Sour Cream & Shredded Cheddar Ready? It’s National Chili Day

Celebrated on the fourth Thursday of February, this year’s festivity falls on February 27th, making it the perfect time to warm up with a hearty bowl of chili. Whether you’re a fan of Cincinnati’s sweet and tangy take, the robust and meaty goodness of Texas-style, or you have a strong opinion on beans (or no beans at all), there’s a chili out there for every palate—from mildly comforting to super spicy. And for all you chili enthusiasts, thelistareyouonit.com has rounded up the best spots to get your fix (see below). 

Of course, our very own Nycci Nellis loves to heat things up by stirring up her own delicious pot of chili during these chilly winter months —>

Growing up, I spent countless hours at my friend Ali's house, where her mother Carol always had a large Le Creuset pot simmering on the stove, filled with something mouthwatering. Her chili, in particular, was a favorite of mine. After years of tweaking and experimenting, I’ve finally crafted a recipe that closely mirrors that cherished taste from my childhood. I hope you enjoy it as much as I do:

Carol’s Chili Con Carne

-In a heavy bottom pot, sauté 2 large chopped onions in 1/4 cup olive oil over low heat, stirring occasionally, until they are soft.

 -Add 1-2  tablespoons of chopped garlic, cook until fragrant

-Mix in 2 finely chopped carrots, and cook the mixture, 1 minute. 

-Raise heat slightly, add in 3lbs coarse-ground beef chuck, cook, stirring and breaking up any lumps until it is no longer pink. 

-Add the 1/4 cup (or more) chili powder, 1 tablespoon (or more) cumin, 2 tablespoons paprika (I like a mix of hot & regular), 1 tablespoon oregano, and 1 tablespoon of red pepper flakes (or to taste) and cook the mixture, stirring, for 1 minute.

-Mix in 1/4 brown sugar

-Add 1 32 oz. can fire roasted crushed tomatoes and 1 32 oz. can fire roasted diced tomatoes, 1 cup of beef broth and 3 tablespoons of apple cider vinegar 

-Bring to a boil, reduce heat to low, cover and simmer for 1-2 hours - stirring periodically

-Add 2 cans of kidney beans (I drain and rinse one can) and simmer uncovered for 20-25 minutes

-Season with salt and pepper 

-Ladle into bowls and top with sour cream, shredded cheese, chopped onions, chopped scallions and a mix of chopped bell peppers 

Pro-tip: Instead of cheddar cheese, stop at Cheesetique and ask Jill for a suggested chili topping

Where we’re digging in to a delicious bowl around town: 

-Bus Boys & Poets - A beef and bean chili topped with cheese & onions 

-Ben’s Chill Bowl - Top that half smoke with Ben’s Chili

-Capitol City Brewing Co. - Porter-infused chili Clyde’s - classic beef and bean chili

-Cowboy Cafe - All the chili adjacent things … burgers, nachos and of course mac & cheese

-Ghostburger - Chili dog wit’ wiz

-Hard Times Café - All the regional chilis, Texas & Cincinnati & don’t forget Frito pie 

-Hill Country BBQ - Texas style, aka no beans

-Meats & Foods - Veggie or Beef chili, burrito-style

-Martin’s Tavern - Beef chili served with tortilla chips

-Old Ebbitt Grill - Top it with cheese and sour cream

-Takoma Beverage Company - Beef & bean chili with homemade cornbread