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Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. Happy New Year! My son and I
enjoyed a peaceful Christmas and New Year's day. We worked and came
home to only a few minutes together but all was good. Because I shifted
my hours to meet scheduling demands at work, we didn't get to toast to
the New Year until last night. Uppermost in our minds and words was
that we wanted many more New Year celebrations together. As I get older
I realize what a blessing every day is. I sure would like a few more to
finish up all that needs to be done!
Our pal Patricia
in Mesa, AZ has been a very busy gal. Today's issue is a
compilation of her efforts in covering a very delicious favorite of
ours. "To bean or not to bean. That
is the question!"
The current Monthly Theme
topic is Winter Soups,
which we will continue throughout January as our response has been
sparse. Please visit the Monthly
Theme - Recipe Submissions section to find the link to use for
sharing recipes here at A to Z
Recipes Newsletter.
We'll see you here again on Sunday, God willing. Now, here's Patricia .
. .
I say Toe May Toe,
you might say Tow Ma Tow and they both mean the same. But, when it
comes to chili, is there a difference? As I was going through my
recipes and begging some from friends, I noticed spellings of chili and
chile. We know that Chile is a country but is it also a hot pepper
which can be spelled chile, chili, even chilli? In most parts of the
country the meat base dish has the formal name of Chili Con Carne. In
New Mexico and elsewhere, when chile is ordered, it is just that,
chilies and no meat; but order the dish in Texas and you best say
"Chile Con Carne." No matter; to take license with the great poet, "a
chili by any other name, is still a chili"; and it sure warms one up on
these cold January days. To round out the meal, and according to
popular opinion, chocolate seems to be the dessert to serve with chili,
thus there are a few of those scattered about. Enjoy.
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
The only thing certain about the origins of chili is that it did not
originate in Mexico. Charles Ramsdell, a writer from San Antonio in an
article called San Antonio: An Historical and Pictorial Guide, wrote:
"Chili, as we know it in the U.S., cannot be found in Mexico today
except in a few spots which cater to tourists. If chili had come from
Mexico, it would still be there. For Mexicans, especially those of
Indian ancestry, do not change their culinary customs from one
generation, or even from one century, to another."
If there is any doubt about what the Mexicans think about chili, the
Diccionario de Mejicanismos, published in 1959, defines chili con carne
as (roughly translated): “detestable food passing itself off as
Mexican, sold in the U.S. from Texas to New York.”
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Ramblings
"Next to music there is nothing that lifts the spirits and strengthens
the soul more than a good bowl of chili."
"Congress should pass a law making it mandatory for all restaurants
serving chili to follow a Texas recipe."
Harry James (1916-1983) band leader and trumpeter.
"Wish I had time for just one more bowl of chili."
Alleged dying words of Kit Carson (1809-1868), Frontiers Man and
Mountain Man
"Chili is much improved by having had a day to contemplate its fate."
by John Steele Gordon
"Chili is not so much food as a state of mind. Addictions to it are
formed early in life and the victims never recover. On blue days in
October, I get this passionate yearning for a bowl of chili, and I
nearly lose my mind."
by Margaret Cousins, novelist
"The aroma of good chili should generate rapture akin to a lover's
kiss."
Motto of the Chili Appreciation Society International
"It can only truly be Texas red if it walks the thin line just this
side of indigestibility: Damning the mouth that eats it and defying the
stomach to digest it, the ingredients are hardly willing to lie in the
same pot together."
John Thorne, Simple Cooking
"The chile, it seems to me, is one of the few foods that has its own
god."
Diana Kennedy, cookbook author
"Chili concocted outside of Texas is usually a weak, apologetic
imitation of the real thing. One of the first things I do when I get
home to Texas is to have a bowl of red. There is simply nothing better."
Lyndon B. Johnson, 36th President of the United States
"Whenever I meet someone who does not consider chili a favorite dish,
then I've usually found someone who has never tasted good chili.
Jan Butel, author of "Chili Madness," published by Workman Publishing,
198
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
Did
You Know?
Will Rogers (1879-1935), popular actor, cattleman, banker, and
journalist, called chili "a bowl of blessedness." It is said that Will
Rogers judged a town by the quality of its chili. He sampled chili in
hundreds of towns, especially in Texas and Oklahoma and kept a box
score. He concluded that the finest chili (in his judgment was from a
small cafe in Coleman, Texas.
Jesse James (1847-1882), outlaw and desperado of the old American West,
refused to rob a bank in McKinney, Texas because that is where his
favorite chili parlor was located.
Mrs. Lady Bird Johnson had "chili pangs" for President Lyndon
Johnson's, "Pedernales River Chili" and had cards printed with the LBJ
chili recipe. "It has been almost as popular as the government pamphlet
on the care and feeding of children."
Eleanor Roosevelt (1894-1962) wife of the 32nd President of the United
States, Franklin D. Roosevelt, sought the Chasen's* Chili recipe but
was refused it (a complimentary order was dispatched to her instead).
It is said that Chasen's also send chili to movie actor Clark Gable
when he was in the hospital (he reportedly had it for dinner the night
he died).
*Note: Chasen's was a restaurant in West Hollywood, California that was
a hangout for entertainment luminaries. Located at 9039 Beverly
Boulevard near Beverly Hills, the restaurant was well known for its
chili. In 1962 Liz Taylor had several orders of Chasen’s chili flown to
the set of Cleopatra while filming in Rome.
4 pounds coarsely ground beef (chili-grind)
1 large chopped onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
6 teaspoons chili powder
2 (16-ounce) cans tomatoes
Salt to taste
2 cups hot water
Preparation:
In a large frying pan, brown meat with onion and garlic until meat is
lightly browned; transfer ingredients to a large kettle cast-iron Dutch
oven.
Add oregano, cumin, chili powder, tomatoes, salt, and hot water. Bring
just to a boil; lower heat and simmer, covered, for approximately 1
hour. Remove from heat. Skim off grease and serve.
Chasen's Chili
Another version follows in recipe section.
1/2 pound dried pinto beans
Water
1 (28-ounce) can diced tomatoes in juice
1 large green bell pepper, chopped
2 tablespoons vegetable oil
3 cups onions, coarsely chopped
2 cloves garlic, crushed
1/2 cup parsley, chopped
1/2 cup butter
2 pounds beef chuck, coarsely chopped
1 pound pork shoulder, coarsely chopped
1/3 cup Gebhardt's brand chili powder (no substitutes for authenticity)
1 tablespoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cumin
Rinse the beans, picking out the debris. Place beans in a Dutch oven
with water to cover. Boil for 2 minutes. Remove from heat. Cover and
let stand one hour. Drain off liquid.
Rinse beans again. Add enough fresh water to cover beans. Bring mixture
to a boil. Reduce heat and simmer, covered for one hour or until tender.
Stir in tomatoes and their juice. Simmer 5 minutes. In a large skillet
sauté bell pepper in oil for 5 minutes. Add onion and cook until
tender, stirring frequently. Stir in the garlic and parsley. Add
mixture to bean mixture. Using the same skillet melt the butter and
sauté beef and pork chuck until browned. Drain. Add to bean mixture
along with the chili powder, salt, pepper, and cumin.
Bring mixture to a boil. Reduce heat. Simmer, covered for one hour.
Uncover and cook 30 minutes more or to desired consistency. Chili
shouldn't be too thick--it should be somewhat liquid but not runny like
soup. Skim off excess fat and serve.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Winter Soups
The temperatures are dropping just
about everywhere. Cold weather always makes me want soup on the stove.
My family enjoys many soups and I'd like to share a few of our
favorites with you in this new theme topic. We enjoy just about any
chicken, vegetable, pasta or beef soup. When I have time we do Chicken
and Dumplings, all from scratch. And our standby, Taco Soup, is so easy
to throw together and takes the chill away. Personally, I'd love to see
some creamed soups and some using fresh ingredients. Won't you join in
the fun by sharing your own favorite recipes for Winter Soups? Since we've shared
soup recipes before, make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Winter Soups with us. We will
collect them through this month and publish them on the first Sunday
possible of the following month. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note:There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Winter Soups". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
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Use
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Use
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Soups.
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The following song has become the anthem at every Terlingua, Texas
Cook-Off, where no chili with beans recipes are allowed to compete.
If You Know Beans About Chili, You
Know That Chili Has No Beans. by Ken Finlay, singer, songwriter,
and owner of Cheatham Street Warehouse (a music hall in San Marcos),
written in 1976.
"You burn some mesquite and when the coals get hot, you bunk up some
meat and you throw it on a pot.
While some chile pods and garlic and comino and stuff, then you add a
little salt till there's just enough.
You can throw in some onions to make it smell good.
You can even add tomatoes, if you feel like you should.
But if you know beans about chili, you know that chili has no beans
If you know beans about chili, you know it didn't come from Mexico.
Chili was God's gift to Texas (or maybe it came from down below).
And chili doesn't go with macaroni, and dammed Yankee's don't go with
chili queens; and if you know beans about chili, you know that chili
has no beans."
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?) Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
Reader
Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
PUMPKIN CHILI
4 tablespoons vegetable oil
1 cup chopped onion
2 cup chopped red bell pepper
3 cloves garlic, finely chopped
2 pounds ground turkey
4 cans (14.5 ounces) diced tomatoes, undrained
1 can (29 ounce) pure pumpkin
2 cans (15 ounce) tomato sauce
1 can (15.25 ounce) dark red kidney beans, drained
1 can 15.25 oz. light kidney beans, drained
1 can (15 ounce) black beans, drained (optional)
2 cans (4 ounce) diced green chilies
1 can (15 ounce) whole kernel corn
1 can (15 ounce) chicken broth
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
1 1/2-2 cups water, optional
Heat vegetable oil in a large saucepan over medium-high heat. Add
onion, bell pepper and garlic; cook, stirring frequently, for 5-7
minutes or until tender. Add turkey; cook until browned. Drain. Add
tomatoes with juice, pumpkin, tomato sauce, beans, chilies, corn, chili
powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low,
cover and cook, stirring occasionally, for 30 minutes. Add water to
thin to desired thickness. Serve with shredded cheddar cheese and
saltine crackers or scoop style tortilla chips. Serves 8-10.
TURKEY CHILI
1 large onion, chopped
2 medium red bell peppers, chopped
6 garlic cloves, chopped
2 pounds ground turkey
3 tablespoons chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon dried oregano
3 cans (15 ounce) pinto beans, drained
1 can (28 ounce) diced tomatoes, in juice
3 cups chicken broth
1 ounce semi-sweet chocolate, chopped
Salt and pepper to taste
Generously spray bottom of a heavy pot with non-stick spray. Add onion,
bell peppers and garlic; saute over high heat until vegetables begin to
soften, about 8 minutes. Add turkey and saute about 5 minutes, until no
longer pink, breaking into small pieces. Stir in chili powder, cumin,
and oregano, mixing well. Add beans, tomatoes with juice, chicken broth
and chocolate. Bring chili to a boil; reduce heat to medium and simmer,
uncovered until chili thickens, stirring occasionally for 1 hour.
Season to taste with salt and pepper. Serve with sour cream and
shredded sharp cheddar cheese. Makes 6-8 servings.
ZUCCHINI CHILI
6 tablespoons oil
1 1/2 cups zucchini, cut into 1 1/2-inch cubes
1 cup coarsely chopped onion
2 garlic cloves, minced
1 cup green pepper cut in 1 1/2-inch cubes
2 cups canned tomatoes, crushed
1 tablespoon chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon dried oregano
1/4 cup fresh snipped parsley
2 cups canned beans, chili, black, kidney or garbanzo
Salt and pepper to taste
Heat oil in a large skillet; add zucchini, onion, garlic and green
pepper. Saute 10 minutes or just until tender. Transfer to a saucepan
and add tomatoes and seasonings. Cook over low heat, uncovered, for 10
minutes. Stir in beans and cook 10 minutes on low heat. Serve in bowls
or roll into a warm flour tortilla shell or serve over rice. Garnish
with cheddar cheese and sour cream.
FRED'S GREEN CHILI
3 pounds pork, cubed
2 onions, chopped
2 large or 4 small cans of green chilies, chopped
1 large can diced tomatoes
Garlic to taste
4-5 cups water
4 tablespoons beef bouillon
Salt and pepper and pepper
Cilantro, fresh or dry to taste
Brown pork very well in a small amount of oil. Add onions and saute
until soft. Drain any excess oil. Add remaining ingredients and simmer
slowly for 4-8 hours. Add cilantro to taste at the end of cook time.
Garnish with your favorite chili toppings.
CHILI SPECIAL
3 pounds hamburger
3 cups water
3 envelopes (1.5 ounce) Sloppy Joe mix
1 can (12 ounce) tomato paste
1 can (15 ounce) hot chili beans
2 cans (15 ounce) red kidney beans
2- cans (4.5 ounce) stewed tomatoes
In a large saucepan, brown hamburger. Drain. Stir in remaining
ingredients and simmer for 1 hour, stirring often.
GUADALUPE CHILI PIE
2 pounds ground beef
1 medium onion, chopped
1 tablespoon margarine
1 can (15 ounce) chili beans
1 small package chili seasoning mix
1 can (8 ounce) tomato sauce
2 packages (6 ounce) cornbread mix
Melt margarine in an open Dutch oven. Add beef and onion and cook until
browned. Add beans, chili mix, and tomato sauce. Cover and cook for 15
minutes. Prepare cornbread as directed on package and pour on top of
meat and bean mixture. Cover and set Dutch oven on 10-12 hot coals.
Place 6-8 hot coals on lid of Dutch oven. Cook for 20-30 minutes until
cornbread is done.
KANSAS CITY CHILI
~Thank you, Marge
2 pounds hamburger
1 onion, chopped
1 pound bacon
1 can (16 ounce) pork and beans
2 cans kidney beans
2 cans butter beans
1/4 cup ketchup
1/4 cup BBQ sauce
1/4 cup brown sugar
1/4 cup white sugar
2 teaspoons liquid smoke
3 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1/4 cup molasses
1/4 teaspoon cayenne pepper
1/4 cup yellow mustard
In a skillet brown hamburger and onion. Drain and set aside. In the
same skillet, fry bacon, then crumble into pieces. Place bacon in a
plastic bag and keep in refrigerator until chili is ready to serve. In
a 5 qt. crock-pot or kettle, mix all ingredients except bacon. Cook at
low or medium-low heat for 4-6 hours. Just before serving, add bacon
and lightly mix. Serves 8. Can be served with corn bread, French bread,
rolls or biscuits.
FINAL CHILI
1 pound hamburger
1 small onion, minced
1 garlic clove, minced
1 can (15 ounce) beef broth
1 can (8 ounce) tomato sauce
1 can (15 ounce) chili beans
1 can (15 ounce) black beans
1 can (15 ounce) diced tomatoes
1 can (15 ounce) tomatoes with chilies
1 teaspoon chili powder
1/4 teaspoon oregano
1/8 teaspoon cumin
Salt to taste
In a large saucepan, brown hamburger, onion and garlic, drain liquid.
Add remaining ingredients and bring to a boil. Lower heat and simmer
for at least 30 minutes.
CHILI CHEESE DIP
8 ounces cream cheese, softened
1 can 15 ounces refried beans
1/2-3/4 cup hot or mild salsa
1 can (15 ounce) chili with beans
1 cup sharp cheddar or taco blend shredded cheese
In an 8×8 or 9×9 inch pan, spread cream cheese. On top of cream cheese,
in order, spread refried beans, salsa and chili. Top with shredded
cheese. Cover with plastic wrap and microwave for 5-8 minutes to warm
and partially melt cheese. Serve with tortilla chips or corn chips.
SWEET AND SASSY SKILLET CHILI
2 pounds lean ground beef
1 medium onion, finely diced
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
1 tablespoon ground cinnamon
3 tablespoons brown sugar
1 can (28 ounce) baked beans
1 can (46 ounce) tomato juice
Chili powder to taste
Using a 9 or 10 inch skillet, sprinkle bottom of skillet with both
peppers. Add onion and meat. Brown meat over med-high heat, stirring
well to combine onion, pepper and meat. Drain liquid. Return to heat
and add cinnamon, brown sugar and beans. Slowly add tomato juice and
stir until mixed well. Sprinkle with chili powder and simmer over low
heat for at least 30 minutes, stirring often. Serve with shredded Swiss
cheese and a variety of crackers.
WHITE CHILI
2 tablespoons butter
1 bunch scallions, chopped
1 medium yellow pepper, chopped
1 garlic clove, minced
2-4 fresh jalapeno peppers, seeded and chopped
1/2 teaspoon freshly grated ginger
1/2 teaspoon salt
1/2 teaspoon cumin
1 1/2 boneless, skinless chicken breasts, cut into pieces
3 tablespoons butter
1/4 cup flour
1 can (48 ounce) Great Northern beans
1/2 cup cream
2 cups chicken broth
Cayenne pepper to taste (optional)
White pepper to taste (optional)
Grated Monterey Jack cheese
Melt 2 tablespoons butter in a 5-quart pan. Saute scallions, peppers,
ginger, salt and cumin Add chicken and cook until just done. Transfer
this to another dish and set aside. Melt 3 tablespoons butter in the
5-quart pan. When bubbling, add flour and whisk briskly while adding
cream. When smooth and thick, add chicken broth. Stir until blended.
Stir in beans and chicken mixture; simmer 30 minutes. Add cayenne
pepper and white pepper if desired. Serve with Monterey Jack cheese.
CHILI STEW
~Thank you, Angie
1 box frozen sweet corn
2 cans (15 ounce) chili
1 can (14 ounce) stewed tomatoes
Chili powder to taste
Cook corn according to directions; drain. Stir in chili and tomatoes,
cook until heated through. Add chili powder.
CHOCOLATE ALMOND VELVET
2/3 cup chocolate syrup
2/3 cup sweetened condensed milk
2 cups heavy cream
½ teaspoon vanilla
½ cup toasted almonds, slivered
Combine chocolate syrup, milk, cream and vanilla; chill. Whip until
fluffy and soft peaks form. Fold in almonds. Pile in refrigerator tray;
freeze firm. 6 servings.
Spray a Dutch oven with nonstick spray. Heat oil, not smoking tho) and
add onions and garlic until onions begin to soften. Stir in chili
powder, oregano, cumin, coriander, cinnamon, pepper and salt and cook,
stirring constantly for half a minute. cut chicken into bite sized
chunks and add to pot, stirring to coat thoroughly; add tomato sauce.
Bring to a boil over medium heat; reduce to a simmer and cover. Cool
until the chicken is cooked through. Stir in beans and cook, uncovered
until the beans are heated through. Serve in bowls and top with sour
cream. Serves 4.
CHILI CON CARNE 1927
1 pound round steak cut in cubes
1 onion sliced
1 potato cut in cubes
1 can strained tomatoes
1 can Mexican beans
1 pimento
1 teaspoon Kitchen Bouquet
Salt and Pepper
Stew steak until tender. Place everything in pot, add salt and pepper
to taste and boil until meat and vegetables are perfectly tender.
Season flour with salt and pepper and coat beef cubes. Melt oil in
large cast iron pan, add beef in batches and cook until browned on all
sides. Remove with slotted spoon and set aside. Add onions and garlic
to the pan and cook gently, for 5 minutes or until softened. Add the
cumin, oregano, paprika and chilies and cook, stirring, for 2 minutes.
Return beef to the pan, pour the lager over, then add the chocolate.
Bring to a boil, stirring. Reduce heat, cover and simmer 2 to 3 hours
until beef is very tender. Add more lager if necessary. Serve with warm
tortillas and sour cream.
CHOCOLATE CHIP AND CHILI ICE CREAM
~Thank you, Lois
1 egg
1 egg yolk
1/4 heaping cup fine sugar
5 1/2 ounces semisweet chocolate, finely chopped
2 1/2 short cups milk
1 dried red chili
1 vanilla bean
2 1/2 short cups heavy cream
1 short cup white chocolate chips
Place egg, egg yolk and sugar in a heatproof bowl; set over a pan of
simmering water. Beat until light and fluffy. Place chopped chocolate,
milk, chili and vanilla in a separate pan and heat gently until
chocolate has melted and milk is almost to boiling. Pour onto the egg
mixture, discarding the chili and vanilla bean. Beat well and let cool.
Lightly whip the cream in a separate bowl. Fold into the cold mixture
with the white chocolate chips. Place in a freezer proof bowl and
freeze for 1 hour or until partially frozen. Remove from freezer and
beat to break down the ice crystals. Freeze again for 30 minutes, then
beat again. Freeze once more until firm. Transfer ice cream to the
refrigerator 15 minutes before serving. Serve in scoops.
CHEESY CHILI
2 pounds ground beef
1 medium onion, chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) kidney beans, drained, rinsed
1 can (6 ounces) tomato paste
½ cup water
3 tablespoons chili powder
2 teaspoons ground cumin (optional)
1jar (15 ounces) Cheez Whiz
4 cups hot cooked wagon wheel pasta
Brown meat with onion in Dutch oven or large sauce pot on medium-high
heat; drain. Reduce heat to medium-low. Add tomatoes with their liquid,
beans, tomato paste, water, chili powder and cumin; mix well. Cover;
simmer 10 minutes or until heated through, stirring occasionally. Add
Cheez Whiz, stir until melted. Stir in pasta.
VENISON RANCH CHILI
1 pound chopped venison (or lean round steak)
1/2 cup chopped onion
2 teaspoons chopped onion
2 teaspoons cooking oil
4 ounces tomato sauce
2 cups water
3 tablespoons chili powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon red pepper
1 garlic clove
1 teaspoon cumin
1 can (14-15 ounce) tomatoes, chopped
1 tablespoon flour
2 tablespoons warm water
Add venison and oil to heated pan, cooking over medium heat until meat
is brown. Add the remaining ingredients, cover and simmer for about an
hour or until meat is tender. Stir occasionally while cooking. Adjust
seasonings to taste. Thicken with flour mixed with warm water. Serves 6.
EASY VEGETARIAN CHILI
~Thank you, Gale
1 1/4 cups mixture of pinto and kidney beans
1 cup hamburger flavored textured vegetable protein (tvp)
2 tablespoons vegetable oil
1 package chili mix
Brown rice, cooked
Chopped tomatoes
Chopped onions
Place beans in pan and cover with water. Cook 1 1/2 hours being sure
water is not completely absorbed. Add more if needed. After beans are
cooked, add boiling water to top. Stir, then saute mixture in vegetable
oil. Add chili mix, then add beans with 2 cups water. Simmer 30
minutes, adding more water as needed. add tomatoes and onions, simmer
to heat, then serve on brown rice.
TURKEY CHILI
2 pounds ground turkey
1 can (8 ounce) tomato sauce
2 cans (8 ounce) water
2 packages chili mix
Brown turkey in a nonstick pan. Place in a 3 qt saucepan and add tomato
sauce and water. Add chili mix, cover and simmer for 30 minutes. Serves
6.
FAMILY GATHERING CHILI
3 green peppers, chopped
3 yellow onions, chopped
2 fresh jalapenos, seeded and chopped fine
4 garlic cloves, minced
1 celery stalk, chopped
1/4 cup cooking oil
9 pounds chuck, ground coarse
3 ounces chile powder
1 1/2 teaspoons cumin
6 dashes Tabasco sauce
1 can (7 ounce) green chilies, diced
2 cans (14 ounce) stewed tomatoes
1 can (15 ounce) tomato sauce
1 can beer
Water
Salt and pepper to taste
Heat oil in a cast iron pan. Saute vegetables for 3 minutes then add
meat and brown. Stir in the remaining ingredients and cover with about
1 inch of water. Season to taste with salt and pepper. Simmer 3-4
hours. After 2 hours of cooking, skim off grease and test seasonings.
Finish cooking when meat is tender through.
MOM'S CHILE CON CARNE
6 dried chili pods
1 pound round steak
1 pound pork
1 to 2 tablespoons bacon drippings
5 large garlic cloves, chopped
1 heaping teaspoon oregano
1 tablespoon cumin
1 tablespoon flour
1 tablespoon chili powder
Salt to taste
Prick chili pods several times with fork. Cover with water and bring to
a boil. Boil slowly until pods are tender and pulp begins to leave
skin. Rinse pods carefully under running water to loosen seeds - they
have a bitter taste. Strain pulp and set aside. Cube meat and fry in
bacon grease until almost brown. Add garlic and continue browning. Add
oregano and cumin, then chili pod pulp, flour and chili powder, mixing
well after each addition. Cover with hot water and mix thoroughly. Add
salt. Simmer until meat is tender. If needed, add more hot water as
chili cooks down. Serves 4.
CHILE CON CARNE
1 pound ground beef
1 large onion
1 can kidney beans
1 pint tomatoes
Salt and pepper
2 tablespoons sugar
1/2 teaspoon chili powder
Salt and pepper to taste
2 tablespoons butter
Saute onion in butter, add ground beef and brown. Drain off fat, set
aside. Cook kidney beans and tomatoes, with liquid, in same pan with
sugar and chili powder. Season with salt and pepper. Mix bean mixture
with burger and serve.
THREE BEAN CHILI
~Thank you, Sue
2 teaspoons vegetable oil
1 small onion, chopped
1 can (16 ounce) pinto beans, rinsed and drained
1 can (15 ounce) chick peas, rinsed and drained
2 tablespoons catsup
1 tablespoon oregano
1 teaspoon salt
1 1/2 pounds lean ground beef
1/2 teaspoon minced garlic
1 can (15 ounce) Lima or butter beans, rinsed and drained
1 can (14 ounce) Spanish style tomato sauce
1 tablespoon chili powder
Sour cream
Heat oil in large Dutch oven. Add beef, onion and garlic; cook over low
heat, stirring to break up large pieces, until beef loses its pink
color. Add remaining ingredients; bring to a boil; reduce heat. Cover,
stirring occasionally, simmer 1 1/2 hours until meat is tender and
flavors have merged. Top each bowl with a dollop of sour cream. Serves
8.
Beat butter and powdered sugar until fluffy. Add egg yolks; continue
beating. Add vanilla and cooled chocolate. Fold in stiffly beaten egg
whites. Line 9 inch cake pan with vanilla wafer crumbs. Spread
chocolate mixture over crumbs and sprinkle with nuts. Freeze. Serve in
small squares.
HEAP IT ON CHILI
2 1/2 pounds lean beef chuck cut into cubes
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon dried oregano
1 can (15 ounce) tomatoes with green chiles
2 tablespoons butter
4 cups hot water
1/4 cup vegetable oil
3 cups chopped onions
1 teaspoon cumin
1 can (4 ounce) chopped green chiles
2 tablespoons chili powder
1 can (16 ounce) refried beans
Chopped bell peppers
Diced tomatoes
Shredded cheese
Sour Cream
Raisins
Peanuts
Brown meat in hot oil a few pieces at a time, removing browned meat to
a plate. Return all meat to the pot; add 2 cups chopped onions, 1 1/2
teaspoon minced garlic, salt, cumin, oregano and 4 cups hot water.
Simmer uncovered for 1 hour. Add tomatoes, green chiles and chili
powder. Cover and simmer 1 to4 hours longer. The longer the chili
simmers, the better the flavors merge. If necessary, add more water to
keep chili from burning.
In a small sauce pan cook the remaining 1 cup onion and 1/2 teaspoon
garlic in butter until onion is tender. Stir in the refried beans; heat
through. Serve chili over refried beans.
Have bowls of last six ingredients on the table for diners to pile on
their chili.
HIS FAVORITE CHILI
~Thank you, Fred
1 pound coarsely ground lean beef
1 large garlic clove, peeled and crushed
2 tablespoons flour
1 teaspoon ground cumin
1 to 2 tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups V-8 juice
1/2 teaspoon Worcestershire sauce
1 can (15 ounce) red kidney beans, drained
Saute meat and garlic until meat is browned and crumbled. Add flour,
stir to blend. Add cumin, chili powder, salt and pepper, V-8 juice and
Worcestershire sauce; bring to a boil. Reduce heat to low; cover; cook
2-3 hours, stirring occasionally. Mixture should not cook dry; reduce
heat and add more vegetable juice if needed. Add beans 1 hour before
end of cooking time.
LAZY MAN'S CHILI
2 pounds ground beef
2 large jars Ragu onion and pepper sauce
2 packages chili seasoning
2 cans (12 ounce) pinto beans
Brown hamburger, mix in chili seasoning dry. Pour in Ragu and simmer;
add pinto beans and simmer.
BEER CHILI
1 pound ground beef
1/4 cup minced green pepper
1/4 teaspoon oregano, crushed
1 can (16 ounce) whole tomatoes
1/4 cup minced onion
1 package chili mix
1/2 can beer
2 cups canned kidney beans
Brown meat in large saucepan over medium high heat. Drain grease. Add
remaining ingredients and simmer for several hours stirring
occasionally. Serves 4.
CHILI MEATBALL COMBO
1 pound lean ground beef
3 tablespoons dry bread crumbs
2 tablespoons milk
1/4 teaspoon salt
Pepper to taste
1 medium onion, chopped
1 garlic clove, minced
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon basil leaves
1 can (14 ounce) tomatoes, undrained, chopped
1 can (15 ounce) red kidney beans, undrained
4 cups sliced zucchini
1/2 cup chopped green pepper
Combine ground beef, bread crumbs, milk, 1/4 teaspoon salt and pepper,
mix well. Shape into 1 inch meatballs. Place on baking pan and bake 20
minutes at 400 degrees.
Combine onion, garlic in pan and saute until onion is clear. Add
remaining ingredients, add meat balls and simmer until zucchini is
tender.
CHILI STEW
1/2 pound ground beef
1 small onion, chopped
1 cup chopped green pepper
1 can (16 ounce) tomatoes, undrained, chopped
1 can (16 ounce) mixed vegetables, undrained
1 can (15 ounce) kidney beans, undrained
1 envelope chili seasoning mix
Crumble ground beef into 2 quart microwave safe casserole. Add onion
and green pepper. Microwave on high, uncovered, 4-5 minutes or until
meat is no longer pink,stirring once. Drain. Add tomatoes, vegetables,
beans and seasoning mix. Stir lightly. Cover with casserole lid and
microwave on high, 10 to 12 minutes, or until mixture boils and flavors
are blended, stirring once.
DUTCH CHILI
~Thank you, Nancy
2 pounds ground beef
1 cup chopped onion
1 teaspoon garlic powder
1 bottle V-8 juice
2 cans tomato soup
2 cans kidney beans
1 can green beans
1 can wax beans
1 quart stewed tomatoes
1/2 cup diced green pepper
1 1/2 cups chopped celery
2 teaspoons Parmesan cheese
2 teaspoons sugar
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup vinegar
2 teaspoons chili powder
Brown hamburger with onion, drain. Add remaining ingredients in a large
kettle, along with burger and onion. Simmer 2 1/2 to 3 hours over
medium heat, stirring occasionally. Serves 6, goes well with homemade
bread.
MEXICALLI CHILI
1/4 cup salad oil
1 cup chopped onion
1 cup green pepper, chopped
1 garlic clove, minced
2 pounds ground chuck
2 cans (16 ounce) tomatoes, undrained
6 ounces tomato paste
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
2 bay leaves
1 teaspoon basil leaves
Dash cayenne pepper
2 cans (16 ounce) kidney beans, drained
1/2 cup Burgundy wine
1/2 cup grated cheese
Saute onion, green pepper and garlic in oil. Drain. Brown burger in 5
quart Dutch oven. Drain and add onion mixture. Add remaining
ingredients except beans and cheese. Simmer until very thick,
approximately 1/2 hour. Add beans, heat gently. Ladle into ovenproof
bowls, sprinkle grated cheese over top. Place under broiler a few
minutes to melt and brown cheese. Serves 8.
WHITE CHILI
1 to 1 1/2 pound chicken breast
14 ounces chicken broth
3 cans (16 ounce) white beans with liquid
2 cups onion, minced
2 tablespoons garlic, minced
1 jar (4 ounce) chilies with liquid
2 teaspoons cumin
2 teaspoons oregano
1/4 teaspoon cayenne
1 tablespoon olive oil
Dash of hot sauce
Bake chicken 30 minutes at 350 degrees. Chop into bite size. In large
pot put broth and beans on low heat. Saute onion in olive oil until
clear. Add chilies. Put onion, garlic and chilies in broth. Add
chicken. Stir in cumin, oregano, and cayenne. Heat until it bubbles.
Lower heat and simmer for 30 minutes. Serve with corn bread.
COWGIRL MOUSSE
3 egg yolks
¼ cup sifted powdered sugar
3 squares semi sweet chocolate
½ teaspoon instant coffee
1 teaspoon rum
½ pint heavy cream, whipped
Beat egg yolks with powdered sugar until very fluffy. Melt chocolate;
mix in instant coffee diluted with a few drops of hot water and rum.
Very carefully blend into whipped cream. Taste to see if it is sweet
enough. Put in small individual cups and place in freezer overnight. 8
servings.
HIGH SCHOOL CHILI
1/4 pound bacon
1 large green pepper, chopped
1 medium onion, chopped
1 pound ground beef
1 can (No.2) tomatoes
1 teaspoon sugar
Salt and pepper to taste
Chili powder to taste
1 can red kidney beans
Fry bacon in skillet; remove. Drain excess grease from pan, reserving
small amount. Add green pepper and onion to skillet and saute until
nearly done. Add burger, brown lightly. Add tomatoes, sugar, bacon,
salt, pepper and chili powder. Cover and simmer for 10 minutes. Add
kidney beans. Simmer until heated through. Pour mixture over toasted
half slices of bread. 6 servings.
POT LUCK CHILI
1 pound pinto beans
1/2 cup butter
2 onions, chopped
6 shallots, chopped
1 can (7 ounce) green chiles, drained, seeded and chopped
2 garlic cloves, minced
2 pounds chopped sirloin or round steak
1 pound pork sausage
1/2 cup flour
1 can (16 ounces) baked beans
1 can (4 ounce) pimentos
3 pounds fresh tomatoes
3/4 cup chopped celery
1/2 pound fresh mushrooms
1 sweet red pepper, chopped
1 hot red pepper, chopped
2 cups pitted, ripe olives, chopped
1/2 cup minced parsley
1 bottle (12 ounce) chili sauce
Salt
1 tablespoon garlic salt
2 tablespoons pepper
2 teaspoons ground coriander
1 tablespoon oregano
4 tablespoons chili powder
2 cups sour cream
Wash pinto beans, soak overnight in water to cover. Bring to a boil in
soaking water and lower heat. Simmer covered for 3 hours until tender.
Drain. Melt butter in skillet; add onions, shallots, chiles and garlic.
Saute until onion is soft. Add chopped sirloin and cook over moderate
heat until meat is brown. In a separate pan brown sausage, pour of
grease and add to meat- onion mix. Stir flour into meat mixture and
blend.
Put meat mixture into a pot; add beans, pimento, tomatoes, celery,
mushrooms, sweet and hot peppers, olives, parsley and chili sauce.
Bring to a boil, lower heat and simmer uncovered for 30 minutes. Ad
salt to taste, garlic salt, pepper, coriander, oregano and chili
powder. Simmer uncovered 1 1/4 hours, stirring occasionally. Skim off
any grease. Before serving, remove from heat, stir in sour cream and
return to low heat to heat through.
Wash pinto beans and soak overnight. Simmer in the soaking water until
tender. Add tomatoes and simmer for 5 minutes. Saute the peppers in oil
for 5 minutes. Add onions and cook until tender, stirring often. Add
garlic and parsley. Saute pork and beef in butter for 15 minutes. Add
meat to onion, tomato mixture, stir in the chili powder an cook for 10
minutes. Add beans and spices and simmer covered for 1 hour. Uncover
and simmer for another 30 minutes. Skim the grease from top before
serving.
****** Cincinnati chili (or "Cincinnati-style chili") is a regional
style of Chili Con Carne ******** characterized by the use of
seasonings such as cinnamon, cloves, allspice or chocolate. It is
commonly served over spaghetti or as a hot dog sauce, and is normally
of a thin, sauce-like consistency, unlike most Chili Con Carne.
CINCINNATI CHILI IN A BOWL
1 large onion, chopped
1 pound extra-lean ground beef (hamburger)
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tablespoons unsweetened cocoa or 1/2 ounce grated unsweetened
chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
In a large frying pan over medium-high heat, sauté onion, ground beef,
garlic, and chili powder until ground beef is slightly cooked.
Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa
or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and
water. Reduce heat to low and simmer, uncovered, 1 hour 30 minutes.
Remove from heat.
Oyster crackers are served in a separate container on the side. Once
you've tried it in a bowl, start with two way and keep on going. Cook
spaghetti according to directions, place on individual dishes, ladle
Cincinnati chili mix over spaghetti and go from there with:
Two-way: chili and spaghetti
Three-way: chili, spaghetti, and cheese
Four-way: chili, spaghetti, cheese, and onions
Five-way: chili, spaghetti, cheese, onions, and beans and optionally,
the: Four-way bean: chili, spaghetti, cheese, and beans (beans
substituted for the onions).
DEEP, DARK AND STOUT CHILI
2 tablespoons canola oil, divided
1½ pound extra lean ground beef
1 can (15 ounce) kidney beans, rinsed and drained
2 cups diced green bell peppers
1 cup diced red onion
3 cans (14.5 ounces) no-salt-added stewed tomatoes
1 bottle (12 ounces) dark stout beer
3 tablespoons chili powder
1½ tablespoons ground cumin
1½ tablespoons smoked paprika (optional)
1 tablespoon sodium-free beef bouillon granules
1 teaspoon salt
Toppings
½ cup chopped fresh cilantro leaves
½ cup finely chopped red onion
1 medium lime, cut into six wedges
In Dutch oven, heat 1 tablespoon canola oil over medium-high heat.
Working in 2 batches, brown beef, about 3-4 minutes per batch, stirring
frequently. In saute pan, heat remaining tablespoon canola oil and cook
bell peppers and onions 4 minutes or until onions are soft, stirring
frequently. Stir in cooked beef and add remaining ingredients, except
salt. Bring just to a boil over medium-high heat, reduce heat, cover
and simmer 45 minutes. Stir in salt.
CHILI BLANCO
2 tablespoons olive oil
2 cups onion, finely chopped
4 garlic cloves, minced
1 jalapeno, finely diced
2 cans (4-ounce) chopped green chiles
2 cans (10-ounce) diced tomatoes with green chiles
2 teaspoons ground cumin
1 tablespoon minced fresh oregano or 1 teaspoon dried
1/4 to 1/2 teaspoon cayenne pepper, or to taste
6 cups low-sodium chicken broth
Salt and pepper to taste
2 whole skinless chicken breasts, cooked and diced
2 cans white beans, drained and rinsed
2 cups frozen corn
1 cup finely shredded Mexican cheese blend or your favorite shredded
cheese
Fresh chopped cilantro, optional
Chopped green onions, cilantro, sour cream, shredded cheese and other
toppings
Heat olive oil in a saucepan over medium heat. Add onions and saute for
10 minutes or until translucent. Add garlic, jalapeno, green chiles,
diced tomatoes, cumin, oregano and cayenne pepper. Cook for several
minutes. Add chicken broth and bring to a boil. Reduce heat, cover and
simmer for 30 minutes. Add cooked chicken, beans and corn. Season with
salt and pepper, as needed. Cook just until chicken, beans and corn are
heated through, about 10 to 15 minutes. Add cheese and stir until
melted. Add a little fresh cilantro if desired. Serve with toppings.
TURKEY MOLE CHILE
~Thank you, Marie
1 tablespoon olive oil
1 1/2 pounds ground turkey
1 cup chopped onion
1 cup chopped green pepper
3 tablespoons chili powder
4 garlic cloves, minced
1/2 cup bottled mole sauce
1 can (29 ounce0 chicken broth
1 tablespoon cumin
1 cup salsa
1 can (4.5-ounce) chopped chilies 1
1 can (4.5-ounce) petite diced tomatoes (undrained)
1 can (19-ounce) black beans (drained)
Salt/pepper to taste
Heat oil in Dutch oven over medium heat, add turkey and cook 5-10
minutes until browned, stirring to crumble. Add onions, green pepper,
chili powder, cumin and garlic; cook for 5 minutes. Combine broth and
mole and whisk to combine, add to soup. Add chilies, salsa, beans,
tomatoes and salt/pepper. Bring to boil. Reduce heat, cover and simmer
for 30 minutes.
RED CHILI
6 large dried ancho chiles
6 cloves garlic, peeled
2 tablespoons chili powder
2 teaspoons cumin seed
1 teaspoon ground coriander
1 1/2 teaspoons kosher salt
2 tablespoons honey
4 slices bacon, chopped
3 links spicy smoked sausage, cut into bite-size pieces
2 pounds boneless chuck roast, cut in 1-inch pieces
3 medium yellow onions, chopped
1 cup beer, such as an IPA or a Mexican lager
2 cans kidney beans, drained, rinsed
2 cans diced tomatoes with green chiles
1 cup beef broth
1/2 cup strong black coffee
Soak ancho chiles in enough boiling water to cover them, at least 30
minutes, up to 4 hours; drain, reserving 1 cup soaking liquid. Place
chiles, reserved soaking liquid, garlic, chili powder, cumin,
coriander, salt and honey in a blender; blend until smooth.
Cook bacon in a large skillet until crispy and fat is rendered;
transfer to paper towel-lined plate to drain. Add sausages to skillet;
cook until edges are slightly crispy. Transfer to plate to drain;
discard all but 1 tablespoon fat from skillet. Add beef to skillet in
batches; cook, turning, until browned on all sides. Transfer to a slow
cooker along with sausages and bacon. Cook onions in the skillet in
batches until tender; transfer to slow cooker. Pour beer into the
skillet; heat over medium-high heat, stirring up any brown bits. Add to
the slow cooker along with chile puree, beans, tomatoes, broth and
coffee. Cook on low until beef is falling-apart tender.
VEGGIE CHILI
Makes: 8 to 10 servings
2 tablespoons olive oil
2 onions, chopped
1 jalapeno, chopped
3 1/2 cups butternut squash, cut into 2-inch pieces
3 cloves garlic, minced
1 can cannellini beans, drained, rinsed
2 cans black beans, drained, rinsed
2 cups vegetable broth or water
1 can tomatoes with green chiles
2 large poblano chiles, roasted, diced
2 teaspoons cumin
1 teaspoon oregano
1 tablespoon chili powder
1/2 teaspoon salt
Freshly ground pepper
6 leaves kale, sliced in ribbons
6 leaves Swiss chard, sliced in ribbons
3 tablespoons fresh lime juice
Fresh cilantro, chopped
Heat olive oil in a heavy, deep pot. Add onions and jalapeño; cook
until softened. Add squash; cook until barely starting to soften, 8
minutes. Add garlic; cook 1 minute. Add beans, broth, tomatoes,
poblanos, cumin, oregano, chili powder, salt and pepper to taste. Cook
over low heat until squash is tender and flavors start to come
together. Add greens and lime juice; cook until greens are wilted.
Adjust seasoning; stir in fresh cilantro.
FRENCH SILK CHOCOLATE PIE
½ cup butter
¾ cup sugar
1 square chocolate, melted and cooled
1 teaspoon vanilla
2 eggs
1 8 inch baked pie shell
Chopped pecans
Cream butter and sugar; blend in chocolate and vanilla. Add eggs, one
at a time, beating 5 minutes with electric mixer after each addition.
Pour into shell. Top with whipped cream; garnish with chopped pecans. 6
servings.
GREEN CHILI
~Thank you, Debra
3 1/2 pounds tomatillos, husked, rinsed, halved
1/4 cup olive oil
1/2 teaspoon salt
2 1/2 pounds boneless pork shoulder, cut into 1-inch pieces
Freshly ground pepper
2 medium yellow onions, chopped
2 jalapenos, diced
3 cloves garlic, minced
2 poblano chiles, roasted, diced small
2 cups chicken stock
Heat oven to 400 degrees. Toss half the tomatillos with 2 tablespoons
olive oil and 1/4 teaspoon salt; place on a rimmed baking sheet. Roast
45 minutes. Meanwhile, puree remaining tomatillos in food processor;
reserve 1 1/2 cups puree in a bowl. Add roasted tomatillos to
processor; pulse until slightly chunky.
Season pork with remaining 1/4 teaspoon salt and pepper to taste. Heat
remaining 2 tablespoons olive oil over medium-high heat in a large
skillet; brown pork in batches. Transfer to a slow cooker. Add onions
and jalapeños to skillet; cook until softened. Add garlic; cook 1
minute.
Put onions, jalapeños, garlic, poblanos, roasted tomatillos and chicken
stock in the slow cooker. Cook on low until pork is falling-apart
tender, about 6 hours. Add reserved tomatillo puree to pot; stir to
incorporate. (Alternately, cook the chili in a Dutch oven on low until
meat is tender, 2 hours or longer.)
NBC AL ROKERS CHILI
2 pounds chuck steak, cubed in bite-size pieces
1 pound hot Italian sausage, removed from casings
2 large onions, diced
12 garlic cloves, diced
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon pure chili powder
1 can (32 ounce) crushed tomatoes
1 can (16 ounce) pinto beans
1 can (16 ounce) Northern beans
1 can (16 ounce ) dark red kidney beans
Chopped scallions
Sour cream
Shredded Cheddar cheese
Brown the beef and sausages in a large Dutch oven. Remove the meat and
reserve. Drain off the fat, reserving about two Tablespoons. Saute the
onions and garlic until translucent, about 7 minutes. Add the cumin,
paprika and chili powder. Add the tomatoes and the beef into the Dutch
oven. Stir the whole pot, and simmer on the stove for about 1 ½ hours.
Add the three cans of beans, and simmer for another 30 minutes. Serve
with dishes of chopped scallions, sour cream and shredded Cheddar
cheese. Cornbread is great with this!
BAKED CHILI
1 pound ground turkey
1 onion, chopped
1 large green bell pepper, chopped
1 can (16 ounce) kidney beans, rinsed and drained
1 package (10 ounce) whole kernel corn, frozen, thawed
1 can (16 ounce) tomato sauce
1 can (16 ounce) diced tomatoes, undrained
1 can (4 ounce) chopped chilies
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon cumin
½ teaspoon sugar
½ teaspoon garlic powder
Corn Bread Biscuits Ingredients:
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons baking powder
1 teaspoon salt
1 egg
½ cup milk
½ cup sour cream
In a Dutch oven over medium heat, cook beef, onion and green pepper
until meat is no longer pink; drain. Add remaining ingredients; bring
to a boil, stirring occasionally. Reduce heat; cover and simmer for 10
minutes.
Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl.
Beat egg, milk and sour cream until smooth; stir into dry ingredients
just until moistened. Transfer chili to an ungreased 13 by 9 by 2 inch
baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake,
uncovered, at 400 degrees F for 15 to 17 minutes or until biscuits are
lightly browned.
BOURBON CHILI
~Thank you, Mike
1 pound ground beef
3 slices bacon
1 tablespoon cumin seed, roasted and ground
1 tablespoon New Mexico chili powder
1 tablespoon ancho chili powder
1 tablespoon California chili powder
1 teaspoon Mexican oregano, crushed
1 teaspoon thyme
1 teaspoon allspice
1 teaspoon dried cilantro
1 large onion, finely chopped
2 stalks celery, finely chopped
1 can El Paso mild green chiles
3 jalapeño chiles, seeded and finely chopped
1 habanero chile, seeded and finely chopped
1 large garlic clove
2 cans (15 ounce) stewed tomatoes, pureed in a blender
1 can (12 ounce) beer
1 teaspoon beef base
3 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 shot Jim Beam bourbon whiskey
2 Tablespoons olive oil
Cook bacon and reserve grease for sauteing onions and garlic. In a
large chili pot, saute onion and garlic. Remove onions and garlic and
set aside. Add olive oil and cook meat until gray in color, but not
browned. Add onion and garlic back to chili pot, and add dry spices.
Cook while stirring for 3 to 4 minutes. Add stewed tomatoes, bacon
bits, chiles, beer, celery, whiskey, beef base. Bring to a boil, and
then simmer until done, about 3 to 4 hours.
WENDY'S KNOCKOFF CHILI
2 pounds ground beef
One can (29 ounce) tomato sauce
One can ((29 ounce) kidney beans, with liquid
One can (29 ounce) pinto beans, with liquid
1 cup diced onion (1 medium onion)
½ cup diced green chili (2 chilies)
¼ cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 ½ teaspoons black pepper
2 teaspoons salt
2 cups water
Brown the ground beef in a skillet over medium heat; drain off the fat.
Using a fork, crumble the cooked beef into pea-size pieces. In a large
pot, combine the beef plus all the remaining ingredients, and bring to
a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3
hours. For spicier chili, add ½ teaspoon more black pepper. For much
spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne
pepper. For super hot spicy, add 5 or 6 sliced jalapeno peppers to the
pot.
FARM HOUSE SAUSAGE CHILI
1 pound pork sausage
1 large onion, chopped
1 celery stalk, diced
1 can (28 ounce) whole tomatoes, chopped
2 cups tomato juice or chicken broth or a mixture of the two
1 to 2 tablespoons maple syrup or molasses
2 teaspoons ground cumin
1 ½ teaspoon powdered sage
½ teaspoon ground black pepper
3 ½ to 4 cups cooked red kidney beans, drained and rinsed
Brown in a large skillet the pork sausage and the chopped onion. Toward
the end of the browning, add the celery. When the celery is softened,
add tomatoes, tomato juice or chicken broth, maple syrup or molasses,
cumin, sage and black pepper. Simmer for 20 minutes. Add the red kidney
beans. Simmer for 15 minutes more. Serve with sharp cheddar cheese,
cubed and cornbread or buttermilk biscuits.
BIANCA JANJADI
Cinnamon
2 chocolate bars broken into very small pieces
3 tablespoons cornstarch
½ cup sugar
Dash of salt
2 cups milk
1 teaspoon vanilla
Sprinkle a small amount of cinnamon into the bottom of 6 custard cups.
Sprinkle half the chocolate into cups. Mix cornstarch, sugar and salt;
add ½ cup cold milk. Scald remaining milk; add gradually to cornstarch
mixture. Cook over low heat, stirring constantly until it comes to a
boil. Add vanilla. Pour into custard cups and sprinkle top with
cinnamon and remaining chocolate. 6 servings.
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Heart
Healthy
THICK & HEARTY VEGETABLE CHILI
1 tablespoon olive oil
1 onion, chopped
1 carrot thinly sliced
1 green pepper, chopped
8 ounces mushrooms, sliced
1 small zucchini, sliced
12 black olives
4 large garlic cloves, minced
1 can (28 ounce) tomatoes, with juice, chopped
2 cups nonfat, low sodium, tomato sauce
1 can (4 ounces) green chile peppers, diced
4 cups cooked pinto beans
3 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
1 tablespoon white wine vinegar
Sour cream or yogurt
Warm oil in large pot over medium heat. Add onions, carrots, green
peppers, mushrooms, zucchini and garlic. Saute for 20 minutes. Add
tomatoes with juice, tomato sauce, chile peppers, beans, chili powder,
oregano, cumin, and paprika. Simmer for at least 30 minutes; stir often
to prevent burning. Add vinegar, simmer briefly. Garnish with sour
cream or yogurt. Serves 6.
Per serving: 235 calories, 44g total fat, 15.5g protein, 50.6g carbs,
0mg cholesterol, 510g sodium.
SOUTHWESTERN CHICKEN CHILI
1 tablespoon olive oil
1 pound, boneless, skinless chicken breasts
1 onion, chopped
8 ounces mushrooms, thickly sliced
4 large garlic cloves, minced
1 can (4 ounces) green chile peppers, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 1/2 cups nonfat chicken broth
2 cans (15 ounce) Great Northern beans
1/2 teaspoon cilantro
2 ounces part skim Monterey Jack cheese, shredded
Warm oil in large pot over medium heat. Add chicken and saute for 5
minutes until pieces are browned. Remove and set aside. Add onions to
the pot and saute several minutes. Stir in mushrooms and garlic, cook
for several minutes more. Add chile peppers, cumin, oregano, red pepper
flakes and broth. Cover and simmer for 30 minutes, stirring
occasionally. Add chicken, beans and cilantro; stir gently to mix well.
Simmer on low hat for 1 minutes. Taste to adjust seasonings. Sprinkle
the cheese over each serving. Serves 4.
Per serving: 345 calories, 10g total fat, 38g protein, 42g carbs, 56mg
cholesterol, 976mg sodium.
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Diabetic
Choices
NEW MEXICO GREEN CHILE w/BEANS
~Thank you, Barbara
1 pound lean beef, cubed
1 cup chopped onion
2 garlic cloves, minced
1 can (7 ounce) green chiles
4 medium zucchini, quartered and sliced
1 can (14-15 ounce) diced tomatoes with juice
1/2 cup (2 ounce) MontereyJack/Colby blend
Prepare large skillet with nonstick spray. Saute beef until lightly
browned; add onion and garlic and cook 5 minutes. Add chiles and liquid
from the can and the zucchini; cook 5 minutes. Add tomatoes with
liquid; heat to a simmer - mixture should be soupy. Add up to a 1/2 cup
water if needed. Serve in soup bowls with 1 1/2 tablespoons of shredded
cheese on top of each serving. Serves 6.
2 onions, coarsely chopped
2 garlic cloves, minced
2 teaspoons canola oil
1 can (14-15 ounce) stewed tomatoes with juice
1 bottle (12 ounce) beer
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon hot pepper sauce
1/4 teaspoon salt
1 can (15 ounce) pinto beans, rinsed and drained
1 can (15 ounce) dark red kidney beans, rinsed and drained
1 large green pepper, cored, seeded and coarsely chopped
Saute onions and garlic in oil in a large Dutch oven until tender. Stir
in the tomatoes with liquid, beer, chili powder, cumin, hot sauce and
salt. Simmer uncovered 15 minutes. Stir in beans and green pepper;
simmer, uncovered, 15 minutes longer. Serves 7.
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For
Two
CHILI FOR TWO
1 pound ground round
1/4 cup chopped onion
1 (15.5 ounce) can chili beans, undrained
1 (14.5 ounce) can diced tomatoes, undrained
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
In a saucepan, cook beef, onion and garlic over medium heat until meat
is no longer pink; drain. Stir in the remaining ingredients; bring to a
boil. Reduce heat; cover and simmer for 10-15 minutes or until heated
through. If you are thirsty while making this recipe, drain tomatoes
and add the same measure of beer, then of course, finish the bottle as
the recipe heats.
BEANLESS CHILI
1 tablespoon canola oil
1/2 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon minced garlic
3/4 ground chuck
1 small can whole tomatoes, with juice
1/2 cup tomato puree
2 tablespoons (more if desired) chili powder
1 tsp cumin
1/2 tablespoon minced jalapeno
1 cup chicken stock
1 6-ounce can tomato paste
Saute onion, green pepper and garlic 5 minutes in hot oil. Add meat.
Cook until brown and crumbly. Drain fat thoroughly. Add tomatoes,
puree, chili powder, cumin, jalapeno, chicken stock and tomato paste.
with the cover off, simmer until thick, about 2 to 3 hours.
Taste and adjust seasoning if desired.
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If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
Information
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
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Recipes is for use at your own discretion. Confer with health
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