Chili recipes to keep you warm in winter

As the winter months approach, we take a moment to explore the warm comfort of chili and the many incarnations it can take. We talk all things con carne (and a few con tempeh) with The Takeaway’s food contributor, and New York Times food writer, Melissa Clark, along with Bryant Terry, author of “Vegan Soul Kitchen: Fresh, Healthy and Creative African-American Cuisine.” They give us their recipes. And we’re asking for yours!

Bryant Terry’s Uncomplicated Chili Con Tempeh
(makes 6 to 8 servings)

Soundtrack: “Southern Point” by Grizzly Bear from Veckatimest

* 3/4 cup extra virgin olive oil
* 1 large red onion (about 2 cups), diced
* 2 tablespoons chili powder
* 1 tablespoon ground cumin
* Coarse sea salt
* 3 jalapeno peppers, minced
* 4 large cloves garlic, minced
* 1 chipotle pepper in adobo sauce, minced
* 1 pound (two 8-ounce packages) tempeh cut into 1/2-inch cubes
* 1 28-ounce can diced tomatoes, with their juices
* 1 teaspoon balsamic vinegar
* 4 cups vegetable stock
* 3 15-ounce cans black beans, rinsed and drained
* Coarse sea salt

1. In a medium saute pan over medium-low heat, combine 3 tablespoons of the olive oil with the onion and cook, stirring often with a wooden spoon, until starting to caramelize, about 11 minutes.
2. Add the chilipowder, cumin, 2 teaspoons salt, jalapenos, chipotle and the garlic and cook, stirring often, until the garlic is fragrant.
3. Remove from heat, transfer the vegetables to a medium saucepan, and set aside.
4. In a large saute pan over medium heat, warm the remaining oil until hot but not smoking.
5. Fry the tempeh in two batches until golden brown, about 2 1/2 minutes each side. Transfer to a paper towel-lined plate.
6. Add the tomatoes and the balsamic vinegar to the saucepan with the vegetables.
7. Raise the heat to medium high and stir well.
8. Add the vegetable stock, the black beans and the reserved tempeh. Stir well.
9. Simmer, uncovered, stirring occasionally, until the tempeh has absorbed liquid and the sauce has thickened, about 1 hour.

Melissa Clark’s Short Rib Chili
(Makes 6 to 8 servings)

For the Pepper Paste:

* 2 dried ancho chiles
* 2 dried pasilla negro chiles
* 1 dried guajillo chile
* 1 cup fresh cilantro
* 1 small Spanish onion, cut into chunks
* 4 garlic cloves, peeled
* 2 fresh jalapeno chile peppers, stemmed, seeded and roughly chopped
* 1 fresh Serrano chile pepper, stemmed, seeded and roughly chopped
* 1 1/2 cups water

For the Spice Mix:

* 1 tablespoon cumin seed
* 1 teaspoon coriander seed
* 1/2 cup mild New Mexican chili powder
* 1 tablespoon chipotle powder
* 1 teaspoon kosher salt

For the Beef:

* 5 pounds beef short ribs (bone in), rinsed and patted dry
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 cup beer
* 1 cup chicken stock
* 1 tablespoon tomato paste

To make the pepper paste:

1. Place dried ancho chiles, pasilla negro chiles and guajillo chiles in a large bowl with boiling water to cover.
2. Let stand until peppers are supple, about 15 minutes. Drain liquid; stem and seed chiles.

To make the spice mix:

1. in small skillet over medium-high heat, lightly toast the cumin and coriander until fragrant, about 1 minute (if you’re pressed for time, you can skip this step). Transfer to a food processor or blender; add the New Mexican chili powder, chipotle powder and salt, and pulse or processor to combine.
2. Add to the blender or food processor: the reconstituted dried chiles, cilantro, onion, garlic, jalapenos.
3. Add 1 1/2 cups water, and puree until almost smooth.
4. Season short ribs with salt and pepper. Transfer to a 6 1/2-quart Dutch oven or large casserole dish with a lid. Pour chile-spice mixture over the ribs and turn to coat well. Cover and refrigerate for at least one hour or overnight.
5. When you are ready to cook the chili, preheat the oven to 300° F and let the meat come to room temperature. Place the Dutch oven over medium-high heat and stir in the beer, stock and tomato paste.
6. Bring to a simmer.
7. Cover pot and transfer to the oven.
8. Cook for 1 hour; uncover and continue cooking until meat is falling apart and chili is thickened, 2 ½ to 3 hours longer.

Melissa Clark’s Classic Beef and Bean Chili
(Makes 6 to 8 servings)

* 3 tablespoons olive oil
* 2 pounds ground beef
* 2 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 medium onion, diced
* 1 small green bell pepper, diced
* 2 large garlic cloves, finely chopped
* 1/4 cup mild chili powder, plus additional, to taste
* 2 teaspoons dried oregano
* 1 1/2 teaspoons ground cumin
* Pinch of cayenne, or to taste
* 3 (15-ounce) cans red kidney beans, drained and rinsed
* 1 (28-ounce) can diced tomatoes
* 1 (15-ounce) can tomato sauce
* Sour cream, for serving if desired

1. Heat 2 tablespoons oil in a large pot over medium-high heat.
2. Brown the beef, breaking up with a fork, until golden brown and cooked through, 7 to 8 minutes.
3. Season with 1/2 teaspoon each of salt and pepper.
4. Remove beef with a slotted fork to a paper towel-lined plate to drain.
5. Heat the remaining 1 tablespoon oil in the pot.
6. Add the onion, pepper and garlic; saute until softened and lightly browned, about 10 minutes.
7. Stir in the chili powder, oregano, cumin and cayenne and cook for 1 minute.
8. Stir in the beans, tomatoes, tomato sauce, 1 1/2 cups water and remaining 2 teaspoons salt; simmer for 30 minutes. Ladle into bowls and top with a dollop of sour cream if desired; serve.