Spatula Diaries: Five ways to perk up chili night

Of all the one-pot dishes you might make this holiday season, I’ll argue that a big ol’ batch of chili is the easiest. There’s no roux involved. It doesn’t require sourcing or cleaning seafood. It’s fun to serve with a toppings bar. And it’s universally beloved by kids and adults.

Chili is so fast and easy that sometimes I make it too much, so I’ve been working on keeping it interesting. Below are five ways to enliven your chili habit as you head into frenzied holiday entertaining. Enjoy.

Think beyond beef.

Venison, chicken, turkey, pork and vegetables all make great bases for chili. Pictured at the top of the page, I’ve done veggie chili with fresh squash, zucchini, eggplant, carrots, corn, bell peppers, salad peppers, two kinds of beans, onions, tomatoes, chili powder, cumin and turmeric. Easy, healthy and delicious.

Get creative with a starchy side.

Chili loves corn, which is why it’s often accompanied by corn chips and corn bread. But don’t stop there. Pictured with my veggie chili are rosquillas, Nicaraguan masa “cookies” that aren’t sweet. They taste like crunchy corn bread. I picked these up from Ideal Market on North Sherwood Boulevard.

Play with textures.

Who says chili has to be made from ground meat? One of my favorite ways to make chili verde, for example, is to use boneless skinless chicken thighs as well as ground chicken. Paired with sautéed onions, garlic, peppers, tomatillos, white beans and spices, it’s punchy and delicious.

Introduce new toppings.

To the toppings bar of requisite grated cheddar, chopped onion, avocado and chips, try chopped fresh tomatoes, roasted poblano peppers, caramelized purple onion and different cheeses such as Gouda or cotija. Use a squirt bottle for sour cream or thinner crema from a Latin American market.

Embrace the power of fries.

Chili cheese fries? Yes. Imagine how good that tastes after a rough night of holiday partying. You can get as fancy as you want with the fries. Double-fry them to ensure epic crispiness, or just buy a good quality bag of frozen fries. Smother with chili and cheese, and get to work. You’ve earned it.

Maggie Heyn Richardson is a regular 225 contributor and the author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.