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A rich, hearty chili comes from Coast at Shutters on the Beach in Santa Monica.

1/2 cup dry kidney beans 1/4 cup bulgur 1/2 cup olive oil 1 small red onion, cubed 1 small sweet white onion, cubed 1 1/2 tablespoons minced garlic 1/2 cup cubed celery 1/2 cup cubed carrots 2 tablespoons chili powder 2 tablespoons cumin 1/2 teaspoon cayenne pepper 4 teaspoons chopped fresh basil 1 tablespoon chopped fresh oregano 1 yellow squash, cubed 1 zucchini, cubed 1 green pepper, cubed 1 sweet red pepper, cubed 1 cup mushrooms 1/2 cup cubed tomatoes 1/2 cup tomato paste 3/4 cup white wine Salt, pepper Soak beans in cold water to cover overnight.

Note: This recipe from a story on chili-style dishes from around the world is one of those things that people just can’t stop eating; friends have been known to have thirds and then smile with slight embarrassment and serve themselves some more.

Chili is as personal as a fingerprint and as satisfying as any dish. Break out the pot and the chiles and you’ve got yourself a winner for Super Bowl.

Total time: 2 hours Servings: 8 Note: From “Morning Food: Breakfasts, Brunches, and More for Savoring the Best Part of the Day� by Margaret S.

Total time: 2 hours and 40 minutes, plus overnight refrigeration Servings: 12 Note: Adapted from “How to Eat Like a Republican: Or, Hold the Mayo, Muffy -- I’m Feeling Miracle Whipped Tonight� by Susanne Grayson Townsend. 3 1/2 pounds top round, cut into 1/2 -inch cubes 5 tablespoons oil, divided 2 cups coarsely chopped onions, about 2 medium 4 garlic cloves, minced 4 tablespoons chili powder 1 1/2 teaspoons oregano 1 1/2 teaspoons ground cumin 1 teaspoon crushed red pepper flakes 2 cups beef broth 1 (19-ounce) can whole tomatoes, drained of juice 1 (6-ounce) can tomato paste 1 1/2 tablespoons salt, divided 1 teaspoon sugar 3 (15-ounce) cans kidney or pinto beans 1 to 2 tablespoons yellow cornmeal, optional 1.