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seasoning to ground beef. Add tomatoes, tomato sauce, & onion soup.
Add remaining ingredients, let simmer for 20 minutes or until done,
Do not over cook.
Fish Chili
Yield: 1 Servings
1 lb kielbasa
1 head celery
1 few assorted peppers
1 including at least 1 green
1 chile
2 big onions
1 lots of garlic
2 cn whole (or stewed tomatoes
-or)
8 fresh
1 cn octopus in hot sauce
1 lb clams (keep broth),Chopped
1 lb shrimp (peeled,etc)
1 lb scallops
1 lb fish fillets
1 rice
1 chili powder
1 cumin
1 oregano
1 red pepper,Crushed
1 black pepper
Saute the celery, peppers, onions, and garlic in a little olive oil
until they wilt. Add the kielbasa, chopped into bite size pieces, and
some chili powder (I use a lot). Cook a little longer, and add the
tomatoes clams and octopus: the mixture should be wet and sort of
soupy. Turn down the heat and let this simmer for at least an hour,
stirring and adding more liquid as needed (I use clam broth or
watered-down tomato juice). Check the seasonings and add what you
think it needs - at least a little of each of the above mentioneds.
At this point you add rice -I just kind of eyeball the liquid in the
pot and guess - anywhere from one to two cups (if you overdo it add
more liquid 8-) ). Cover and simmer some more, but keep a closer eye
on it as it thickens so the bottom doesn't burn.
As you get closer to serving time, add the fresh fish, scallops first
(they take a bit longer to cook), then shrimp, then the whitefish,
cut into chunks. Adjust seasonings.
Flat Snake Chili
Yield: 1 Servings
2 lb lean beef,Ground
1 1/2 lb german link sausage
6 chili anchos,Dried
4 cn green chilies -- (4-oz
1 cans)
4 lg tomatoes
1 lg onion -- white
3 cloves garlic
2 t cumin,Ground
2 t paprika
1 t oregano -- (mexican)
Cut the stems from the anchos and remove seeds. Cover with boiling
water and let sit for an hour. Blend in blender until smooth.
Dice the sausage, onions and garlic, then saute over medium heat until
onions are soft.
Drain off sausage grease and add the ground beef to the pot to brown.
Dice the green chilies and tomatoes. Add the vegetables and spices to
the pot.
Add half the ancho sauce and water or beer to barely cover.
Add more ancho sauce over time to suit your taste.
Simmer 2-3 hours
Four Way Cincinnati Chili
Yield: 6 Servings
3 1/2 c chopped onion,divided
1 c green pepper,Chopped
2 cl garlic,minced
1 lb ground round
2 t cinnamon,Ground
2 t paprika
1 t chili powder
1 t cumin,Ground
1/2 t allspice,Ground
1/2 t whole marjoram,Dried
1/4 t nutmeg,Ground
1 stick cinnamon
3/4 t salt
1/4 t pepper
2 cn whole tomatoes,undrained &
-chopped,(14.5 oz ea)
4 1/2 c hot spaghetti,Cooked
3/4 c reduced fat cheddar,Shredded
- cheese
36 oyster crackers
1. Coat a large Dutch oven with cooking spray; place over medium-
high heat until hot. Add 2 cups onion and the next 3 ingredients;
cook until meat is browned, stirring to crumble.
2. Add ground cinnamon and next 7 ingredients. Cook 1 minute. Add
salt and pepper and tomatoes; simmer, uncovered 20 minutes.
3. To serve, arrange spaghetti on individual serving plates. Spoon
chili over spaghetti, top with cheese and remaining 1 1/2 cups
onions. Serve with crackers.
Source: Cooking Light Magazine, October 1993 Typed for you by Linda
Fields Cyberealm BBS, Watertown, NY
Fourby Chili (Black Beans Beer & Broccoli)
Yield: 1 Servings
2 c black beans,Dried
2 bottles stout (guiness extra
1 or watney's cream),or san
1 miguel dark beer.
2 cn tomatoes (or fresh,Diced
1 equivalent)
2 6-ounce cans tomato paste
2 long (mild) chili peppers
1 seeded and*,Diced
3 md jalapeno chili peppers
1 seeded and*,Diced
3 serrano chili peppers
1 seeded and*,Diced
5 cloves garlic,minced
1 onion,chopped
1 c whole kernel corn (frozen or
1 fresh)
2 T white vinegar
2 T chili powder
1 t cumin
1 T oregano
1/2 t black pepper
1 t red peppers*,Crushed
1/4 c peanut butter (no,really!)
1 t salt
1 T olive oil
2 heads broccoli
* or more, to taste Rinse the black beans, pick out any pebbles;
then cover with water and let soak overnight. Then pour off the soaking
water, add 1 bottle of stout, and add fresh water to cover the beans
plus about 1". Bring to a boil, then reduce to a simmer. Cover
partway (it will boil over if fully covered) and let cook for 1 1/2
hours, stirring occasionally. Add water if neccessary.
Heat olive oil in a pan over medium heat. Add the garlic, onions,
and all chili peppers. Saute a few minutes until soft, then add to
the beans. Add the vinegar and spices and the diced tomatoes; simmer
for another half hour, stirring. As the liquid from the tomatoes
boils off, start adding stout from the second bottle. About half of
this bottle is reserved for the cook.
Add the corn and the peanut butter, simmer for another hour or so,
keeping it moist enough (with stout and/or water) so that it doesn't
crust over. Stir occassionally.
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