October's crisp weather invites a pot of simmering chili to cook slowly on the stove, filling the kitchen with warmth and wafts of smoke and spice. There is a chili style for everyone — it can be adapted for carnivores or vegetarians, brimming with beans or bobbing with chunky vegetables. Not a meat-eater? No problem — just double up on the beans. Crave more substance? Add a hearty grain to thicken the broth. Not too keen on spicy heat? Opt for sweeter peppers in place of hot.

This recipe is a template for when the chili craving strikes. The base is a tomato-rich stock amplified by a good shake of Southwestern spices. A healthy pour of stout beer fortifies the stock, providing a robust and slightly malty backbone. Barley grains thicken and add texture and extra nutrients to the stew.

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