November 15, 2007

"CORNY, MEATY":

Here's a corny, meaty chili recipe (Bonnie Mortimer, Mount Pleasant, November 8, 2007, Pittsburgh Post-Gazette)

SPICY CORN CHILI


* 3 pounds loose hot sausage
* 2 cups fresh sweet corn (cooked and cut off the cob, or use frozen)
* 1 cup chopped onions
* 1 cup chopped green peppers
* 2 15-ounce cans tomato sauce
* 2 6-ounce cans tomato paste
* 3 10 1/2-ounce cans beef broth
* 1 1/2 teaspoons cumin
* 3 tablespoons chili powder
* 3/4 teaspoon black pepper
* 2 30-ounce cans kidney beans, drained

Fry sausage until no longer pink. Add corn, onions and green peppers. Simmer for about 10 minutes. Add tomato sauce, tomato paste, beef broth, cumin, chili powder and black pepper. Stir until well combined. Add kidney beans. Cook over medium low for 45 minutes.

Posted by Orrin Judd at November 15, 2007 8:24 PM
Comments

oj,
Tomatoes? Not Chili!
Beans? Not Chili!
Mike
Here's Chili;
Three Chiles Chili
This is a serious chili recipe for people who are serious about their chili.
• 2 dried California (Anaheim) chiles
• 2 dried New Mexico chiles
• 2 chipotle chiles, dried or canned
• 12 ounces beer
• 2 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 2 pounds beef chuck, well trimmed, chili grind (better to quarter inch dice yourself)
• 1 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1 teaspoon salt
Split the dried chiles in half and remove stems and seeds (if using canned chipotle chiles, do not add them at this time). Put them in a saucepan with the beer. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally to be sure all parts of the chiles are softening.
While chiles are simmering, heat 1 tablespoon of the oil in a skillet and sauté the onions 5 minutes, then add the garlic and sauté 1 minute more. Remove onions from the pan, heat the remaining tablespoon of oil, and cook the beef, stirring frequently, until the beef is lightly browned. Put the beef and onions in a large pot or Dutch oven with the beef broth. Bring to a boil, reduce heat and simmer.
Put the chiles and cooking liquid in a blender or food processor. If using canned chipotle chiles, remove the stems and add chipotles to the blender. Puree until a thick red sauce forms. Push the sauce through a sieve to remove the bits of skin, then add sauce to the simmering meat. Stir in seasonings and sugar. Continue to simmer for at least 1 hour, until meat is tender, adding beer, beef broth, or water if needed. Add salt, adjust seasonings to taste.

Posted by: Mike at November 15, 2007 9:35 PM

oj,

I often make a dish similar to this one and serve it with rice. I call it rice and beans. I'd never call it chili.

Chili is more of a spicy pot roast made with small chunks of beef.

Mike is right.

Posted by: Ed Bush at November 16, 2007 9:10 AM
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