| The many faces of chili
Chili can be made 1,000 different ways, using funky ingredients like catfish, dark chocolate, eggplant, Fritos and goat cheese. It also can be cooked up Texas style, Cincinnati style or vegetarian friendly. It can be so meaty that you eat it with a fork, or so soupy that it requires a spoon. But the type of chili that will be the biggest hit at Super Bowl parties this Sunday is not fancy or styled. It's just basic, hearty, beef-and-beans chili with just the right amount of spices and optional toppings of shredded cheddar cheese, chopped white onions, sour cream or oyster crackers. Anything else is just showing off. "The real die-hard chili connoisseurs, the ones who participate in the chili cook-offs, they subscribe to the belief that the simplest chili is the best chili," said Stephanie Anderson, author of the restaurant recipe book "Killer Chili." .
Pot luck! From chili to saucy shrimp, blog is stirring interest
It's hard to believe that it's been six months since we launched the Stirring the Pot recipe-exchange blog on knoxnews.com. With the help of readers and chefs who have willingly shared their recipes, we've answered more than 45 requests. There are plenty we haven't been able to answer, including recipes for sanchos like those served at Los Charros Mexican Restaurant (it operated on Forest Avenue in the late 1970s), S&S Cafeteria's jalapeno corn bread, Smoky Mountain Market's hot dog chili, and Greek salad dressing served at Pizza Palace. If you have a recipe to share, or want to make a request, visit the site at http://blogs.knoxnews.com/ knx/constantine/. Here's a sampling of our latest finds: * Beverly requested the red and white bean chicken chili recipe from Puleo's Grille.
Chicken, black beans combine in game-time chili casserole
Chili is traditional game-time food, as well as a wintertime favorite. While beef is the most commonly used meat for chili our area, chicken and turkey make flavorful choices for chili made with white or black beans. For a heartier dish — and one that is less likely to drip onto the couch if a fan gets excited by a play — consider a twist on chili from Diane Phillips' new cookbook, “You've Got it Made." The Associated Press provides the recipe and suggests that it can be made as much as a month before serving if kept frozen. Be sure to remove the uncooked dish the day before the game and thaw it overnight in the refrigerator. The casserole is baked just before serving. With Super Bowl time fast approaching, there's still time to make a batch several days ahead of time so that you have fewer things to take up your time on game day.
Here’s how to lighten up that bowl of beef, beans
In a heavy stockpot, cook onion in 2 tablespoons butter over moderate heat until the onion is softened. Add the green chilies, chicken broth, beans, garlic, chicken, hot sauce, cumin, oregano, cilantro, white pepper and red pepper flakes. Bring mixture to a boil, and gently simmer for about 20 minutes to combine flavors. Remove the stockpot from the heat and stir in the light sour cream and half and half until mixture is smooth and well-blended. Sprinkle 1 tablespoon of shredded cheese over each bowl just before serving. Average nutritional values per serving: 273 calories, 9.8 grams of fat, 75 milligrams cholesterol, 644 milligrams sodium, 28 protein grams, 19 carb grams, 6.8 fiber grams. Source: Adapted from a Gourmet magazine recipe A bowl of chili is a wintertime hit that's usually red all over – red meat, red beans and red sauce.
Recipe: Best Ever Chuck Wagon Chili
Here's a thick and hearty homemade chili from allrecipes.com with a kick. If you like a thinner chili, add another can of tomato sauce. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!BEST EVER CHUCK WAGON CHILI2 pounds ground beef1 teaspoon butter2 large white onions, chopped2 green bell peppers, seeded and chopped1 habanero pepper, chopped3 (15 ounce) cans kidney beans, drained3 (15 ounce) cans tomato sauce1 tablespoon chili powder2 teaspoons salt1/2 teaspoon garlic salt1 drop super-hot hot pepper sauceIn a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent.
|
