Chili Beats the Chill

We're powerless, here in Montclair. But that doesn't mean we can't eat well; in fact, we can make a big ol' pot of chili with food we probably already have on hand. No electricity? No worries. Make it in the fireplace or on the grill; lord knows we can use some nourishment with all this October snow nonsense!

Allow me to digress: I got married last weekend, by the beach in North Carolina where it was 75 and sunny; my husband and I were actually swimming on our wedding day.

But when we returned, aglow with new love, and learned it was going to be a chilly weekend, my husband was determined to make it a chili weekend.

He's been promising me this chili for months -- er years -- and even let me into the kitchen so I could see how he does it. And he shared his secret, which is an incredibly simple fraction: 2 cans of beans for every pound of meat.

I've had many chills, and heard many chili secrets, but none as practical -- or effective -- as this.

Have at it. Because with a Halloween Snow day ($#%&%!!!), who couldn't use something to make our lives a little easier?


October Snow Day Chili
Serves 6

This is the dark, rich, unfussy chili you need right now. Serve with chopped onions, scallions, shredded cheddar and sour cream. Or serve it with a bag of tortilla chips and call it dip.

2 tablespoons olive oil
red onion (white is OK)
3/4 pound ground turkey
3/4 pound ground beef
1 can red kidney beans
1 can cannellini beans
1 can refried beans
1 can Rotel tomatoes or one 16-ounce jar salsa
1 heaping tablespoon chili powder
1 bottle Mother's Milk beer (or Guinness, or any dark beer)

1. Heat olive oil in s large skillet over medium-high heat. Add onions and cook until softened, 4 to 5 minutes. Add the ground turkey and beef, and cook until brown, about 8 minutes..

2. Meanwhile, add the three cans of beans to a large skillet, liquid and all, and cook over low heat.

3. Drain the beef and add it to the beans. Add tomatoes or salsa, a heaping tablespoon chili powder and 1/2 bottle of beer. Simmer for 2 hours. Add remaining beer (depending on the consistency you like), and continue to simmer up to 4 hours.

Allison Fishman is the host of Yahoo's Blue Ribbon Hunter and author of You Can Trust A Skinny Cook . For delicious humor & recipes, visit allisonfishman.com or follow @allisonfishman on Twitter.