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Read about New England's first world champion chili maker, Jerry Buma of Northbridge, Massachusetts, creator of "Booma's Revenge Chili."
Everyone has a recipe for chili, it seems. And everyone's is different, whether with the meat, or lack thereof, or spices. Here's a selection from the Yankee recipe database that will get you through the long winter days.
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Reader Comments
Comment from Frances Robson on January 22, 2009
What about a meatless chili? Would loved to have seen a recipe for that.
Comment from Martha McCardell on February 8, 2009
Regarding chili recipes - When we lived in Houston, Texas, and cold weather finally arrived, you could buy "chili grind" meat in the grocery stores. When we moved away, my family did not like chili made with ground beef. I learned to use the Cuisinart and pulse stew meat back and forth until it was like "chili grind." It has a different texture than just cubed or diced. I guess you might say it's a bit stringy, but makes delicious chili.
Comment from Jerry Murdock on February 22, 2009
I see some recipes that would probably be tasty - if they just weren't called chili. I hope Jerry's secret "competition chili" recipe doesn't have any tomatoes or beans, because neither belongs IN real chili. When I make chili, the volume of Ancho chilis and beef is very nearly the same (obviously the weight of the anchos is much less than that of the beef), and there are also hefty portions of grease, garlic, and cumin. I cook a batch of pinto beans separately, and put a bottle of catchup on the table for anyone who wants it. Both go well WITH chili, but should not be part of the recipe.
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