Confetti Chile


Yes, I know, chili is probably not the recipe you were expecting, now that the weather has finally turned a corner, and at least in D.C. those last few piles of mucky snow are being overtaken by the pale green shoots of early-spring’s crocuses and daffodils. Chili is a cold-weather food, best eaten in the frosty darkness of winter.

At least that’s what I used to think until I concocted this recipe a few months ago. At its heart, it’s a Cinncinati-style chili courtesy of some ground beef and tomato sauce. The addition of some diced red pepper, yellow corn, and black beans, however, give it a colorful, confetti-like vibe while also lightening it considerably, making it splendid for warmer months as well.

A perfect weeknight recipe for busy families emerging from the winter doldrums. What more could you ask for?

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