Confetti Chili

by Laura on February 15, 2011

When I was in college, before college dining halls were paeans to choice, we waited in line to greet the food service ladies as they dished up whatever they had cooked that day.  We had dishes like Side of Clyde, Ziti Bake, and Party Rice.  Whenever that particular fare was served, my best friend would always say, “Party Rice?  Party Rice?  This isn’t regular rice!  It’s a party!”  It was cheesy, but it was funny.  The food service ladies would roll their eyes and dish up the Party Rice.  Naming this recipe brought back memories of that cafeteria line at St. Olaf College twenty-five years ago.

Chili purists, look away now.  This is not a chili that purports to be authentic, bona fide, or pure.  It’s a quick, two-pounds-of-ground-beef-and-a-mess-of-vegetables kind of chili, and a good way to work more vegetables into a bowl for your children—or yourself, the kind of chili you might have eaten in a college cafeteria in the early 1980s.   (I promise it’s good.)  You can give it as much kick or as little as you like.  Garnish it with grated cheeses, sour cream, cilantro, lime pickled red onions, salted avocado slices, or a dollop of guacamole.

{ 2 comments… read them below or add one }

1 krisannjacobson February 16, 2011 at 6:18 am

wish i’d been in line with you at Olaf!

2 Laura February 16, 2011 at 7:51 am

Me, too! xo

Leave a Comment

Previous post:

Next post: