Welcome to Street Prophets Thursday Coffee Hour. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. I originally talked about chili a couple of years ago but since we are starting to see the hints of autumn coming on which in my opinion is perfect chili time I thought I would bring the diary back in case we have some new chiliheads reading us.
One thing I have learned about cooking is that is that for any recipe there will be a multitude of ways to make it. As you move around you will find local versions of the same recipe. Take cornbread for example. In the North it is generally made with yellow cornmeal and has sweeteners in it. In the South cornbread is made with white cornmeal and sugar has to stay a mile away. Barbecue changes from where you are in the state. In North Carolina barbecue is different in the northern part of the state then the southern part of the state and we won’t confuse you more with the middle and western parts of the state. Chili has to be one of the most debated recipes ever. You can find an entertaining history of chili here.
I may live in the South now but I grew up in the North so I am using chili with beans in my chili tonight. The variations of chili are astonishing. Some recipes use just meat and spices. Some use beans and some don't. You have recipes where you dry and grind your own spices. Chili con Carne is chili with meat. There are many vegetarian recipes for chili. Cincinnati is famous for its five way chili. One recipe I saw for that chili had the ground beef being boiled. I have seen recipes for white chili using chicken. Some recipes use tomatoes some don't. Chili cook offs are very popular and many chefs have a "secret" ingredient. I have several versions of chili.
So today why don't we share some chili recipes or talk about the great chili you have had over the years. Here are a few of my chili recipes. I'm having the Out Of This World Chili for supper. Please add your own recipes for chili or let us know the best tasting chili you have ever eaten and where we can find it.
California Three Bean Chili
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 small sweet onion -- chopped
1 clove garlic -- minced
1 small green bell pepper -- diced
½ cup red wine
14½ ounces diced tomatoes with green chilies -- drained
15 ounces black beans, canned -- drained and rinsed
15 ounces low sodium kidney beans, canned -- drained and rinsed
15 ounces pinto beans, canned -- drained and rinsed
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon cocoa powder
½ teaspoon seasoned pepper
2 tablespoons no salt added tomato paste
2 teaspoons sugar
½ teaspoon seasoned salt
4 ounces green chili peppers
2 ounces pimientos -- diced
Heat oil in Dutch oven over medium-high. Add onion and green pepper and cook for 5 minutes or until softened.
Stir in remaining ingredients. Reduce heat and simmer for 20 minutes.
Per Serving: 286 Calories; 6g Fat (20.0% calories from fat); 13g Protein; 43g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 841mg Sodium. Exchanges: 2 Grain(Starch); ½ Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Crockpot Chili Con Carne
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef, extra lean
1 small onion -- diced
2 cloves garlic -- minced
32 ounces low sodium kidney beans, canned -- drained
14½ ounces tomatoes, Tex-Mex style -- drained
4 ounces green chilies -- drained
½ teaspoon salt
2 tablespoons chili powder
1 tablespoon low sodium Worcestershire sauce
1 teaspoon dried oregano
½ teaspoon cumin
8 ounces no salt added tomato sauce
1 cup red wine
In crockpot, combine meat with the rest of the ingredients. Cover and cook on high 3 to 4 hours.
Per Serving: 298 Calories; 10g Fat (33.6% calories from fat); 19g Protein; 28g Carbohydrate; 10g Dietary Fiber; 39mg Cholesterol; 534mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Crockpot Chili Con Carne - Vegetarian
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 pound Morning Star Crumbles
1 medium onion -- diced
2 cloves garlic -- minced
32 ounces low sodium kidney beans, canned -- drained
14½ ounces tomatoes, Tex-Mex style -- drained
4 ounces green chilies -- drained
½ teaspoon salt
2 tablespoons chili powder
1 tablespoon A-1® Steak Sauce
1 teaspoon dried oregano
½ teaspoon cumin
8 ounces no salt added tomato sauce
1 cup red wine
In crockpot combine all ingredients. Cover and cook on HIGH 3 to 4 hours.
Per Serving: 247 Calories; 3g Fat (12.9% calories from fat); 18g Protein; 33g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 757mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
Five Bean Chili
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 pound extra lean ground beef
1 small onion -- chopped
15 ounces low sodium kidney beans, canned -- drained and rinsed
15 ounces black beans, canned -- drained and rinsed
15 ounces cannellini beans -- drained and rinsed
15 ounces low sodium canned lima beans -- drained and rinsed
15 ounces pinto beans, canned -- drained and rinsed
14½ ounces diced tomatoes with green chilies
8 ounces no salt added tomato sauce
1 cup red wine
2 tablespoons dijon mustard
½ teaspoon black pepper
1 tablespoon low sodium Worcestershire sauce
½ teaspoon oregano
1½ tablespoons chili powder
½ teaspoon salt
1½ teaspoons cumin
½ teaspoon cayenne pepper
⅛ teaspoon coriander
⅛ teaspoon cinnamon
Heat a skillet to medium-high. Cook onions and ground beef until no pink remains in beef and onions are softened.
Put meat mixture in crockpot and add rest of ingredients.
Cook on LOW for 7 to 8 hours or HIGH 3 to 4 hours.
Per Serving: 539 Calories; 12g Fat (19.9% calories from fat); 35g Protein; 70g Carbohydrate; 20g Dietary Fiber; 39mg Cholesterol; 789mg Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat; ½ Vegetable; 1 Fat; 0 Other Carbohydrates.
And my go to recipe for chili.
Out of This World Chili
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2 pounds beef stew meat or chuck roast -- cubed
29 ounces no salt added stewed tomatoes -- drained and diced
31 ounces low sodium kidney beans, canned -- drained
4 ounces green chilies -- drained and diced
8 ounces no salt added tomato sauce
1 cup red wine
1 large onion -- finely chopped
6 large garlic cloves -- minced
1 large green bell pepper -- seeded and diced
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon freshly ground black pepper
2 teaspoons ground cumin
4 tablespoons chili powder
¼ teaspoon crushed red pepper
½ teaspoon Tabasco sauce
2 tablespoons cocoa powder
2 teaspoons dried oregano
2 tablespoons low sodium Worcestershire sauce
1 tablespoon olive oil
2 ounces four-cheese Mexican-style shredded cheese
Heat olive oil in a large pot or Dutch oven on medium-high heat. Add meat, onion, garlic and green pepper. Cook until meat is browned on all sides and vegetables are softened. Drain.
Add rest of ingredients except kidney beans and cheese. Bring to a boil. Reduce heat. Cover and simmer for two hours stirring every fifteen minutes.
Add kidney beans. Uncover and simmer for two more hours, again stirring every 15 minutes.
Serve with cheese sprinkled over top.
Per Serving: 431 Calories; 14g Fat (29.0% calories from fat); 39g Protein; 35g Carbohydrate; 11g Dietary Fiber; 78mg Cholesterol; 470mg Sodium. Exchanges: 1½ Grain(Starch); 4 Lean Meat; 2½ Vegetable; ½ Fat; 0 Other Carbohydrates.
