bowl of chili with bits of meat, beans and tomatoes peaking from the surface in a white bowl, sitting in the center of a larger wooden plate containing delicious chili toppings: corn chips, corn bread, jalapeños, shredded cheese, sour cream, and bacon

Plated: Chili is Perfect for Chilly December

By Rebecca Turner

A hot bowl of chili on a cold Mississippi day hits just right. Whether you prefer beans or no beans, chili is one of the easiest and most satisfying ways to feed a hungry crowd. And while you can debate what are the best toppings for chili, don’t forget chili itself can be a desirable topping for hot dogs, fries, corn chips, baked potatoes, nachos, burgers, and even rice. Some even like to add a scoop to mac and cheese or enchiladas for a winter twist on a family favorite.

The basic chili is made with cooked ground meat (beef, bison, or turkey), canned tomatoes, beans (unless you’re from Texas), and simple seasonings simmered on the stove or in a crockpot until ready. You can stop there or make it personal with add-ins that provide extra flair or some richness for a more memorable chili. Start with bacon to add a smoky, meaty depth. Cook three to four strips of thick-cut bacon to your liking, remove, and pour off the grease. Now, start your recipe. Use the rendered bacon fat to cook all your ingredients. When you’re ready to serve, crumble the strips over the chili.

Spices matter when it comes to your chili. If your recipe calls for garlic powder, substitute two to three whole cloves of minced garlic instead. Add fresh garlic to the pot when the onions are about done. Add heat from an ingredient other than chile powder. You can cut back on chile powder by half and add in diced jalapenos for a fresh spiciness or minced chipotles in adobo for more of a smoky flavor. Go bold with a secret ingredient. Cinnamon, strong coffee, and even dark chocolate have made for a good chili. Pick only one of the following: 1 teaspoon of ground cinnamon, a shot of espresso, or two tablespoons of cocoa powder.

Simmer your chili for at least an hour to give all your ingredients a chance to mingle. In the end, if you still feel like it’s “missing something,” add a splash of cider vinegar, red wine vinegar, or even lemon juice. And when feeding a crowd, cook your chili the day before for ample flavor. Upgrade your crowd’s chili experience by serving a tasty chili charcuterie board. Let the chili be the star, then surround it with toppings, cornbread, chips, and more. Set it out, and watch everyone enjoy!