‘Chili’ Articles at Sweetnicks

Recipe: Chili {Whole30 Approved}

February 23, 2015 · Narrative

Hearty, stick-to-your-ribs chili that is a delicious way to ward off those cold Winter temperatures.

Last winter was worse in terms of snowstorms and snow accumulation. This winter is worse in terms of brutal cold.

This is not a scientific fact, just my own opinion.

And either way, I’m still ready for the longer sunshine-filled days of spring, but in the meantime, I am resolved to enjoy every moment of winter that I can.

Because.

#commitment

And this chili recipe is exactly what you need to get through the winter.

Trust me.

Outside of the two hours of stove top simmering, it is a very quick and easy recipe to make.

Which is my favorite kind of recipe.

I’ve made three batches of the chili in the last few weeks, and it has been the perfect way to set up my lunches for the week, or a quick dinner (when it has made ahead on the weekend, of course).

And honestly, don’t let that two hour simmer time scare you. It’s a great recipe to have simmering on the stove during a lazy Sunday. Or while you’re eating something else you made for dinner (then you have chili for the next night). Or, truth be told, it was just fine at the one hour mark (though much more “married flavor” after two).

In subsequent versions, I have added diced carrots into it as well.

Because those ginormous five pound bags from Costco aren’t going to eat themselves.

If you happen to be following Whole30, you obviously can’t have sour cream or cheese toppings, but raw chopped onion, salsa, sliced avocado, or guacamole are all wonderful additions.

And I’m a total toppings girl, and make zero apologies for it.

Whole30 or not, it’s a recipe worth making.

PS This was the chili I mentioned in my recent 4 of the Best Things I’ve Eaten post.

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Review: Hard Times Cafe

September 22, 2011 · Narrative

When my friend Chris was planning our recent trip to the DC area, the highlights, after the White House and assorted monuments, centered largely around food. Although his favorite go-to home-cooked meal is tater tots and applesauce (sorry for calling you out, Chris!), he *does* know where to GET a good meal, and we are forever grateful because it included an introduction to the Hard Times Cafe. No sooner did we arrive at his apartment, did we throw our bags down and head out to their Alexandria (Old Town) location.

The Old Town section is a very quaint part of Alexandria. Since parking is a bit of a challenge, we parked on the outskirts and walked the few blocks to the restaurant. The Main Street section is filled with boutiques, eateries, gift shops, bars, street musicians, and, of course, the requisite tourist traps. There is a free trolley that runs from one end of the town to the other and, as we left the area the next night, gave the kids their first trolley ride.

The restaurant is two stories tall, with seating on both levels. A hostess stand greets you when you walk in, along with a very amicable hostess. The wait was short, giving us just a few minutes to check out the juke box in the back of the restaurant, by the bar.

We were seated on the second floor which, because it doesn’t have a bar area, was quite a bit quieter, and perfect for the kids. Even better that our table was perfectly situated within close proximity of the restroom. A must when traveling with any three-and-a-half year old. Mystic would have been thrilled too. I have never met any one who makes more pit stops than he does. My mom has since given up her title.

The waitress we had was super. After finding out that the kids and I hadn’t been to a Hard Times Cafe before, she brought out a sampler of their four different chilis. I can’t remember Nick ever expressing interest in chili before, but he all but inhaled two versions of it. Madeline had crayons and was in a “I’m not eating” phase. That and this super large, formerly alive animal head hanging on the wall was way more interesting.

I couldn’t decide what to order. And their menu is one of those that, the more you look, the more you change your mind. I ended up going with the Bleu Cheese Bacon Burger. Truth be told, put a strong cheese on or in anything, and it’s incredibly hard to pass up. When I ordered it, the waitress nodded her approval.

“It’s a good choice?” I asked.

Excellent. One of my favorites. How do you want it cooked?

“Medium rare.”

Perfect.

I spied fried pickles on the list of appetizers, and we ordered that as well. An opportunity to try something new (although I’ve had them once before, I figured they’d be fun for the kids) and decidedly Southern.

Chris went with the Chili Cheese Dog, and does it look amazing or what? If we were close to home, I totally would have tried it. Because there is no way my insides would have been happy after ingesting it. Chris, on the other hand, has a iron stomach and the metabolism to go with it.

The pickles? Warm on the inside, slightly crispy on the outside and not greasy at all. Delicious, especially when dunked in the cool dipping sauce.

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Sunny Anderson’s Interstate Chili

February 3, 2009 · Narrative

It has been simply ages since I really cooked a significant amount of food for the Superbowl. The last time, though, quite memorably involved a trip to the ER before 30 guests came over, and resulted in 10 stitches in my left hand. Darn guacamole. To this day, as much as we love avocados, I still wince just a little when I have to play with them.

Sunday afternoon I was trying to decide what to make, flipping through my backlog of Tivo’d shows and landed on Sunny Anderson’s Cooking for Real. She was making “gameday food” and one of the dishes was an Interstate Chili, so named because it combined chili flavors she loves from San Antonio, Texas and Detroit, Michigan. She had me at chorizo.

When it comes to chili, I am not die-hard about it. There are those that are very serious about it … beans, no beans, white, red … I happen to prefer red chili over white, but can go either way on the beans. Sunny said she prefers chili without beans, and when it comes to this version, I wholeheartedly agree. When I printed out the recipe, I nearly bagged it when I saw the list of ingredients (long!), but don’t let that deter you. We would have missed out on this one. The chorizo gives the chili a nice, low, lingering heat, but not so much that your mouth is on fire and you’re grabbing for a water glass. The cooked red and green peppers and onions gave the consistency surprising little soft pieces throughout each bite, and I think that was my favorite part of the whole dish.

Would I make it again? You bet. And it’s perfect for this cold, winter-won’t-leave-us weather we’re having. Last night, an earthquake (in NJ?!) and today more snow, with two more days of snow on the calendar for this week still to come. Mother Nature is certainly having fun with us this season, and I don’t know about you, but I am over it. Spring? Where are you?

In the meantime, bowls ready, spoons poised, dig in. This chili is waiting.…