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March 2001 Issue
A bowl of near ecstasy
by Rossana S. Tarantini
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Chili the Foxxy Way

Those of you who have been reading my efforts for a while will remember my trip to Dallas and my friend Brenda Everroad's contributions to some articles and columns on TexMex and Texas BBQ. So of course you know that I would never do a chili feature without picking her brains. Here's her version.
  • 1 lb ground beef browned and drained
  • 1 onion chopped
  • 4 jalapeno peppers, seeded and chopped
  • 4 tbsp chili powder
  • 1 large can of tomatoes
  • 1 large can of pinto beans
  • 1 large can of tomato sauce
  • 3 cans (kinda like rinse out the cans) of water
Combine the beef, onion, peppers and chilli powder; simmer until tender.

Add the remaining ingredients and bring to a boil and simmer for 2 - 3 hours. Serve with crackers and butter and lots of iced tea!

 

 

Sharon's Chili

Sharon Dillingham lives in Florida by way of Missouri through Arkansas, I love listening to her talk!! She's a great cook and a very good friend. This is her signature chili.
  • 2 qts of stewed tomatoes, crushed
  • 1qt of spicy V 8 juice
  • 1 large white onion, chopped (1 cup)
  • 2 cups of chopped celery
  • 2 cans of red kidney beans, drained
  • 2 lbs hamburger meat
  • 3 tsp of chili powder
  • 1 tsp chopped fresh garlic
  • salt and pepper to taste
Into a heavy skillet add a little olive oil, put onion, garlic and celery in and cook till onions are clear. Then add hamburger meat and cook till brown, drain.

Into a deep pot put the tomatoes juice and spices then add your cooked meat mixture. Add beans and simmer for about two hours covered. This works very well using venison too.

 

 

Chasen's Restaurant Chili

This was Elizabeth Taylor's favourite chili. Rumour has it that she and Richard Burton used to have it flown to whatever location they happened to be working at.
  • 1/2 cup pinto beans, washed and soaked overnight
  • 5 cups canned tomatoes
  • 1 lb chopped green pepper
  • 1 1/2 tbsp oil
  • 1 1/2 lbs chopped onion
  • 2 cloves garlic, crushed
  • 1/2 cup chopped parsley
  • 1 lb lean ground pork
  • 2 1/2lbs chili grind beef chuck
  • 1/2 cup chili powder
  • 2 tbsp salt
  • 1 1/2 tsp black pepper, cumin seeds and msg (Accent)
Simmer beans in soaking water until tender. Add tomatoes and simmer for five minute. Sauté the green peppers in oil for five minutes. Add onions and cook until tender, stirring often. Add garlic and parsley. Sauté the pork and beef in butter for 15 minutes. Add the meat to the vegetable mixture, stir in the chili powder and cook for ten minutes. Then put in the beans and spices and simmer, covered, for one hour. Uncover the pot and simmer for another 30 minutes. Skim off the grease. That's it!
  • Yields: 8 servings
 

Chili Combos

Chili Go Withs

  • Complement the flavour of chili with avocado and lime slices, raw celery and carrot sticks, chopped onion, finely chopped jalapeno pepper, dill pickles, tostadas or soft tortillas.
  • Mix some limejuice into sour cream and sprinkle it with fresh chopped coriander.
  • Serve bowls of shredded Monterey Jack or Cheddar cheese and guacamole.
  • Serve it over chunks of corn bread -- my personal favourite!!

Chili Cool Downs

  • A friend tells me that he learned from a Mexican senorita that the best antidote for the "unfortunate" side effects of a bean bearing chili is to drink a carbonated beverage.
  • As an aficionado of anything hot and spicy, I can tell you from experience that the only true way to combat the "fire on your tongue" is to follow it with bread or with a dairy product. Hence the tendency to serve chili with corn breads, soft tortillas, sour cream and the like.
  • Also, when serving chili, always have plenty of beverages on hand. Sangria makes a great accompaniment as does a hearty red wine. Beer makes a great combination with chili, especially a good Mexican cerveza served frosty cold with lime.
  • And, while we're on the subject of salt and lime, let's not forget the Margarita. A refreshing mix of tequila and lime juice, it's the perfect partner for a robust chili.

I look forward to hearing about your chili exploits. March and its blustering weather is the perfect month for experimentation. Let me know which chili is YOUR chili.

TTFN!!

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