Wellness Weekly

By Sandy Considine

Chili is classic American comfort food. Even though it varies from place to place — people everywhere agree that this hearty dish isn’t just a stew, topping, or bulky soup: It’s chili.

I grew up eating chili with no meat in it. My mom used tomato juice and her canned tomatoes from the garden as the liquid as I still do today. My mother-in-law used spaghetti sauce which made a very thick chili. I have to say I did not like it. But there you go; she was Italian and my family being German/England/NW Europe. Different ways of preparation. There is no right or wrong. When my husband was in the Army, we had friends from the south that served chili over rice. Being 19, I thought these people were weird. And then there is chili with no beans…what’s up with that? How about white chicken chili? The list goes on and on. I love changing up how I make chili and then I love the comfort of my mom’s chili. You just can’t go wrong. Here are TWO totally different kinds of chili for you to try

Have you heard of Cincinnati chili?

Topped with a mound of shredded Cheddar, Cincinnati chili looks like spaghetti with meat sauce, though more brown in hue than red. You’d expect to eat it in a bowl with a spoon, but it’s served on a plate with a fork. And unless you hail from Ohio, you probably wouldn’t recognize it as chili. So, is Cincinnati chili even chili?

Cincinnati chili and traditional red chili (chili con carne) both consist of a tomato base, ground meat, and chili powder. Traditional red chili often includes cumin, paprika, garlic powder, and onion powder, though it’s not limited to these spices. Cincinnati chili, on the other hand, has a sweeter edge with spices like cinnamon, cloves, nutmeg, and allspice. Some recipes also use cocoa powder.

Authentic Cincinnati Chili Recipe:
Ingredients
2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
4 cloves garlic, minced
2 teaspoons Worcestershire sauce
½ (1 ounce) square unsweetened chocolate
¼ cup chili powder
1 ½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf

Directions
Place ground beef in a large pan, cover with cold water, and bring to a boil, stirring and breaking up beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes.

Add onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and chocolate. Stir in chili powder, salt, cumin,

cinnamon, and cayenne pepper until well mixed. Add cloves, allspice berries, and bay leaf.
Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent chili from burning.

Three Sisters Chili
What Exactly Are the Three Sisters?
The Three Sisters are the three main agricultural crops of various Indigenous peoples of North America. They form a powerful, symbiotic trio:

Corn (The Elder Sister): She stands tall and strong, providing a natural pole for her sister, the bean, to climb.

Beans (The Giving Sister): She climbs up the corn stalk, stabilizing it in heavy winds. More importantly, she pulls nitrogen from the air and “fixes” it in the soil, providing essential nutrients that the corn and squash need to thrive.

Squash (The Protecting Sister): She spreads her large leaves across the ground, creating a living mulch. This shades the soil, keeping it cool and moist, preventing weeds from growing, and deterring pests with her prickly vines.

Together, they create a self-sustaining ecosystem, a perfect example of companion planting. This agricultural wisdom ensured a bountiful and reliable harvest for generations.

Why Are They Called the “Three Sisters”? The Story Behind the Name
The name comes from various traditional stories passed down through generations, particularly among the Iroquois. While the specifics vary by nation, the core narrative is one of family and mutual support. The three crops are seen as inseparable sisters who depend on each other to grow and flourish.

They were given to the people by the Great Spirit, each with a unique gift but unable to thrive alone. Only when planted together could they reach their full potential, providing everything needed for a healthy life. This story serves as a powerful metaphor for the importance of community and cooperation.

Ingredients
2 tablespoons of olive oil
1 yellow onion, diced
2 poblano peppers, finely diced
1 Anaheim pepper, finely diced
6 garlic cloves, minced
2 pounds (cubed butternut squash (½ to 1-inch, or 1 to 2.5 cm, cubes)
4 cups of chicken broth, divided
1 (28-ounce) can diced fire-roasted tomatoes
2 cups of sweet corn kernels
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons kosher salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
½ cup chopped fresh cilantro
Sour cream for garnishing (optional)

Instructions
Place a Dutch oven over medium-high heat and drizzle in the oil. Add the onion, poblanos and Anaheim pepper and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and cook for 1 minute. Add the butternut squash, 3 cups of broth, the tomatoes, corn, kidney beans, black beans, cumin, coriander, salt, oregano, pepper and bring to a boil. Cover the pot, reduce the heat to maintain a simmer, and cook for about 20 minutes, stirring occasionally. If the chili is too thick, add the remaining broth, ½ cup at a time, until the consistency is to your liking. (You might not need it all.)

Remove the cover, stir in the cilantro, and cook for 5 minutes until the squash is fork-tender and the mixture has slightly thickened. Taste the chili and season with more salt and pepper, if desired. I love this chili.