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Around these parts, the weather quickly went from pleasantly cool and crisp to bone chillingly cold, or at least it felt that way. For those of us living in colder climates, when the weather changes so fast, it can be hard making a quick adjustment to the new temperature. To me it feels so much colder in November than further along in the winter when my body has had time to regulate. This is when warm comfort foods can come to the rescue, and I’ll make a big, big pot of chili.
Chili is the perfect meal for chilly late fall weather when the temperature goes south. That classic combination of meat, beans and spicy seasonings makes for a hearty and fun dinner that will keep you warm even when the weather dips below freezing.
Start with a base of meat, sautéing it with chili powder, garlic, and onions. Or, skip the meat if you want to go vegetarian. Add beans, liquid, and additional seasonings and simmer until the flavors come together.
After that, it’s anyone’s game. The beauty of homemade chili is there is little you can’t add to it. Like your chili with a caffeine kick? Go ahead and add the leftover coffee from his morning. Have some leftover veggies such as corn or bell peppers in the fridge? By all means, chop them up and add them in. Then there are all different types of dried chili powder, fresh chili pepper, and canned chilies that make or break your chili.
Chili preferences are so particular to each individual, depending on regional practices and desired level of spiciness. Each element is variable and can be subject to your whim of the day. Start with the decision of which meat to use, ground meat versus cut up meat versus sausage. Pork, chicken, beef, or tofu? It’s even a good way to use up leftover meat such as the impending Thanksgiving turkey.
Adjust the degree of heat to your liking with the amount of spices or hot pepper you add. Change up the beans from the usual kidney or pintos to navy beans, black beans or white cannellini beans, or the larger Great Northern beans. Chili is the perfect way to use any specialty beans or dried bean mix you have in your pantry. Liquids to cook chili include water, beer, or chicken broth. Even the amount of chopped tomatoes (or whether to add them at all) is the subject of debate.
With all these variables, it’s no wonder that chili is the subject of cook-offs and competitions. You may even get lucky if you add a special secret ingredient like my brother did in his prankster college days. He and his fraternity brothers cooked up a winning batch of chili in which they claimed to have included a chopped salamander, although I am still not sure I believe him!
Make plenty because it freezes so well, and makes an economical and nourishing dinner for nights you don’t have time to cook. Plus chili is even better the next day.
You can pair lots of different condiments with chili. Again regional and personal preferences vary for what is commonly put along with a “bowl of red.” Serve it alongside cornbread or corn chips, crackers, or sourdough bread. Try it Cincinatti style over spaghetti, or the Chicago way with rice. The leftovers make a great topping for hot dogs or baked potatoes.
Top your bowl of chili with any or all of the following: grated sharp cheddar or Jack cheese, sliced scallions, sliced avocados, chopped tomatoes, sour cream, hot sauce, tortilla strips, lime wedges and sliced jalapenos. Better yet, make a chili bar, and let each diner personalize his or her bowl of chili. It’s a simple serve yourself meal for casual gatherings of family and friends.
Cook up a big batch of chili tonight; it’s a red hot meal that’s guaranteed to warm you up!
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/1311-warming-chili/
Chili For When It's Chilly
Around these parts, the weather quickly went from pleasantly cool and crisp to bone chillingly cold, or at least it felt that way. For those of us living in colder climates, when the weather changes so fast, it can be hard making a quick adjustment to the new temperature. To me it feels so much colder in November than further along in the winter when my body has had time to regulate. This is when warm comfort foods can come to the rescue, and I’ll make a big, big pot of chili.
Chili is the perfect meal for chilly late fall weather when the temperature goes south. That classic combination of meat, beans and spicy seasonings makes for a hearty and fun dinner that will keep you warm even when the weather dips below freezing.
Start with a base of meat, sautéing it with chili powder, garlic, and onions. Or, skip the meat if you want to go vegetarian. Add beans, liquid, and additional seasonings and simmer until the flavors come together.
After that, it’s anyone’s game. The beauty of homemade chili is there is little you can’t add to it. Like your chili with a caffeine kick? Go ahead and add the leftover coffee from his morning. Have some leftover veggies such as corn or bell peppers in the fridge? By all means, chop them up and add them in. Then there are all different types of dried chili powder, fresh chili pepper, and canned chilies that make or break your chili.
Chili preferences are so particular to each individual, depending on regional practices and desired level of spiciness. Each element is variable and can be subject to your whim of the day. Start with the decision of which meat to use, ground meat versus cut up meat versus sausage. Pork, chicken, beef, or tofu? It’s even a good way to use up leftover meat such as the impending Thanksgiving turkey.
Adjust the degree of heat to your liking with the amount of spices or hot pepper you add. Change up the beans from the usual kidney or pintos to navy beans, black beans or white cannellini beans, or the larger Great Northern beans. Chili is the perfect way to use any specialty beans or dried bean mix you have in your pantry. Liquids to cook chili include water, beer, or chicken broth. Even the amount of chopped tomatoes (or whether to add them at all) is the subject of debate.
With all these variables, it’s no wonder that chili is the subject of cook-offs and competitions. You may even get lucky if you add a special secret ingredient like my brother did in his prankster college days. He and his fraternity brothers cooked up a winning batch of chili in which they claimed to have included a chopped salamander, although I am still not sure I believe him!
Make plenty because it freezes so well, and makes an economical and nourishing dinner for nights you don’t have time to cook. Plus chili is even better the next day.
You can pair lots of different condiments with chili. Again regional and personal preferences vary for what is commonly put along with a “bowl of red.” Serve it alongside cornbread or corn chips, crackers, or sourdough bread. Try it Cincinatti style over spaghetti, or the Chicago way with rice. The leftovers make a great topping for hot dogs or baked potatoes.
Top your bowl of chili with any or all of the following: grated sharp cheddar or Jack cheese, sliced scallions, sliced avocados, chopped tomatoes, sour cream, hot sauce, tortilla strips, lime wedges and sliced jalapenos. Better yet, make a chili bar, and let each diner personalize his or her bowl of chili. It’s a simple serve yourself meal for casual gatherings of family and friends.
Cook up a big batch of chili tonight; it’s a red hot meal that’s guaranteed to warm you up!
Chili Party Chili
Made with navy or black beans, tomatoes, chicken broth, salt and pepper, jalapeno, avocado, onion or scallion, cheddar cheese or jack cheese, lime
Made with navy or black beans, tomatoes, chicken broth, salt and pepper, jalapeno, avocado, onion or scallion, cheddar cheese or jack cheese, lime
Serves/Makes: 8
- 2 pounds ground beef or turkey
- 2 large onions, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chili powder
- 1/2 teaspoon ground chipotle powder
- 1 1/2 teaspoon oregano
- 1/2 teaspoon cayenne
- 1/4 teaspoon black pepper
- 1 can (15 ounce size) kidney beans, rinsed and drained
- 1 can (15 ounce size) navy or black beans, rinsed and drained
- 2 cans (28 ounce size) whole peeled tomatoes, crushed with liquid
- 1 can (15 ounce size) low-sodium chicken broth
- salt and pepper to taste
***Accompaniments***
- sliced avocado
- chopped jalapeno
- chopped onion or scallion
- grated cheddar cheese or jack cheese
- lime wedges
- sour cream
- tortilla strips
- salsa
- chopped cilantro
Heat a large skillet over medium-high heat. Add the ground beef (or turkey) and cook, stirring frequently, until no longer pink. Drain off any excess grease.
Add the onion, garlic, chili powder, chipotle powder, oregano, cayenne, and black pepper. Cook, stirring frequently, until the onions are soft.
Add the beans, tomatoes, and chicken stock. Bring the chili to a boil then reduce the heat to a low simmer. Let cook for 15-20 minutes or until the chili has thickened. Season with salt and pepper to taste.
Serve the chili hot with any desired accompaniments.
To prepare this in a crock pot, brown the meat and onions and add to the crock pot along with the remaining ingredients. Cook on low heat for 3-4 hours.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/1311-warming-chili/