Superbowl of Chili

So, in the NYTimes this week there was a disgusting article about how double-dipping is the equivalent of french kissing everyone at the party (because you transfer your saliva into the dip, which other people then eat). So, having thoroughly freaked myself out over the idea of eating anything that didn't come in an individual serving-sized container, I propose an alternative: Kitchen Sink Chili.

Kitchen Sink Chili is exactly what it sounds like - you start with a basic chili base (canned tomatoes, beans, onion, garlic, spices) and then you add...whatever you happen to have laying around. Carrots? You got it. Corn? Perfect. Other/different/better beans? Sure thing. Green veggies? Yummo. (Got you with that Rachael Ray reference, didn't I? You know I did). Kitchen Sink Chili accomplishes 4 (count 'em, 4!) objectives:

1. Feeds the Masses - you can make Kitchen Sink Chili in a crock pot (and, if you don't cook the onions and garlic first, you can actually cook the whole thing in one pot. Personally, I like the onions and garlic cooked first, but still, that's only one minor extra frying pan). It is delicious, and you can cook it all day (and/or all night) and it tastes awesome. In fact, the longer the flavors meld together, the better you are. This is one of those great recipes that tastes even better the third day than the first day (and goodness knows we need more of those recipes).

2. Provides Double-Dip-Free Dipping - No one eats from a communal bowl of chili. It's just not done. I mean, you have to think about toppings, and spiciness, and all that stuff, and everyone likes their chili just so and, let's face it, no one wants to share a bowl of this deliciousness with someone else. BUT, at the same time, chili is great for chip-dipping. Who doesn't like corn chips and chili (okay, I admit, if you are in the early stages of a relationship with the olfactorily sensitive, you may want to go easy on the beans)? So, you can accomplish the dip, even the double dip, without passing your nasty mouth cooties on to everyone else. Genius.

3. Clean out Your Vegetable Drawer/Freezer - I will admit, I don't eat nearly as many fresh veggies as I should. I am, however, a big proponent of frozen veggies, which have 95% of the vitamins and minerals of fresh and yet keep forever. That said, they also come in awkward-sized bags. For some reason, I ALWAYS end up with 3/4 cup of frozen corn kernels, or carrot slices, or chopped baby spinach. Not enough to make into a side dish (once the ice melts, that's really about 1/2 cup of cooked veggies), but too much to justify throwing away. This recipe is a great place to throw in those frozen veggies - and because there are so many different flavors, you never feel deprived of any one veggie. Likewise, this is also a great recipe for fresh vegetables slightly past their prime. That half-eaten bag of baby carrots in the fridge that has dried out? Chop 'em up and throw them in the pot. Those slightly shriveled grape tomatoes? A quick rinse is all they need. I haven't tried broccoli in the chili, but I could see it working if you chopped it up first. Finally, if you are like me and sometimes find yourself with half-open packages of low-fat cream cheese/(dairy or soy), then this is a great place to get rid of them - just cube and stir in.

4. Freeze Ahead - This chili freezes really well. It also reheats well. It is a great three-season (fall/winter/spring) dish, and I heartily recommend it.

Kitchen Sink Chili

Chili Base

2 large cans roasted/stewed whole tomatoes in paste/sauce (Muir Glen's Fire-Roasted Tomatoes are my faves, but any kind will do - but you want the big-ass cans, not the regular-sized ones)
2-3 cans beans (pinto, black, and great northern are good choices, but if you like kidney or garbanzo beans, they can also work).
1 medium onion, coarsely chopped
5 cloves garlic, peeled and sliced
1/2 tsp. chili powder
1/4 tsp. cumin
2 chiles in adobo sauce (optional) *
1/2 cap liquid smoke (optional)

Add-Ins
- Zucchini, coarsely chopped
- Sliced baby carrots
- frozen spinach, collard greens, or kale
- corn kernels (canned/frozen)
- green beans
- cubed low fat cream cheese (dairy/soy)

Toppings
- Sliced ripe avocados
- Low-fat grated cheese (any kind)
- Light sour cream (I will disown you if you get fat-free sour cream. You might as well eat wallpaper paste)
- Chopped fresh scallions
- Sliced/chopped tomatoes

Accompaniments
- Tortilla chips (lots and lots of tortilla chips. Yum.)
- Rice (any kind)
- Hearty white or light wheat bread, preferably toasted
- Fresh tortillas (flour or corn)

* I like my chili moderately spicy but I never seem to use a whole can of chiles before they go bad. I have, however, recently discovered that you can freeze the whole can, in a ziplock bag, and when you need a chile, just sort of chisel one out with a butter knife. The adobo sauce doesn't really harden, and you would end up chopping the chile anyway, so what's the difference? For a big pot of chili, you want about a tablespoon of chiles/sauce (more if you like five-alarm chili). And the chiles keep for several weeks in the freezer, so it's all good. This discussion of chilis and chiles is confusing, but you get the idea.

Let me know how it turns out!