Tummy-warming, tummy-filling chili
Regina Murphy
Wednesday, December 10, 2008
It’s chilly outside, and it’s time for chili!
The Gazette has already started our weekly chili feed, so I am inspired to share some recipes.
This recipe is from our “Best of Murphy’s Menu” cookbook. Donna Luna says it’s “tried and true” so you can’t go wrong with this one! Donna and her husband love it, and you will too.
MEATY CHILI
2 lbs. fresh hamburger
2-3 garlic cloves, crushed
2-4 Tbsp. chili powder
2-3 (15-oz) cans of tomato sauce
2-3 (15-oz.) cans of Mexican style chili beans
salt and pepper to taste
Cook the meat, covered with water, in a large pan until the hamburger has lost its pink color. Drain.
Add remaining ingredients and cook for 15 minutes over medium heat. Let simmer for longer period if so desired. Add tomato juice, water, or a mixture of both if it becomes too thick.
Donna recommends “Pedro Lopez” chili powder, which she gets at the Country Mart stores here in town.
You don’t have to have meat to have chili. It’s easier on the budget and the cholesterol if sometimes you do up a vegetarian version. Serve this with grated cheese, chopped onions and tortilla chips. Leftovers can be used to fill burritos or top nachos.
VEGETARIAN CHILI RECIPE
3 Tbsp. olive oil
1 1/2 cups chopped onion
8 large garlic cloves, chopped
2 cans red kidney beans
2 cans dark red kidney beans
1 envelope taco seasoning
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 (15-oz.) can tomato sauce
3 cups chicken broth or vegetable broth
1 (6-oz.) can tomato paste
Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add beans, taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about one and a half hours. Season to taste with salt and pepper (and Tabasco), and serve.
Brad Harzman makes his chili in a Crock Pot. He makes lots of stuff in a Crock Pot. He’s the Crock Pot King of Emporia! Check out how he prepares his dry beans in the Crock Pot — its a piece of cake.
HARZMAN’S CHILI
1 lb. hamburger, browned, drained
1 medium onion, diced
3 cups dry pinto beans
2 or 3 cloves garlic, finely chopped
3 (15-oz.) cans tomato sauce
1 (15-oz.) can diced tomatoes, Mexican-style
1/2 green pepper, diced
Rinse the dry beans, put them in a slow-cooker and fill the cooker with water, just to above the beans. Set the cooker on low, and soak the pinto beans overnight. The next morning, drain the beans and rinse again. Dump the tomato sauce, onion, garlic, green pepper, diced tomatoes, beans and hamburger back in the slow cooker.
Brad says “Let all of it simmer on low until it smells so good you can’t stand it, about four or five hours. Serves six or seven, or one with lots of leftovers for lunch. Enjoy!” You betcha, Brad.
Here’s a chili for inauguration day! Serve it with blue corn chips and white cheddar cheese for a red, white and blue dinner. It’s done in the crock pot, so what could be easier?
RED & WHITE CHILI
6 cups cooked chicken or turkey, cubed
2 cans (15.5-oz.) navy beans, drained
1 cup chicken stock
1 large white onion, chopped
1 large red pepper, chopped
1 - 2 jalapeño peppers, seeded and chopped
2 cloves garlic, minced
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. cayenne pepper
Place all ingredients in a slow cooker; stir gently to mix. Put on the lid. Cook on low for 6 to 7 hours or on high for 3 to 4 hours until hot and sauce thickens slightly. Scoop some in a bowl and go for it.
“Chili con carne” just means chili peppers with meat. Sometimes we can lose track of those basic ingredients when making chili, preferring to use a whole lot of chili powder and tomatoes. Another thing you see in “South of the Border” chili is the use of cumin, cinnamon and sometimes even bittersweet chocolate!
This recipe is full of complex flavors, something to savor as it warms you up. Serve with warmed tortillas or skillet cornbread.
A TRADITIONAL CHILI CON CARNE
2 Tbsp. olive oil
1 lb. lean ground beef
1 (15-oz.) can green chiles
6 cloves garlic, minced
1 red bell pepper, chopped
1 jalepeño, seeded and minced
1 large onion, chopped
3 Tbsp. chili powder
1-1/2 Tbsp. brown sugar
3 tsp. dried oregano
2-1/2 Tbsp. ground cumin
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 (15-oz.) can tomato sauce
1 (28-oz.) can diced tomatoes
1 can black beans, drained
1 can pinto beans, drained
1 can cannellini or white Navy beans, drained
Heat oil in a large stock pot and heat to medium heat. Add ground beef, and cook, stirring until the meat just loses its red color. Add green chiles, garlic, bell pepper, jalepeño and onion to the meat. Sauté until the onions are translucent.
Stir in chili powder, brown sugar, oregano, cumin, cinnamon and cloves. Add tomatoes and tomato sauce. Simmer for 15 minutes.
Add the beans, simmer for an additional 20 minutes and it’s done. if it seems a little thick, add a small amount of stock or red wine.
That ought to warm your tootsies right up. Thanks to Donna and Brad for recipes. If you have a recipe you’d like to share, send it on in! The address is Murphy’s Menu, 517 Merchant, Emporia Kansas 66801, or murphysmenu@yahoo.com. Next week is all about hot chocolate — what’s your favorite way to drink cocoa? Call me, write me, e-mail me and I’ll share it with the world. Let’s get cooking!