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From: ccherry@cdsnet.net (Charles Cherry)
To: Multiple recipients of list
Subject: Chili
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Status: RO
At the cook-off, Ann promised this recipe to a bunch of you. She knew I'd
have to type it in.
This is really great chili.
Picnic Chili
(From Bon Appetit magazine, August 1994)
2 lbs ground veal (or turkey)
1 lb sweet Italian sausages, casings removed.
2 cups coarsely chopped onions
7 tablespoons chili powder
6 large garlic cloves, minced
2 tablespoons ground cumin
1 tablespoon dried thyme
1 tablespoon dried oregano
1/2 teaspoon dried crushed red pepper
2 14-1/2-oz cans diced ready-cut tomatoes
1 12 ounce bottle of beer
1/4 cup tomato paste
3 15-oz cans cannellini (white kidney beans) rinsed and drained
1 cup chopped fresh cilantro
Sour cream
Grated cheddar cheese
Combine ground veal, sausages, onions, chili powder, garlic, cumin, thime,
oregano, and red pepper in heavy large Dutch oven. Cook over medium-high
heat until meats are cooked through, crumbling with spoon, about 20 minutes.
Mix in tomatoes with their juices, beer and tomato paste. Simmer until
thickened, stirring occasionally, about 30 minutes. Add cannellini and
cilantro and simmer 10 minutes. Season with salt and pepper. (Can be made 1
day ahead. Cool 2 hours, Cover and refrigerate until cold. Bring to simmer
before serving.)
Ladle chili into bowls, Serve, passing sour cream and cheese spearately.
Enjoy!
-cc
From wetfood@micapeak.com Tue Oct 27 15:08:09 1998
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From: "'Nick' Olson"
To: Pacific NW Motorcycle Food Forum
Subject: Sweet & Sour Chili
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Status: RO
Nick's World-Famous (Cookoff Award-Winning) Sweet & Sour Chili**
1 box (dark) brown sugar
unknown qty Teriyaki sauce - see instructions
(sub: Soy sauce = higher salt)
2+ lbs chili meat (subs: ok)
6-8 rashers bacon (sub: ground sausage)
1 chopped white onion
1 chopped yellow onion
1* chopped red onion*
1 chopped green bell pepper
1 chopped red bell pepper
1* chopped yellow bell pepper* (if available)
1* 30oz can tomato sauce*
1* 30oz can kidney beans* (drained)
1* 30oz can chili beans* (drained)
2-4 tbsp Worcestershire sauce
2 cloves pressed garlic
4 tsp chili powder (more to taste)
1 tsp cayenne pepper (more if courageous)
1-2 tsp celery seed
1-2 tsp chopped chives
1-2 tsp salt
1 tsp hot dry mustard
1 bay leaf
(*Adjust quantities as necessary based on size of the crock pot(s))
Make a paste of 1/2 box of brown sugar and just enough teriyaki so it's
thick, not runny. Brown the chili meat/sausage (whatever you're using)
with the paste. Drain browned meat. Cook and chop bacon, if used.
Layer the ingredients in a slow cooker. Take the other 1/2 box of brown
sugar and make another paste w/teriyaki and pour over the assembled
ingredients.
Mix if you can -- easier to mix later after it's been cooking.
Cook on high for ~3 hours, or low for ~5 hours. Stir when you feel like it.
Good with (or over) cornbread.
[Note: you may wish to brown & chop the night before, assemble on feast day.]
-----
** Angela, who called this "Dessert Chili"? Descriptive.
-----
N...
:-.,_,.-:*'``'*:-.,_,.-:*'``'*:-.,_,.-:*'``'*:-.,_,.-:*'`-:-.,_,.-:
Nils R. 'Nick' Olson -:- Spanaway, WA -:- N7BCV
nickolson@seanet.com www.seanet.com/~nickolson/