Winter Warm Up: Chili Recipes Bring Heat to Cold Weather Meals

There’s nothing quite like a hot bowl of chili on a cold winter’s day.

Not only is it filling and nutritious, but its spicy taste also gives the tummy a warm glow.

“We don’t sell chili at all when the weather is warm, but it’s very popular at this time of year,” said Debbie Kakias, owner of G&G Restaurant in Vandergrift.

Why is that? “It’s so amazing,” she said.

Pittsburgh-based Revival Chili food truck delivers stick-to-your-ribs year-round.

“But there’s just something about this first real snow and the really cold temperatures we’re seeing right now that makes people think of chili,” said Jordan Robarge, owner of Revival Chili and Revival Pasta food trucks and Nancy’s Revival restaurant in Wilkinsburg.

Joanne Klimovich Harrop | Tribune review

A pot of classic spicy beef is cooked on January 8th at Nancy Revival in Wilkinsburg. The chili was scheduled to be served later that day from the Revival Chili truck.

“The chili is so versatile and a great choice for a meal, especially during January and February,” said Robarge.

Dwayne Pickles, who enjoys trying all kinds of dishes at his home in Scottdale, agrees.

“Hot peppers seem to fit the fall and winter mood better, but I can crave them and consume them year-round,” said Pickles, Grants Manager at Arnold Palmer Regional Airport in Unity.

Chili is a dish that can be put together quite easily.

“Most people have the basic ingredients in their homes,” Robarge said. “If they want to personalize the chili, they can add in toppings they like, from spices to beans to additional flavors like beer.”

Pickles runs out of his pantry when you crave hot peppers.

“For most chili, I don’t follow a recipe. It’s usually more fun to jump in and experiment,” he said. “Often it’s standard ground beef (whether minced or pieces of cooked tender meat), I add a big can of chopped tomatoes and a big can of mashed tomatoes and a can of dark red beans and light red beans a can of black beans.”

If he has corn on hand, he’ll throw in some for color, along with a small can of diced green peppers and one package of chili seasoning.

“I’m not a fan of hot chili peppers,” he said.

Robarge says chili is a great party dish—something to think about when people gather to watch NFL and Super Bowl games.

He said, “Chili is a food that can be shared.”

With a pot boiling on the stove or in the slow cooker, the host can put together a bunch of add-ins and sit back and watch the game while the guests serve themselves.

At Revival Chili, the dish is designed to be served over homemade cornbread. Toppings include cheese, cilantro, sour cream, jalapeno, and lemon.

Tortilla chips or crackers can add some crunch. The dish can also be served over a bed of rice or mashed potatoes, or on nachos, sausages or hamburgers.

Let your taste buds be your guide.

Choose chili

While Cacias declined to share G&G’s chili recipe, she said it was tomato, beef and bean varieties.

Robarge said the classic option is his bestseller as well, but the company also makes chicken, vegan, spicy pork and chili and experiments with other combinations throughout the year.

Here’s a primer on some common types of hot peppers, from

Chili with beef – Meaning “chili with meat” and perhaps the most popular style. The dish consists of meat such as beef, pork, or venison mixed with green or chili peppers, tomatoes, beans and onions.

Spicy white chicken Made with chicken, white beans, and mild green peppers, it’s usually less zingy than other chili recipes. Its creamy base can be thickened with sour cream or white cheese.

vegan hot pepper Some vegetarian chili recipes add a variety of beans, such as cannellini or black beans, along with meat alternatives such as tofu or tempeh.

Cincinnati Chili (or Skyline Chili) A popular regional Ohio version, usually sweeter than the traditional chili with the addition of cinnamon, chocolate, and spices, along with Worcestershire sauce. It is served on a bed of cooked spaghetti.

Texas Chile Made without beans or tomatoes, this version contains beef cooked in a thick paste made with fresh dried chilies.

Turkey Chili Classic chili carne gets leaner by using ground turkey instead of beef.

green chili Popular in the Southwest, especially New Mexico and Colorado, it is usually made with pork, roasted green peppers, tomatoes, garlic, oregano, and cumin.

Is your mouth watering yet? Here are some recipes to satisfy your chili craving:


Courtesy of Parker Feyerbach

Sour cream, jalapenos, and avocado are good additions to spicy chicken and white beans.

Reviving spicy chicken with chili


2 lbs minced chicken

1 large yellow onion

2 large bell peppers

2 large heirloom tomatoes

1 large garlic onion

8 ounce can tomato paste

olive oil

One 12-ounce can of beer of your choice

Your choice of other chili

Your choice of spices (cumin, chili, chili powder and cinnamon recommended)


Cut onions, peppers and garlic into cubes. Fry the chicken in a frying pan. Cook onions, peppers and garlic together in the same skillet with a little olive oil. Place the cooked meat and vegetables in a medium saucepan to start boiling.

Cut the tomatoes into cubes and add them to the pot with all the juices. Let this heat up and simmer for about an hour (juices should start to rise to the top). Add tomato paste to thicken or add beer to thin the chili to your preferred consistency. Add your favorite spices and let simmer for 30 minutes. Add more seasoning to taste and let it cook (about 30 minutes).

When you’re satisfied with the taste, the chili is ready to serve. Serve with rice, pasta, cornbread, mashed potatoes, or any other carb choice.

Chili with beef


2 pounds minced meat

2 tablespoons olive oil

2 medium onions chopped

2 cloves minced garlic

1 medium green bell pepper, chopped

1½ teaspoon salt

2 tablespoons chili powder

3 teaspoons of beef broth granules

18 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon dried oregano

2 cans 14.5 ounces diced tomatoes, undrained

1 cup water

16 ounce can kidney beans, washed and drained

Optional: sour cream and jalapeno slices


In a Dutch oven, cook beef over medium heat until no pink, 5-7 minutes; Meat crumbs. Strain and set aside.

In the same pot, heat the oil. Fry onions until soft. Add garlic, cook 1 minute longer. Add green pepper, salt, chili powder, broth, cayenne, cinnamon, cumin, and oregano. Cook for two minutes, stirring until combined.

Add tomatoes and roast beef. stir in water. Bring it to a boil. Reduce heat, cover and simmer for about an hour. Add beans and heat through. If desired, top with sour cream and jalapenos.

source: Taste the taste of home

vegan hot pepper


2 tablespoons olive oil

1 large yellow onion, cut into cubes

2 large capsicum, cut into cubes

2 medium sized beans, cut into cubes

2 celery stalks diced

4 cloves minced garlic

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons dried thyme

2 teaspoons kosher salt, plus more to taste

½ teaspoon freshly ground black pepper

Half a teaspoon of cayenne pepper

One 28-ounce can diced tomatoes, preferably fire-roasted (do not drain)

2 4 ounce cans roasted green peppers, undrained

Three 15 to 15.5 ounce cans beans, such as pinto, black, kidney, cannellini or garbanzo beans, drained and rinsed

1 to 2 cups low-sodium vegetable broth, divided

1 15-ounce can whole corn, drained


Heat the oil in a large saucepan over a medium heat until it boils. Add onions, sweet peppers, carrots, celery and garlic. Cook, stirring, until tender, 8 to 10 minutes. Add the chili powder, cumin, thyme, salt, black pepper and cayenne pepper and stir to coat the vegetables. Add tomatoes and their juices, green pepper, beans and a cup of broth. Stir until smooth.

Bring it to a boil. Reduce heat as needed and simmer, uncovered, until hot pepper has thickened to your liking, 30 to 40 minutes. If you prefer chili, add an additional cup of broth. Add the corn and stir until combined.

Serving Suggestions: Sliced ​​avocado, sliced ​​lemon, shredded cheddar cheese, toasted pumpkin seeds, juicy coriander leaves and stems, pickled red onion, sliced ​​jalapeno, sliced ​​radish.


Cincinnati Chili


2 pounds lean ground beef

1 liter of water, or the amount to be covered

2 finely chopped onions

15 oz can tomato sauce

2 tablespoons vinegar

2 teaspoons Worcestershire sauce

4 cloves minced garlic

Half a square ounce of unsweetened chocolate

Half a cup of chili powder

1½ teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground cinnamon

½ teaspoon ground cayenne pepper

5 whole cloves

5 whole spices

1 bay leaf


Place the ground beef in a large saucepan, cover with about a quart of cold water and bring to a boil, stirring and cutting with a fork to a smooth texture. Simmer slowly until meat is completely cooked through, about 30 minutes, then remove from heat and refrigerate overnight.

The next day, remove the solid fat from the top of the pan and discard it. Place meat mixture over medium heat and stir in onion, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, 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.


Texas Chile


2 large onions cut into cubes

½ cup vegetable oil or canola oil

5 garlic cloves, finely chopped

2 lbs of ground chuck or venison

1 tablespoon table salt

3 tablespoons ancho chile powder

2 tablespoons ground cumin

1 tablespoon of paprika

2 cans 14.5 ounces diced tomatoes

6 ounce can tomato paste

One 12-ounce can of amber beer

2 tablespoons masala harina (corn flour)


Fry the diced onions in hot oil in a large Dutch oven or stockpot over medium-high heat for 7 minutes or until translucent. Add chopped garlic and saute for a minute. Add beef and cook, stirring constantly, for 6 minutes or until meat is crumbly and no pink. Strain and reserve 2 tablespoons of the refreshment in a Dutch oven; Return the beef to the Dutch oven.

Add salt, ancho chile powder, ground cumin, and paprika; Cook 2 minutes. Add tomato cubes and tomato paste. add half a glass of beer and a glass of water; Leave to simmer for 20 minutes, stirring occasionally. Add the remaining ½ cup of beer and ½ cup of water; Simmer for 30 minutes, stirring occasionally.

Add masa, cook for 10 minutes. Add more water to reach desired consistency.


Shirley McMarlin is a writer for the Tribune Review. You can contact Shirley at 5750-836-724, or via Twitter .

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