Local weatherman Chip Chapman says the forecast calls for cold weather – and hot chili, a dish that comes alive when the temperature plunges and we all begin looking for something that will warm us up from head to toe.
Do you like your chili served over rice or, perhaps like they do up north in Cincinnati, poured over a bowl of pasta? Maybe you like yours with chili beans or prefer it the way they do in Texas: with no beans at all.
Chili is one of those versatile foods that can be adjusted for heat and other preferences. It can be created with ground beef, ground pork or chopped steak; even shredded brisket, chicken and, hold everything, seafood.
“Chili is a great imagination food. Let your imagination run wild when it comes to both cooking and consuming,” Chapman says. “Chili is great for a standalone meal or served as a side dish. It’s the perfect companion to a grilled cheese sandwich, on top of a hot dog, or even on pasta. Yes, pasta! Don’t knock it until you’ve tried it. It’s fantastic with the right type of cornbread.”
Chapman co-chaired the Chattanooga Chili Bowl for several years. A fundraiser for Toys for Tots, the competition was heated as folks from near and far met to see who would take home the coveted crown of Chili Bowl champ. Not all were traditional chilis. Chapman says one of the most unusual passed around the judges’ table was made with white beans and ground turkey formed into tiny meatballs – interesting, but not a winning combination. Another chili cook made his with venison and boar meat, which, Chapman recalls, made for a delicious combination.