Gourmet Sauces: The Key To Great Pasta

April 15th, 2014 by Chef Louie

From the luxury of homemade pasta in a rich cream sauce to a simple bowl of spaghetti with marinara sauce, we love pasta.   It can be the centerpiece of a gourmet dinner, or a convenient, easy-to-prepare meal for a weeknight.  Getting the pasta itself right is pretty simple—cook it in a large pot of well-salted boiling water just until it’s al dente, tender but still firm when you bite into it.  The key to a great pasta dish, whether simple or elaborate, is the sauce.  Flavorful gourmet sauces are essential in the pasta-centered meals we love most.

James Beard, a famous and well-loved chef, said in his great little cookbook, Beard on Pasta, that “you never need be at a loss for something good to eat if you have some pasta and the resources of an ordinary kitchen.”  One of the most important kitchen resources for making great pasta sauces is quality cooking stocks from More Than Gourmet.  They can be added (as concentrate or reconstituted) just to enhance the flavor of a quick sauce, or they can serve as the foundation on which a more complex sauce is built.  Here are a few of our favorite types of gourmet pasta sauces:

Tomato Sauces

This type of timeless basic sauce is delicious on its own when made well.  Our recipe for Julia’s Classic French Tomato Sauce is a great example, rich in savory flavor from gently cooked vegetables and ham and the addition of our hearty brown stock.  However, tomato sauce also makes a great base for added ingredients like roasted peppers or browned Italian sausage.  Tomato sauce can also be made with seafood stock when it is transformed into another classic like Red Clam Sauce for spaghetti, or with corresponding stocks for chicken or veggie additions.

Cream Sauces

Nothing beats a silky, rich cream sauce for pure decadent deliciousness.  MTG stocks can be added in concentrate form to flavor the cream, along with other ingredients of your choice.  Two of our favorite cream sauces are Basil Sauce for Pasta, flavored with our vegetable stock concentrate, sun-dried tomatoes, Parmesan, and, of course, fragrant basil, and Morel Sauce, made with our mushroom essence, sherry, bacon, shallots, thyme, and morel mushrooms.

Ragus/Ragouts

No matter how you spell it (the Italian way or the French way), these hearty, low-and-slow-cooked sauces are staples on our menus.  Typically, these sauces are braises—the main ingredient is sautéed with aromatic vegetables, then cooked slowly in flavorful liquids, usually stock and wine, until it is meltingly tender and all the flavors in the pot blend. Try out our recipes for Mushroom Ragout, Slow-Cooked Italian Meat Sauce, and Duck Ragu, and you’ll be hooked on these rustic sauces, too!

Quick-Cooked Sauces

These are sauces that work for a simple weeknight dinner, but are good enough for company.  The main ingredients are quickly sautéed or steamed, and stock is added to them to make a light and flavorful sauce.  Quick-cooked sauces are amazingly versatile and can be adapted to whatever ingredients are in season or on hand.  A few of our standbys are Pasta with Summer Squash and Tomatoes; Linguine with White Clam Sauce; Pasta with Escarole, Beans, and Sausage; and Fettuccine with Arugula and Shrimp.

Whatever gourmet sauces you choose for your pastas, remember the traditional Italian way of putting together a pasta dish: instead of just ladling your sauce on top of cooked pasta, combine the two and simmer them for a few minutes before serving for a much better flavor and texture.  And, of course, keep plenty of pasta and MTG stocks on hand in your kitchen for whenever you want “something good to eat”!

What Is Fish Fumet?

April 6th, 2014 by Chef Louie

Basically, fish fumet is fish stock.  More Than Gourmet prepares fish fumet in the classic French style with bones and trimmings from a variety of white fish, white wine, and aromatic vegetables, gently simmered over a long period of time to extract all the delicate flavors.  Its clear yellow color and lovely aroma make it the perfect choice for enhancing the taste of seafood in sauces, soups, and everyday meals.

Fish stock is most commonly used in sauces.  For just the right complement to baked, grilled, or steamed fish, use our fish fumet to make a classic Velouté Sauce, or try building on that sauce to make nearly endless variations.  Sauce Aurore is Velouté flavored with tomato and finished with butter.  It’s terrific with salmon.  Sauce Chivry is Velouté flavored with fresh herbs and white wine, and it goes beautifully with delicate fish like sole or flounder.  Fish fumet also adds just the right touch of flavor to enhance the fish or seafood in your soup pot.  Whether you’re making a New England Fish Chowder, a Mediterranean Fish Soup, or a seafood stew like Cioppino, fish fumet is the perfect choice for the all-important liquid component.

For everyday meals, try braising some fish of your choice in our fish fumet, then add flavorful Asian ingredients to make Braised Fish with Thai Curry Sauce. Or top some fish filets with sun-dried-tomato pesto, braise them in fish fumet, flake the fish into the braising liquid, and serve over pasta to make Sicilian Tomato Pesto Fish Sauce with Spaghetti.  You can also simply poach or braise fish in our fish fumet with some minced onion and fresh herbs and serve it with a little of the delicious braising liquid spooned over the top.

Our fish fumet works so well in seafood dishes because it has a deliciously balanced fish flavor.  It’s not overly strong and has a fraction of the salt found in commercial fish bases and clam juice.  Cooking with fish fumet will open up many new ways to enjoy seafood at your table.  Take a look at our Family Recipes for more seafood cooking ideas.

Simple Sauce Recipes with Demi-Glace

April 2nd, 2014 by Chef Louie

Enjoying the deliciously complex flavor of a classic demi-glace sauce used to require dining at a high-end restaurant or making the time to create the sauce at home. However, the price of upscale meals and the labor involved in concocting a homemade demi-glace made this a rare treat for many of us. Now there is an easier way to bring the intense flavor of a demi-glace sauce to your home table for everyday dining: use More Than Gourmet’s classic demi-glace and follow some simple sauce recipes.

MTG chefs use natural, recognizable ingredients to create each of our demi-glaces according to the respected French recipes penned by Master Chef Auguste Escoffier. We then reduce these sauces further to create an easy-to-use concentrate that belongs in every pantry. You can use the concentrates as they are to enhance the flavor of soups, sauces, and braises.  To go a step further, you can reconstitute them with water to make a flavorful sauce or glaze, or add a few simple ingredients to reconstituted demi-glaces to make deeply flavored sauces.

We offer the following four varieties of classic demi-glace to suit dietary needs and meals of all types: our French demi-glace, which is made in the traditional way with beef and veal stocks and Sauce Espagnole; our veal demi-glace,  which has a sweeter veal flavor with hints of mushroom; our roasted chicken demi-glace, which is lighter in color and perfect for any poultry dish; and our roasted vegetable demi-glace, which is AVA-certified vegan and gives vegans and vegetarians the option to prepare classic French sauces free of meat.

Sauces made with demi-glace have a rich, complex flavor that cannot be achieved using stock alone.  Take a look at our family recipes to see how easy it is to prepare a sauce with demi-glace and how many options there are. The ingredient lists are not long, the steps are easy to follow, and the result will taste like it came from a team of gourmet chefs.  Here a few recipes to try:

  • Red Wine Sauce: This rich, savory sauce infused with the flavor of red wine is the perfect match for beef, from tenderloin to steaks to burgers, as well as lamb and game.  It’s delicious as is, or you can create your own variations by adding sautéed mushrooms, cracked black peppercorns, or a spoonful of raspberry jam–or whatever works well with your dish.
  • Sauce Robert: A white wine sauce with mustard and onions. This recipe is incredibly versatile; simply match the demi-glace you use with the rest of your meal, and follow the basic instructions. You’ll end up with a delicate sauce to drizzle over pork, poultry, fish, or vegetables.
  • Rosemary Peppercorn Sauce: This simple recipe calls for sautéing rosemary, peppercorns and onions, adding some white wine, reducing it, then stirring in our demi-glace. You can substitute tarragon for the rosemary or red wine for the white to play around with the flavors. Choose chicken demi-glace for poultry dishes or vegetable demi-glace for a lighter option that doesn’t skimp on flavor.
  • Wild Mushroom Sauce: Studded with wild mushrooms and enriched with red wine and cream, this full-flavored sauce complements grilled or roasted meats, game, poultry or vegetables.  The recipe works well with any of our demi-glaces.
  • Traditional Bolognese Meat Sauce:  Not every demi-glace sauce recipe has to be French. This hearty meat sauce has a longer list of ingredients than the other sauces in this article, but the process of cooking them is simple enough to require only one pan. Add the ingredients according to the recipe, and let  your sauce simmer for an hour and a half to so everything comes together. You can play around with the ingredients to make this sauce all your own by doing things like using different types of meat or adding capers or mushrooms.

A delicious demi-glace sauce isn’t only for people who have extra time or money to spare. Let More Than Gourmet do the hard part so you can get cooking!

The Wonders Of Classic Demi-Glace

March 26th, 2014 by Chef Louie

Classic demi-glace, a rich, meaty, concentrated brown sauce, can be swirled into sauces, stews, and soups to add a complex savory flavor, or it can star as a sauce on its own.  Demi-glace can be varied almost endlessly with simple additions.  For instance, you can add a little port wine or some sautéed mushrooms to demi-glace and almost instantly have a deliciously nuanced sauce.  French chef Jacques Pepin called demi-glace “the hidden and modest friend which enables a cook to produce a well-finished, long-simmered sauce in minutes.”

Demi-glace is a cornerstone of classic French sauce making.  It is one of the five “mother sauces” of French cuisine, a core group of sauces from which the large family of French sauces is derived.  “Demi-glace,” literally translated, means “half glaze.”  It is a mixture of brown stock (usually roasted veal or veal and beef stock) and Espagnole Sauce, which is a brown sauce made with reduced brown stock, herbs, tomato, and caramelized aromatic vegetables and thickened with a browned roux. This mixture is slowly simmered over a long period of time until it is reduced by half, which is where demi-glace gets its name.

The resulting sauce is highly flavored, glossy, full-bodied, and deeply colored.  However, making it from scratch can be something of a challenge for a home cook—the combination of the cost of the ingredients and the time required to make the brown stock, then the Espagnole Sauce, and then the demi-glace is something of a problem.  Julia Child pointed out in Mastering the Art of French Cooking that demi-glace “may take several days to accomplish, and the result is splendid.  But as we are concerned with less formal cooking, we shall discuss it no further.”

The answer, according to many chefs, including sauce authority James Peterson, is to cook with a high-quality, commercially prepared demi-glace like More Than Gourmet’s Demi-Glace Gold®, a classic French demi-glace.  Having demi-glace on hand in your pantry opens up a world of sauce options, both classic and contemporary.  Add Madeira wine to demi-glace to make classic Madeira Sauce; add red wine and beef marrow to make a classic Bordelaise Sauce; add black truffles to make Sauce Périgueux; add onions to make Sauce Lyonnaise; add white wine and herbs to make a Fines Herbes Sauce.

Demi-glace can also be the perfect addition to make a killer barbecue sauce or to deepen the flavor of an Italian meat sauce for pasta.  At MTG, we’ve added demi-glace to mushroom soup, simmered veal meatballs in demi-glace, and even combined demi-glace with beer and chile sauce to make braising liquid for lamb shanks—and we’re still coming up with more ways to cook with it.  Take a look at our recipe collection for ideas and inspiration!  The possibilities are many, and demi-glace is a great friend to have in the kitchen.

Enjoy A Guilt-Free Lunch With Our Gourmet Soups

March 9th, 2014 by Chef Louie

Frozen portions of homemade gourmet soups make for guilt-free lunches at the office. Whenever you make soup at home, make some extra servings for the future, then freeze them in serving-sized stackable food storage containers to make packing a lunch easy. When you’re ready for your soup, place the container in the fridge to thaw overnight, and then heat it up at work. Gourmet soups made at home taste much better than those from a can, and you get the satisfaction of a home-cooked meal without the guilt of eating junk food.

Soups made from scratch are superior to those that come in cans, and when made with good stock and fresh ingredients, they lack the high sodium content and preservatives that are found in canned versions with long shelf lives. Most homemade soups keep their flavor and health benefits for up to three months in the freezer, and having a few varieties on hand can help you avoid the boredom of eating the same thing repeatedly. Gourmet soups for lunch range far beyond the standard chicken-and-noodle varieties. Below are a few of our favorite healthy soups to make and freeze. Enjoy them for dinner with the family one evening, and by yourself afterwards!

Beef and Vegetable Soup

This hearty soup with chunks of tender beef and flavorful vegetables, including onion, butternut squash, and turnips, makes a warming, one-pot meal.  You can also substitute whatever veggies you have on hand.

Broccoli-Almond Soup 

Broccoli-cheese soup might be a comfort food, but its heavy reliance on cheese and cream places it outside of the ‘guilt-free’ category, so try our broccoli-almond soup instead. Toasted almonds and broccoli are puréed with chicken stock, a trusted method of thickening, and the almonds add a nutty flavor that is out of this world.

Greens and Beans Soup with Olives 

This hearty soup combines good-for-you greens and beans in one pot.  The olives give it a wonderful earthy flavor, along with tomatoes, herbs, veggies, and garlic.

The essential ingredient for satisfying homemade gourmet soups is a high-quality starter stock, because stocks are the vital liquid component that ties everything else together and make a simple recipe shine. More Than Gourmet’s culinary-grade stocks are expertly prepared from raw ingredients to create a pure flavor that has been praised by executive chefs and home cooks alike, so take the guilt out of your lunch by making a big pot of wholesome soup tonight!

3 Meals That Use Rendered Duck Fat

March 3rd, 2014 by Chef Louie

American home cooks don’t frequently use rendered duck fat in their meals, but duck fat has long been a staple of French cooking, and it’s becoming more and more popular here in the U.S.  It has a silky, rich mouth feel, and it imparts a deep, savory flavor to any dish. Duck fat is also a minimally processed, single ingredient food, and it contains 66% unsaturated fat and significantly less saturated fat than butter and other animal fats, making duck fat a healthier choice. One of the best ways to introduce yourself to this wonderful ingredient is by substituting duck fat for half the butter in your favorite recipe.  Here are a few meal ideas to show you how to cook with duck fat in your home kitchen.

1. Roast Chicken with Potatoes

Give this classic dinner a kick of gourmet flavor by using rendered duck fat for the main course, as well as in a side dish. Duck fat, combined with dried French herbs and rubbed all over the bird, can breathe new life into the standard roast chicken when you follow our recipe for Roast Chicken with Garlic and White Wine Pan Sauce. On the side, try potatoes roasted with duck fat and rosemary, a heavenly combination that might be the best part of your meal.

2. Roasted Vegetables and Pasta

Rendered duck fat can help you with easy weeknight meals too. Pasta tossed with a vegetable medley makes for a filling yet nourishing meal without taking too much time or effort, and it’s healthy without tasting like diet food.  Try using duck fat instead of oil for roasting your vegetables for a deep savory flavor. Our recipe for Duck Fat Roasted Autumn Vegetables is a good starting place, but you can use any in-season veggies with delicious results.

3. Steak with Mushrooms and Spinach Salad

Nothing beats a perfect steak. For this meal, prepare the steak in whichever manner best suits you, and then top your preferred cut with our beloved Superlative Sautéed Mushrooms family recipe for an out-of-this-world steak experience. A simple spinach salad adds some greenery to round out your meal.  Try our recipe for Warm Duck Fat Vinaigrette for a mustard-tinged, sweet and sour flavor that creates a pretty and nutritious side. You can even make incredibly tasty croutons for your salad by sautéeing bread cubes in duck fat with a clove of garlic.

How to Use Duck Stock

February 24th, 2014 by Chef Louie

Duck stock is used primarily in duck-based dishes, but it can also be utilized to make any poultry or vegetable dish a bit more special. The flavor of duck stock is much richer than chicken stock, and it has unique qualities that make it perfect for adding a hint of gourmet to side dishes and main courses. More Than Gourmet’s Glace de Canard Gold allows you to experiment with duck stock without having to make your own from scratch. Use the ideas below to cook with the wonderful flavor of duck stock on a more casual basis.

Duck-based dishes from all types of cuisines benefit greatly from the use of duck stock instead of water. Vietnamese Pho is once such dish. It consists primarily of broth, noodles, and herbs, and this simple one-pot soup doesn’t have to contain the actual bird when you have high-quality stock on hand. Another idea for a duck-flavored dinner is found in our family recipe for Duck Ragu. This northern Italian dish receives a gourmet update when made with duck instead of beef, and makes for a hearty tomato-based stew served over pasta for a warming feast.

If you don’t want to cook with duck itself but still desire its rich flavor, try cooking starches in duck stock. Wild rice made with duck stock and mushrooms is impossibly good and incredibly simple to prepare, while potatoes or sweet potatoes braised in duck stock are side dishes that stand on their own as a true delight. Risotto made with duck stock is another good option for cooks in search of something with flair and flavor. We also have a stunning family recipe that we can only describe as “Those Onions,” which incorporates duck stock and can be used as a condiment for everything from steaks to sandwiches.  It’s also delicious straight from the jar.

Regardless of how you choose to use duck stock, you won’t regret giving it a try. Start simple or go for a grand meal with More Than Gourmet’s duck stock, and bring this rich flavor into your home kitchen.

10 Tips For Making Professional Cooking Sauces

February 19th, 2014 by Chef Louie

The art of crafting gourmet sauces can take years to master, and the world of sauces is vast and flavorful, spanning multiple cuisines, styles, and skill requirements—but don’t allow that to deter you from making expert sauces in your own kitchen. These ten tips for making cooking sauces like a professional will help you amaze everyone at your table.

1. Use fresh ingredients.

Choose fresh whenever possible for making all your cooking sauces. Fresh ingredients have better flavor, especially herbs, most of which taste better before they’re dried. As with any rule, however, there are exceptions: canned, whole, peeled tomatoes might make a better red sauce than watery winter tomatoes shipped from afar; roasted red peppers from the jar have their own unique texture; and a pre-made stock from a trusted vendor is often preferable to the laborious process of creating stock at home. Choose the best ingredients you can afford for better results.

2. Rely on gourmet stock.

Stock is a vital component for many types of cooking sauces, because it often is the primary liquid ingredient. Stock should be of the highest quality for a professional sauce, so skip the over-salted bouillon cubes that overpower more delicate flavors and are loaded with MSG.  Instead choose More Than Gourmet’s stocks, which are made from real, fresh ingredients in a professional kitchen.

3. Study the recipe.

Before you start chopping vegetables, re-read your recipe; there may be steps that didn’t stand out at first. Some sauces require that you have everything prepped and ready before setting a pan to the burner, while others have complicated steps hiding in a seemingly mundane paragraph about heating the oven. Make sure you have read everything beforehand.

4. Do the prep.

If your recipe presented a surprise on the re-read, see to it now. It’s also a good idea to have everything measured out, chopped, and readily at hand. Bowls of prepped ingredients, whisks, and measuring cups should be nearby, and your spices should be lined up on the counter to reduce the chance of missing a key ingredient.

5. Trust your instincts.

If you think a recipe would taste better with a little change you’ve garnered from previous experience, try it! If a sauce smells and feels right but the timer still says 10 minutes, take it off the heat. If the recipe calls for an absurd amount of a spice, reduce the amount and taste until it seems right to you.

6. Salt wisely.

Nothing can ruin cooking sauces like too much salt. Conversely, using too little salt might leave your sauce on the bland side. Many ingredients have their own salty flavors that are added during the cooking process, so, as Julia Child recommends, add salt at the finish to avoid over-salting. Be sure to allow time for the salt you’ve added to dissolve before tasting and adding more.  Rely on your own palate above all else.

7. Deglaze!

Never waste the crispy brown bits in the pan that come from browning or searing; they’re packed with flavors that belong in your cooking sauces. Some sort of acid such as lemon juice, wine, or vinegar is normally used to remove them from the pan before incorporating them into a sauce. The recipe should tell you what to use, but if it doesn’t, try doing some research online to see what would be best.

8. Don’t forget the finishing touches.

A little bit of love just before serving enhances presentation as well as flavor. A drizzle of olive oil, a pat of butter, or a light dusting of fresh herbs at the end make your sauces look and taste even better. Good cooking sauces are full sensory experiences, so a certain amount of visual appeal and an extra hit of flavor have the potential to make everything on the plate more delicious.

9. Have patience . . .

Some cooking sauces need to simmer for hours, while others need to cool for a bit to let the flavors develop. The most high-maintenance sauces require you to watch the pot as it slowly comes to the perfect simmer. Easier sauces won’t require much of this, but some gourmet ones need the time between steps to allow flavors to meld properly. Use the time between to clean the dishes and keep your kitchen organized.

10.  . . . Or don’t.

If patience isn’t your strong suit, there are high-quality cooking sauces available for those who would prefer to skip taking the time needed for a complicated recipe. More Than Gourmet’s line of classic French demi-glaces can be prepared with water alone, and the addition of a few herbs or spices will make a dish yours. These glossy sauces are perfect for roasts, vegetables, and poultry of all types.

Never be afraid of making cooking sauces. Remember to use good ingredients, and above all, enjoy!

Three Surprising Chicken Stock Meals

February 11th, 2014 by Chef Louie

Chicken stock hides in plain sight in many popular dishes. This neutral stock isn’t always at the forefront of a dish’s flavor profile, but it often works behind the scenes to boost the flavors of a dish without imparting too much of its own essence. In recipes from traditional poultry stuffing to braised vegetables, rice, or even slow-cooked pork, chicken stock is a secret ingredient for chefs of all skill sets. Using chicken stock as a substitute for water can benefit a broad range of savory dishes. Here are some favorite ways to use chicken stock to enhance everyday meals.

Slow-Cooked Pork

Chicken stock compliments the natural sweetness of pork in many recipes, including those mouth-watering, low-and-slow braises. Pork stock isn’t commonly available, and it’s often too mild to have varied uses, so chicken stock can be used to give slow-cooked pork a bolder flavor without overpowering its taste. For a delicious, simple meal, some white wine, along with rosemary and garlic, makes an inexpensive pork shoulder taste exceptional when braised with chicken stock.  Southern-style pulled pork recipes usually call for chicken stock in addition to the accompanying spices that make the dish reflect the region, while Hispanic and Tex-Mex cuisines do the same for braised pork that can be used in tacos, soups, and stews.

Vegetable Soups and Braises

Unless a cook plans to make a vegetarian soup or braise, it is highly likely that the primary liquid used is chicken stock. Many vegan recipes call for faux chicken stock for its flavor-enhancing qualities over plain water or vegetable stock that is too flavorful, because chicken stock adds richness without overpowering more lightly flavored vegetables. A few favorite soups from More Than Gourmet’s family recipes include Broccoli-Almond, Curried Pumpkin, and Roasted Red Pepper. We also offer a delicious recipe for kale with caramelized shallots for a healthy side that can stand on its own.

Rice, Grains, and Stuffing

These dishes have the potential to be tasteless without the kick of flavor provided by a high-quality stock, and, as with soups, chicken stock is the go-to cooking liquid for many chefs when they are preparing starch-based dishes. Anywhere a recipe calls for plain water is an appropriate place to substitute stock for a richer end result. White, wild, and brown rice are ideal candidates, as are quinoa and couscous, and bread-based stuffing for roasted poultry also benefits from chicken stock.

From side dishes to main entrees, chicken stock is your secret ingredient for better-tasting meals because it allows your primary flavors to stand out while adding a little something extra. Always choose the highest-quality stocks, such as those offered by More Than Gourmet, for the best-tasting meals.

Favorite Chili Recipes

February 6th, 2014 by SauceGal

A warm bowl of spicy chili is the perfect comfort food when cold, snow, and ice are in the forecast.  This savory stew of meat and chilies originated in Texas, where it is still the state dish, when native cooks added their chilies and spices to improve the flavor of cowboy chuckwagon stew—with delicious results.  In addition to being tasty, chili is a great convenience food.  It’s a great dish to make ahead, since it’s often even better the next day.  Chili can easily be frozen to enjoy later, and it can also be made with ease in a slow cooker.

People love to tinker with chili, and there’s no agreement about the “correct” recipe.  Cooks who love to make chili all seem to have their own favorite version.  It can be made with nearly any type of meat from beef to turkey, lamb, venison, chicken, or pork.  The chilies can come in powdered form, from basic chili powder (actually a blend of ground dried chilies with herbs and spices such as oregano, garlic powder, and cumin) to ancho, pasilla, or chipotle chili powders, or they can be chosen from a whole spectrum of fresh options that range in heat from mild to mind-blowing.

Chili often involves beans, and there are many to choose from, including pinto, kidney, white, cranberry, and black.  Texas purists consider it nearly criminal to add beans to chili; however, they do sometimes condescend to serve them on the side.  The liquid in chili can be varied, too.  In addition to stock, some cooks, use part beer, coffee, or tomato juice.  We know one cook who adds a slug of his favorite barbecue sauce to his chili.  Then there are the added ingredients, which run the gamut.  Bell peppers, tomatoes, and corn come to mind, as well as “secret” flavor enhancers like cocoa, bittersweet chocolate, dark brown sugar, tequila, and instant coffee.

It’s fun to serve chili with a buffet of toppings like sour cream, grated cheese, sliced green onions, diced avocados, chopped tomatoes, crumbled bacon, and corn chips, so diners can customize their bowl as they like.  Chili works outside the bowl, too.  It’s great served over tortilla chips, macaroni, or spaghetti, Cincinnati style.  Leftover chili can be used to fill tacos or burritos, as sauce for enchiladas, or a topping for hot dogs or baked potatoes (with cheese, of course).

No matter how it’s made or served, at MTG we love chili every way.  Here are a few of our favorite chili recipes:

Beef Picadillo Chili

Chicken and White Bean Chili with Green Chilies

Cincinnati-Style Chili

Red Lentil Chili

Red Pork Chili with Pinto Beans

Spicy Turkey Chili

Spicy Vegetarian Black Bean Chili

Texas Three-Pepper and Beef Chili