Baby, it’s cold outside. So cold my ears feel as if they will fall off on my short walk from subway to office. So cold the thought of venturing to meet for downtown dinner sounds as wildly ambitious as a trek through the tundra. So cold that nothing less than a bowl of hearty, giantly-flavorful chili will do. Chili is good for you, too–full of veggies, fiber, and iron. And a generous bowl will warm your insides and make everything right with the world.
My idea of a perfect winter night is to put up a big ‘ol pot of chili, hang out watching movies and reading mags while the flavors mingle and develop and make the apartment smell like heaven, then dig in, perhaps washing the spicy, meaty goodness down with a class of Malbec. Here’s a recipe for a satisfying slow-cooked chili that starts with Fairway fresh-ground sirloin and gets imbued with lots of garlic, tomato, and spice, until it reaches perfection.
But sometimes an evening by the stove-top is not in the cards. In which case we’ve got you covered. Fairway makes a mean chili. Of course we do. We use time-honored recipes and all-natural ingredients. My favorite is our turkey and bean chili, a beautiful bowl of sautéed turkey, red kidney beans, bell peppers, braised onions and diced green chilies in slow-simmered tomatoes with savory southwestern spices.
Another great chili-on-the-go option is Manhattan Chili Co, who makes unarguably delicious chili that comes in cheerful containers. They are a family company making seriously good chili for 26 years and counting. Their chili is full of wonderful stuff–they use the best of the best all-natural ingredients like Niman Ranch Beef and Plainville Farms Turkey. Free of gluten and artificial ingredients, this is a lunch or dinner you can feel proud to feed your family.