Good morning!
I’m not sure that there’s any place left in the continental U.S. that hasn’t been hit by the cold blast, so it seems like a good time to break out the heavy comfort food artillery.
Which would be soup’s bulked-up cousin, chili.
But I’m almost hesitant to send this newsletter because chili is one of those dishes that people have very strong feelings about.
Chili with beans. Chili without beans. Yes to tomato products; No to tomato products. Chili paste vs. chili powder. Or both. Brisket vs. chuck vs. short ribs.
It’s a landmine of big feelings and stubborn preferences, and it’s easy to get blasted for your choices. But, I’ll hit Send anyway 😬 and hope that the list simply inspires an interesting meal or two, rather than an awkward round of Chili Wars.
There’s yet another messy something pushing across the country this weekend, so if you’re in its path, stay safe and warm. And have some chili. Or soup. It’s all good!
When you’re craving chili, this is probably what you have in mind. Tender beef chunks, accented with spicy sausage and layers of seasonings, plus a long, lazy afternoon simmer, create a cozy meal that can take on any January blizzard.
More Chili …
Technically a soup, this dish has chili aspirations, as it’s meaty and well-spiced. It just happens to be loaded with pasta, which only serves to kick it up a couple of notches on the comfort food scale. This is actually an old Mother of SoupAddict recipe and was the rare dinner that all five kids and Dad ate with great gusto and no complaints (gasp!). It’s still a winner.
Alright, ALSO technically a soup — it’s hard to let go of my ways, people — but what the photo doesn’t show very well is that this is a thick, stick-to-the-spoon dish that is somehow both wonderfully flavorful and goes from stovetop to table in about 30 minutes.
This is probably my favorite use for the Instant Pot. Yes, it makes the famous peelable hard-boiled eggs and perfectly textured sweet potatoes, both of which I adore. But in terms of meals, this one is it. All of the cooking occurs in this one pot, and I love the rare treat of cooking pasta by just tossing it in with everything else, closing the lid, and then scurrying off to finish the NYT Spelling Bee without hovering over the stove.
Given my family’s poster children status for heart disease, I’m generally a red meat avoider and will substitute poultry or veggies wherever sensible. And this chicken chili is very sensible. It uses a homemade chili paste that’s the cat’s meow, loading up an otherwise meh meat selection with tons of flavor.
Black beluga lentils are probably my favorite legume to cook with, and they’re put to excellent use in this vegetarian chili (vegan, without the toppings shown). A fusion of curry and bbq sauce makes this a unique and crave-worthy chili — and one of my favorite vegetarian meals overall.
Until next time, friends, think warm 🌶 thoughts, stay kind 🫶🏻, and cook something delicious.