If you are like me, there are busy days when the last thing you want to do is cook dinner. Those are the nights I reach for pre-done dishes in my freezer. One item I have in my freezer year-round is chili. I have my favorite recipe (see below), and I am sure you have yours. Chili can be a polarizing topic – beans, no-beans, beef, chicken, etc. This Cooking Tip will parse out some of those differences.

For me, I want both meat and beans in my chili, but others disagree. I really do not care about the different chili categories; I just want it to taste good. Others, though, feel passionately about what recipe can be called by what name.

Typical ingredients found in chili recipes include the following. Note, though, that regional differences exist.

• Meat – beef, pork, turkey, chicken
• Beans – kidney, black, pinto
• Vegetables – tomatoes, onions, bell peppers
• Chili peppers
• Spices – cumin, chili powder, garlic, paprika, Mexican oregano
• Toppings – jalapenos, onions, cilantro, cheese, sour cream, tortilla chips, bacon, avocado, lime wedges

The International Chili Society (ICS) is the sponsor of national chili cook-offs. For their purposes, they break chili into four categories.

Traditional Red Chili

• Any kind of meat (or combination) cooked with red chili peppers, spices and other ingredients.
• Beans, rice or pasta are not allowed.

Homestyle Chili

• Any kind of meat (or combination) and/or vegetables cooked with beans, chili peppers (any color), spices and other ingredients.

Chili Verde

• Any kind of meat (or combination) cooked with green chili peppers, spices and other ingredients.
• Beans, rice or pasta are not allowed.

Vegetarian Chili

• Any kind of vegetable, or meatless product cooked with chili peppers, spices and other ingredients.
• Beans are allowed but not required.

Chili is one of those dishes that varies by region of the country. Here are a few of the most popular versions.

Chili Con Carne

• Specialty of Texas
• Other names include Texas Red, Traditional Red, Bowl of Red.
• Typical ingredients are beef, red chili peppers, paprika, cumin and Mexican oregano.
• Everyone agrees that authentic Texas chili does not include beans.
• There is a bit of debate about whether tomatoes are allowed.

Cincinnati Chili

• Specialty of Ohio
• Also known as Skyline Chili
• This chili is more of a sauce than a stew-like dish and is served as a topping over spaghetti.
• Usual ingredients are beef, tomato paste, cinnamon, nutmeg, cloves, allspice, chili powder and cumin. It may also include cocoa powder.

Hoosier Chili

• As the name implies, this chili hails from Indiana.
• It is similar to Cincinnati chili, but the recipe calls for mixing the spaghetti (or elbow macaroni) into the chili.
• It has more of a soup-like consistency.
• A standard recipe includes beef, beans, tomato juice, pasta and chili powder.

Tavern Style Chili

• This is also called Springfield chilli (spelled with two “l”s), named for the city in Illinois.
• It is characterized by the use of beef suet or tallow, which lends an oily layer on top.
• Other ingredients include beef, beans, tomato juice, chili powder, cumin, and at times, beer.

Oklahoma Chili

• Named for the state, this type of chili resembles Texas red chili with beans.
• Usual ingredients include beef, beans, tomatoes, tomato sauce/paste, chili powder, cumin and oregano.

Kansas City Chili

• Hailing from Missouri, this is not just one type, but can have many variations.
• Recipes usually include beef and/or brisket or pork shoulder, beans, tomatoes, Worcestershire sauce, cumin and chili powder.

Chili Verde

• This is the green chili known throughout New Mexico.
• It uses the Hatch green chili, which is grown in the town of Hatch, New Mexico.
• Another difference from most chili is that the meat is pork shoulder, not beef.
• Other ingredients include green chilis, tomatillos, and garlic. Other optional ingredients are onions, cumin, Mexican oregano and cilantro.

White Chili

• White chili has become very popular and is white due to the absence of red meat and tomatoes.
• It is made with chicken, white beans, mild green chilis and other spices.
• It is typically less spicy than other types of chili.

Turkey Chili

• This could be termed a white chili, but it is made with lean turkey rather than chicken.

My favorite chili would probably fall into the ICS Homestyle Chili category, as it has both beef and beans. It began as a recipe published in a 1978 Better Homes & Gardens cookbook. I have made some alterations to the recipe, and this is what is in my freezer at all times. The name is Spicy Hot Chili, but I tend to moderate the spice to a lower level.

Another source of chili recipes is the International Chili Society’s website. You can check out the winning recipes here. Link to ICS Chili Cookoffs Winning Recipes

Whether you just make chili occasionally or it is a freezer staple as it is at my house, it is a delicious and filling meal. I hope you have your own favorite style!

We all know what raisins are, and we can easily purchase them in both regular and golden forms. Once in a while, you may run across a recipe (especially from the United Kingdom) that calls for sultanas or currants. This Cooking Tip will explore what those dried fruits are, their similarities and differences.

Raisins

• Many people use the term “raisin” as a sort of general name for any dried grape. However, different grapes are used to make different raisin-like products.
• According to the company Sun Made,
  “About 90-95% of raisins are made from the Thompson Seedless variety of grape, which includes Selma Pete, DOVine and Fiesta. The remaining percentage is made up of varieties including Flame Seedless, Ruby Seedless and Sultana.”
• Some say the latter term, Sultana, is just another name for Thompson Seedless. This is a pale green grape, but as they are dried, they darken in color, becoming what we know as a “raisin.”
• If the drying process is in the sun, they are known as “natural” raisins. The drying process takes about two to three weeks.
• A vine-dried grape is just what the name says. The grapes are left hanging on the vine to dry. This takes longer than ordinary sun-drying, requiring several weeks. According to the organization, California Grown,
  “This process allows the grapes to retain their flavor without taking on any unwanted flavors from sunburn. The resulting vine-dried grape is plump, meaty, juicy, and delicious.”
• A third method of drying is mechanical. This requires the grapes to be treated with an alkaline solution to aid in the loss of moisture. Then, mechanical driers blow air past the grapes to continue the drying process. This entire process takes about two days.
• Raisins are larger than sultanas or currants.
• They have a soft and chewy texture.
• The flavor is somewhat intense and caramel-like.

Sultanas

• Sultanas are also known as Golden Raisins. They are typically made from the same green seedless grapes as raisins, Thompson Seedless.
• The processing is different in that they are not sun-dried. Instead, they are put inside dehydrators and then treated with sulphur dioxide to stop oxidation and preserve the lighter color.
• As compared to regular raisins, golden raisins have a softer texture and a higher moisture content.
• The flavor is milder and somewhat sweeter.
• They are smaller and juicier than regular raisins.

Currants

• Things get a bit confusing with currants. There are plants that produce small berries known as redcurrants or blackcurrants. These plants are related to gooseberries.
• Dried currants, though, are not made from these actual currant berries. Just as with raisins, they are dried grapes. The grapes used are smaller and seedless. The variety is typically Black Corinth or Carina grapes.
• They are often called Zante currants, referring to the fact that the grape originated on Zante, a Greek island.
• They are smaller than either kind of raisin.
• Their texture is firmer than raisins.
• The flavor of Zante currants is tangy and slightly tart.

Choosing which to use

As with many things, using the type of dried grape that your recipe calls for is best. However, if you want a sweeter and juicier fruit, use sultanas. For a deeper flavor, choose raisins. If you want a tart note, currants will be the best.

There you go – raisins, sultanas and currants demystified!

As we approach the holidays, one spice you probably use more at this time of the year is nutmeg. In this Cooking Tip, we will explore just what nutmeg is, how to use it and how it is related to mace.

This spice is native to what were called the Spice Islands of Indonesia. These islands are located northeast of Indonesia, between Celebes and New Guinea. Today, these islands are called the Moluccas. Most nutmeg comes from these islands along with the West Indies, but it is also grown in South Africa, Grenada and Sri Lanka.

In its natural stage, nutmeg is really two spices in one. The part we are most likely to recognize is the inner kernel surrounded by a shell. Wrapped around this shell is a reddish lacey covering, called mace. It grows on trees that can reach up to 75 feet high. As the fruit ripens, it splits open, revealing the red lacey covering. This will be stripped off, dried and sold and used as mace. The remaining shell-like part will be dried in the sun until the nutmeg kernel rattles in the shell. These are then broken open, and the nutmeg kernels are removed.

Both nutmeg and mace are warm spices, although mace has a more delicate flavor with citrus notes. I will discuss them separately.

Nutmeg

Form

• Nutmeg may be purchased whole or ground. Here is a link to a reputable source, Savory Spice. As I discuss in my Spices Cooking Tip, whole spices do have advantages over the ground variety. This is especially true with nutmeg, as ground nutmeg quickly loses its essential oils, resulting in a product that has lost its potency and flavor.
• Whole nutmeg can last indefinitely if stored properly. This means storing it in a tightly sealed jar or container in a cool, dark place. You must grate it before using. The most typical way to grate it is using a microplane. Only grate what you need. Freshly ground nutmeg will be stronger and more potent than the bottle of ground nutmeg. Because of this, you may want to use a bit less of the fresh than of the pre-ground and adjust as needed.

Uses

• Although Americans tend to use nutmeg more in baking, its use is not limited to sweet applications. It is more widely used in countries where it is grown. In the Caribbean, it is used in jerk seasoning as well as pastries and other desserts. In Indonesia, it is a component of curries and savory sauces. It is used in lamb dishes in Africa and the Middle East. It is also a common seasoning added to béchamel sauce. It works well with potatoes, squash, pork and lamb as well as cooked spinach and soft, tangy cheeses. On the sweet side, it is often added to baked or stewed fruit, custards and eggnog.
• Both nutmeg and mace are also commonly found in spice blends such as pumpkin pie spice, quatre épices, ras el hanout and garam masala.
• When using nutmeg, do so in moderation. Most dishes only require a small amount. Using too much can result in an overwhelming and bitter flavor. It is better suited to providing a background note.
• In excess, nutmeg can be toxic. Experts say it only takes two to three teaspoons of this spice to make a toxic dose. A 10-year study done by the Illinois Poison Center listed the following as the most common effects among 30 cases of nutmeg toxicity.

• Hallucinations
• Drowsiness
• Dizziness
• Dry mouth
• Confusion
• Seizure (in two cases.

Substitutes

• Nutmeg is very easily found in supermarkets, but if you are looking for a substitute, you may consider the following.
• Mace – this is probably the best substitute.
• Others that some recommend include garam masala, pumpkin pie spice, cinnamon, allspice, ginger, or ground cloves. As all of these alternatives tend to have more intense flavor profiles, use them sparingly when substituting.

Mace

Form

• Mace is found in “blades”, which can be ground in a spice blender. It will be more difficult to find in stores, but it can be purchased online.
• Just as with nutmeg, pre-ground mace loses its delicate notes quickly.

Uses

• Most say that mace is lighter, subtler and sweeter than nutmeg. Serious Eats describes it as a “cross between nutmeg and coriander tinged with citrus and cinnamon.”
• Mace is often used in savory dishes such as sauces, stocks, sausages, chutney and meat pies. It is also nice when nutmeg would be too heavy. For example, white fish, chicken, light dairy, pork, cookies, cream soups and fruit.
• Some recommend toasting mace before using it, especially in Indian dishes.

Substitutes

• The best substitute would be nutmeg. Experts differ on how the substitution should be done. Some recommend using equal amounts of nutmeg and mace. Most chefs would advise using only half as much nutmeg as mace. America’s Test Kitchen is a standout because it recommends using double the amount of nutmeg compared to mace.
• Other possible substitutes are similar to those for nutmeg, including allspice, cinnamon, ginger and pumpkin pie spice.

Is nutmeg or mace on your list of holiday spices? How about branching out and trying it in savory dishes? You just might be pleasantly surprised.

Almost all of us have likes and dislikes among foods. One food that is definitely on my dislike list is pickles – or anything that undergoes the pickling process. The only time they make it into my shopping cart is when my husband requests them. I typically look at the shelves of pickles and have to search my memory for the variety he likes. If you are the same, this Cooking Tip is for you, as we will delve into the world of pickles.

The word “pickle” can be either a noun or a verb. As a noun, it refers to food that has been preserved in a brine or vinegar solution. The verb applies to the process of preserving food in this brine or vinegar mixture. In this Cooking Tip, we will stick with pickle as a noun.

Many kinds of food can be pickled. What we all think of as the average pickle, though, starts as a cucumber. Here is a list along with descriptions of some of the most common pickles.

Dill pickle

• This is the most popular pickle.
• The brine is made with abundant amounts of dill in all its forms.
• Dill pickles have a strong and herbaceous flavor.

Polish/German Dill

• These undergo an extended processing time in wooden barrels, which impart a unique flavor.
• The Polish variety contains more spices and garlic than traditional dill pickles. They tend to have a peppery bite.
• The German variety has sugar added to the brine, giving them a sweet-sour flavor.

Refrigerator/Overnight dill

• These are soaked in a brine for a short period of time (overnight to a few days) in the refrigerator.

Sweet Pickles

• Sweeter than other pickles as they are made with sugar, vinegar, and spices.

Bread & Butter Pickles

• Bread & Butter pickles tend to be made with vinegar, salt, sugar, mustard seeds, coriander seeds and celery seeds.
• They have a tangy taste with sweet notes.

Candied Pickles

• As their name implies, these are pickles soaked in a syrupy sugar &vinegar solution for at least a week.
• They are much sweeter than sweet pickles because of the sugar concentration of the soaking solution.

Gherkin Pickles (baby pickles)

• Gherkins are made from small cucumbers with bumpy skin. These cucumbers are mainly used for pickling.
• Gherkins are usually jarred whole.

Cornichon

• This is the French word for “gherkin”.
• Some varieties of cornichons are sweet, and others are brined with tarragon.

Sour pickles

• These pickles are fermented not with vinegar, but in a brine of water and pickling salt.
• There are two varieties – half-sour and sour. The latter is fermented for twice as long as the former.
• Actual fermentation times depend on the company, but they are said to range anywhere between a week and a few months.
• Some sources say that if they are eaten before six weeks, they are called half-sour. After that time, they are termed sour.

There are other pickle types, including some unusual ones such as Kool-Aid pickles and Cinnamon pickles. However, the pickles mentioned above are the ones you will most likely see in your supermarket. I hope this Tip will help you as you stare at the supermarket shelf trying to decide what to buy.