Chefs wanting a Super Bowl recipe that Julia Child would approve of need look no further than this black-bean chili from the historic Cafe Beaujolais. The current owner and chef of Cafe Beaujolais, Julian Lopez, includes the recipe in “The New Cafe Beaujolais Cookbook,” which publishes Feb. 3 from the Collective Book Studio. Margaret S. Fox, former owner of the cafe and a contributor to the cookbook, writes: “Surely no old-time Cafe Beaujolais preparation is found in more fans’ freezers around the country than this one, a stick-to-your-ribs vegetarian chili so satisfying and easy to make. Beaujolais Blend HerbsYield: Makes about 2 tablespoonsINGREDIENTS2 generous pinches dried basil2 generous pinches dried oregano2 generous pinches dried thyme1 generous pinch dried tarragon1 generous pinch dried rosemaryDIRECTIONSMix the herbs together and put in an airtight jar. — Recipe and photos reprinted with permission from “The New Cafe Beaujolais Cookbook” by Julian Lopez (The Collective Book Studio, February 2026, $40)More recipes for your Super Bowl LX celebration: