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cooking.nytimes.com
Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times “If you are making a one-pot meal and you want to put beans in it, that’s fine
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This recipe was adapted from one of my favorite methods of preparing broccoli and cauliflower - roasting at high heat with the bold flavor of chili powder. The result with kale is a little outrageous - fiery flavor with a unique crispy texture!
Ingredients: kale, olive oil, chili powder, salt
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This chili recipe uses canned beans, canned corn, and canned tomatoes to make it easy. Just brown beef with seasonings and cook everything together in the slow cooker.
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Cristina Ferrare recommends crushing one or two tortilla chips over this chili for a little crunch and washing it down with an ice-cold beer. Use organic ingredients if available.
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Beef, corn, peppers, and peas are baked together in a tomato sauce to yield a quick, cheese-topped casserole.
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Take the idea of a classic Cuban cocktail, add cucumber, and make a mojito salad with this recipe.
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This prize-winning chili is loaded with the right amount of sausage, beef, beans, and tomatoes perfectly seasoned for a frequently-requested meal at gatherings.
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This is a powerhouse chili that's a snap to make! Just saute onion, beef, and green bell peppers, and then stir in spices, chile peppers and tomatoes!
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Great Northern beans star in this white chili with chicken, cumin, and green chile peppers that makes for a hearty meal on a cold night.
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Here's an easy-to-make knockout chowder with signature Southwest flavors.
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Canned green chiles and lots of shredded cheese bake up into a meltingly good, easy dinner.