Chili Without Carne — and chili — is right up my alley

Chili Without Carne goes easy on the chili powder but is still flavorful and has great texture from all the vegetables. (Photo by Laura Groch)

Chili Without Carne goes easy on the chili powder, but is still flavorful. (Photo by Laura Groch)

Anyone who knows me knows better than to invite me to a chili cookout. It’s never been one of my favorite dishes, and when I was a food editor I turned down many requests to judge chili contests. (It just wouldn’t have been fair. I would have rated everything C-minus.)

Chili has wonderful ingredients in it — meat, beans, onions, garlic, tomatoes — but the “authentic” chili seasoning just turns me off. I’ve always found it bitter and harsh. So I Continue reading

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Beans for da Bowl? 2 hearty recipes that will also help take the chill off

marcy jiminez, mackenzie williams, lima bean festival, brownies

People come up with some amazing ideas using beans at the annual Lima Bean Festival. Marcy Jimenez and Mackenzie Willkins created brownies. (Want more bean ideas? Contact the San Dieguito Heritage Museum.) (Photo by Laura Groch)

Gray day in SoCal today, so in solidarity with our East Coast br-r-r-ethren, I think some warming foods are in order. Here are a couple of winners from the 2014 Lima Bean festival, held in September at the San Dieguito Heritage Museum in Encinitas. For the past several years, I’ve been honored to help with the judging (yes, I work cheap) of this boisterous, fun event.

Both recipes are hearty enough for chilly weather, and both would make fine additions to your Super Bowl table (you are planning more than chips and dip, right?).

BTW, if you’ve never visited the museum, or attended the festival, I can Continue reading

A chili without tomato totality (just in time for the Super Bowl)

tomatoes

I love tomatoes, but the totality of tomato in most chilis is too much for me. Here’s a chili recipe that tones down the tomato factor. (Photo copyright Laura Groch 2015)

Super Bowl season brings up visions of other ‘super’ bowls — hearty soups, stews, chilis and gumbos that can be left in a slow cooker for dishing out at halftime and beyond.

I’m not a fan in general of most chilis, finding them way too-tomatoey, which tends to knock out most of the other flavors. But hey, that’s me. My husband, on the other hand, enjoys chili with plenty of tomatoes.

What to do to keep us both happy? Well, I recently adapted a recipe that makes Continue reading