Do you prefer your chili with cinnamon rolls, or are you a traditionalist who swears cornbread is the only true side for chili? Whether you enjoy this iconic comfort food in its classic form or you're more of an adventurous eater, one thing is certain; there are as many ways to prepare and serve chili as there are opinions on where it originated and what belongs in it. As fall ushers in its cooler weather, it's the perfect time to embrace hearty, warming dishes and since October is National Chili Month, what better time to up your chili game? This versatile one-pot meal can simmer for hours, be whipped up quickly for a quick game day snack or serve as a convenient set-it-and-forget-it option for busy families. First, check out some essential fall chili recipes.
Then keep scrolling to learn about all things chili. ___ Cincinnati chili may seem like a head-scratcher of a dish: Is it a chili or is it a pasta? The answer is both. ___ The chili debate is one of Steve Sando's favorites.
Texans can be stubborn, and most will tell you that beans have no business in chili con carne. You can easily shrug and ignore them, doing what pleases you. However, bean broth adds something special to chili, even if you have few or no beans.
___ Customize the chili to suit: Stir in sliced fully cooked chicken chorizo or andouille sausage before seasoning with salt, if desired. Use black beans in place of white beans. Swap out half of the butternut for small cauliflower florets.
Diced green chiles .
