Welcome chiller months with these vibrant chili recipes

There’s something about fall that just calls out for a great, big, steaming bowl of chili.

And it’s not just because it’s beginning to get cold outside, though it’s true we start to crave warm, comforting dishes when the weather forecast calls for pulling on a jacket instead of shorts.

Rather, I think it’s because we have a natural tendency to want to hunker down and fill up on the carbs our bodies start craving — consciously or subconsciously — to help boost our moods when there’s suddenly less daylight.

Chili often is packed with hearty proteins like beef or equally nutritious beans, and you’ll also find high-carb veggies like carrots and sweet potatoes in the pot, too.

A proper bowl of chili, if done right, also is full of heat-forward spices like paprika, chili powder and crushed red pepper, which some say can release endorphins, the hormones that make you feel happy.

Chili might have been created by the Aztecs; others say it can be traced back to Texas in the 1800s, at least the meat version of the dish.

It’s fairly easy to throw together, which appeals to those of us who are suddenly feeling just a little bit lazier. Many recipes, in fact, are so easy that it’s the perfect food for a novice cook to make so long as he or she can measure and follow instructions.

A pot of chili also reheats really well after raking leaves or watching the kids run around on a soccer or football field, and it’s the one food that actually gets better a day or two after you make it because the flavors have had time to gel and soak together.

Here are three recipes you’ll want to try this fall — one made with beef, another with chicken and a third built just on vegetables — along with a recipe for homemade cornbread, which goes with every type of chili. We also dish up some tips to bring your pot to the next level.

—Always brown the meat before you start throwing in other ingredients. It creates a deeper, richer flavor.

—When chopping veggies, make sure they’re the same size to ensure even cooking.

—A tablespoon or two of cocoa powder or espresso powder will add depth to meat chilis.

—Adding canned beans? Be sure to drain and rinse before throwing into the pot.

—Don’t skimp on the spices (paprika, chili powder, cumin, coriander and Mexican oregano are favorites).

—Give it some time to simmer. Chuck roast and ground beef need at least 90 minutes (and up to two hours) to fully break down and become tender.

Vegetarian Chili

PG tested

One of the great things about chili is you can throw just about anything in the pot and it will turn out perfectly fine. This chili will keep well in the fridge for about four days, and also can freeze it for longer-term storage. It’s on the spicy side, but you always can add less chili powder and omit the piquillo peppers.

2 tablespoons extra-virgin olive oil

1 medium red onion, chopped

1 large red bell pepper, chopped

2 medium carrots, chopped

2 ribs celery, chopped

1/2 teaspoon salt, divided

4 cloves garlic, pressed or minced

2 tablespoons chili powder, or more to taste

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices

2 cups cooked red beans

1/2 cup chopped piquillo peppers

2 cups vegetable broth or water

2 tablespoons chopped fresh cilantro, plus more for garnishing

1 or 2 teaspoons red wine vinegar or lime juice, to taste

Sour cream, sliced avocado and grated cheddar cheese, for garnish

In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7-10 minutes.

Add garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

Add diced tomatoes and their juices, red beans and chopped piquillo peppers, vegetable broth and bay leaf.

Stir to combine and let the mixture come to a low boil. Reduce heat, then continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.

Remove chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot.

Add chopped cilantro, stir to combine, and mix in vinegar, to taste. Add salt to taste, as well.

Divide the mixture into individual bowls and serve with garnishes of your choice.

Serves 6-8.

— adapted from cookiesandkate.com

Texas-style Chili Con Carne

PG tested

Chili made with ground beef is good, but chili made with fat chunks of chuck roast is even better because you can really sink your teeth into a bowl.

This Texas-style recipe also includes bacon to lend a smoky flavor and added richness. I used a bottle of German lager left over from Oktoberfest.

1/4 cup ground ancho chile pepper

1 tablespoon ground chipotle chile pepper

2 tablespoons ground cumin

2 teaspoons dried oregano

1 teaspoon ground coriander

1/2 teaspoon cinnamon

1/4 cup cornmeal

1 (3-pound) beef chuck roast, trimmed of excess fat and cut into 1 1/2 -inch cubes

8 slices thick bacon, cut into 1/4 -inch pieces

2 teaspoons salt

2 small yellow onions, cut into 1-inch chunks

5 garlic cloves, chopped

3 jalapeño chiles, cored, seeded and finely diced

4 cups beef broth

2 cups water, plus more for the chili paste and deglazing the pan

1 1/4 cups lager beer

1 cup canned crushed tomatoes

1 tablespoon molasses

2 teaspoons natural unsweetened cocoa powder

Fresh chopped cilantro and shredded Monterey or cheddar cheese, for garnish

Lime wedges, for serving

Mix chili powders, cumin, oregano, coriander, cinnamon and cornmeal in a small bow and stir in 1/2 cup water to form a thick paste; set aside.

Season the beef with the salt; set aside.

In a large pot or Dutch oven, fry bacon over medium heat, stirring frequently so it doesn’t stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.

Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary.

Place the seared meat on a plate. Add about 1/4 cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all of the flavorful brown bits. Pour the dark liquid over the seared meat.

Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot.

Add onions and cook, stirring frequently, until softened, about 5 minutes. Add garlic and jalapeños and cook 2 minutes more. Add reserved chili paste and sauté until fragrant for a few minutes (it will look clumpy and stick to the bottom a bit — that’s OK).

Add beef broth and stir with a whisk until the spice mixture is completely dissolved.

Scrape the bottom of the pot with the whisk to release any spices.

Stir in water, beer, crushed tomatoes, molasses and cocoa powder. Add reserved bacon and seared beef (along with the juices from the beef on the bottom of the plate) back to the pot and bring to a boil.

Reduce the heat to low and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn’t burn, until the meat is meltingly tender and the juices are thickened, 2 1/2 -3 hours.

Taste and adjust seasoning if necessary. Ladle into bowls and serve with cilantro, cheese and lime wedges.

Serves 6-8.

— adapted from onceuponachef.com

Chicken Verde Chili

PG tested

Hatch chiles are beloved for their unique smoky flavor and sneaky heat. Anaheim or poblano chilies can be used in a pinch if you can’t find Hatch chilies, which are grown in New Mexico’s Hatch Valley.

2 tablespoons olive oil

1 large yellow onion, diced

15-ounces roasted hatch chilies, roughly chopped, seeds and stems discarded

1 jalapeño pepper, stemmed, seeded and diced

4 cloves garlic, minced

4 cups chicken broth

1 pound chicken breast tenderloin

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

2 (15.5-ounce) cans cannellini beans, drained and rinsed

1/2 cup chopped cilantro

Juice of 2 limes

Sour cream, diced avocados, sliced green onions for serving

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and jalapeno and cook for 10 minutes, until the peppers are softened and the onions are translucent.

Stir in garlic and cook for 1 minute until fragrant.

Place cooked onions, pepper and garlic in a blender with the roasted hatch chilies. Puree until it is well combined and smooth.

Place pureed peppers and onions back into the pot and add the chicken broth, chicken tenderloins, salt, cumin and oregano. Stir to combine, then reduce the heat to low, cover and simmer for 20 minutes.

Remove chicken from pot and when cool enough to touch, shred with your fingers or two forks and add back to the pot. Stir in cannellini beans, chopped cilantro and lime juice. Taste and season with more salt if needed.

Serve in bowls topped with sour cream, cilantro, green onions and sliced avocados, or whatever toppings you love.

Serves 6.

— Gretchen McKay, Post-Gazette

Homemade Corn Bread

PG tested

1 1/4 cups all-purpose flour

3/4 cup yellow corn meal

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

1 egg, beaten

Preheat oven to 400 degrees. Grease an 8- or 9-inch pan.

Combine dry ingredients. Stir in milk, oil and egg and mix just until dry ingredients are moistened.

Pour batter into the prepared pan and bake until light golden brown, about 20-25 minutes. A toothpick or knife tip inserted in the center should come out clean.

Serves 9.

— Quaker Oats