The Daily Feed: Chili 411

If you’re looking to incite a brawl, bring up chili. Why?  Because everyone believes their region’s style is not only the best, but the one true path to chili enlightenment. Review this chili primer before Sunday’s big game, and keep in mind that modifications abound.

Texas Red: Bean-free and often made with cubed chuck roast (or brisket), this fiery chili contains beer and ancho or chipotle chiles (or both).  It’s thick, hearty, and remember: no beans allowed.

Cincinnati-style: Made with ground beef, this saucy chili is served over spaghetti. Some even ladle it into a hot dog buns and shower it with cheese. 

Chile Verde: Tomatoless chile verde contains pork, tomatillos, and garlic, plus green chiles like Anaheims or poblanos. It’s often used to fill burritos.

White Chili: Chicken or turkey-based and with Great northern beans, white chili gets its kick from green chiles like jalapenos or serranos.

Vegetarian Chili: Anything goes here, so long as it’s spicy and meatless. My go-to veggie chili is this black bean version I developed a few years back.

Finally, chili is nothing without the proper sides: think lime wedges, sour cream, Cheddar and Jack, tortillas, and warm squares of thick-cut cornbread. 


Cheryl Sternman Rule is a widely-published food writer and the voice behind the blog 5 Second Rule.

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