Photo by andertho

Dish of the Week: Chili
Everyone knows it’s been a big week for chili, especially Ben’s Chili Bowl. But we’re not here to talk about Ben’s, for once this week. Because whether you love or don’t love the chili from Ben’s, its squeeze-tap runny texture isn’t quite comparable to most traditional chili.

Depending on where you’re from, you think chili is something totally different. If you’re from Texas, chances are you think your chili shouldn’t have anything besides meat and chili peppers. If you’re from Cincinnati, you probably want it on top of spaghetti. Or perhaps you’re more lax, and think chili should have whatever you want – turkey, chicken, pork, beans, vegetables, green chilies instead of red. But whatever your preference, the best part is having the warm, soothing concoction in your tummy.

The easiest place to sample regional chili varieties in D.C. area is at Hard Times Cafe. Another good option is Open City, for their vegetarian chili. For home chefs, this Cooking Light recipe for white chicken chili is delicious and healthier for meeting those New Year’s resolutions. I enhance my chili by adding a few spoonfuls of recaito and a tablespoon or two of white vinegar.