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HUNTINGTON -- The temperature being cold outside isn't exactly a hotly-debated subject, because it's cold outside, baby.

And in late January, it's probably safe to say that's the case in most places. But warming up is not out of the question.

What is a better way to warm up on a cold, blustery day than with a hot steaming bowl of chili? Many restaurants even offer it on their winter menus, while hundreds of chili cookoffs are conducted throughout the world.

Although chili season officially begins in October, the spicy stew-like dish is usually served as a main course. Depending on one's location or preference, it contains meat, tomatoes, beans, onions, chili powder or other seasonings, chile peppers and, of course, that "secret ingredient" that makes it stand out above all the rest. However, vegetarian and/or meat on the side chili recipes are also available.

Chili con carne, as is the proper name for chili, is not a type of soup. The spicy dish may be served with Saltine crackers, broken up and scattered on top, or whole. Corn chips can be used as a topping. Rye bread or cornbread is also used for dunking. Even a peanut butter sandwich or peanut butter on crackers also may accompany chili.

Chili also can be used as a topping for frankfurters or wieners, which is how the chili dog came about, and topped with onion and mustard. Chili cheese fries have also gained popularity through the years.

There are hundreds of recipes for this stew-like dish, be it red, white or green, such as the following favorites from local people.

This one is from Cindy Jordan:

CHILE

3 pounds lean ground beef

3 tablespoons brown sugar

1 teaspoon salt

1 teaspoon cumin

1 teaspoon garlic powder

2 bay leaves

1 teaspoon cilantro

1/4 teaspoon oregano

1 teaspoon cayenne pepper

2 tablespoons paprika

1 (46-ounce) bottle V-8 juice

1 cup chopped onions

1 (16-ounce) can diced tomatoes

4 (16-ounce) cans pinto and/or kidney beans

Brown beef and onion. Drain well. In soup pot, add ingredients; cook covered over low heat 5-6 hours, stirring occasionally. Remove bay leaves.

This one belongs to Robin Leonard:

ROBIN'S FAVORITE CHILI

2 tablespoons vegetable oil

2 chopped onions

1 pound ground beef

3 cloves garlic, minced

3/4 pounds cubed beef

1 (14-ounce) can diced tomatoes with juice

1 (12-ounce) can dark beer

1 cup strong brewed coffee

1 (14-ounce) can beef broth

2 (6-ounce) cans tomato paste

1/2 cup packed brown sugar

31/2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon unsweetened cocoa powder

1 teaspoon oregano

1 teaspoon cayenne

1 teaspoon coriander

1 teaspoon salt

4 (15-ounce) cans kidney beans

Heat oil in large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil 10 minutes, or until meat is well browned and onions are tender. Mix in diced tomatoes with juice, beer, coffee, tomato paste and beef broth. Season with next eight ingredients. Stir in 2 cans of beans. Reduce heat to low; simmer 11/2 hours. Stir in two remaining cans of beans; simmer another 30 minutes.

Becky Bryant lays claim to this one:

TURKEY CHILI

3 pounds ground turkey

1 tablespoon extra-virgin olive oil

2 tablespoons butter

1 carrot, finely chopped

3 ribs celery, finely chopped

3 garlic cloves, finely chopped

1 large onion, finely chopped

2 cups chicken stock

1/2 cup hot sauce

1 (15-ounce) can crushed tomatoes

1 (15-ounce) can tomato sauce

1 tablespoon paprika

1 tablespoon chili pepper

Salt and pepper to taste

Place large pot over medium-high heat. Add olive oil and butter. Once butter has melted, add turkey. While meat is browning, chop carrot, celery, garlic and onion. Once meat is fully cooked, add remaining ingredients into pot. Bring to bubble; lower temperature 10-15 minutes. Serve with sour cream, mozzarella cheese or chips to dip.

Terri Frye of Salt Rock fixes this version:

WHITE CHILI

1 pound Great Northern or Navy beans

6 cups chicken broth or bouillon cubes and water

2 cloves garlic, minced

2 medium onions, chopped

2 tablespoons oil

2 (4-ounce) cans green chilies, chopped

2 tablespoons cumin

11/2 teaspoons dried oregano

1/4 teaspoon ground cloves

Dash to 1/4 teaspoon cayenne or crushed red pepper

4 cups chicken, diced

Monterey Jack cheese, shredded, for topping

Soak beans overnight or cover with hot water, boil rapidly 15 minutes, remove from heat, let stand one hour. In large soup pot, combine beans, garlic and half the onions. Bring to boil; reduce heat and cook until beans are soft. In skillet, sauté remaining onions in oil until tender. Add chilies and seasonings. Mix well; add to beans. Add chicken; simmer 1 hour. Serve topped with shredded cheese and tortilla chips, with diced tomatoes, chopped olives, sour cream or others.

Brenda Lucas/The Herald-Dispatch

Chili is a versatile dish that can be made in lots of different ways.

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