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Chili three different ways

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Last Saturday was so cold, I automatically set about to make chili. It’s like a compulsion with me; just let the thermometer drop below 70 degrees and there I go.
I like to try new chili recipes every year. I tried a Mexican chorizo sausage chili last winter. I really liked it, but I don’t think it can qualify as real chili. I also tried a vegetable chili called “Walk Through the Garden” chili. It was also very good, but not real chili.
The chili I ended up making Saturday was the kind I like, very hot and spicy, but delicious. It’s thick and hearty, great in a bowl with crackers, or poured over chips and cheese for super nachos. My daughter Stevie said her mouth was burning after she ate it, but it was a good burn. I liked it so much I had it for both lunch and supper!
Here are all three recipes, in case you want to be adventurous.

Mexican Chorizo
Sausage Chili
1 lb. chorizo sausage
3 medium onions, diced
1 (16oz) can black beans, undrained
1 (16oz) can pinto beans
1 c. beef broth
1 (8oz) can whole kernel corn, drained
¾ c. picante sauce (or taco sauce or salsa)
1 green bell pepper, seeded and diced
1 red or yellow bell pepper, seeded and diced
Toppings: sour cream, shredded cheese, chopped cilantro
Remove sausages from casing.  In Dutch oven or large saucepan, brown sausage with onions and peppers. Drain off some of the grease. Add remaining ingredients, except for toppings. Bring to a boil; reduce heat and simmer, uncovered, about 20 minutes, stirring occasionally. I added three peeled and cut up potatoes in this step, and it was good. It’s up to you. Serve in bowls with the optional toppings.  Serves six.

“Walk through the Garden” Chili
2 T. olive oil
2 medium onions, chopped
2 bell peppers, chopped
4 stalks celery, chopped
3 carrots, chopped
4 cloves garlic, chopped
1 zucchini, chopped
1 yellow squash, chopped
4-5 fresh tomatoes, peeled and chopped (or canned)
2 T. chili Powder
1 t. cumin
1 t. oregano
1 t. basil
1 T. lemon juice
2 ½ t. salt
1 t. black pepper
2 c. tomato juice
1 (16oz) can kidney beans, drained
In large saucepan or kettle, heat the oil and sauté the onions, peppers, celery, carrots and garlic till tender. Add all remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, till the vegetables are tender. Serves six.

Susan’s Super Spicy Chili
1 ½-2 lbs. ground chuck
2 large onions, diced
2 green, red, or yellow bell peppers, seeded and diced
2 jalapeno peppers, seeded and minced
1 ½ t. chopped garlic
3-4 T. chili powder
3 t. cumin
1 ½ T. chipotle chili powder *optional
1 t. salt
1 t. pepper
1 t. oregano
¼-1/2 t. cayenne pepper
2 (6oz) cans tomato paste
1 pint tomatoes and juice
½ c. water
2 cans pinto or kidney beans
Brown the ground chuck with onions, peppers and garlic till vegetables are tender. Add spices, stir in well and then add remaining ingredients. Bring to boil; reduce heat, and simmer, covered, for 40-60 minutes. Serves eight.