by Lynn Greene
It’s gettin’ chili: Put your best recipe to the test
Here’s my first word of caution: This ain’t Texas, so
there’s beans in these here recipes. That’s so my one Texas
reader won’t send an e-mail chastising me thoroughly for
suggesting that beans even belong in a pot of chili.
Chili, you see, is a very inflammatory subject when it
comes to recipe columns; everybody has their own way of
making it, and that’s the best way.
But, if you haven’t yet decided what way is best for you,
these recipes and tips may help. Better get cooking though,
because Whitewater’s Got Chili competition is coming soon
and all chili cooks are invited. Entries are limited, so
register early.
Whitewater’s contest is part of Freeze Fest and will take
place from 11 a.m. until the chili is gone Feb. 9. The
event is held in the Main Street Shops, located at 162
W. Main St. There is an entry fee of $20. Contact Downtown
Whitewater, Inc., (262) 473-2200, director@downtownwhitewater.com.
Chili tips
- Use broth to loosen your chili up
if it’s too thick.
- Use tomato paste to thicken your chili if it’s too thin.
- Use a combination of chili peppers in your chili for
the best, well-rounded flavor.
- Brown, braise and cook your meat before adding the rest
of your ingredients.
- Use quality meat.
- Use fresh vegetables, like chilis, onions, celery and
fresh herbs. Make sure your spices haven’t been sitting
around longer than a year; they loose their taste and
some may become bitter-tasting.
- Like people, the best chili has a little age to it.
Let the flavors meld a bit. Cook the chili the day before
you want to serve it.
- If you use canned beans, do not drain, add the liquid
to the chili pot along with the beans; it gives it body.
- Acid prevents the beans from softening, so if you are
using dried beans, add any acid (like vinegar or tomatoes)
after the beans have cooked to a softened stage.
- If you use dried beans, soak 1 cup in 3 cups of cold
water overnight, then rinse thoroughly before cooking.
This method will help prevent “gas,” which is caused
by complex carbohydrates (raffinose sugars) that are
not broken down in digestion.
- Chili is meant to be made for a crowd, so be sure to
invite plenty of people over. Be sure to have large spoons
for serving it all up.
- Side condiments can include sour cream and grated cheeses.
Basic chili
Serves 12
3 lbs ground meat (beef or venison)
2 large onions, diced into 1/4-inch pieces
2 bell peppers (any color) diced into 1/4-inch pieces
3 cloves garlic, crushed
2 cans (25-32 oz. size) crushed tomatoes
2 cans (16 oz. size) Bush’s Chili Beans
3 cups beef broth
1 can (6 oz.) tomato paste
2 tsp. chili powder
2 tsp. cumin ground
1 tsp. ground oregano
1/4 tsp. red-pepper flakes
Optional: Chili sauce, hot sauce, diced chilis to taste
Brown the ground beef or venison in a skillet with the
onion and pepper over medium heat for about 10 minutes
or until golden brown. If you are using a very low-fat
ground beef or venison, add 3 tablespoons cooking oil to
the pan along with the meat. Add remaining ingredients
and simmer on low heat for about 2 hours.
Turkey chili
— From CookingCache.com
Serves 4
2 tsp. vegetable oil
1 small onion, chopped
1 garlic clove, chopped
1/2 lb. pound ground turkey
1 can (15 oz.) no-salt or low-sodium red kidney beans/chili
beans, undrained
1 can (14.5 ounce) no-salt or low-sodium crushed tomatoes,
undrained
1 small bell pepper, chopped
1 Tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried basil
1/2 tsp. hot sauce (optional)
Heat oil in a large stock pot over medium-high heat. Saute
onions until soft. Add garlic and saute for 30 seconds.
Add ground turkey or sirloin and brown. Add remaining ingredients.
Bring to a boil. Reduce heat and simmer for 30 minutes,
stirring occasionally.
Cajun chili
— From Bush’s Best recipes, www.bushbeans.com/recipes
1 (15 ½ oz.) can Bush’s Chili Magic Chili Starter
1 pound sausage
1 can (14-16 oz.) can diced tomatoes
1 cup diced red and green peppers
1 cup chopped onion (optional)
Cooked rice
In large skillet, brown sausage. Add one onion and saute
together. Drain fat. Add diced tomatoes with juice; mix
well. Add Chili Magic and peppers; stir. Cover and Simmer
7-10 minutes. Serve over rice.
Lynn Greene is senior editor for Community Shoppers Inc., which publishes the Stateline News. Contact her at lgreene@communityshoppers.com. |
