Ban the Chill With Wicked Quick Pantry Chili

Do you like chili? You could roast some fresh chilis and let a pot simmer all day, but for an every day meal, I often make an easy, quick chili from mostly pantry ingredients. There are endless recipes, but here are basics. Experiment and find your own favorite combination.

Ingredients

• ground turkey, beef, elk, wild boar or other game meat
• diced onion
• minced garlic
• chopped bell pepper
• canned tomatoes
• kidney beans or black beans or other beans or a combination thereof
• corn
• canned chipotle
• garlic
• cumin
• paprika
• smoked paprika
• oregano
• chopped jalapeno
• cayenne

Aside from the onion and garlic, which I consider to be pantry staples anyway, everything listed above was either from the freezer or from a can or jar. If you didn’t have fresh onion or garlic, you could make do with dried.

Start by browning the meat and then add the onions, garlic and jalapeno. Add the bell pepper and tomatoes and season to taste while cooking. If using corn, add it near the end. Canned beans also just need to be heated through near the end.

Use just about any kind of meat or beans that you have. Want to make a vegetarian version? Add more veggies (corn, zucchini etc.) and a can of refried beans to thicken it up. Want it soupier? Add more tomato or tomato sauce and/or beef broth or other stock.

What about chili fries? Leave out the beans and top your favorite fries with chili and cheese. Did you decide what to cook for dinner tonight? So easy and quick!

For a unique dining experience and interesting selection of chilis and game meats, we love visiting Cold Spring Tavern in Santa Barbara. Until we can travel there again, we’ll be content with the memories.

For more comfort in a bowl inspired by memories, please read Gumbo Ya Ya next.