CaheOnline

There is nothing better than a big bowl of homemade chili and cornbread on a cold fall day. While there are just as many recipes for this bean dish as there are cooks, here’s my favorite chili recipe. It’s fast and easy and you can easily modify the types of beans and spices you use to suit your taste. I like to start mine early in the day so it can simmer on the stove for a few hours before we eat it. This allows all the flavors to blend. In fact, my husband things it’s even better warmed up the next day.

Like most bean recipes, you can easily refrigerate or freeze this dish and get it back out a few weeks later for a quick dinner or lunch. You can also make a pot of chili with ground turkey or leave out the meat altogether. I would just add a few more beans in that case. Chickpeas are also really good in chili. Experiment a bit with the types of meat and beans you use and of course the amount and types of spices you use to come up with your own, unique version of this popular dish.