Quick Three Bean Chili

Few dishes are more at home in cool fall and winter days than chili. It's one of the foods that I really look forward to as the cool weather creeps in and we leave summer behind. Chili and football, another event that heralds the beginning of fall, are a perfect pair and I decided to kick off my season of Packer snacks with a batch of chili (and cornbread, recipe to come). Today ended up feeling more like a summer than fall day, but I still happily devoured a hearty bowl of chili with a big piece of cornbread. Although this is far from your traditional chili, it has the advantage of coming together quickly, without sacrificing rich flavor due to the addition of bacon. This chili is a healthy and filling dish and could easily be put together on a weeknight for dinner as well as easily turned into a vegetarian or vegan dish. It contains both jalapeno peppers and a healthy portion of chili powder; cut back on the chili powder if you don't like things too spicy or throw in the jalapeno seeds if you like things extra spicy.

Quick Three Bean Chili
from Food and Wine
serves 4

2 tablespoons vegetable oil
3 slices of bacon, cut crosswise into 1/4-inch strips
1 onion, cut into 1/4-inch dice
2 jalapeños, seeded and cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup chili powder
One 15-ounce can Great Northern beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can black beans, drained and rinsed
One 28-ounce can diced tomatoes
2 cups chicken stock or low-sodium broth
Kosher salt and freshly ground pepper
Chopped cilantro and sour cream, for serving

1. In a medium soup pot, heat the oil until hot. Add the bacon, onion, jalapeños and garlic and cook over moderately high heat until the onion is softened and the bacon fat has been rendered, about 5 minutes. Add the chili powder and cook over moderate heat until fragrant, about 1 minute. Stir in the beans, tomatoes and stock and bring to a simmer. Simmer the chili over moderately low heat until thickened, about 15 minutes. Season with salt and pepper and serve with cilantro and sour cream.