Posted on 10/02/2001 12:48:56 PM PDT by Willie Green
Edited on 05/07/2004 7:12:05 PM PDT by Jim Robinson. [history]
Making a great bowl of chili is a personal thing. Given its status as fall's greatest comfort food, that's the way it should be.
Several Free Press staffers, in fact, piped up about their chili preferences after sampling this week's recipes. One boasted that his is the best, bar none. He turned coy, though, when quizzed why, offering only that he uses six kinds of meat and lets it simmer all day.
(Excerpt) Read more at freep.com ...
Annie Rae's Hot n' Sassy Chili
Vegetables:
2 tablespoons olive oil
2 medium red onions, peeled, chopped
3 stalks of celery, washed, chopped
2 large green peppers, washed, cored, chopped
3-4 small Hungarian yellow peppers, chopped
1 jalapeno pepper to the vegetable part, washed, chopped with seeds
Beef mixture:
3 1/2 pounds of ground sirloin
1 small white onion, peeled, chopped
1 pound of beef stew meat
1 tablespoon olive oil
Tomatoes and spices:
3 cans (28 ounces each) diced tomatoes
1 can (28 ounces) stewed tomatoes
1 can (28 ounces) tomato sauce
1 can (14 ounce) zesty diced tomatoes
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon dill weed
1 1/2 teaspoons chili powder
3 tablespoons garlic powder
5-6 gloves of fresh garlic, peeled, minced
In a large skillet, heat the olive oil and saute the red onion, celery, green pepper, jalapeno pepper and Hungarian peppers until softened; remove from the skillet and set aside.
In a large stock pot, brown the ground sirloin with the white onion, leaving the fat in the pan. In a large skillet, heat the remaining 1 tablespoon olive oil and brown the beef stew meat. Add the stew meat and sauteed vegetables to the large stock pot with the ground sirloin. Add all the tomatoes, sauces and spices. Let simmer 3 hours.
Makes 20 generous servings.
From Renae Doulette and Anne Doulette, Livonia
Tested by Susan Selasky for the Free Press Test Kitchen
259 calories (40% from fat), 11 grams fat (4 grams sat. fat), 15 grams carbohydrate, 23 grams protein, 782 mg sodium, 68 mg cholesterol, 43 mg calcium, 3 grams fiber.
Fireworks Chili
Spice mix:
9 tablespoons chili powder (use a mix of California chile powder, New Mexico hot chile powder and New Mexico Chimayo chile powder)
3 tablespoons ground cumin
1/2 teaspoon black pepper
1 teaspoon oregano
1 tablespoon beef bouillon granules
1 teaspoon brown sugar
Chili ingredients:
1-2 tablespoons olive oil, divided
3 pounds bottom sirloin, cut into 3/8-inch cubes
Granulated garlic to taste
1 large onion, peeled, chopped
1 can (8 ounces) green chiles, chopped
6 garlic cloves, peeled, crushed
1 can (14 1/2 ounces) beef broth
1 can (14 1/2 ounces) chicken broth
1 can (15 ounces) tomato sauce
Salt to taste
In a small bowl, combine the spice mix ingredients; set aside. In a large skillet, heat 1 tablespoon of the olive oil. Add the cubed meat and brown. Sprinkle the meat with granulated garlic while browning. In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic and green chiles. Cook until tender. Add the browned meat to the stock pot. Add the broths and tomato sauce to the pot. Add 2/3 of the spice mix and stir. Cover and simmer 2 hours. Add the remaining spice mix and simmer 1 more hour or until meat is tender. Add salt to taste.
Makes about 3 quarts.
Cook's note: Chimayo chile powder comes from northern New Mexico peppers that are milder and sweeter in flavor. It's not available here; check mail-order sources.
Tested by Susan Selasky for the Free Press Test Kitchen
228 calories (35% from fat), 9 grams fat (3 grams sat. fat), 9 grams carbohydrate, 28 grams protein, 824 mg sodium, 71 mg cholesterol, 47 mg calcium, 3 grams fiber.
Heartland Vegetable Chili
2 tablespoons corn oil
1 large onion, peeled, chopped
2 cloves garlic, peeled, minced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 medium zucchini, washed, ends removed, chopped (about 2 generous cups)
2 medium carrots, peeled, chopped (about 1 cup)
1 can (15 1/2 ounces) garbanzo beans, drained and rinsed
1 can (15 1/2 ounces) red kidney beans, drained and rinsed
1 can (28 ounces) tomatoes, undrained
In a large stock pot, heat the oil over medium heat. Add the onion and garlic and saute 2 minutes. Add the chili powder, cumin, basil and oregano, stirring frequently. Add the zucchini and carrots and cook for several minutes, stirring frequently. Stir in the garbanzo beans, kidney beans and tomatoes. Bring the mixture to a boil. Reduce the heat and simmer for 30 minutes or until the liquid is reduced to desired consistency.
Makes 6 servings.
From "The All-American Chili Cook" by Jenny Kellner and Richard Rosenblatt (Heart Books, $14.95)
Tested by Susan Selasky for the Free Press Test Kitchen
231 calories (25% from fat), 6 grams fat (0 grams sat. fat), 37 grams carbohydrate, 9 grams protein, 322 mg sodium, 0 mg cholesterol, 90 mg calcium, 11 grams fiber.
Cheli's Chili
3 pounds lean ground beef
2-3 medium onions, peeled, about 2 cups chopped
3 tablespoons chopped garlic
3 pounds ripe tomatoes, washed, diced
2 cans (15 ounces each) tomato sauce
2 cans (15 1/2 ounces each) chili beans such as Brooks
2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
1 can (10 1/2 ounces) tomato soup
1/2 cup favorite blended chili powder
Crushed red pepper flakes to taste
In a large pot, saute the ground beef until it is no longer pink. Add the onions and cook over medium-high heat until the meat is browned; add the garlic and cook several more minutes. Drain the fat.
Reduce the heat, add the tomatoes and simmer 30 minutes.
Add the tomato sauce, chili beans and kidney beans and bring to a low boil. Add the tomato soup, chili powder and red pepper flakes. Simmer 15 minutes.
Makes 12 generous servings.
Cook's note: This recipe is listed in the book as coming from Cheli's Chili Bar in Chicago. The bar is owned by Red Wing defenseman Chris Chelios.
From "The All-American Chili Cook" by Jenny Kellner and Richard Rosenblatt (Heart Books, $14.95)
Tested by Susan Selasky for the Free Press Test Kitchen
443 calories (36% from fat), 18 grams fat (7 grams sat. fat), 40 grams carbohydrate, 34 grams protein, 1,039 mg sodium, 88 mg cholesterol, 73 mg calcium, 12 grams fiber.
Jim Weller's Macktown Chili
Spice mix:
8 tablespoons mild California chile powder
2 tablespoons hot New Mexico chile powder
3 tablespoons cumin
1 tablespoon granulated garlic
1 tablespoon granulated onion
1/2 tablespoon arrowroot
Chili:
3 pounds bottom sirloin, cubed small
Oil as needed
1 can (14 1/2-ounce) beef broth
1 can (14 1/2-ounce) chicken broth
1 can (8 ounces) tomato sauce
1 teaspoon Tabasco sauce
Water as needed
Salt to taste
In a small bowl, combine all the spice mix ingredients and set aside. In a large skillet, brown meat cubes in a small amount of oil. When browned, drain the meat well in a colander.
Place the beef in a large stock pot and add the tomato sauce and beef and chicken broths. Add three-quarters of the spice mix, bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for 2 hours. Add the Tabasco sauce and remaining spice mix. If necessary, add water if it becomes too thick. Cook an additional half-hour or until the meat is tender. Add salt to taste.
Makes about 3 quarts chili (analysis per 1 cup).
From Jim Weller, West Bloomfield.
Tested by Susan Selasky for the Free Press Test Kitchen
203 calories (34% from fat), 8 grams fat (2 grams sat. fat), 6 grams carbohydrate, 28 grams protein, 443 mg sodium, 71 mg cholesterol, 41 mg calcium, 2 grams fiber.
Southern Chili Georgia Style
Spice mix:
4 1/2 tablespoons California chile powder
4 tablespoons Gebhardt (see note) chili powder or favorite chili powder blend
1/2 tablespoons New Mexico hot chile powder
1/2 tablespoon Chimayo chile powder or mild New Mexico-style chile powder
1/2 tablespoon Pasilla chile powder
3 1/2 tablespoons cumin
1 tablespoon granulated garlic
4 teaspoons onion powder
1/2 tablespoon brown sugar
Chili ingredients:
3 teaspoons oil
3 pounds boneless chuck, trimmed, cut into small chunks
1 can (14 1/2 ounces) beef broth
1 can (14 1/2 ounces) chicken broth
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
1 teaspoon Tabasco sauce
Salt to taste
In a small bowl, combine the spice mix ingredients and set aside.
In a large skillet, heat the oil over medium heat and brown the meat. Drain and transfer to a large stock pot along with the beef and chicken broths, tomato sauce and green chiles.
Add two-thirds of the spice mix to the chili. Cover and simmer 2 hours. Add the remaining spice mix. Cook an additional hour or until meat is tender. Add Tabasco sauce and salt to taste. Serve with saltine crackers.
From Gerogia Weller, West Bloomfield.
Cook's note: Chimayo chile powder comes from northern New Mexico peppers that are milder and sweeter in flavor. It's not available here; check mail-order sources.
Tested by Susan Selasky for the Free Press Test Kitchen
219 calories (37% from fat), 9 grams fat (2 grams sat. fat), 7 grams carbohydrate, 28 grams protein, 489 mg sodium, 71 mg cholesterol, 49 mg calcium, 3 grams fiber.
White Bean Chicken Chili
2 tablespoons olive oil
2 pounds boneless, skinless chicken breast, washed, patted dry
2 medium onions, peeled, chopped
4 cloves garlic, peeled, minced
1 can (8 ounces) diced green chiles
1 1/2 teaspoons oregano
1/4 teaspoon cloves
1 teaspoon cayenne pepper
3 tablespoons chile powder such as New Mexico
1 teaspoon cumin
1/2 teaspoon white pepper
1 jar (48 ounces) Great Northern beans, undrained
6 cups 99 percent fat-free, 1/3-less-sodium chicken broth
4 cups chopped or sliced celery
2 cups shredded Monterey Jack cheese
Garnishes:
Sour cream
Salsa
Fresh chopped cilantro
Heat the oil in a large stock pot over medium heat. Cut the chicken breast into 1/4- to 1/2-inch chunks. Add the chicken to the stock pot and brown. Remove the chicken from the pot. Add more oil if necessary. Add the onions and garlic and saute over medium heat 5 minutes or until onions are softened. Add the chiles, oregano, cloves, cayenne pepper, chili powder, cumin and white pepper. Stir to combine the spices. Add the undrained beans, broth and celery. Bring the chili to a boil, reduce the heat, cover and simmer 1 1/2-2 hours. Remove from the heat and stir in the shredded cheese until it melts. Serve garnished if desired.
Serves 10 (about 1 1/2 cups per serving).
From the Free Press Test Kitchen
Tested by Susan Selasky for the Free Press Test Kitchen
417 calories (36% from fat), 16 grams fat (7 grams sat. fat), 33 grams carbohydrate, 42 grams protein, 1,138 mg sodium, 91 mg cholesterol, 347 mg calcium, 12 grams fiber.
Cornbread
Shortening for greasing the pan
1 cup all-purpose flour
1 cup yellow, white or blue cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup vegetable oil
Optional ingredients:
1 cup shredded cheddar cheese
1 can (12 ounces) whole corn, drained
1 can (4 ounces) diced green chilies
Preheat the oven to 425 degrees. Grease a 9-by-9-by-2-inch baking dish.
In a mixing bowl combine the flour cornmeal, sugar, baking powder and salt. In a separate bowl beat together the eggs, milk and oil. Add the milk mixture to the dry ingredients, mixing to just combine. Do not over-mix. The batter should be lumpy. Stir in desired optional ingredients.
Bake for 20 to 25 minutes. Remove from oven, cool slightly and cut into squares.
Makes 9 servings.
Tested by Cynthia Moothart for the Free Press Test Kitchen
204 calories (37% from fat), 8 grams fat (1 gram sat. fat), 27 grams carbohydrate, 5 grams protein, 318 mg sodium, 45 mg cholesterol, 130 mg calcium, 2 grams fiber.
No reporter should be allowed to talk about chili this way.
These receipes in no way can compare to Iron Chef Morimoto's "Conger Eel Chili."
I have a Barry Goldwater recepie for Chili around here someplace--Ill find it for ya. Beans need to be soaked, you and use pinto or kidney, whatever you like.
I prefer the Spice Islands brand Chili Powder, and if I can find it, the Chili Con Carne Powder. A bay leaf gives it a nice flavor too, and takes the bite out of the tomato acid.
Thanks again!!
I worked at a restaurant in OKC that did the white bean chicken chili. First time I (and lots of others) had ever heard of it. Was one of our most popular winter dishes. Very good!
Thanks in advance from a lover of great chili and barbecue.
Notes From An Inexperienced Chili Taster Named FRANK, who was visiting Texas from the East Coast:
"Recently I was honored to be selected as an outstanding Famous celebrity in Texas, to be a judge at a chili cook-off, because no one else wanted to do it. Also the original person called in at the last moment, and I happened to be standing there at the judge's table asking directions to the beer wagon when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy, and besides they told me I could have free beer during the tasting, so I accepted."
Here are the scorecards from the event:
Chili # 1: Mike's Maniac Mobster Monster Chili
JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
FRANK: Holy s**t, what the hell is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that's the worst one. These Texans are crazy.
Chili # 2: Arthur's Afterburner Chili
JUDGE ONE: Smoky, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.
FRANK: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to walkie-talkie in 3 extra beers when they saw the look on my face.
Chili # 3: Fred's Famous Burn Down the Barn Chili
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A beanless chili, a bit salty, good use of red peppers.
FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I'm getting shit-faced.
Chili # 4: Bubba's Black Magic
JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the bar maid, was standing behind me with fresh refills; that 300lb. bitch is starting to look HOT, just like this nuclear-waste I'm eating.
Chili # 5: Linda's Legal Lip Remover
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing, and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from a pitcher. It really pisses me off that the other judges asked me to stop screaming. F**k those rednecks!
Chili # 6: Vera's Very Vegetarian Variety
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.
FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric flames. No one seems inclined to stand behind me except that slut Sally. I need to wipe my ass with a snow cone!
Chili # 7: Susan's Screaming Sensation Chili
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge Number 3. He appears to be in a bit of distress.as he is cursing uncontrollably.
FRANK: You could put a f**king grenade in my mouth, pull the f**king pin, and I wouldn't feel a damn thing. I've lost the sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili which slid unnoticed out of my f**king mouth. My pants are full of lava-like s**t to match my goddamn shirt. At least during the autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. F**k it, I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the f**king 4 inch hole in my stomach.
Chili # 8: Helen's Mount Saint Chili
JUDGE ONE: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare its existence.
JUDGE TWO: This final entry is a good, balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he's going to make it. Poor Yank.
FRANK: -------------- (editor's note: Judge #3 was unable to report)
You bet! Greektown?
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