National Chili Day

We asked our readers who has their favorite chili. Here is what they said...

Moscow Elk Mountain Ski Resort, Union Dale H P. J. Scanlan’s, Scranton

12 oz smoked salmon 15 oz can of black beans - drained 4 T diced sweet onion 2 T fresh garlic - chopped finely 1 T vegetable oil 15 oz diced Roma tomatoes 15.25 oz sweet yellow corn - canned 1 t cayenne pepper - use more or less based on the level of heat desired 2 T ancho chili powder 1 T chipotle Sea salt and organic black pepper - to taste 1/2 cup 2 oz. low-fat Mexican cheese blend, shredded 1/4 cup fat-free sour cream 2 Tablespoons chopped cilantro - optional 1 ripe Haas Avocado - diced 1 small red onion - diced

Sauté onions over medium heat until softened and translucent. Sauté garlic over medium-low heat until just beginning to change color: do not allow it to burn. Add beans, corn, and tomato to saucepan; stir in salmon, cayenne, ancho chili powder, chipotle, onions, and garlic. Simmer on low for 15 to 20 minutes. Break salmon into chunks and add to pot. Cook until salmon is heated through. Season with salt and pepper to taste. Divide chili among four bowls. Top each serving with 2 tablespoons cheese, 1 tablespoon sour cream, diced avocado, diced red onion and 1/2 tablespoon cilantro.

Everyone knows that chocolate is a classic on Valentine’s Day. Something about its smooth, decadent flavor makes it a bit sensual, especially when sharing it with someone special. Add strawberries for variation and it is a delicious no-bake dessert.