Sunday Supper: Chili
Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food – lots of it!
The idea for a relaxed, Sunday afternoon feast is said to have originated in Great Britain sometime during the Industrial Revolution, where it was known as the Sunday Roast. Before attending church on Sunday morning, families slow roasted a large cut of beef in the oven. In a few hours, they arrived home to a tender, golden-brown roast.
This week, cook up a batch of one of the South’s best-loved savory stews, chili.
Okay, it’s not exactly freezing outside yet. But with the start of football season and tailgates, we can’t think of anything more timely (or easy to make while you’re cheering for your team) than a pot of slow-simmered, homemade chili.
Texans most likely cooked the first batch of chili in the 1800s using chunks of beef, tomatoes, and hot chiles, calling it chili con carne, or “chili with meat.” And, while traditional chili fans might argue that beans don’t belong in chili (it’s not chili con frijoles, after all), we think beans add great body and flavor to chili.
Beans or no beans, homemade chili, whether it’s sprinkled with cheddar cheese and dolloped with sour cream, or ladled over a grilled hot dog, is hard for anyone young or old to pass up. And we think it’s an ideal Sunday supper because makes a delicious leftover lunch on Monday!
To inspire you, we’ve rounded up four of our all-time highest rated hearty chili recipes.
For the Traditionalist: Chunky Beef Chili
For the Non-Traditionalist: Chicken and Three-Bean Chili Verde
For the Vegetarian: Slow-Cooker Veggie Chili
For the Football Fan: Game-Day Chili