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Quick & EasyBy Beverly Barbour
Chili takes the chill offMy great and good friend Anne Stegner and I were warming up in her Minneapolis kitchen when Anne started pulling out some of her good recipes to share. You know how it is when two women get together in a kitchen. What could be more natural than talking about cooking corn on the cob in January? We wandered, verbally, from corn to chili, a topic a little timelier since we had just been shivering our way around in the Minnesota cold. Chili is a good topic any time of year according to my husband, a guy who never opens a menu without looking to see if they have Chili listed. No matter how posh or plain the restaurant may be, he has to give chili a try, summer, winter, spring or fall. Hence, I am always looking for new ways to keep his tongue fired up. Here are a few chili favorites that you may want to try before the spring thaw begins. Anne's Favorite Greek ChiliAnne says that you really can't tell whether you have used ground turkey or ground lamb in this. As the turkey is much less expensive and has less fat, turkey is her choice. 1 lb. ground turkey or ground lamb In a Dutch oven or soup pot, over medium heat, add oil. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir occasionally. Raise heat to high, break the turkey into chunks and add; stir from time to time. While the meat cooks, sprinkle with the seasonings. Open the cans and add the tomatoes with the juice, the drained chickpeas, olives and chopped artichokes. Stir well. Continue to cook on high, stirring frequently, until the turkey is no longer pink. Turn heat to medium and cook for about 5 more minutes to blend the flavors. Stir from time to time. Serve hot and pass the feta cheese. Makes 5 healthy servings. Texas Style Chili Con CarneThis has been a Sunday favorite of Enid Ratlaff of Enid, Okla., because she can put it in her oven or crock pot before leaving for church. It's nice to come home to a delicious dish. 3 tablespoons vegetable oil Heat oil, add meat and cook, turning pieces until all are lightly browned. Stir together the chili powder, flour and seasonings, then stir into the meat mixture. Keep stirring while you add the beef broth, to prevent lumps. Stir in garlic and bring to a simmer. Transfer to a baking dish or crock pot, cover and cook 2 hours in a 325 F. oven or 4 to 6 hours on low in a crock pot. Makes 6 servings. Chili recipe for Mr. BlackIrene Weissert of Elwood, NB, gave me this recipe about 20 years ago. She never did tell me anything about the mysterious Mr. Black but she did say that she always cooked her kidney beans from scratch. She thought that home-cooked were tastier than canned beans. 2 tablespoons vegetable oil Heat skillet (if using electric skillet heat to 380 F). Add beef and pork; stir and fry until lightly brown. Add onions, celery, garlic and green pepper; continue stirring and frying until onions are golden. Add tomatoes, chili powder, salt, sugar and Worcestershire sauce. When mixture comes to a boil, cover and simmer (220 degrees in electric skillet) for 1 hour. Add drained beans and cook uncovered until beans are well heated and chili is desired thickness. For thinner chili, add more tomatoes. For very hot chili, season with a bit of cayenne pepper, to taste. Makes 6 warming servings. Chicken & White Bean ChiliIn the early days of Texas, there was always a pot of beans simmering on the range. This dish goes together quickly as it is made with canned beans and cooked chicken. It is a good way to use leftovers. Don't worry too much if you can't get the chili peppers called for, use chili powder, to taste, and it will still be good. 2 cans (15 oz. each) Great Northern or other large white beans In a large pot, combine beans, stock, garlic and onion. Bring to a boil, reduced heat to low and simmer, uncovered, mashing the beans occasionally to thicken the stew slightly, for 1 hour. Add the Serrano and Poblano chilies, herbs, cayenne and chicken and continue to simmer, uncovered, until the flavors are established, about 1 hour. Add more stock if necessary to keep chili from sticking. Season. Top each serving with shredded cheese and serve with tortilla chips or cornbread. Makes 8 servings. *Note: To rehydrate dried chilies, toast them in a dry frying pan over medium heat until flexible and fragrant, 2 to 3 minutes. Watch closely; they burn easily, which gives a bitter taste. Transfer to a bowl of hot water to cover and let stand until soft, 20 to 30 minutes. Something hot in the pot, or in the mouth warms you right up!
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