Ceramic Chili Bowls
Perfect for your spicy homemade chili or your best hearty stews, our
handcrafted ceramic chili bowls will complement any home-cooked meal.
Each of these handmade ceramic chili bowls is handpainted to give them an
individual personality all their own. Choose from our Iris chili bowl,
like a garden of blue and light purple irises. Or, try our Go Green chili
bowl, with its earth-brown tones and its simple, timeless style. Our Blueberry
chili bowl will give your meal a true east coast flavor,
and our Tuscan Olive chili bowl is just the thing for serving chili or
stew with your special Italian touch of flavor. Whichever ceramic chili bowl you
choose, you can be confident in the made-in-the-USA quality of these lead-free
bowls, handcrafted right here by our artists at our Bedford, VA pottery.
Chili Bowl Contest Recipes
Congratulations Sarah M. of Luling, TX! You've Won our Chili Bowl Contest with
your Boot Warming Chili Recipe!
From Sarah M. of Luling, TX:
Boot Warming Chili - Our Contest Winner!
It is against the nature of chili to have an exact and demanding recipe.
Chili is a meal of make-do, a way of turning scraps and shreds of nigh-inedible
food into a meal worth fighting over. So this is not a recipe, but an invocation,
for Boot Warming Chili.
You will need:
One cold night,coming in fast
Some cooking oil
2 pounds of cheap, tough, gristly, fatty meat, ground
5 tablespoons at least of dried or fresh chile peppers, in your choice. Ancho adds
a nice smokiness, and jalapeno a nice lively tone.
Also some cayenne.
Cumin. You cannot have enough cumin.
A yellow onion, chopped
A can of tomatoes
2 bottles of good beer*
leftover corn tortillas or tortilla chips
A cast iron pan and lid or dutch oven
A heat source
Absolutely no beans
And assemble them like this:
Put the oil in the cast iron; heat them both. Brown the meat in the oil; toss in
the onion, and saute it until it starts browning too. Add the chiles and spices.
Pour in one beer, and add the contents of the can of tomatoes (but not the can.
This is important.) Cover and cook over low heat for at least a couple of hours,
or until opening the lid makes your eyes and mouth water and the meat is tender as
good lamb. Add the tortillas or chips, and more beer if needed. Add a bottle's
worth of water; cover and let cook another hour.
Eat as the sun goes down.
*You can of course use water and salt instead, but the alcohol really does open
up extra flavors.
More of Our Customers' Favorite Chili Recipes
From Kathryn S. of Virginia Beach, VA:
Ranch Dressing Chili
1 can kidney beans 6 oz do not drain any of the beans
1 can white beans 6 oz
1 can baked beans (Busch's is best) 6 oz
1 can black beans 12 oz
1 lb ground beef
1 packet Mc cormick chili seasoning
1 packet dry hidden valley ranch salad dressing
From Belinda C. of Blacksburg, VA:
CHILI CON TOFU (a Mori-Nu recipe)
1 Tbsp. canola oil
3 onions, chopped
1 carrot, chopped
1 Tbsp. finely chopped jalapeno, if desired
3 cloves garlic, minced (or to taste)
3-4 tsp chili powder
1 tsp ground cumin
1 (28 oz.) can + 1 (14 oz.) can tomatoes, chopped with juices
1 tsp. brown sugar
2 (15 oz.) cans red kidney beans, drained and rinsed
2 packages Mori-Nu Silken Extra Firm Tofu, crumbled into bite-sized bits
Non-fat plain yogurt, finely grated soy cheddar cheese, and chopped scallions for
In a large saucepan, heat oil over medium heat. Add onions, carrots, jalapenos,
garlic, chili powder, and cumin. Saute until onions and carrots are soft, 5 to 7
minutes. Add tomatoes with juice and sugar. Cook for 5 minutes over high heat.
Reduce heat to low, then stir in beans and tofu. Simmer the chili until thickened,
about 15 minutes. Serve with yogurt, finely grated soy cheddar, and scallions on
Includes 13g of fiber per serving.
From Anne H. of Lexington, VA:
2 cups water
2 lbs. ground beef
2 large onions, chopped
2 t garlic
1 oz. unsweetened chocolate
4 T chili powder
1/2 T allspice, gd.
1/2 t cinnamon
1 t cumin, gd.
1/4 t. cloves, gd
1 t salt
2 bay leaves
1 6oz. can tomato paste
1 T red wine vinegar
4 cans kidney beans
To serve: you will need spaghetti, cooked ... shredded cheddar cheese ... chopped
onions. Brown beef and drain fat ... add all other ingredients and bring to boil;
simmer for 1 hour 40 minutes covered, stirring regularly. Remove cover and cook
another 20 minutes. Serve over cooked spaghetti and top w/ shredded cheese and
While living in the Cincinnati area I experienced Cinci. chile (there are 3
chain restaurants) - originally created by Greek families, the seasoning/flavor
is unique! It's now my favorite chile - serving it over spaghetti is a must, or
it's not true Cincinnati chile! I found this recipe in a newspaper - maybe even
the News Advance from Lynchburg. I have a few other recipe versions, but this one
seems truest to my experience from the Cincinnati chile houses.
From Donna R. of Topsfield, MA:
Comfort Chicken Chili Oaxacan Style
Traditional Oaxaca recipes include fruit, cinnamon, chocolate and nuts. This is
an Oaxacan inspired chicken chili that is truly a comfort food. Not too hot, just
warm and satisfying plus easy to make! A child friendly chili - what child doesn't
want fruit and chocolate for dinner?? Also, if you wanted you could sautee the
onions, garlic and chicken on the stove and then place it in a slow cooker
(on low) for the day and dinner would be ready when you were! That s great for a
busy mom like me.
1 tablespoon butter
1 medium yellow onion, coarsely chopped (1 cup)
1 garlic clove, crushed
1 pound ground chicken
1 1 1/8 ounce package Chicken Chili Seasoning Mix
1 / 2 cup pitted prunes, dried or canned
1 /2 cup pineapple chunks , fresh or canned
1 /2 cup dried apricots, coarsely chopped
1 14 ½ ounce can diced tomatoes, plain or garlic and onion
1 19 ounce can black beans, drained
1 4 ounce can diced green chilis (mild or medium heat)
1 cup chicken broth
1 /4 cup cider vinegar
1 teaspoon ground cinnamon
2 teaspoons unsweetened cocoa
salt and pepper to taste
1 cup sour cream
1/2 cup ground almonds
Melt butter in a large saucepan over medium heat and cook the onion and garlic
until soft ( about 5 minutes). Add the ground chicken and cook and crumble with a
fork. Add the chili seasoning mix and stir. Lower heat. Coarse chop the prunes,
and pineapple together using a small processor, hand chopper or by hand with a
knife. Combine with the chicken and stir. To the cooking mix add the tomatoes and
the black beans. Add half of the chilis and stir in the broth, vinegar, cinnamon
and cocoa. Salt and pepper to taste and let simmer 15 minutes. Check the flavors
and adjust for more chilis, salt and pepper if desired. Continue cooking for
another 10-15 minutes.
To serve spoon into a bowl and top with a dollop of sour cream and a sprinkling
of ground almonds.
Yield: 4-6 servings
From Joan C.of Machipongo, VA:
1 1/2 pounds ground beef
1 medium onion sliced
2 TBLS diced green pepper
1 (28 oz) can whole or crushed tomatoes
1 (6 oz) can tomato paste
1 cup water
1 beef bouillon cube
1 (16 oz) can red kidney beans (drained)
2 cloves minced garlic
1 tsp salt (optional)
2 tsp oregano
2 tsp chili powder
1/2 tsp crushed red pepper or to taste
1 bay leaf
Combine first three ingredients in a Dutch oven or large saucepan. Brown meat;
drain off fat. Add next 12 ingredients (if using whole tomatoes break up before
adding) and stir to blend. Cover and simmer 1 1/2 hours, stirring occasionally.
Uncover last 10 or 15 minutes to thicken if necessary. Remove bay leaf and serve
in beautiful Emerson Creek chili bowls!
I have been serving this chili to my family and friends for over 30 years; it
was originally gotten off a box of saltine crackers.