Bob's Cold Weather Chili

Bob’s cold weather chili is the kind of bowl that earns its name. This is not a quick weeknight chili, this is the chili you start when the snow is sticking to the windows and you’ve got an hour to let everything simmer down into something deeply savory and comforting.

The move that sets this version apart is the layering of two tomato products. Italian-style plum tomatoes provide the deep, slightly sweet body, while the chunky picante salsa added at the end brings extra heat and texture without you having to chop a single chile. It’s a clever shortcut that builds complexity without complexity.

Sweet red bell peppers go in early with the onions and garlic, which is the signature touch. Most chilis use only onion in the saute base, but the red peppers add a smoky-sweet character that distinguishes this from average chili and brightens the whole pot.

Wait until the last 15 minutes to add the kidney beans, this prevents them from breaking down into mush during the long simmer. They warm through, take on the flavor of the chili, and stay distinct in every bite.

Serve with sour cream, shredded cheese, chopped onion, and warm bread or cornbread.

Pro Tips

• Brown the ground beef hard in batches to develop fond, that browned crust at the bottom of the pan is pure flavor.
• Cook the onions and peppers low and slow, fully softened aromatics dissolve into the chili and add depth.
• Don’t skip the bay leaves, they add a subtle herbal background that ties the whole pot together.
• Like most stews, this chili tastes even better the next day after the flavors meld in the fridge overnight.

Variations

• Add a can of black beans along with the kidney beans for more bean variety.
• Stir in a square of dark chocolate or a tablespoon of cocoa powder during the simmer for mole-style depth.
• Top with a handful of frozen corn in the last 10 minutes for sweetness and color.