Super Bowl Sunday

For us tonight’s game will be largely about the food and the commercials.  I’d prefer to see the Falcons win but I don’t desperately care and my Super Bowl pool is a pretty low stakes one.  We are having chili and I am making guacamole.  We’re having Keith’s beef chili but here are a few options (along with the guacamole recipe).

Beef and Sausage Chili (courtesy of Keith – adapted from The Silver Palate)

This is the chili that converted me (I was not a fan of chili prior to tasting this one.)  It makes enough to serve 15 – 20 people so you’ll need a good sized stockpot (we use a 12 qt pot).

  • 1/4 cup olive oil
  • 3/4 lb of chopped yellow onions
  • 1 lb sweet Italian sausage, removed from casings
  • 2 lbs ground beef
  • 2 lbs sirloin, cut into small cubes
  • 3 tsps fresh ground pepper
  • 1 12 oz can tomato paste
  • 1 15 oz can tomato sauce
  • 1 1/2 TB minced garlic
  • 1 1/2 oz cumin
  • 2 oz chili powder
  • 1/4 cup Dijon mustard
  • 1 TB salt
  • 2 TB dried basil
  • 2 TB dried oregano
  • 3 lbs canned  plum tomatoes, drained
  • 1/4 cup dry red wine
  • 4 TB lemon juice
  • 1 dash Tabasco
  • 1/3 cup chopped fresh dill
  • 1/4 cup chopped Italian parsley
  • 1 can dark red kidney beans, rinsed and drained
  • 1 can light red kidney beans, rinsed and drained
  • 2 cans (5 1/2 oz) of pitted black olives, drained

Heat olive oil in a large stockpot.  Add onions and cook over low heat, until tender (about 10 minutes).

Add sausage meet, ground beef and sirloin cubes and cook over medium high heat until meat is well browned.  Drain as much fat as possible.

Reduce heat to low and add all ingredients except olives.  Stir well and simmer for about 25 minutes.  Taste and adjust seasonings.  Add olives and heat through.  Serve with shredded cheddar cheese, sour cream, chopped red onions and jalapeno peppers (for those who like it spicy) and cornbread.

Turkey Chili (courtesy of Gill)

  • 1 lb of ground turkey
  • 2 tsp olive oil
  • 1 chopped onion
  • 1 clove chopped garlic
  • 1 bunch of cilantro, chopped
  • 1 can of black beans, drained
  • 1 can of corn, drained
  • 1 can of tomato soup
  • 1 can of chopped tomatoes
  • chili seasoning to taste

Brown onions and garlic in oil.  Add turkey and cook (do not drain).  Add remaining ingredients and simmer 45 minutes to 1 hour.  Serve with shredded cheese, sour cream and corn bread.

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream and tortilla chips.

White Chicken Chili  (courtesy of Julie)

  • 2 cans (15 1/2 oz. each) of white beans, rinsed and drained
  • 1 -2 cups of chicken broth
  • 1 TB minced garlic
  • 2 cups chopped onions
  • 1 TB olive oil
  • 4 oz can chopped green chili
  • 1 poblano chili, seeded and chopped
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • Dash of hot pepper sauce
  • 4 cups poached boneless, skinless chicken, cubed

In a large pan combine  the beans with the chicken broth.  In a small saucepan, saute the onion and garlic in oil until soft and translucent.  Add chilis and seasonings and mix thoroughly.  Add onion-chili mixture to the beans.  Add the chicken cubes and cook over low heat about 5 minutes or until chicken is heated through.  Add more chicken broth if needed.  Serve with shredded cheddar cheese, chopped scallions or salsa.

Vegetarian Chili

  • 1 cup black beans
  • 1 cup small red beans
  • 1 chopped yellow onion
  • 2 cloves of garlic, minced
  • 1 large can of plum tomatoes (including juice)
  • 2 – 3 cups of water

Pour all ingredients into a pot and simmer over low heat for several hours.  Serve.

Guacamole

  • 4 ripe avocados
  • 1 TB lime juice
  • 1 TB sour cream
  • 1/2 tsp salt
  • dash of pepper
  • 1 1/2 tsp chili powder
  • 2 TB salsa
  • 1 small chopped onion
  • 1 chopped tomato
  • cilantro (optional)

Mash avocados, add remaining ingredients and mash until well combined.  (This is the part of cooking where toddlers excel!).  Taste and adjust seasonings as needed.  This is one of the few recipes I make where I don’t skimp on salt.  Salt and the chili powder are the two “magic” ingredients that you should consider adding.  Let sit in a bowl with the avocado pits in the guacamole until ready to serve.  (That keeps it from turning brown.)

Preparing for cooking classes

As I explained yesterday, we coincidentally have a big week of cooking classes this week.  I’m taking a sushi class tonight and Samantha has a class on Wednesday night.  My class tonight is right in the middle of dinner (6:30 – 8:30) and Samantha’s is at 5:30 on Wednesday.  I took the opportunity to make chili yesterday afternoon while watching golf on tv.  I’m hoping that the weather is finally warming up and that it will be too warm for chili and I’ll be playing golf instead of watching it!

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream and tortilla chips.

Super Bowl

It is Super Bowl Sunday but here in Baltimore, that is not as big a deal as this time last year when the Ravens were playing for the title.  This year it is much less interesting to many of us.  So we will focus on the food and the commercials and probably switch over to Downton Abbey at 9:00.  The menu has to be chili so as I have done traditionally, I give you 4 chili variations with assists from my husband and friends.  We will start with my brother-in-law’s outstanding guacamole and end with homemade brownies (the leftovers will be frozen for our ski trip.)  Christie is bringing a salad so we have something green in addition to the guacamole.  🙂  Enjoy the game.

Guacamole

  • 4 ripe avocados
  • 1 TB lime juice
  • 1 TB sour cream
  • 1/2 tsp salt
  • dash of pepper
  • 1 1/2 tsp chili powder
  • 2 TB salsa
  • 1 small chopped onion
  • 1 chopped tomato
  • cilantro (optional)

Mash avocados, add remaining ingredients and mash until well combined.  (This is the part of cooking where toddlers excel!).  Taste and adjust seasonings as needed.  This is one of the few recipes I make where I don’t skimp on salt.  Salt and the chili powder are the two “magic” ingredients that you should consider adding.  Let sit in a bowl with the avocado pits in the guacamole until ready to serve.  (That keeps it from turning brown.)

Beef and Sausage Chili (courtesy of Keith – adapted from The Silver Palate)

This is the chili that converted me (I was not a fan of chili prior to tasting this one.)  It makes enough to serve 15 – 20 people so you’ll need a good sized stockpot (we use a 12 qt pot).

  • 1/4 cup olive oil
  • 3/4 lb of chopped yellow onions
  • 1 lb sweet Italian sausage, removed from casings
  • 2 lbs ground beef
  • 2 lbs sirloin, cut into small cubes
  • 3 tsps fresh ground pepper
  • 1 12 oz can tomato paste
  • 1 to 3 15 oz cans tomato sauce, as needed
  • 1 1/2 TB minced garlic
  • 1 1/2 oz cumin
  • 2 oz chili powder
  • 1/4 cup Dijon mustard
  • 1 TB salt
  • 2 TB dried basil
  • 2 TB dried oregano
  • 3 lbs canned  plum tomatoes, drained
  • 1/4 cup dry red wine
  • 4 TB lemon juice
  • 1 dash Tabasco
  • 1/3 cup chopped fresh dill
  • 1/4 cup chopped Italian parsley
  • 1 can dark red kidney beans, rinsed and drained
  • 1 can light red kidney beans, rinsed and drained
  • 2 cans (5 1/2 oz) of pitted black olives, drained and chopped

Heat olive oil in a large stockpot.  Add onions and cook over low heat, until tender (about 10 minutes).

Add sausage meet, ground beef and sirloin cubes and cook over medium high heat until meat is well browned.  Drain as much fat as possible.

Reduce heat to low and add all ingredients except olives.  Stir well and simmer for about 25 minutes.  Taste and adjust seasonings.  Add olives and heat through.  Serve with shredded cheddar cheese, sour cream, chopped red onions and jalapeno peppers (for those who like it spicy) and cornbread.

Turkey Chili (courtesy of Gill)

  • 1 lb of ground turkey
  • 2 tsp olive oil
  • 1 chopped onion
  • 1 clove chopped garlic
  • 1 bunch of cilantro, chopped
  • 1 can of black beans, drained
  • 1 can of corn, drained
  • 1 can of tomato soup
  • 1 can of chopped tomatoes
  • chili seasoning to taste

Brown onions and garlic in oil.  Add turkey and cook (do not drain).  Add remaining ingredients and simmer 45 minutes to 1 hour.  Serve with shredded cheese, sour cream and corn bread.

White Chicken Chili  (courtesy of Julie)

  • 2 cans (15 1/2 oz. each) of white beans, rinsed and drained
  • 1 -2 cups of chicken broth
  • 1 TB minced garlic
  • 2 cups chopped onions
  • 1 TB olive oil
  • 4 oz can chopped green chili
  • 1 poblano chili, seeded and chopped
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • Dash of hot pepper sauce
  • 4 cups poached boneless, skinless chicken, cubed

In a large pan combine  the beans with the chicken broth.  In a small saucepan, saute the onion and garlic in oil until soft and translucent.  Add chilis and seasonings and mix thoroughly.  Add onion-chili mixture to the beans.  Add the chicken cubes and cook over low heat about 5 minutes or until chicken is heated through.  Add more chicken broth if needed.  Serve with shredded cheddar cheese, chopped scallions or salsa.

Vegetarian Chili

  • 1 cup black beans
  • 1 cup small red beans
  • 1 chopped yellow onion
  • 2 cloves of garlic, minced
  • 1 large can of plum tomatoes (including juice)
  • 2 – 3 cups of water

Pour all ingredients into a pot and simmer over low heat for several hours.  Serve.

Brownies

  • 2 squares Baker’s Unsweetened Baking Chocolate
  • 1 stick butter
  • 1 cup sugar
  • 1/2 cup flour
  • 2 eggs
  • 1 tsp vanilla

Preheat oven to 350.  Melt chocolate, butter and sugar over low heat.  Remove from heat and let cool for 10 minutes.  Stir in flour, eggs and vanilla.  Transfer to a  baking pan lined with parchment paper and bake for 22 minutes.  Remove from oven and let sit in pan for at least an hour before cutting.

Chipotle chili

I love this chili.  It hits the spot when weather is cold.  Samantha and I went to a gingerbread house making class tonight.  Keith had paddle so he and I enjoyed the chili after our scheduled activities.  (Samantha had a cheese sandwich in the car on the way to gingerbread house class.)  Leftovers will be good on Thursday and chili gave me energy for baking.  Mexican chocolate cookies done and chocolate peanut butter pinwheels in process.

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream and tortilla chips.

Chicken chipotle chili

If you are a follower of blog, you know that my husband makes a wonderful chili with beef and sausage (in fact he won a trophy last year in a chili cookoff).  I found a recipe that sounded interesting for a chicken and chipotle chili and liked the concept although I made some pretty significant changes to the recipe.  I made it yesterday and we had it tonight.  I thought it was delicious and sitting overnight helped it to thicken.  (My husband suggested that I enter it in the chili cookoff this year which is certainly a vote of confidence.)  We’ll freeze some and this is a definite do over.

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream and tortilla chips.

Chili

This is a reprint of a previous posting but it is appropriate as so many people like chili for the Super Bowl.  It is good for a big group and if like us, you are having a small group, it’s a great way to fill your freezer.  We are having the beef and sausage tonight but the others listed here are also delicious.  Pick your favorite.  We are having a salad on the side and we’ll try to keep our portions small.

Beef and Sausage Chili (courtesy of Keith – adapted from The Silver Palate)

This is the chili that converted me (I was not a fan of chili prior to tasting this one.)  It makes enough to serve 15 – 20 people so you’ll need a good sized stockpot (we use a 12 qt pot).

  • 1/4 cup olive oil
  • 3/4 lb of chopped yellow onions
  • 1 lb sweet Italian sausage, removed from casings
  • 2 lbs ground beef
  • 2 lbs sirloin, cut into small cubes
  • 3 tsps fresh ground pepper
  • 1 12 oz can tomato paste
  • 1 15 oz can tomato sauce
  • 1 1/2 TB minced garlic
  • 1 1/2 oz cumin
  • 2 oz chili powder
  • 1/4 cup Dijon mustard
  • 1 TB salt
  • 2 TB dried basil
  • 2 TB dried oregano
  • 3 lbs canned  plum tomatoes, drained
  • 1/4 cup dry red wine
  • 4 TB lemon juice
  • 1 dash Tabasco
  • 1/3 cup chopped fresh dill
  • 1/4 cup chopped Italian parsley
  • 1 can dark red kidney beans, rinsed and drained
  • 1 can light red kidney beans, rinsed and drained
  • 2 cans (5 1/2 oz) of pitted black olives, drained

Heat olive oil in a large stockpot.  Add onions and cook over low heat, until tender (about 10 minutes).

Add sausage meet, ground beef and sirloin cubes and cook over medium high heat until meat is well browned.  Drain as much fat as possible.

Reduce heat to low and add all ingredients except olives.  Stir well and simmer for about 25 minutes.  Taste and adjust seasonings.  Add olives and heat through.  Serve with shredded cheddar cheese, sour cream, chopped red onions and jalapeno peppers (for those who like it spicy) and cornbread.

Turkey Chili (courtesy of Gill)

  • 1 lb of ground turkey
  • 2 tsp olive oil
  • 1 chopped onion
  • 1 clove chopped garlic
  • 1 bunch of cilantro, chopped
  • 1 can of black beans, drained
  • 1 can of corn, drained
  • 1 can of tomato soup
  • 1 can of chopped tomatoes
  • chili seasoning to taste

Brown onions and garlic in oil.  Add turkey and cook (do not drain).  Add remaining ingredients and simmer 45 minutes to 1 hour.  Serve with shredded cheese, sour cream and corn bread.

White Chicken Chili  (courtesy of Julie)

  • 2 cans (15 1/2 oz. each) of white beans, rinsed and drained
  • 1 -2 cups of chicken broth
  • 1 TB minced garlic
  • 2 cups chopped onions
  • 1 TB olive oil
  • 4 oz can chopped green chili
  • 1 poblano chili, seeded and chopped
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • Dash of hot pepper sauce
  • 4 cups poached boneless, skinless chicken, cubed

In a large pan combine  the beans with the chicken broth.  In a small saucepan, saute the onion and garlic in oil until soft and translucent.  Add chilis and seasonings and mix thoroughly.  Add onion-chili mixture to the beans.  Add the chicken cubes and cook over low heat about 5 minutes or until chicken is heated through.  Add more chicken broth if needed.  Serve with shredded cheddar cheese, chopped scallions or salsa.

Vegetarian Chili

  • 1 cup black beans
  • 1 cup small red beans
  • 1 chopped yellow onion
  • 2 cloves of garlic, minced
  • 1 large can of plum tomatoes (including juice)
  • 2 – 3 cups of water

Pour all ingredients into a pot and simmer over low heat for several hours.  Serve.

Chili

My husband is entering a chili contest tomorrow and is making the chili tonight – it’s usually better the next day.  Some other friends are also entering the contest and we were talking about chili variations last night.  I’m repeating an article I posted last year with four different chili recipes – two courtesy of friends of ours.  Pick your favorite, make a batch this weekend and stock your freezer!

Beef and Sausage Chili (courtesy of Keith – adapted from The Silver Palate)

This is the chili that converted me (I was not a fan of chili prior to tasting this one.)  It makes enough to serve 15 – 20 people so you’ll need a good sized stockpot (we use a 12 qt pot).

  • 1/4 cup olive oil
  • 3/4 lb of chopped yellow onions
  • 1 lb sweet Italian sausage, removed from casings
  • 2 lbs ground beef
  • 2 lbs sirloin, cut into small cubes
  • 3 tsps fresh ground pepper
  • 1 12 oz can tomato paste
  • 1 15 oz can tomato sauce
  • 1 1/2 TB minced garlic
  • 1 1/2 oz cumin
  • 2 oz chili powder
  • 1/4 cup Dijon mustard
  • 1 TB salt
  • 2 TB dried basil
  • 2 TB dried oregano
  • 3 lbs canned  plum tomatoes, drained
  • 1/4 cup dry red wine
  • 4 TB lemon juice
  • 1 dash Tabasco
  • 1/3 cup chopped fresh dill
  • 1/4 cup chopped Italian parsley
  • 1 can dark red kidney beans, rinsed and drained
  • 1 can light red kidney beans, rinsed and drained
  • 2 cans (5 1/2 oz) of pitted black olives, drained

Heat olive oil in a large stockpot.  Add onions and cook over low heat, until tender (about 10 minutes).

Add sausage meet, ground beef and sirloin cubes and cook over medium high heat until meat is well browned.  Drain as much fat as possible.

Reduce heat to low and add all ingredients except olives.  Stir well and simmer for about 25 minutes.  Taste and adjust seasonings.  Add olives and heat through.  Serve with shredded cheddar cheese, sour cream, chopped red onions and jalapeno peppers (for those who like it spicy) and cornbread.

Turkey Chili (courtesy of Gill)

  • 1 lb of ground turkey
  • 2 tsp olive oil
  • 1 chopped onion
  • 1 clove chopped garlic
  • 1 bunch of cilantro, chopped
  • 1 can of black beans, drained
  • 1 can of corn, drained
  • 1 can of tomato soup
  • 1 can of chopped tomatoes
  • chili seasoning to taste

Brown onions and garlic in oil.  Add turkey and cook (do not drain).  Add remaining ingredients and simmer 45 minutes to 1 hour.  Serve with shredded cheese, sour cream and corn bread.

White Chicken Chili  (courtesy of Julie)

  • 2 cans (15 1/2 oz. each) of white beans, rinsed and drained
  • 1 -2 cups of chicken broth
  • 1 TB minced garlic
  • 2 cups chopped onions
  • 1 TB olive oil
  • 4 oz can chopped green chili
  • 1 poblano chili, seeded and chopped
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • Dash of hot pepper sauce
  • 4 cups poached boneless, skinless chicken, cubed

In a large pan combine  the beans with the chicken broth.  In a small saucepan, saute the onion and garlic in oil until soft and translucent.  Add chilis and seasonings and mix thoroughly.  Add onion-chili mixture to the beans.  Add the chicken cubes and cook over low heat about 5 minutes or until chicken is heated through.  Add more chicken broth if needed.  Serve with shredded cheddar cheese, chopped scallions or salsa.

Vegetarian Chili

  • 1 cup black beans
  • 1 cup small red beans
  • 1 chopped yellow onion
  • 2 cloves of garlic, minced
  • 1 large can of plum tomatoes (including juice)
  • 2 – 3 cups of water

Pour all ingredients into a pot and simmer over low heat for several hours.  Serve.

Super Bowl Chili

I blogged about chili last November and copied back from the archives for your convenience.  For us, the Super Bowl means my husband makes his awesome chili.  It is better if it is made the day before and was the perfect project for a cold and rainy afternoon (and the kitchen smells great!)

When I wrote about chili in November I did some research about chili and shared three other variations (chicken, turkey and vegetarian).  For your convenience, I’ve reprinted all 4 recipes below.  We have friends coming over for the game and bringing salad and dessert.  We’re providing the chili (and fixings) and guacamole (I’ll post that recipe tomorrow.)  

Choose your chili, make a trip to the grocery store for the ingredients and spend a little time in the kitchen.  Not only will you have a great dinner for the game but if you play your cards right, you’ll be able to stock your freezer as well!

Beef and Sausage Chili (courtesy of Keith – adapted from The Silver Palate)

 This is the chili that converted me (I was not a fan of chili prior to tasting this one.)  It makes enough to serve 15 – 20 people so you’ll need a good sized stockpot (we use a 12 qt pot).

  • 1/4 cup olive oil
  • 3/4 lb of chopped yellow onions
  • 1 lb sweet Italian sausage, removed from casings
  • 2 lbs ground beef
  • 2 lbs sirloin, cut into small cubes
  • 3 tsps fresh ground pepper
  • 1 12 oz can tomato paste
  • 1 15 oz can tomato sauce
  • 1 1/2 TB minced garlic
  • 1 1/2 oz cumin
  • 2 oz chili powder
  • 1/4 cup Dijon mustard
  • 1 TB salt
  • 2 TB dried basil
  • 2 TB dried oregano
  • 3 lbs canned  plum tomatoes, drained
  • 1/4 cup dry red wine
  • 4 TB lemon juice
  • 1 dash Tabasco
  • 1/3 cup chopped fresh dill
  • 1/4 cup chopped Italian parsley
  • 1 can dark red kidney beans, rinsed and drained
  • 1 can light red kidney beans, rinsed and drained
  • 2 cans (5 1/2 oz) of pitted black olives, drained

Heat olive oil in a large stockpot.  Add onions and cook over low heat, until tender (about 10 minutes).

Add sausage meet, ground beef and sirloin cubes and cook over medium high heat until meat is well browned.  Drain as much fat as possible.

Reduce heat to low and add all ingredients except olives.  Stir well and simmer for about 25 minutes.  Taste and adjust seasonings.  Add olives and heat through.  Serve with shredded cheddar cheese, sour cream, chopped red onions and jalapeno peppers (for those who like it spicy) and cornbread.

Turkey Chili (courtesy of Gill)

  • 1 lb of ground turkey
  • 2 tsp olive oil
  • 1 chopped onion
  • 1 clove chopped garlic
  • 1 bunch of cilantro, chopped
  • 1 can of black beans, drained
  • 1 can of corn, drained
  • 1 can of tomato soup
  • 1 can of chopped tomatoes
  • chili seasoning to taste

Brown onions and garlic in oil.  Add turkey and cook (do not drain).  Add remaining ingredients and simmer 45 minutes to 1 hour.  Serve with shredded cheese, sour cream and corn bread. 

White Chicken Chili  (courtesy of Julie)

  • 2 cans (15 1/2 oz. each) of white beans, rinsed and drained
  • 1 -2 cups of chicken broth
  • 1 TB minced garlic
  • 2 cups chopped onions
  • 1 TB olive oil
  • 4 oz can chopped green chili
  • 1 poblano chili, seeded and chopped
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • Dash of hot pepper sauce
  • 4 cups poached boneless, skinless chicken, cubed

In a large pan combine  the beans with the chicken broth.  In a small saucepan, saute the onion and garlic in oil until soft and translucent.  Add chilis and seasonings and mix thoroughly.  Add onion-chili mixture to the beans.  Add the chicken cubes and cook over low heat about 5 minutes or until chicken is heated through.  Add more chicken broth if needed.  Serve with shredded cheddar cheese, chopped scallions or salsa.

Vegetarian Chili

  • 1 cup black beans
  • 1 cup small red beans
  • 1 chopped yellow onion
  • 2 cloves of garlic, minced
  • 1 large can of plum tomatoes (including juice)
  • 2 – 3 cups of water

Pour all ingredients into a pot and simmer over low heat for several hours.  Serve.

Chili – 4 variations

Last week our friends invited us over for their delicious Turkey Chili.  I’ve had it at their house before and it is always excellent.  We started talking about chili variations and I’ve been doing  a little bit of research.  According to my cookbook sources, “authentic chili” was invented in Texas and is a ragout of beef with onions and seasonings, including chili peppers and cumin.  I read a fascinating article on Wikipedia about different variations and some of the things people add to their chili (I think the one that surprised me most was pineapple.)

Chili tastes even better the day after it is made and is a wonderful thing to have in your freezer.  Thanks to my generous friends who shared their recipes and my husband who makes a great meat chili, here are four variations – turkey, chicken, beef and vegetarian.  I’m making a batch today so I can go play golf tomorrow and be ahead of the game for the week. 

Turkey Chili (courtesy of Gill)

  • 1 lb of ground turkey
  • 2 tsp olive oil
  • 1 chopped onion
  • 1 clove chopped garlic
  • 1 bunch of cilantro, chopped
  • 1 can of black beans, drained
  • 1 can of corn, drained
  • 1 can of tomato soup
  • 1 can of chopped tomatoes
  • chili seasoning to taste

Brown onions and garlic in oil.  Add turkey and cook (do not drain).  Add remaining ingredients and simmer 45 minutes to 1 hour.  Serve with shredded cheese, sour cream and corn bread. 

White Chicken Chili  (courtesy of Julie)

  • 2 cans (15 1/2 oz. each) of white beans, rinsed and drained
  • 1 -2 cups of chicken broth
  • 1 TB minced garlic
  • 2 cups chopped onions
  • 1 TB olive oil
  • 4 oz can chopped green chili
  • 1 poblano chili, seeded and chopped
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • Dash of hot pepper sauce
  • 4 cups poached boneless, skinless chicken, cubed

In a large pan combine  the beans with the chicken broth.  In a small saucepan, saute the onion and garlic in oil until soft and translucent.  Add chilis and seasonings and mix thoroughly.  Add onion-chili mixture to the beans.  Add the chicken cubes and cook over low heat about 5 minutes or until chicken is heated through.  Add more chicken broth if needed.  Serve with shredded cheddar cheese, chopped scallions or salsa.

Beef and Sausage Chili (courtesy of Keith – adapted from The Silver Palate)

My husband is not a huge football fan but his favorite part of  Super Bowl Sunday is making this chili.  This is the chili that converted me (I was not a fan of chili prior to tasting this one.)  It makes enough to serve 15 – 20 people so you’ll need a good sized stockpot.

  • 1/4 cup olive oil
  • 3/4 lb of chopped yellow onions
  • 1 lb sweet Italian sausage, removed from casings
  • 2 lbs ground beef
  • 2 lbs sirloin, cut into small cubes
  • 3 tsps fresh ground pepper
  • 1 12 oz can tomato paste
  • 1 15 oz can tomato sauce
  • 1 1/2 TB minced garlic
  • 1 1/2 oz cumin
  • 2 oz chili powder
  • 1/4 cup Dijon mustard
  • 1 TB salt
  • 2 TB dried basil
  • 2 TB dried oregano
  • 3 lbs canned  plum tomatoes, drained
  • 1/4 cup dry red wine
  • 4 TB lemon juice
  • 1 dash Tabasco
  • 1/3 cup chopped fresh dill
  • 1/4 cup chopped Italian parsley
  • 1 can dark red kidney beans, rinsed and drained
  • 1 can light red kidney beans, rinsed and drained
  • 2 cans (5 1/2 oz) of pitted black olives, drained

Heat olive oil in a large stockpot.  Add onions and cook over low heat, until tender (about 10 minutes).

Add sausage meet, ground beef and sirloin cubes and cook over medium high heat until meat is well browned.  Drain as much fat as possible.

Reduce heat to low and add all ingredients except olives.  Stir well and simmer for about 15 minutes.  Taste and adjust seasonings.  Add olives and heat through.  Serve with shredded cheddar cheese, sour cream, chopped red onions and jalapeno peppers (for those who like it spicy) and cornbread.

Vegetarian Chili

  • 1 cup black beans
  • 1 cup small red beans
  • 1 chopped yellow onion
  • 2 cloves of garlic, minced
  • 1 large can of plum tomatoes (including juice)
  • 2 – 3 cups of water

Pour all ingredients into a pot and simmer over low heat for several hours.  Serve.

I guess if you don’t like any of the above, invent your own.  Let me know if you decide to add pineapple!