Chase Away the Chill with Chili
January 20 2002
ZESTY STEAK CHILI
4 pounds round steak, cut into 1-inch cubes
4 garlic cloves, minced
1/4 cup cooking oil
3 cups chopped onion
2-3/4 cups water, divided
2 cups sliced celery
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) tomato sauce
1 jar (16 ounces) salsa
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt, optional
1 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
Shredded cheddar cheese, sour cream, sliced green onions and sliced ripe olives, optional
In a Dutch oven over medium-high heat, saute steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups water and next nine ingredients; bring to a boil. Reduce heat; cover and simmer 2 hours or until tender. Combine flour, cornmeal and remaining water; stir until smooth. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened. Garnish with cheese, sour cream, onions and olives. Yield: 20 servings.
CONFETTI BEAN CHILI
1 large onion, chopped
2 cans (14-1/2 ounces each) chicken broth
2 garlic cloves, minced
3 tablespoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 pound carrots, sliced
1 pound red potatoes, cubed
2 cans (14-1/2 ounces each) diced tomatoes, undrained or 3 cups diced fresh tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans, rinsed and drained
2-1/2 cups water
In a Dutch oven, simmer onion in broth for 5 minutes. Add next six ingredients; bring to a boil. Reduce heat. Cover; simmer 10 minutes. Add remaining ingredients. Cover; simmer 20 minutes. Yield: 12 servings.
WHITE CHILI
2 pounds dried great northern beans
1-1/2 cups diced onion
1 tablespoon cooking oil
1 tablespoon ground oregano
2 teaspoons ground cumin
1-1/2 teaspoons seasoned salt
1/2 teaspoon cayenne pepper
4-1/2 quarts chicken broth
2 garlic cloves, minced
8 boneless skinless chicken breast halves, cubed
2 cans (4 ounces each) chopped green chilies
Place beans in a saucepan; cover with water and bring to a boil. Boil 2 minutes. Remove from heat. Soak 1 hour; drain and rinse. In a 8-qt. Dutch oven, saute onion in oil until tender. Combine seasonings; add half to Dutch oven. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; simmer 2 hours. Coat chicken with remaining seasoning mixture; place in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 15 minutes or until juices run clear; add to beans. Stir in chilies. Simmer 1-1/2 to 2 hours. Yield: 20 servings.
Reprinted from Taste of Home
© 2002 Reiman Publications, LLC
4 pounds round steak, cut into 1-inch cubes
4 garlic cloves, minced
1/4 cup cooking oil
3 cups chopped onion
2-3/4 cups water, divided
2 cups sliced celery
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) tomato sauce
1 jar (16 ounces) salsa
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt, optional
1 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
Shredded cheddar cheese, sour cream, sliced green onions and sliced ripe olives, optional
In a Dutch oven over medium-high heat, saute steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups water and next nine ingredients; bring to a boil. Reduce heat; cover and simmer 2 hours or until tender. Combine flour, cornmeal and remaining water; stir until smooth. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened. Garnish with cheese, sour cream, onions and olives. Yield: 20 servings.
CONFETTI BEAN CHILI
1 large onion, chopped
2 cans (14-1/2 ounces each) chicken broth
2 garlic cloves, minced
3 tablespoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 pound carrots, sliced
1 pound red potatoes, cubed
2 cans (14-1/2 ounces each) diced tomatoes, undrained or 3 cups diced fresh tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans, rinsed and drained
2-1/2 cups water
In a Dutch oven, simmer onion in broth for 5 minutes. Add next six ingredients; bring to a boil. Reduce heat. Cover; simmer 10 minutes. Add remaining ingredients. Cover; simmer 20 minutes. Yield: 12 servings.
WHITE CHILI
2 pounds dried great northern beans
1-1/2 cups diced onion
1 tablespoon cooking oil
1 tablespoon ground oregano
2 teaspoons ground cumin
1-1/2 teaspoons seasoned salt
1/2 teaspoon cayenne pepper
4-1/2 quarts chicken broth
2 garlic cloves, minced
8 boneless skinless chicken breast halves, cubed
2 cans (4 ounces each) chopped green chilies
Place beans in a saucepan; cover with water and bring to a boil. Boil 2 minutes. Remove from heat. Soak 1 hour; drain and rinse. In a 8-qt. Dutch oven, saute onion in oil until tender. Combine seasonings; add half to Dutch oven. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; simmer 2 hours. Coat chicken with remaining seasoning mixture; place in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 15 minutes or until juices run clear; add to beans. Stir in chilies. Simmer 1-1/2 to 2 hours. Yield: 20 servings.
Reprinted from Taste of Home
© 2002 Reiman Publications, LLC
