I went the dog pound yesterday. It was very sad. I nearly cried at all the dogs barking and howling with loneliness. If you are at all sensitive, I recommend you steer clear. I was there to meet a particular dog, however. My friend thought I might want to adopt him.

He was such fun. It was love at first sight. We went out to the little park area together where we snuggled and played. I was contemplative. This dog seemed to need me as much as I might need him.

Then, he tried to bite my face.

Love can be fleeting.

On the other hand, there are some things in this world I will always love. Chili is high on the list. I cannot think of a time or a place where I considered turning down a steaming bowl of the good stuff.

As a child, I was known to mix my love of swimming with chili feasts. It was conveniently offered at the snack bar at nearly all of my swim meets. I was powerless to resist its spicy charms and often lapped up a bowl just before diving into the pool.

Yes. It slowed me down a bit. I was not nearly as fast as the other girls. I knew deep down, however, that my love of food would long outlast my desire to prance around in a swimsuit.

I was correct. I would rather eat chili any day of the week. Fortunately, it is not swimsuit season. It is Superbowl season and you are in the market for something to make for your guests. I hope you’ll consider making this easy chili recipe. I believe it’s the best I’ve ever had. This chili had a hold on my heart from the first bite, but did not bite me in the face. You will love it.

Chicken and White Bean Chili

1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped
6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice
1/2 cup chopped fresh cilantro
(sour cream and white cheddar as topping options)

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve with your choice of additional toppings including sour cream and white cheddar cheese.

Adapted from Bon Appetit.