Category Archives: Freezes Well

As soon as the weather turns cool, I feel the urge to make chili or gumbo.  This flavorful recipe is a winner; you’ll never miss the meat.

When we were little, Dad passed a sleeve of saltines around the table, while he kept one for himself.  He’d crumble what seemed like the entire thing into his bowl of Mama’s Chili before devouring it.  This chili recipe is meant to be served over rice, which reminds me of how Dad likes his chili–thick and hearty.

Recipe from Cook’s Illustrated’s The Best Light Recipe cookbook.

1 Tbsp cumin seeds (can substitue ground)
1 medium onion
1 large red bell pepper
9 medium garlic cloves, chopped fine or pressed
3 Tbsp chili powder
1 Tbsp vegetable oil
1/4 tsp cayenne
1/2 tsp salt
2 cans of beans drained and rinsed.  (Can use a mix of pinto, black, kidney or white.)
2 cups water
1 28oz can of crushed tomatoes (or two smaller cans)
1 tsp dried oregano
1 Tbsp brown sugar
1 cup frozen corn
1/4 cup chopped fresh cilantro
1 Tbsp fresh lime juice

Prep:  Chop onions and red bell pepper in the food processor.  Put on a pot of rice.

In a large pot, toast the cumin seeds for 1 minute.  Add oil, onion, bell pepper, garlic, cayenne, salt, and chili powder.  Cook, stirring often, for 8-10 minutes.  (Sometimes I add the chili powder later in this process because the vegetables tend to stick to the bottom of the pot when it’s there.)

Stir in the beans, tomatoes, water, oregano, and brown sugar.  Bring to a boil, then reduce heat.  Simmer for 20 minutes.

Stir in the corn and continue cooking for 5-10 minutes.  Off heat, add the cilantro and lime juice.  Serve over a bowl of rice.  A cornbread muffin is a nice accompaniment.

You can freeze the leftovers or make Frito pies the next day, omitting the rice.

I served this at Dave’s birthday party by keeping the chili hot in a large crockpot and setting up a fixin’s buffet.