Some things are meant for Fall.
Well, there’s football (for those of you who like that sort of thing – insert eyeroll), long walks and drives to
enjoy Fall’s colors, and of course the Fall food! My Fall Faves are warm apple cider, pumpkin
bars with cream cheese frosting, and (because you didn’t see this one coming)
chili. There is nothing worse than bad
chili though! …too much tomato product
so it’s too tomatoey, not enough chili powder, too thick and dry… While traditional red bean chili can be
“change-your-life-good” if it’s done right, there are a few things you can do
to take it over top and amaze yourself, your family, and friends. And here they are:
1)
White
Bean Chicken Chili. Substitute
chicken for beef products and use white kidney or cannelloni beans instead of
red kidney beans. The spices are
different too. Whereas chili powder
makes the flavor in traditional chili, cumin is the star of this show. You’ll also sub white pepper for black and
use greenish things like diced green chili peppers and/or jalapeños for
heat. Also oregano adds great flavor (I
use dried Italian Seasoning to give it added pizzazz). Since most WBCC recipes are generally broth
based, don’t be alarmed if the consistency isn’t as thick as a red chili!
2)
Beans,
Beans, Make You…. There’s no gray area with beans; either
you love them or you don’t. If you love
them, you might enjoy making traditional chili using a different bean variety
OR mixing varieties. While red kidney
beans are utterly fantastic for their size, flavor, and heartiness, try
substituting or adding/mixing northern, pinto, black, and/or navy beans to your
next pot of love!
3)
Ground
Beef vs. (insert your sideline meat here)! My favorite: Stew Meat! Thick chunks of chuck roast (say that 10
times fast!) browned in flour and oil then simmered in with the chili for hours
= HELLOOOOO!!! HEAVEN! If using beef,
also try using rib, plate, or brisket meat.
If you’re feeling especially experimental, try using venison or other
game meats capable of being cooked until tender.
4)
Go Alongs! Growing
up in the Midwest, I’ve encountered many a strange accompaniment. Q: The
strangest? A: Salad! …it’s just not patriotic; those don’t go
together! Generally a bread of some sort
goes well with chili. Of course some
type of cornbread or maybe a biscuit or 3.
I’d recommend trying focaccia or some flavored variation. You could also do your typical saltine or
oyster crackers, but have you ever doctored up your crackers? My Aunt Helen makes these saltines where she
takes a huge baggie then adds a sleeve of saltines, canola oil, a dry ranch
packet, and crushed red pepper. Those
would be great with chili. Your favorite
search engine will give you some good variations of flavored saltine ideas. Lastly, there’s a new favorite of mine. Tostitos Scoops! The perfect size to shovel up a good hearty
bite of chili perfection!
5)
Last but
not least, the “last but not leasts”… Don’t ignore the last ingredient to your
chili! What do you put on top of your
chili at the very end just before serving?
ß
that was the point! The stuff you
already do: shredded cheddar, sour cream, chopped onions. Next time, do things differently. My #1 draft pick: diced Monterey Jack! Dice a block of MJ into ¼” cubes. When you put them on top then mix in, you’ll
find these smooth, spicy, and creamy, nuggets of deliciousness throughout your
bowl. Other recommendations would be
fresh roasted garlic and chili peppers (chopped). Don’t forget the hot sauce! My favorite 2nd string: Jalapeño
Hot Sauce. It’s green and ugly but not
nearly as hot as habanero hot sauce and takes on a completely different flavor
profile than your average red hot sauce.
Next time you visit a specialty grocery store, give a new hot sauce variety
a whirl!
HAPPY EATING! #LiveToEat
