We have had an unusually long and hot summer, a bit longer than anyone expected. The scorching temperatures have all but dominated our fall weather until recently.  The evening temperatures have slowly but surely begun to dip into the 40s and 50s, and some areas nearby have even seen their first frost of the year. We have finally had our first taste of chilly weather.  So, in this curious kitchen, that means it’s not only chilly weather–it’s “chili” weather. 

Nothing reminds me of falling leaves, dropping temps, and sweater weather more than a pot of steaming hot, delicious chili simmering for hours on the stovetop. I’ve been chomping at the bit to make that first pot of chili this fall. There’s just something chili that I love so much.  It’s not a secret that I love soups, too, but to me, chili means fall, and I’ve waited a long time to get a pot on the stove this year. 

Chili can cause quite a stir–pun intended.  Everyone thinks their chili recipe is the best, and I am no exception to that rule.  My Oh So Good Chili recipe is featured on the In the Curious Kitchen website.  I worked for years perfecting it…taking a little bit from one recipe and a little bit from another until I came up with the “perfect” recipe.  If memory serves me correctly, my inspiration came from my early collection of Martha Stewart cookbooks.  This was a set of several small editions and one of the first cookbooks I purchased, starting my lifelong addiction to cooking books and articles. This recipe used atypical chili ingredients, including paprika, oregano, chicken stock, and tomato sauce, instead of whole tomatoes.  I also forgo the typical chili powder for a kick from cayenne pepper and cumin.  

Whether I am having just the family or a houseful for chili, I love to set out a topping bar including a variety of cheeses, sour cream, jalapeno peppers, green onions, pickled veggies, avocado, and a variety of crispy crackers.  It’s a perfect setup for a game day celebration, tailgate party, or any occasion. 

There are all sorts of chili recipes out there, and, as I have been perusing The Yellow Notebook full of recipes my Mother compiled for me many years ago, I came across a Chicken Chili recipe.  It’s actually a recipe that my older sister, Lynn, made for her when she visited Maine. And I think the recipe made it to Maine via one of Lynn’s friends in Virginia Beach. It was one of my Mom’s favorites, and I cannot wait to try it this year.  It is a bit more traditional than my chili recipe, but it, too, has a curious twist on chili, adding a jar of picante sauce and salsa.  Mom wrote that she always served it with corn chips, cheddar cheese, and sour cream.  In the last sentence of the recipe, she urged me to “Experiment!”...if she only knew! 

Soups are not just a seasonal favorite. I love soup any time of year!  One of my favorites during fall is my Vegetarian Veggie Soup, a curious twist on the vegetable soup I grew up eating.  With a busy schedule, Mom often had a big pot of Vegetable Beef Soup for us for dinner. It was full of vegetables and lots of tender beef for extra flavor and sustenance. Usually, it was on the weekends, after she had enough vegetable leftovers to make it interesting.  She continued to make it through the years after we were all out of the house and always made a big pot during her long weekend visits here to stock our fridge for the next work week.  This ritual also included a grocery trip to get all the ingredients. What sweet memories! 

My Vegetarian Veggie Soup was originally a nod to my daughter, Lily, who was a vegetarian at the time.  But it is just so delicious that I never added the beef back. It’s the perfect way to use up many of the late summer tomatoes and veggies, including zucchini. I throw in kale and frozen edamame to make it enjoyable. It’s true, and it isn’t your typical vegetable soup.  There isn’t a potato, pea, or green bean in the pot, but it is delicious and filling nonetheless. 

And what is a story about fall soups and chili without paying homage to the ultimate fall vegetable–the pumpkin?  This cold-weather vegetable has a sweet, nutty taste and that flavor makes a perfect canvas for soup.  My Pumpkin Soup includes cumin and hot pepper flakes to balance its sweetness, and it’s topped with smoky, crumbled bacon that adds the perfect finish.  Add a salad and delicious crusty bread, and you have a perfect meal for lunch or dinner. 

I just checked the weather, and I need to get some chili or soup on quickly…we are in for a few more days of summer weather before it hopefully cools back down.  Come on sweater weather!

Cheers!

MK