BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

The Simplicity of Soup: A Meaty, Tangy Chili for the Ages

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I have nothing but praise for this “Chili For a Crowd Recipe” from the venerable Silver Palate cookbook. We had it at an inauguration party, and I couldn’t wait to recreate it. Ah, The Silver Palate, that bible-like tome for those nouvelle foodies coming up in the 1980s. Fond memories of my parents peering over its sauce-splattered, dog-eared pages. I think I made our host feel old, referring to it as “my parent’s cookbook.” What will be our generation’s Silver Palate? Let’s hope it’s more Mark Bittman, and less Rachael Ray.

Chili demands cornbread: I made this rosemary/olive oil one from the Baltimore food blog Coconut & Lime. I halved the chili recipe and substituted brined kalamata olives, per our host’s directive. No need to drain the tomatoes– you’ll want that broth. The Italian sausage adds bite, but it did call for too much ground chuck, and not enough beans, for my taste. I might do ground turkey (or lamb and white beans!) next time. I can’t believe we’ve had beef two weeks in a row. Sinners, repent! At least tomorrow we are going to a soup lunch, sponsored by the statistics department, that’s a fundraiser for the Oregon State University Food Bank. Let’s hope they have vegetarian options:)

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Written by baltimoregon

February 10, 2009 at 1:34 am

Posted in Uncategorized

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8 Responses

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  1. had chili for the superbowl here in brooklyn as well- my friend chaim has his own special recipe and generally makes two huge vats- one sweet and one spicy…i think he used cocoa powder as his secret ingredient! i’ve smelled this chili now for three years, and it always brings me such warm thoughts…i always loved how my mama would serve it on baked sweet potatoes- just slice them down and scoop some chili in…it’s also a very beautiful way to hold a rather runny dish– think this would be a great dish to serve in those adorable little individual-sized cast-iron pans as well…hmmmm. actually, i guess you could stuff numerous veggies with chili– squash would probably work well too, no? damn, i wish i had more space in my kitchen!

    there in spirit

    February 10, 2009 at 7:44 pm

  2. oh love the squash and sweet potatoes idea! I threw in some cocoa powder too. That does add a nice touch!

    baltimoregon

    February 10, 2009 at 10:12 pm

  3. looks like a good wedding dish ..

    rd

    February 10, 2009 at 10:12 pm

  4. Would have made the wedding much simpler, that’s for sure:) ‘Tis a gift to be simple, ’tis a gift to be free. We can make it for Sandeep’s

    baltimoregon

    February 10, 2009 at 10:18 pm

  5. to set the record straight I don’t use cocoa as my secret ingredient… the ingredient comes out of a tree in the Quebec wilderness.

    chaim

    February 11, 2009 at 11:52 am

  6. oh lovely. And what would that secret ingredient be?

    baltimoregon

    February 11, 2009 at 2:55 pm

  7. […] post in January–here’s to keeping up with New Year’s Resolutions. We made the Silver Palate’s ever-reliable “Chili for a Crowd” for the game. This is not your everyday chili. It’s got a unique Dijon […]

  8. […] post in January–here’s to keeping up with New Year’s Resolutions. We made the Silver Palate’s ever-reliable “Chili for a Crowd” for the game. This is not your everyday chili. It’s got a unique Dijon […]


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