Hearty Harvest Chili for Dinner

Enjoy a chill-chasing dinner with a hearty harvest chili. Learn how to make homemade chili and get expert chili cooking tips. 

It looks like everyone has a favorite chili recipe. Some cooks prefer meat-based chili, while others prefer a more vegetarian option - avoid meat for beans and vegetables. Depending on location in the U.S., there are even different ways to serve chili. Cincinnati Five-Way Chili is served with spaghetti and tomato sauce containing beans, onions, grated cheese and even a hint of chocolate. Texas chili, on the other side, which only contains meat, no beans, rice is often served alongside chili. 

A unique way to earn a bowl of chili are edible bread bowls. Thaw a 1-pound loaf frozen bread dough, cut into four pieces. Sprinkle the surface of a work surface with Cornmeal and roll out bread dough into four 8-inch circles. Butter the outside of the four individual casserole dishes and place each plate upside down on a baking sheet. Place dough rounds over casserole dishes and wrap dough around the dishes. Brush edges of dough with water and fold up the edges. Bake in a preheated 375 degree F. oven for 18-20 minutes. Lift baked bread pans when cool. Fill the bowls with your preferred chili, like our Harvest Chili (see recipe below). 

Recipe

HARVEST CHILI 

Serves 4 

Ingredients: 

    * 2 slices bacon, cut crosswise into 1/4-inch pieces 

    * 3 15-ounce cans Pinto, cannellini, and / or red kidney beans, rinsed and drained 

    * 1 onion, chopped 

    * 3 garlic clove minced, 

    * 2 tablespoons chili powder 

    * 1 1 / 2 teaspoon paprika 

    * 1 1 / 2 teaspoon dried oregano, crushed 

    * 1 / 2 tsp freshly ground black pepper 

    * Coarse salt 

    * 3 cups water 

    * 2 tablespoons masa harina (fine Cornmeal) 

    * 1 1 / 2 cups fresh or frozen whole kernel corn 

    * 1 1 / 2 cups chopped zucchini or winter squash 

    * 3 / 4 cup (about 3 ounces) grated cheddar or Monterey Jack cheese 

Directions:

   1st In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add beans, onion, garlic, chili powder, paprika, oregano, pepper and 1 1 / 4 teaspoon salt. Cook, stirring occasionally, for about 10 minutes. Using a potato mash, mash the beans slightly. 

   2nd Stir the water, masa harina, corn and zucchini or winter squash, and bring to a boil. Reduce heat simmer, stirring occasionally, until liquid thickens and vegetables are tender, about 20 minutes. If chillies are dry, add a little water to make soup again. Spoon into serving bowls. Top each serving with 2 tablespoons cheese and accompany each serving with one or more of your favorite chili toppings, as desired. 

Chili Cooking Tips 

    * While the beans are packed with protein and is economical and low in fat, can canned beans add sodium to your diet. Rinse canned beans in a strainer under running water before using to remove excess salt. 

    * Crushing oregano leaves before adding them to the chili will allow the flavors to mix more evenly over the chili. 

    * Mashing the beans a little will help thicken chili. 

    * Whole kernel corn adds a sweetness to the chili. 

    * Heat chili enhances its flavor.