Chiles are so satisfying most anytime, but especially so when it is cold outside.  Can't you just smell the wonderful aroma of chili cooking on your range?  And,  chili is so versatile--you can serve it in a bowl, a potato skin, in a casserole of cornbread or on nachos and more.  So you can have all this fun,  our chiles will be on sale at 25% off for the next three days or until Thursday, February 18 at midnight.  (This photo was taken in Fairhope, AL at a chili benefit where the 2nd  edition of  my "Chili Madness" cookbook was being introduced.) 

Chili made from pure red chiles is so yummy and fun to serve when watching the big games, after skiing and other winter sports or just after a day's work.

To make cooking chili more reasonable, we are offering our purest, freshest new crop of red chiles at 25% off...making it a great time to stock up.  Pure chiles,  rather than the combination chili powder offer so much more flavor and nutrition.  Did you know that the average chili powder is made from 40% salt, 40% chile and 20% flavors and preservatives?

Even as a child, I could never get enough chili and ended by the age of 12 cooking chili for most all the fund raisers in our little Kansas town where I mostly grew up.  I am offering some of my favorite recipes from my Chili Madness cookbook which I am offering for the next 3 days for only $10.00 plus shipping.  All of these recipes freeze especially well--except for the potato skins.  The chilis will always freeze and are easily bagged in freezer bags and frozen flat--then stored upright in your freezer--conserving lots of space. 

Chili Talks Turkey
 Leftover turkey lends itself to spices. The only trick to incorporating it in chili is to avoid overcooking it. In this chili the turkey is added during the last 5 minutes or so of cooking time, just before serving. If you don’t have leftover turkey on hand, you can use ground turkey sautéed in a bit of oil until cooked through, or diced turkey tenders simmered in chicken broth for about 15 minutes, until just done.

Yield: 4 to 6 servings

2 Tablespoons vegetable oil (not canola)
1 medium-size onion, chopped (about 1 cup)
2 cloves garlic, minced
3 or 4 fresh green chiles, parched, peeled, and chopped, or ½ cup canned or frozen chopped green chiles
¼ cup crushed caribe chile, preferably from New Mexico
3 cups chicken broth
1 can (15 ½ ounces) pinto beans, rinsed and drained
2 teaspoons ground cumin
3 cups cooked diced or ground turkey (about 1 ½ pounds)
8 to 12 corn tortillas, warmed for serving (optional)

1. Place the oil in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic, green chiles, caribe chile, broth, beans, and 1 teaspoon of the cumin. Cook, uncovered, until the flavors blend, about 15 minutes.

2. Add the turkey and cook for about 5 minutes. Add the remaining 1 teaspoon cumin, taste, and adjust the seasonings as needed. Serve with warm corn tortillas if desired.

Jane's Southwest Recipes and more great ideas for cooking with chiles.

Mexican Tortilla Chili

Yield:  4 to 6 Servings

Similar to tortilla soup, this spicy veggie chili is delicious. It is made in the Mexican style, whereby the vegetables are grilled prior to being added to the soup-the grilled veggies have deeper, mellower flavors than their raw counterparts. The soup is made in two parts: the flavorful broth is prepared first and then poured over the vegetables.

If you wish to make this a vegetarian dish, simply substitute vegetable broth for the chicken broth.

For the chili broth:
8 large tomatoes, stemmed
2 large Spanish onions, peeled and halved
6 large Mexican garlic cloves, peeled (see note)
1 quart chicken or vegetable broth (canned is fine)
1 teaspoon chipotle powder, or 2 dried chipotles, reconstituted (see note)
1 piece (2 inches) cinnamon, preferably canela (see sources)
Salt (optional)

For the chili vegetables:
2 pounds butternut squash (1 medium squash), peeled, seeded, and cubed
1 teaspoon ground dried Mexican oregano
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) garbanzo beans (chickpeas), with liquid
1 small bunch Swiss chard, stemmed, sliced into 1-inch-wide ribbons (about 1 cup)
1 teaspoon ground cumin

For serving:
1 lime
Corn tortillas, warmed (optional)

1. Prepare the broth: Score an X into the bottom of each tomato, cutting just through the skin. Place the tomatoes, onions, and garlic on a comal or other heavy griddle over medium-high heat and cook, turning, until the vegetables char on all sides, about 10 minutes. (Remove the garlic as soon as it browns a bit.) Transfer the vegetables to a plate and set them aside.

2. Place the chicken broth in a large Dutch oven or small stockpot over high heat. Add the chipotle powder and bring to a boil. Then reduce the heat, cover the pot, and simmer for 5 minutes.

3. Meanwhile, peel and chop the tomatoes. Chop the onions, removing any blackened spots and mince the garlic.

4. Add the tomatoes, onions, and garlic to the broth, along with the canela. Simmer to blend the flavors, about 10 minutes. Remove the canela, taste the broth, and adjust the seasonings as needed, adding salt if desired. Keep warm.

5. Prepare the chili vegetables: Bring 4 cups salted water to a boil in a large saucepan. Add the squash and oregano, cover the pan, and simmer until the squash is tender, about 15 minutes. Add the black beans, garbanzo beans, chard, and cumin and cook, uncovered, until the chard is limp and tender, about 10 minutes. Drain the vegetables, reserving the cooking water.

6. Cut the lime into quarters or sixths, depending on the number of servings. Squeeze a wedge of lime into the bottom of each individual bowl. Divide the vegetables among the bowls, and ladle the broth over them, coving the vegetables. (If the broth has become too stewlike, use the reserved vegetable cooking liquid to thin it to a soupier consistency.) Serve with warm corn tortillas, if desired.

Notes: Before using dried chipotles, you must reconstitute them. To do so on the stovetop, place them in a small pot and add a dash of vinegar and water to just cover. Simmer them over low heat until soft, 30 minutes. Alternatively, place the chipotles, vinegar, and water in a quart size microwave-safe liquid measuring cup, cover with cellophane wrap and process 5 minutes. When the chiles are fork-tender, discard the water (or reserve it for later use in marinades and salad dressings) and mince the chiles. I’ve called for Mexican garlic here because it has a complex flavor and its large cloves are easy to peel.

 See the entire archive of Southwest Recipes and collect more ideas for cooking with chiles.

Texas Style Tamale Pie

This typically Texas style casserole dish is a favorite for entertaining because it can be made well ahead of time—two to three days—and then just baked before serving time. The ingredients can be varied to suit your taste and what you have on hand. A salad and perhaps bread make this a tasty meal.

Yield: 4 servings

6 cups water
1 cup white, yellow or blue corn meal
1 teaspoon salt
1 teaspoon butter
2 cups chili, any kind
½ cup whole kernel corn
1 tomato, diced
1 medium onion, chopped
¼ cup stuffed Spanish green olives, sliced thinly
½ cup grated Cheddar and Monterey Jack cheese or to suit taste

1. Place 3 cups water and salt in a saucepan. Mix the remaining water with the cornmeal. When water boils, gradually stir in the cornmeal, stirring constantly. Cook and stir until thick, about 30 minutes. Meanwhile butter a three quart casserole.

2. While still warm, line the bottom and sides of the casserole with the corn meal mush or mixture--smoothing it out to about ½ inch thickness. If baking immediately, preheat the oven to 350 F or if delaying the baking, preheat before baking.

Baked Potatoes Topped with Red Chili
and Fixin's 'n Mixin's

Sometimes the comforting taste of a fluffy baked potato topped with butter and the robust flavor of chili and toppings is just right for a light lunch or dinner.

Yield: 4 servings

4 large baking potatoes
4 Tablespoons, 2 teaspoons butter
1 cup red chili, any recipe, warmed
2 Tablespoons chopped green onions or Spanish onion
½ cup sour cream
½ cup grated cheddar or Jack and cheddar mix
¼ cup pickled or fresh jalapeno slices

1. Preheat the oven to 425 F. Meanwhile scrub potatoes, then butter each with ½ teaspoon butter and pierce two or three times with a sharp knife. Place them on a baking sheet and bake.

2. Bake until soft when pressed or about 45 minutes. Then slice lengthwise, top with butter and slice into each potato to enhance melting. Top with the chili, onion, sour cream, cheese and jalapeno—evenly dividing the toppings among the potatoes. Serve immediately.