Chili

According to a 2008 interview, our nation's chief is quite the home chef, and his favorite preparation is his family's chili recipe. This multi-ingredient, all-American stew has apparently made the rounds at family dinners and potlucks and, when you stop to think about it, perfectly embodies our multicultural President and nation.

And given that he's perhaps one of the busiest men in America, it's also rather fitting that this chili recipe is incredibly fast and simple. It may lack that slow-simmered flavor depth that a carefully cultivated pot of chili gains over the course of an entire day on the stove, but we certainly won't veto it as a tasty homemade dinner.

Flexible as a president should be, this recipe is receptive to any fresh herbs and spices you have on hand. And don't forget the toppings: sour cream and cheddar cheese are the classics, but I broke free of those bipartisan politics with some crumbled Fritos corn chips! Read on for the recipe.

What makes chili chili, anyway? There may not be a hard and fast answer, but regardless, it's as much at home at chili cook-off parties as it is at crisp Autumn tailgates.

Although some claim this American staple has to be beef-only, while others like the addition of beans, we're simply thankful that there are countless versions of chili to win over our taste buds. Here are six that'll win you over, whether or not you're competing for the ribbon.

Pedernales River Chili	Obama's Family Chili	Vegetarian Chili
Lentil Chili	White Bean Chili	Crockpot Chili

After all the talk of chili last week, the dish was in my dreams over the long weekend. It's no surprise that this all-American concoction is a White House favorite, so I went in search of other presidential interpretations. The Lyndon Baines Johnson Library and Museum boasts a plethora of Lady Bird's recipes, and among them one for her Pedernales River Chili. Named for the former first couple's Texas Hill Country ranch, the recipe was apparently so popular that Mrs. Johnson had it printed and mailed to satisfy the thousands of requests fielded from around the country.

While chili is terrific on cold Winter nights or at crisp Fall tailgates, I find it's also right at home at Summer barbecues and backyard parties. It's a great accompaniment to dogs and patties, but if you're having trouble balancing all those dishes, you can invert that bowl right on top of your bunned delight.

I trust that the former first lady's brew was delicious in its own right, but I found myself making a few modifications, namely reducing the recipe to a more manageable household size but maintaining the original spice measurements to boost the heat and flavor. This chili packs a punch, much like my California-bred self believes that Texas chili should. For the recipe, just keep reading

Recently, reader Blanca123 raised some interesting questions when responding to our recipe for President Obama's chili:

"Kindly explain why you call this pitifully flavored 'meat one-pot' a chili . . . Where's the heat? No cayenne, red pepper flakes or even hot sauce, much less real fresh chiles? Turmeric? Why?"

She sure got us thinking about what are the intrinsic elements of a true pot of chili. At its most basic level, the slow-simmered one-pot dish contains meat, tomatoes, and some form of heat (chiles, chili powder, hot sauce, etc.), but as most fierce chili chefs will tell you, the secret's in the sauce: everyone has his or her own magical blend.

Traditional Texas-style chili is also known as chili con carne: a blend of meat, tomatoes, and chiles, but strictly free of one ingredient. As devout Texas chili adherents like to say, "If you know beans about chili, you know chili ain't got no beans." Chili beans (that is, chili con carne with beans) is also a perfectly acceptable dish, but don't omit that key second word. However, whether in the Lone Star State or elsewhere, beans often show up in chili recipes and were used historically when meat was expensive or scarce.

So we want to hear from you: beans or no beans? Does it need to be three-alarm heat or can it still be parked at the station? Can it still carry the lofty title when made with white beans? What makes chili . . . well, chili?

You've heard how meatless Mondays are good for the planet. Now, look to Cooking in Pajamas for a fast and easy vegan chili recipe.

Meatless Monday is back baby!  It never actually went anywhere, I just kept forgetting to blog about it. In my quest to get healthy and lose a few pounds before my 20th anniversary trip in April, I have been testing out a plant based diet. I keep going back and forth on whether I want to include fish in my diet. I am thinking of limiting it to once or twice a month. While I decide, I am loving some of the vegetarian dishes I have made. For lunch yesterday I made a polenta pizza. . .a grilled slice of polenta topped with a slice of heirloom tomato, shredded mozzarella, garlic and basil.

This chili will knock your socks off. Not only is it healthy, it is a flavorful and spicy bowl of vegetables, beans, chiles, spices and wine. You can easily serve this to the die-hard meat eaters in your house, and it will be gobbled up.

This chili is also vegan, which means it contains no dairy products. If you are not into the vegan thing, feel free to top your bowl of chili with sour cream and sharp cheddar. The chili is quite spicy. As you see it has a jalapeño AND a chipotle chili. If you would like a more mild version, use half of the jalapeño with the seeds removed. Try not to cut back on the chipotle because it adds a deep, smoky flavor.

For her unique technique — which involves marinating tofu for extra flavor! — keep reading.

FitSugar reader For the Love of Fiber shared this turkey chili recipe in our Healthy Recipe group.

After Thanksgiving, my good friend, a girl who literally didn't know how to boil water, sent me this recipe, using her turkey leftovers. I loved the idea of pulled turkey and her fiberlicious add-ins, so had to feature it.

See the recipe after the break!

When it gets cold out — like it is now in San Francisco — we can't help but crave a piping hot bowl of flavorful chili. My Fare Foodie makes a bold claim in describing this dish as the best chili ever, but with the ingredients she describes below, we're thinking she may be right!

When the temperature drops outside, sometimes there is nothing more satisfying than a hearty bowl of chili. With stout beer, dark chocolate, and coffee, this recipe is without a doubt the tastiest and most interesting one you will come across.

For the recipe, head on over to her blog, and share your cold-weather concoctions with us in our Kitchen Goddess community group!

I've got a whole arsenal of go-to weeknight meals, but the one heaviest in my rotation is vegetarian chili. Why, you might ask? Because meatless chili has true versatility. Not only is it quick, effortless, and healthy, but it's easy to transport as lunch the next day.

As a leftover, it tastes better the longer it sits. I don't get sick of it, not even in the Summer. I don't mind it chilled, or heaped atop concession-stand favorites like cheese fries and onion rings.

Recently, I served it on two separate occasions. To keep things interesting, I paired it once with Fritos and melted cheese to make that Lone Star favorite, Frito pie — then on the second occasion, atop a bed of pasta, quasi-Cincinnati-style. Make this the most adaptable dish in your recipe reserve when you keep reading.