I made the chili recipes of celebrity chefs Ina Garten, Ree Drummond, and Giada De Laurentiis.
Garten's recipe, which didn't call for any beans, didn't really feel like traditional chili.
My favorite was the white-bean and chicken recipe, which is nothing like a traditional beef chili.
Cold weather is always better with heart meals, and that includes a pot of chili.
I made three chili recipes from celebrity chefs Ina Garten, Ree Drummond, and Giada De Laurentiis and found that not every dish was a typical beefy, tomato-based meal.
I started off with Garten's recipe, which didn't feel like a chili to me at all
Garten's chili recipe was straightforward.
I simmered the onions and garlic until translucent, added the spices and herbs, diced bell peppers, and whole tomatoes, and cooked for about half an hour.
This mixture was very similar to a chunky pasta sauce.
Instead of roasting the chicken breasts, I sautéed them in a pan
Though the recipe said to split olive oil-covered chicken breasts and bake in the oven, I decided to sautée them in a pan since it seemed more efficient.
I sautéed them for about 12 minutes on each side, diced them, and combined them with the tomato and bell-pepper sauce.
I let the chili simmer for another 20 minutes.
Garten's recipe didn't satisfy my chili craving
This recipe wasn't as hearty as a typical chili and had a strong tomato flavor and a lot of bell pepper chunks.
The chicken was juicy but could have benefitted from a different seasoning blend.
Topped with cheese, it was filling, but not what I would want if I was in the mood for a traditional chili.
A few of my Filipino relatives tried it and loved it with no cheese on top of white rice, though.
The next recipe I tried was Drummond's, which was a traditional chili
Drummond's recipe was super easy
I added chili powder, cumin, oregano, and cayenne pepper to the meat and incorporated the tomato sauce.
After stirring, I let the chili simmer for an hour, adding a half cup of water when the mixture looked a bit dry.
The recipe required a masa harina paste, which I substituted with corn grits
I didn't have masa harina, a dried maize-based dough often used as a thickening agent, so I substituted it with corn grits.
To do so, I mixed the grits with 1/2 cup water and stirred it into the chili, added more seasoning and salt to taste, and simmered for about 10 minutes.
Drummond's recipe made an excellent traditional chili
Drummond's easy-to-make recipe was meaty, hearty, and filling, so it checked off all the boxes for me when it comes to a tasty chili.
De Laurentiis uses ground chicken in her chili recipe
For Laurentiis' recipe, I simmered chopped onions and minced garlic until translucent and added ground chicken, salt, cumin, fennel, oregano, and chili powder.
After the meat cooked through, I added the roughly-chopped Swiss chard, beans, corn, and chicken stock.
As the recipe stated, I made sure to scrape the browned bits off the bottom of the pot
I let the mixture simmer for about an hour, added chili flakes, and cooked for about 10 more minutes.
I enjoyed the savory flavor of the crunchy corn, white beans, vegetal Swiss chard, and rich chicken taste and thought it was the perfect, comforting bowl of chili.
Overall, the recipes from Drummond and De Laurentiis tie for first place
I loved both Drummond's traditional chili and De Laurentiis' chicken version for their hearty, savory, and complex flavors.
They were different types of chili, but equally delicious for game day.
Though Garten's recipe wasn't bad, it just didn't do it for me in terms of what I look for in a chili.
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