Chili is just about the last thing you’d expect to see on a blog that largely focuses on Italian food. Yet, for whatever reason, I’ve always had a weakness for it, although generally speaking, not for particularly good chili (closet confession, canned chili is often a go-to quick lunch for me).
This, however, is good chili, like really good chili.
I start with this Bobby Flay recipe but make a few changes.
- I sub out have the meat for Italian sausage (this is an Italian food blog after all). I figure it gives the chili that little oomph that a chorizo might.
- No home cook has anywhere near the various chilis and chili powders that Bobby calls for here. Get a variety of as many fresh peppers as you can and depending on your heat preferences, up the quantity of the mild or hot chilis. (i.e use more habaneros if you want it spicy, use more poblanos if you want a milder flavor.
- Use the powders you have on hand and don’t worry about it (every kitchen should keep chili powder, chipotle powder and cayenne though)
For a side, why get a boring load of bread when you can make a quick cornbread with cheddar and jalapenos (again, up the jalapenos if you want it spicier). And since it’s a Barefoot Contessa recipe, there’s very little reason to change a thing, because as we all know, Ina is awesome.
And of course, no chili dinner would be complete without beer, and lots of it. In this case a Sierra Nevada.