Serious Eats: Recipes
Healthy & Delicious: All-American Chili
With temperatures dipping below 70°F in New York this week, it's officially became OK to turn our stoves on again. To herald this happy occasion, I broke out All-American Chili, a popular Cooking Light recipe I've been meaning to try since May. And by the sinking fastball of Roy Halladay, it didn't disappoint.
Loaded with beans and vegetables, each sizable serving also contained about two or three ounces of hearty meat—enough to get some with every bite, but not so much I felt like I was eating a burger. The spice was dead-on, as well. A combination of chili powder, diced jalapeño pepper, and hot Italian turkey sausage punched everything up without overwhelming the other flavors. I served the dish with cornbread muffins, the way nature intended.
Beyond that, like other chilis featured in this Healthy & Delicious column, All-American Chili was tasty right out of the pot, and through-the-roof delectable the next day. The recipe makes an enormous amount of food, so you won't be lacking for leftovers, either.
One quick note about cooking: To chop the tomatoes, pulse them twice in a food processor or use a pair of kitchen shears. Of course, if you're not feeling inclined to try either, buy two large cans of diced tomatoes. The other ingredients will more than compensate for any loss of flavor.
Man, I'm happy to be using my stove again. I wonder if autumn accepts thank you notes.