February Heat: It's National Chili Day!

Happy National Chili Day on this balmy Thursday in February! Today's high is expected to reach 61 degrees!

"It is fitting that we celebrate National Chili Day every year on the fourth Thursday of February since there’s nothing better than enjoying fiery fare during one of winter’s coldest months," the National Chili Day website states.

850 Degrees has a chili special going on right now! A bowl of hot and delicious chili is just $7. "Our house made chili made with chopped meat, beans, onions and peppers," says 850. 

We checked a few Ridgefield hot spots and many include chili on their menu including these eateries:

Tigers' Den

Southwest Cafe

The Hideaway

Little Pub

Fairfield County Bank is sponsoring the 9th Annual Chili Warm-Up on March 26 in Danbury Learn more here. 

Not a meat eater but wish you were on National Chili Day? We have a fantastic meatless chili recipe to share with you courtesy of Cooks Illustrated. It's hearty, hot, and the texture is truly "meaty". Here you go:

Ingredients

• Salt
• 1 pound dried beans, picked over and rinsed (mix any type you like - I used cannellini and pinto)
• 2 dried ancho chiles
• 2 dried New Mexican chilis
• 1/2 ounce shiitake mushroom, chopped coarse
• 4 teaspoons dried oregano
• 1/2 cup walnuts, toasted
• 1 (28-ounce) can diced tomato, drained with juice reserved
• 3 tablespoons tomato paste
• 1-2 jalepeno chilies, stemmed and coarsely chopped
• 6 garlic cloves, minced
• 3 tablespoons soy sauce
• 1/4 cup vegetable oil
• 2 pounds onion, chopped fine
• 1 tablespoon ground cumin
• 7 cups water
• 2/3 cup bulgur
• 1/4 cup chopped fresh cilantro

Instructions

1. 1) In a large Dutch oven over high heat, bring 4 quarts water, 3 tablespoons salt, and beans to boil. Once they are boiling, remove pot from heat, cover, and let stand for one hour. Then drain the beans and rinse well. Wash out the pot so that it is clean and ready to use for the soup.
2. 2) Preheat oven to 300 degrees F. Place the ancho and New Mexican chilies on a baking sheet and bake for about 8 minutes, until they are fragrant. Transfer to a plate, let cool for 5 minutes, then stem and seed the chilies. Grind the toasted chilies, mushrooms, and oregano in a spice grinder or a food processor until finely ground, working in batches if necessary.
3. 3)Place walnuts in a food processor and grind until they are finely ground, about 30 seconds, then transfer to a bowl.
4. 4) Next process drained tomatoes, tomato paste, jalapeños, garlic, and soy sauce until the tomatoes are finely chopped, about 45 seconds.
5. 5) Over medium-high heat, heat oil in a Dutch oven until shimmering. Add the onions and 1 1/4 teaspoons salt and cook until the onions begin to brown, stirring occasionally (about 8 - 10 minutes). 6) Lower the heat to medium, add ground chile mixture and cumin, and cook for about one minute, stirring occasionally. Add rinsed beans and water and bring to a boil.
6. 7) Cover pot and transfer to the oven (already heated to 300 degrees from earlier) to cook for 45 minutes.
7. 8) Remove pot from oven and stir in bulgur, walnuts, tomato mixture, and reserved tomato juice. cover pot and return to oven.
8. 9) Cook about 2 hours, or until beans are fully tender. Remove pot from oven, stir chili well, and let stand for 20 minutes uncovered. Stir in cilantro and serve.

We would love to feature your favorite chili recipe on HamletHub! Submit to Ridgefield@HamletHub.com and please include a photo!

Learn about the history of chili here.