Joy of Cooking author likes Ohio Farmhouse Chili

In many parts of America, making chili can be a highly contentious matter. From Texas chili, to Cincinnati chili, to chili con carne, there are multitudes of recipes and variations.

But there's one point on which chefs, home cooks and chili connoisseurs agree … there's nothing like a steaming pot of chili to fill your belly and warm you from head to toe.

We've tested dozens of chili recipes in the Joy of Cooking kitchen, experimenting with lots of regional ingredients and spices.

Ohio Farmhouse Chili is one of our favorites, ideal for a quick weeknight supper or to slowly simmer while huddled around a campfire.

We like this recipe because it uses readily available ingredients, can be made in less than an hour, and isn't too spicy. In fact, it doesn't even use chili powder, relying instead on the sausage spices plus a little cumin and pepper.

If you want to increase the heat, just add a dash of hot sauce or a pinch of ancho chile powder. Serve chili piping hot with sharp cubed cheddar cheese or a dollop of sour cream on top.

Add a tossed salad and cornbread or biscuits to round out your meal.

Ethan Becker is co-author of the Joy Of Cooking and the new Joy Of Cooking, an illustrated cookbook series, published by Scribner. A Cordon Bleu trained chef, Becker lives in Cincinnati where he enjoys developing new recipes, teaching culinary classes and cooking for family and friends in the Joy of Cooking kitchen.

Write to Ethan at P.O. Box 30055, Cincinnati, OH 45230 or via e-mail at joykitchen@aol.com.

Ohio Farmhouse Chili

Brown in a large skillet:

1 pound pork sausage

1 large onion, chopped

Toward the end of the browning, add:

1 celery stalk, diced

When the celery

is softened, add:

1 28-ounce can (31-2 cups) whole tomatoes, chopped

2 cups tomato juice or chicken broth (or a mixture of the two)

1 to 2 tablespoons maple syrup or molasses

2 teaspoon ground cumin

11-2 teaspoon powdered sage

1-2 teaspoon ground black pepper

Simmer for 20 minutes.

Add two 19-ounce cans (31-2 to 4 cups) cooked red kidney beans, drained and rinsed

Simmer for 15 minutes and serve.

Source: Ethan Becker, co-author of the Joy of Cooking