When temperatures go to the 30s and rain and snow are forecast, my mind goes to one thing—chili. Chili has its roots in America, especially Texas, although a legend says immigrants coming from the Canary Islands in the 1700s brought it to San Antonio.

Here are three slightly different versions.

Chili From Crate & Barrel

8 servings

My favorite housewares store in Chicago has always been Crate & Barrel. They used to hand out recipes and this one I received there. It uses more spices than other versions.

• 6 T. olive oil
• 2 large minced onions
• 4 minced garlic cloves
• 2 pounds lean beef, cut into ½-inch cubes
• 1 minced green pepper
• 6 cups water
• 2 ⅔ cups canned tomatoes
• 1 t. celery seeds
• ½ t. cayenne
• 2 t. crushed cumin seeds
• 1 large minced bay leaf
• 5 T. chili powder
• ¼ t. basil
• 2 t. salt
• 2 cans kidney beans

1. Heat oil in a frying pan. Add onion and garlic and sauté.
2. Add meat cubes and green pepper and brown. Transfer to a soup pot.
3. Add water, tomatoes, celery seeds, cayenne, cumin, bay, chili powder, basil and salt. Bring to a boil, then reduce heat and simmer until desired thickness.
4. Add beans 10 minutes before serving.

Mom’s (z”l) Chili

4 servings

• 2 T. oil
• 1 pound ground beef
• ½ cup sliced onions
• 1-2 minced garlic cloves
• 1 T. flour
• ¾ t. salt
• pepper to taste
• 2 T. chili powder
• 1 10 ½ ounce can tomatoes
• 1 8-ounce can tomato sauce
• ½ can water
• 1 can kidney beans, drained

1. Heat oil in a soup pot. Add meat, then onion and garlic, flour, salt, pepper and chili powder and sauté.
2. Add tomatoes, tomato sauce, and water. Reduce heat and simmer for 1 hour.
3. Add beans and simmer until heated.

My Chili

4 servings

• 2 T. vegetable oil
• 1 minced garlic clove
• ½ cup chopped onions
• 1 pound chopped beef
• 1½ cups kidney beans
• ½ minced green pepper
• ½ cup cooked tomatoes
• 2 cups tomato sauce
• salt to taste
• 1 t. sugar
• 1 t. paprika
• 2 T. chili powder

1. Heat oil in a soup pot. Sauté garlic, onions and meat.
2. Add beans, green pepper, tomatoes, tomato sauce, salt, sugar, paprika and chili powder. Reduce heat and simmer for 45 minutes.

Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks and food writer for North American Jewish publications, who lives in Jerusalem, where she leads walks of the Jewish food market, Machaneh Yehudah, in English.