Cooking Up Some Chili Comfort

Chili is a hearty, go-to comfort meal. Three local restaurants share a game-changing chili recipe with us to make at home.

By Vivian Wheeler | Styled by Abby Gust | Photographed by Brandon Alms

Nov 2016

Cooking Up Some Chili Comfort
Chef Anthony's Chili from Jimm's Steakhouse and Pub.

Whether you’re making a cozy weeknight meal or cooking up a storm to feed the masses during a Sunday football game, chili is the perfect go-to winter dish. It’s hearty, easy to make and always a crowd pleaser. But it can also be easy to fall into a chili rut, making the same recipe time and time again. To help shake things up, we asked three local chefs to share their take on this timeless classic. So, grab your apron and your biggest pot and try something new this season.

The Red Standard

Jimm’s Steakhouse and Pub (1935 S. Glenstone Ave., Springfield, 417-886-5466, offers up a chili recipe that doesn’t stray too far from traditional, but that doesn’t mean it’s not delicious. It’s a great choice for those moments when you’re looking to make picky palates happy.  It also works as a solid base for any toppings your heart might desire.

The Green Queen

When it comes to Mexican cooking, chili verde reigns supreme on the chili scene. And El Imperial (523 Main St., Cabool, 417-962-3388) is cooking up some of the best chili verde in 417-land. The chefs at El Imperial combine peppers, tomatillos, pork and a whole slew of other tasty ingredients to create this spicy green chili.

Eye on the Prize

Wes Johnson, co-owner and chef at Metropolitan Farmer (2144 E. Republic Rd., Springfield, 417-720-1665, ups the ante on run-of-the-mill chili by using ribeye steak as the meat in this recipe. We also like the subtle spice that shines through.

Editor's note 01-03-2020: Metropolitan Farmer is now closed.

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