For more than a century, the good Housekeeping name has stood for quality. And with this dazzling, comprehensive 832-page book, the tradition continues. Whether you are a novice or an expert, the 1,500 recipes and 600 color photographs make this the basic cookbook for the 21st century: one you'll turn to again and again for dishes to suit every occasion
Hearty and colorful, this chili gets an extra wallop of flavor from chipotle (smoked jalapeņo) chile. If you can't find chipotles, add one or two additional fresh jalapeņos with seeds for more heat. Vary the beans according to what you have on hand.
Makes about 10 cups or 6 main-dish servings
Prep: 25 minutes plus soaking beans
Cook: 1 hour 45 minutes
1 cup dry white kidney beans (cannellini), soaked and drained
In nonreactive 5-quart Dutch oven, combine white kidney, red kidney, and black beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until beans are tender, about 1 hour. Drain beans and return to Dutch oven.
Meanwhile, in nonstick 10-inch skillet, heat oil over medium heat. Add onions, carrots, celery, and red pepper. Cook, stirring frequently, until carrots are tender, about 10 minutes. Stir in garlic, jalapeno, cumin, coriander, cinnamon, and ground red pepper; cook 30 seconds. Stir in tomatoes with their puree, chipotle Chile, salt, and oregano, breaking up tomatoes with side of spoon. Heat to boiling; reduce heat and simmer 10 minutes, stirring several times.
Add tomato mixture and water to beans in Dutch oven; heat to boiling over medium-high heat. Reduce heat; cover and simmer, stirring occasionally, 15 minutes. Stir in corn and cook 5 minutes longer. Remove from heat and stir in 1/4 cup cilantro. Spoon into bowls and sprinkle with remaining 1/4 cup cilantro.
Each serving: About 461 calories, 25g protein, 86g carbohydrate, 4g total fat (1g saturated), 0mg cholesterol, 1,048mg sodium.
