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Fiona Haynes

Six Super Bowls of Chili

By January 10, 2014

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With the play-offs upon us and the Super Bowl only weeks away, it's time to plan some football fare. That means chili for sure, especially here in wet and windy Seattle, where the Seahawks hope to beat the New Orleans Saints. The thing is, what kind of chili? Should it have red meat, white meat, or no meat? Should I use black beans, kidney beans, or pinto beans? What kind of peppers and spices should I use? As we can see, chili can be made a variety of ways -- and I can choose a different chili for the remaining games leading up to the Super Bowl XLVIII itself on February 2nd. Here are six kinds of chili, all of them low fat. Enjoy these chilis with some cornbread, and with a little spoonful of low-fat sour cream or nonfat Greek yogurt on top.

Chicken Chili Photo © Fiona Haynes, licensed to About.com


January 16, 2014 at 11:23 pm
(1) mike kaludjer says:

I read many recipes trying to understand what makes it so tasty.
I’ve made it with beans and thought that that was the key until I saw beanless chili in a can.
Beyond the addition of various vegetables – carrots & celery I put in whole with slices to release flavour; I remove them. Other veggies are palatable to me so they’re chopped in order to meld with the sauce – only chili spice remains constant.
However, my daughter doesn’t like beans. Hence, I buy it in the can.
What is a basic beef chili?
On an unrelated, but equally stymieing topic – Will someone describe the steps to MEATLOAF? I’m trying to my girls starter cooking skills.

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