Good morning! Today we have for you:
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A five-star, rave-reviewed slow cooker chili
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An economical cabbage dish for all my fellow cabbage lovers
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And baked fish and chips that taste like salt-and-vinegar chips
“One of the best, richest, and flavorful slow cooker chilis I’ve ever tried.”
“My husband came over to me, gave me a big kiss and exclaimed this was the best chili he’s ever had in his entire life!”
“Most excellent. My daughters who don’t like chili grudgingly tried it, then finished off my last bowl.”
“Dang, this is a keeper.”
That’s just a sampling of what readers have to say about Sarah DiGregorio’s slow cooker chili recipe, which has — you guessed it — five stars and thousands of reviews. Unsweetened cocoa and soy and Worcestershire sauces add complexity to her beef-based recipe, which makes a lot of servings and freezes beautifully. Sarah also includes instructions for how to make this in a Dutch oven, in case you like your chili analog.
And I’ll add this one last comment because I love both the statement and the confidence: “chili … amazing. but you MUST top it with crushed fritos. never tortilla chips. sorry, I don’t make the rules!”
Featured Recipe
Slow Cooker Chili
Today’s specials
Roasted cabbage and butter beans: I don’t think there’s a vegetable I love more than cabbage, and I believe that feeling is mutual. (How else to explain the fact that a head of cabbage is graciously inexpensive and lasts forever in the fridge, waiting so patiently for me?) This Dan Pelosi recipe welcomes whichever white beans you’d like to use; several readers report using dried beans, and swapping the anchovies for capers to make the dish vegetarian.
Skillet ginger chicken with apricots: Tender pieces of boneless, skinless chicken thighs, white wine, ginger, dried apricots, silky red onion, baby spinach, cumin and coriander. There’s no way I won’t love this Yasmin Fahr dish.
Salt-and-vinegar baked fish and chips: The best potato chip is an all-dressed potato chip. The second-best potato chip is a salt-and-vinegar potato chip. This recipe from Eric Kim gives that classic puckery, proudly vinegary kick to white fish fillets coated in panko, and until Eric creates an all-dressed version, this will be my favorite fish dish inspired by chips.
And before you go
With great recipe recommendation power comes great recipe recommendation responsibility — that’s how that goes, right? My pal and yours Tanya Sichynsky is back with another Veggie video, this time tackling the issue of what to do with all those cans of chickpeas you’ve (inadvertently) stockpiled. Click here or on the image below to work through your chickpea anxiety with Tanya:
Thanks for reading!
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