Russia’s Rubicon drone unit, which is sent to hunt Ukrainian drone pilots, was not used to being hunted itself, Brigadier General Andrii Biletskyi told journalists on 19 October. He was summing up Operation Vivaldi, which his Third Army Corps fought in northern Donetsk Oblast from May to mid-October. Once its pilots realized they were being killed, Rubicon’s morale dropped sharply, he said.

Russia has fought for 12 years to take all of Donetsk Oblast, and Sloviansk and Kramatorsk anchor the fortress belt of cities Ukraine still holds there. Vivaldi retook 277 km² in northern Donetsk Oblast. Biletskyi says it destroyed Russia’s bridgehead on the Chornyi Zherebets River and forced Moscow to drop its plan to bypass Lyman from the north and encircle the two cities. On that front, the Third Corps had flagged Rubicon, Russia’s elite drone unit, as a threat.

Hunting the hunters

Once a Rubicon position was found, the Third Assault Brigade and the KRAKEN drone regiment committed any number of FPV and bomber drones to destroy its crews, Biletskyi said.

The brigade’s commander, Yaroslav Levenets, said his troops prepared for Rubicon’s arrival and concentrated on killing its pilots. He gave no details.

“Not stable in defense,” Levenets said of Rubicon’s troops.

They dislike sitting in trenches, he said, and under pressure they grow nervous and change positions.

Named for four seasons

Biletskyi said the name was chosen at the very start of planning, in winter 2025–2026, many months before the operation began. The original plan had four stages, one for each season, and later grew to slightly more, ArmyInform reported.

When he first unveiled the operation in September, he put it this way:

“Vivaldi, as is known, has four seasons. And this is only the first one.”

He credited two planners, known by the call signs Yurist and Leshyi. Leshyi, an assault soldier wounded seven times who later moved to staff work, was killed. Yurist was seriously wounded.

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Ukraine blocks Russia from outflanking its fortress cities in Donbas, retaking 277 square kilometers and hitting 8,000 Russian troops

A new hand at the Third Corps

Major Dmytro Rohoziuk is now acting commander of the Third Army Corps, the corps press service said on 20 October. The press service said the move is not a transfer, and Biletskyi keeps his formal post as corps commander while he leads the “Center” grouping of the Third, 11th, and 19th corps.

Rohoziuk took over the 60th Mechanized Brigade in October 2025. Its previous commander was arrested in January after the State Bureau of Investigation accused him of embezzling about $1 million in weapons procurement. The brigade fought in all four phases of Vivaldi and retook Kolodiazi without street fighting.

Biletskyi also declined command of the Ground Forces, which oversee mobilization.

“There’s no point taking on something you don’t truly believe you can improve,” he said.

Biletskyi’s count

Russian losses in Vivaldi topped 8,000 troops, and about 270 Russian soldiers were taken prisoner, Biletskyi said. More than 20 officers surrendered, including a chief of staff and three company commanders.

The territory matters less than disrupting Russia’s strategic plan, he said. Russian forces still press toward Dobropillia, where Ukraine is counterattacking.

• I made chili recipes from celebrity chefs Ina Garten, Ree Drummond, and Giada De Laurentiis.
• Garten's recipe, which didn't call for any beans, didn't really feel like traditional chili.
• One of my favorites had white beans and chicken, a far cry from a traditional beef chili.

Cold weather is always better with hearty meals, like a warm bowl of chili.

In search of the best one to make on repeat all fall and winter, I tried recipes from celebrity chefs Ina Garten, Ree Drummond, and Giada De Laurentiis.

Here's how the dishes turned out, and which ended up being my top picks.

I started with Garten's recipe, which didn't feel familiar to me at all

Garten's chicken chili recipe, which I found on the Food Network website, seemed fairly straightforward.

I needed easy-to-find ingredients like yellow onion, minced garlic, red bell peppers, yellow bell pepper, chili powder, cumin, dried red-pepper flakes, cayenne, basil, chicken breasts, and cans of whole peeled plum tomatoes in puree.

I simmered the onions and garlic until translucent, added the spices and herbs, diced bell peppers, and whole tomatoes, and cooked for about half an hour.

This mixture was very similar to a chunky pasta sauce.

Instead of roasting the chicken breasts, I sautéed them in a pan

Though the recipe said to split olive oil-covered chicken breasts and bake them in the oven, I decided to sautée them in a pan since it seemed more efficient.

I sautéed them for about 12 minutes on each side, diced them, and combined them with the tomato-and-pepper sauce.

I let the chili simmer for another 20 minutes.

Garten's recipe didn't quite satisfy my chili craving

This recipe wasn't as hearty as a typical chili and had a strong tomato flavor and a lot of bell-pepper chunks.

The chicken was juicy but could have benefited from a different, more potent seasoning blend.

Topped with shredded cheese, it was filling, but not what I would want if I were in the mood for a traditional chili.

A few of my Filipino relatives tried this chili and loved it on top of white rice without cheese, though.

The next recipe I tried was Drummond's, which felt like a traditional chili

I followed a recipe for Pioneer Woman's "simple, perfect chili" that I also found on the Food Network website.

Its ingredients seemed very classic for a chili with things like ground beef, chopped garlic, tomato sauce, chili powder, cumin, oregano, cayenne pepper, and canned beans.

I was surprised to see masa harina, a dried maize-based flour often used as a thickening agent, as an ingredient.

Drummond's recipe was super easy, though I made a substitution

To start, I browned ground beef in a large pot with minced garlic and drained the fat.

I added chili powder, cumin, oregano, and cayenne pepper to the meat and incorporated the tomato sauce.

After stirring, I let the chili simmer for an hour, adding a half cup of water when the mixture looked a bit dry.

I didn't have masa harina, which needed to be turned into a paste for this recipe, so I substituted it with corn grits.

To do so, I mixed the grits with water and stirred them into the chili. Then, I drained and rinsed my cans of pinto and kidney beans, and added them to the mixture along with more seasonings and salt to taste.

I let all of that simmer for about 10 minutes.

Drummond's recipe made an excellent traditional chili

Drummond's easy-to-make recipe was meaty, hearty, and filling.

It was nice and thick, and I liked the ground beef and texture from the pinto and kidney beans. The cumin and spices added a warm flavor, too.

For me, it checked all the boxes for a tasty chili.

De Laurentiis uses ground chicken in her chili recipe

Next, I tried De Laurentiis' recipe for white bean and chicken chili as found on the Food Network website.

The ingredients were fairly simple, including ground chicken, onion, cumin, chili powder, Swiss chard, canned cannellini beans (or other white beans), frozen corn, fennel seeds, chicken stock, and red-pepper flakes.

For serving, she suggested topping the chili with Parmesan and chopped parsley.

To start, I simmered chopped onions and minced garlic until translucent and added ground chicken, salt, cumin, fennel, oregano, and chili powder.

After the meat cooked through, I added the roughly-chopped Swiss chard, beans, corn, and chicken stock.

Per the recipe, I made sure to scrape the browned bits off the bottom of the pot

I let the mixture simmer for about an hour, added chili flakes, and cooked for about 10 more minutes.

When plating, I sprinkled Parmesan and parsley on top.

This chili had some great flavors

De Laurentiis' chili wasn't particularly conventional — with the Swiss chard, ground chicken, and Parmesan — but I thought it was tasty.

I enjoyed the savory flavor of the crunchy corn, tender white beans, and vegetal Swiss chard. The stock and ground chicken gave this a rich, meaty taste, too.

I thought this was the perfect, comforting bowl of chili.

For me, the recipes from Drummond and De Laurentiis tied for first place

I loved both Drummond's traditional chili and De Laurentiis' chicken version for their hearty, savory, and complex flavors.

They were different types of chili, but equally delicious for game day.

Though Garten's recipe wasn't bad, the chunky texture wasn't my favorite, and it just didn't do it for me in terms of what I look for in a chili.

Check out the other celebrity-chef recipes we've put head-to-head so far.

This story was originally published on February 11, 2022, and most recently updated on October 19, 2026.