Photo: Brown Eyed Baker, Flickr
Is it too early to switch kitchen talk from cool green salads to warm, hearty stews? Never, when it comes to chili. Whether you like a classic chili con carne; a steak-rich smokin' Texas chili; a pork-cannelini bean-and lime juice-based white chili, or a three-bean vegetarian chili, this is the low-cooked, slow-cooked food that seems just right as the leaves start putting on their autumn display.
Blogger browneyedbaker is a chili con carne fan, who, in this recipe, uses cornmeal to thicken the pot. Chef Marcus Samuelsson gives chipotles their moment in the sun in his recipe.
And visit Kitchen Daily for dozens of other chili recipes that are bound to spice up your table.
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