Our rapidly changing world

When I developed the menu plan for the week, I thought that we would be having dinner at a restaurant in Florida tonight.  My daughter is on Spring Break this week and we were supposed to travel to Florida on Tuesday for 2 days at Universal and 3 days of golf school.  On Friday when they closed Universal, we made the decision to move our flight.  We still thought golf school seemed “safe”.  Things are changing so fast that it now seems unbelievable that a week ago, we thought we would be taking this trip.  We are home and keeping ourselves isolated except for walks around our neighborhood and less frequent trips to the store.

Since we aren’t in Florida having a nice dinner, we had chili from the freezer tonight.  It was delicious.  I have warned my family  that in spite of this week’s successes with three new dinners that everyone liked, there may be some meals ahead where the response is “that’s not my favorite”.  I am trying to make sure we are prepared for whatever changes are in store but I don’t see a reason to hoard.

Over the weekend (since I’m not at golf school), I will post some suggestions for some things to keep on hand.  Be safe.

Chili

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 meat, 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.

Chili

We actually made the chili over the weekend.  It’s better if you make it ahead as it gives time for the flavors to combine.  This recipe makes about 7 quarts of chili so a great way to fill up 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 meat, 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.

By Request

When your child requests that you fix a meal that is easy, healthy and produces leftovers for the freezer, it is certainly easy enough to accommodate that request.  Particularly when your child is still somewhat of a picky eater.  Samantha loves the chipotle chicken chili and has been asking for it but when it was 90 degrees, I did relent now that it’s cooler.

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.

Cooking ahead

Tonight was one of those nights.  Samantha had her annual physical and a piano lesson and homework.  I had paddle tennis at 6:00 and Keith had paddle tennis at 7:45.  Fortunately, I was prepared with chicken chipotle chili that I made last night.  Samantha has decided that she likes chili which makes life even easier.  Dinner for everyone on their own schedule and leftovers in the freezer for another crazy night!

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 eating

My husband is not a big football fan but he is a big fan of making and eating chili and that is his Super Bowl tradition.  He did win a chili competition and has an impressive trophy from the occasion.  This is the chili that converted me to liking chili in the first place.  Now that I like it, I like multiple variations so I’m sharing a turkey and a chicken chili recipe – both of which came from friends and both of which I’ve enjoyed on multiple occasions.  I’m also sharing my chicken chipotle chili so choose a variation and cook away.  (The other plus of course is that chili freezes so well – so your hard work won’t just be rewarded on game day!

Beef and sausage chili

This will 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.

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.

 

 

The last game of the season

Last night Samantha’s soccer team had their playoff game.  Had they won, they would have played again on Saturday but as you might have already guessed from blog title, that was not the case.  I felt badly for Samantha – they lost 1 – 0 and the 1 goal was scored while she was goalie.  Tough break because as you can see from picture, she has a lot of real estate to cover:

A good night for chili!

A good night for chili!

It’s a good learning experience and as I pointed out to her, if your team doesn’t score a goal they can’t win.  Anyway, it was a hectic night and in spite of my comment on Tuesday about using things from the freezer, I was very happy that we had a container of Keith’s chili to heat up after a chilly evening watching soccer.  (I still can’t believe that a team of 7 and 8 year olds played under the lights.)  The weekend is coming.  Pick a chili recipe from below and make a batch so you can enjoy some this weekend and freeze some for a night when you need the assist!

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.

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.

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

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.

Super Bowl fare

Most years our Super Bowl tradition has been to stay in and enjoy traditional football viewing fare – guacamole and chips, chili with cornbread and all of the fixings, a green salad and something for dessert.  This year we have been invited to a get together and our hosts are basing their menu on the host city of New Orleans.  I volunteered to make something and decided on Shrimp Remoulade (and some of the leftover remoulade sauce will be delicious with our fried oysters on Tuesday.)  Here is the recipe for the shrimp remoulade as well as the guacamole and chili f you want to go that route.

Shrimp Remoulade

  • 3 celery ribs, chopped
  • 1 bunch scallions, chopped (both white and green parts)
  • 1/2 cup chopped parsley
  • 2 yellow onions, chopped
  • 1/2 cup ketchup
  • 1/2 cup tomato puree
  • 1/2 cup coarse grainy mustard
  • 2 TB horseradish
  • 1/4 cup red wine vinegar
  • 2 TB paprika
  • 1 tsp Worcestershire
  • 1/2 cup olive oil
  • 2 1/2 lbs jumbo shrimp, peeled except for tail and deveined
  • additional olive oil

Toss shrimp with olive oil, salt and pepper and roast at 400 for 8 – 10 minutes until pink.  Let cool to room temperature.

Mix celery, scallions, parsley and onions in a food processor.  Add all ingredients except olive oil and process.  Add oil in a slow, steady drizzle with machine running.  Chill until ready to serve.  Taste and adjust seasoning if necessary.  Serve with shrimp or other seafood.

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.)

Chili

  • 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 (the cornbread from Graul’s is outstanding!).

 

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.

And the winner is…

My husband won the chili contest!  The trophy is most impressive and our 5 year old has decided that we should all share it.  If you weren’t already convinced that you should try the recipe, the picture below should make you a believer.  We’re enjoying leftovers tonight.