The “holidaze” have wrapped up and that means one thing: cozy food season.

With the cold, miserable and wintry weather we’ve had, a hot bowl of chili sounds like heaven.

Growing up, I always loved chili. We didn’t eat it at home, but when I’d have it with friends or at my grandparents’, I was happy as could be.

I’m not sure what it is about it that’s comforting and satisfying, either.

Maybe it’s the memories.

It’s a theme with this space that the recipes I share can be personalized, and every time I make chili I do it a little differently.

Just not spicy because I’m a bit of a wimp.

About 10 years ago, I was thumbing through Glamour magazine and came across a chili recipe.

I’ve used it as my base since, and it’s not terribly unhealthy, if at all.

I usually start with the meat, onion and pepper in a stock pot and just keep adding ingredients. That old stock pot is filled about halfway because I usually make chili with 4 pounds of meat.

Can you tell I love my chili recipe?

I also love making it first thing in the morning just to let it slowly cook all day.

One thing that sometimes shocks people when trying my recipe variations is that I add corn.

I don’t remember if the original recipe called for it or if I needed to clean out the cupboard, but I can’t go back.

I’ve always loved corn, whether in casseroles, bread form or in chili.

Another component I love is adding a hint of smokiness.

A few Christmases back, I was gifted smoked salt.

Adding a couple dashes of it with a hint of smoked paprika and whatever smoky blends I’ve accumulated over the years gives a rich taste to the chili.

I’ve also switched up from the original recipe and use ground turkey. Beef is good, but in my opinion, the turkey soaks up all the flavors nicely.

The original recipe also didn’t call for nearly enough spices, so I’ve at least doubled everything.

If you want to cut the spices in half and work your way up, adding a pinch of this and a smidge of that, do it!

Why does chili sound good when it’s cold outside? What’s its history?

I’m glad you asked.

According to historycoopera

tive.org, the Mexican stew originated in Mexico and the Southwest United States.

Chili peppers are native to Mexico, and historians believe that over time, they were added to other native ingredients and recipes morphed into versions of chili, eventually what we know today.

Speaking of morphing a dish, I like to add poblano peppers to my chili, with sweet onions.

I’m a wimp when it comes to heat, but the poblano pepper itself isn’t spicy, and if you eat the seeds they’re not nearly as hot as a jalapeno.

Use this recipe as a base for yours and make it as sweet, smoky or spicy as you’d like.

Stay warm!

Ashley’s Chili

Ingredients

2 pounds ground turkey

Olive oil

2 15-ounce cans crushed tomatoes

1 poblano pepper, deveined and chopped

1 medium sweet onion, chopped

1 garlic clove, minced

1 15-ounce can of corn

1 can chili beans, undrained

1 can of kidney beans, drained and rinsed

2 tablespoons chili powder

2 tablespoons cocoa powder

2 teaspoons cumin

1 teaspoon smoked paprika

1 teaspoon salt

1 tablespoon buffalo sauce

Directions

Using a stock pot or soup pot, warm up a little olive oil.

Brown the turkey with garlic, onion and pepper.

Add the spices, crushed tomatoes, corn, buffalo sauce and beans.

Bring to a gentle boil, then let simmer for at least an hour.

Top with sliced avocado, shredded cheddar cheese and tortillas.

Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.