Welcome to My Kitchen

Bowl game gatherings call for savory buffets of easy to prepare and eat foods. Chili is a great make ahead dish, made from scratch or heated from a can. It holds well in a slow cooker. Chili Con Carne is a recipe in my dad’s cigar box recipe collection. I am guessing this is a recipe he acquired in the 1950’s because the can sizes were listed as one pound, but in the 1960’s manufacturers began the 15-ounce cans. This meaty chili recipe is easy to double or triple for a crowd.

Chili Con Carne

• 1 pound lean ground beef

• 1 cup chopped onion

• 3/4 cup chopped green pepper

• 1 can (2 cups) diced tomatoes

• 1 can (2 cups) dark red kidney beans, drained

• 1 can (8 ounces) tomato sauce

• 1 tsp salt

• 1-2 tsps. chili powder

• 1 bay leaf

In a heavy deep skillet or Dutch oven, brown meat, onion and green pepper until meat is lightly browned and vegetables are tender. Stir in the remaining ingredients and simmer for 1 hour. Remove bay leaf before serving. Yield: 4 servings.

Chicken or white chili is savory option for those who avoid the acidity of tomatoes. Spicy White Chili is a recipe I received from my late sister-in-law, Tammy Bubemyre. If you have cooked diced chicken on hand this recipe is quick to prepare.

Spicy White Chili

• 2 medium onions, peeled and chopped

• 1 Tbsp vegetable oil

• 4 garlic cloves, minced

• 2 cans (4 ounces each) diced green chilies

• 2 tsp ground cumin

• 1 tsp ground oregano

• 1/4 tsp cayenne pepper

• 1/4 tsp ground cloves

• 2 cans (14 1/2 ounces each) chicken broth

• 4 cups diced cooked chicken

• 3 cans (15 1/2 ounces each) great northern beans, rinsed and drained

• 2 cups shredded Monterey Jack cheese

Sauté onion in oil until tender. Stir in spices and cook 2 to 3 minutes more. Add broth, chicken and beans and simmer, uncovered, 15 minutes. Remove from heat and stir in cheese until melted. Garnish servings as desired with sour cream, cheese, green onion or corn chips. Yield: 6 to 8 servings.

Some folks prefer a no-bean chili, just meat, tomatoes and the spices. Gross Brothers Chili, fits this bill. The recipe makes about a gallon and a half of chili.

Gross Brother’s Chili

• 6 pounds round steak

• 1 medium onion, finely chopped

• 1 Tbsp minced garlic

• 2 to 9 Tbsp chili powder

• 1 can beer (12 ounces)

• 1 1/2 cups beef stock or bouillon

• 1 Tbsp celery salt

• 1 Tbsp ground paprika

• 1 tsp Mexican oregano leaves

• 1 tsp ground black pepper

• 1 can (4 ounces) chopped green chilies

• 1 can (15 ounces) tomato sauce

• 3 Tbsp masa harina

Cut meat into 1/4-inch cubes (it helps to freeze the meat slightly before cutting).

In a large heavy kettle, brown meat. Add onion and garlic and cook until onion is translucent. Add beer, beef stock, spices, chilies, tomato sauce and 1 cup of water. Simmer until meat is tender, several hours, stirring occasionally. Blend masa harina with a small amount of water and stir into chili to thicken. Simmer a bit longer. Yield 1 1/2 gallons chili.

Note: 9 tablespoons chili powder is not a mistake, but that is powerful. 2 tablespoons makes a nice mild chili, 9 is definitely extra hot.

Any chili I make that includes tomato gets my not-so-secret ingredient, chocolate. Chocolate assists in blending of flavors and reduces the acidic bite. 1 tsp in a can of purchased chili, 2 tablespoons in most recipes or 1/4 cup in the above chili is about right, and you will not taste chocolate. Chocolate sauce, chocolate chips, cocoa powder, just about any chocolate works. If you choose to use cocoa powder, a pinch works for a can and a tsp in recipes.

Another no-bean chili is Beanless Turkey Chili. This is a great recipe to use up any turkey meat you may have in your freezer from Thanksgiving and Christmas.

Beanless Turkey Chili

• 2 Tbsp olive oil

• 1 onion, chopped

• 4 cloves garlic, minced

• 1 red bell pepper, chopped

• 1 stalk celery, finely chopped

• 2 jalapeno peppers, seeded and chopped

• 1 tsp ground cumin

• 2 Tsp ground coriander

• 1/2 tsp cayenne pepper

• 1 can (28 ounces) diced tomatoes

• 4-6 cups diced cooked turkey

• 2 Tbsp lime juice

• 2 Tbsp chopped fresh cilantro or 1 Tbsp dried, crushed

• Salt and pepper to taste

In a large heavy kettle, sauté onions, garlic, bell pepper and jalapenos in olive oil until vegetables are tender. Add spices and cook several minutes.

Stir in tomatoes and turkey and simmer for 15 minutes. Stir in lime juice and cilantro. Yield: about 6 servings.

Note: I generally use cocoa powder to add to this recipe, as it doesn’t add as much color.

All chili pares well with your favorite corn bread or dinner rolls. Add a veggie tray with your favorite dip, some corn style chips, your favorite beverages and a sweet cookie or dessert for a simple buffet.

Corn bread goes well with any chili and most soups, but we have run out of room for that recipe so check our Welcome to My Kitchen Facebook page for Jalapeno Corn Bread

Don’t let the weather fool you, we are still in soup season with many groups and community soup and bread suppers planned over the next couple of months. Soup is so easy in a slow cooker to have a meal ready for the family on busy days. Share your favorite soup and bread recipes with your fellow readers.

Send your recipes for soups, breads or any recently tried recipes to: Welcome to My Kitchen, c/o The Record Times, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Record office. Do not be anxious to rake up winter debris in your flower beds and gardens. Winter is not over, and things growing under leaves and grass are accustomed to the mulch. Removing it now would cause shock to the plants underneath.