus 1ƒ tsp. salt; cook, stirring, until the meat is lightly browned, 10 to 15 minutes. Add the sofrito and stir until thoroughly combined. Add the reserved chile water, chicken broth, and fresh black-eyed peas. Bring the chili to a boil, reduce the heat to medium low and simmer until the black-eyed peas are tender, about 45 minutes (if you’re using canned or frozen black-eyed peas, simmer the meat and broth for 30 minutes, add the peas, and continue to cook for 10 minutes longer). Season to taste with salt. Serve with a dollop of sour cream and scallions sprinkled over the top.

You can make the chili up to 4 days ahead; keep in an airtight container in the refrigerator and reheat gently before serving.

Slow Cooker Chili

Use your slow cooker to make mealtime come together fast. You can brown the meat first (in a large skillet over medium-high heat), or combine the raw meat with the other ingredients and let the slow cooker do all the work.

• 1-1/4 lb. ground beef
• 1/4 cup dry red wine
• 1 Tbs. chili powder
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 clove garlic, minced
• One 15-oz. can red kidney beans, rinsed and drained
• One 15-oz. can black beans, rinsed and drained
• One 14-oz. can Mexican-style stewed tomatoes with jalapeño chile peppers and spices, undrained
• 6 Tbs. shredded Cheddar cheese

Sides and Toppings

• Sour cream
• Diced onion
• Diced tomato
• Diced avocado
• Shredded cheddar Cheese
• Warmed tortillas with honey and butter

Combine all of the ingredients except for the sides and toppings in a medium to large slow cooker and mix well. Cover and cook on HIGH for 4 hours or on LOW for 6 hours. Serve with the sides and toppings in bowls on the side.

Slow Cooker Chili

Use your slow cooker to make mealtime come together fast. You can brown the meat first (in a large skillet over medium-high heat), or combine the raw meat with the other ingredients and let the slow cooker do all the work.

• 1-1/4 lb. ground beef
• 1/4 cup dry red wine
• 1 Tbs. chili powder
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 clove garlic, minced
• One 15-oz. can red kidney beans, rinsed and drained
• One 15-oz. can black beans, rinsed and drained
• One 14-oz. can Mexican-style stewed tomatoes with jalapeño chile peppers and spices, undrained
• 6 Tbs. shredded Cheddar cheese

Sides and Toppings

• Sour cream
• Diced onion
• Diced tomato
• Diced avocado
• Shredded cheddar Cheese
• Warmed tortillas with honey and butter

Combine all of the ingredients except for the sides and toppings in a medium to large slow cooker and mix well. Cover and cook on HIGH for 4 hours or on LOW for 6 hours. Serve with the sides and toppings in bowls on the side.

Beef & Black Bean Chili with Cilantro-Lime Sour Cream

There's nothing better on game night than a warming bowl of meaty chili. Your team may not win, but at least the chili won't disappoint. Make this one your own by adding shredded cheddar or extra cilantro and lime. 

• 3 oz. bacon (about 3 slices), thinly sliced
• 4 Tbs. olive oil
• 1 lb. chuck steak, trimmed and cut into thin 1-inch strips
• Kosher salt and freshly ground black pepper
• 1 lb. 85% lean ground beef (preferably chuck)
• 2 medium onions (about 12 oz. total), cut in a medium dice
• 3 cloves garlic, minced
• 1 jalapeño, cored, seeded, and finely diced
• 2 Tbs. chili powder, more to taste
• One 12-oz. bottle lager beer
• One 28-oz. can tomato purée
• 1 1/2 cups canned low-salt chicken broth
• 2 cups cooked black beans (about one 16-oz. can), rinsed and drained
• 1/2 cup chopped cilantro
• 1 Tbs. dried oregano
• 1 lime
• 1 cup sour cream

Cook the bacon with 2 Tbs. of the oil in a large Dutch oven over medium heat until it renders most of its fat and starts to brown, about 5 minutes. Season the sliced chuck steak with 3/4 tsp. salt, raise the heat to high, and sauté the beef until it loses its raw color and starts to brown in places. Add the ground beef and sauté, stirring, until it loses its raw color, about 3 minutes. Transfer to a large plate and lower the heat to medium-high.

Add the remaining 2 Tbs. olive oil and the onions to the pot, season with 3/4 tsp. salt, and cook, stirring often, until the onions soften and start to brown, about 6 minutes. Add the garlic, jalapeño, and chili powder and cook, stirring for 20 seconds. Add the beer and cook, stirring, until the beer reduces by about half, about 3 minutes.

Put the beef back into the pot and add the tomato purée and chicken broth. Bring to a boil, then reduce the heat to a gentle simmer (between low and medium-low heat) and cook, stirring occasionally, for 1 hour. Stir in the beans, 1/4 cup of the chopped cilantro, and the oregano, and cook for 20 minutes more. Taste for chili powder, salt, and pepper. Keep warm until serving.


Just before serving, zest and juice the lime. Mix the remaining 1/4 cup cilantro, the lime zest, and 2 tsp. of the lime juice with the sour cream. Season with salt and pepper and more lime juice to taste. To serve, ladle the chili into large bowls and top each with a dollop of sour cream and a little more cilantro and lime.