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CHILIS

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Hearty Chicken Chili

Submitted by: Betty Rockwell

Ingredients:
3 cups chopped onion
1 ½ cups chopped green pepper
4 garlic cloves, minced
2 Tablespoons oil
1 ½ lbs boneless, skinless chicken cut into cubes
1 Tablespoon Chili Powder
2 Teaspoon Cumin
2 Tablespoons ground Coriander
¼ Teaspoon Cayenne Pepper
14.5 oz (2) cans diced tomatoes with liquid
10.5 oz (2) cans chicken broth
2 cups water
6 oz (1) can tomato paste
1 bay leaf
15 oz (2) cans garbanzo beans, rinsed and drained
salt to taste (I don’t use any)

Method:
In a 5-quart sauce pan, cook onion, green peppers abd garlic in oil med-high 10 minutes.
Add chicken cook stirring 4minutes or until browned
Add remaining ingredients ; bring to a boil
Reduce heat; cover, simmer for 40 minutes
Add beans; cook uncovered 20 minutes stirring occasionally
Remove bay leaf & serve

Cornbread & Chili

Submitted by: Sara Reeves Elkins PA

Ingredients:
1 lb ground beef, cooked & drained w/onion&garlic
1 small onion, chopped (about ¼ cup)cook w/beef
1 clove garlic, finely chopped, cooked with beef
1 teaspoon chili powder
1 tablespoon Original Bisquick
3 tablespoons water
1 can chopped tomatoes, undrained (14oz)
1 can whole kernel corn, drained
salt to taste
¾ cup Original Bisquick
¾ cup yellow cornmeal
2/3 cup milk
1 egg

Method:
Preheat oven to 350
In large 2-qt saucepan, Brown beef, onion and garlic- drain fat
Meanwhile, combine chili powder, 1TBL bisquick and water; stir into prepared beef
Stir in tomatoes, corn & salt. Heat to boiling stirring frequently
Pour into ungreased 2inch square baking dish or 2 qt casserole dish
Combine the ¾ cup bisquick, cornmeal, milk and egg, mixing till well blended
Pour over beef mixture
Bake at 350 uncovered 50 to 60 minutes until golden brown

All American Chili

Submitted by: Pam Somers - Boston, Mass

Ingredients:
1 pound sweet sausage (may use hot)
2 cups chopped onion
1 cup chopped green bell pepper
8 cloves garlic, minced
1 pound ground sirloin
1 Jalapeno pepper, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons brown sugar
3 tablespoons tomato paste
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
¼ teaspoon salt
2 bay leaves
1 ¼ cup Merlot or other fruity red wine
2 (28 oz) cans whole tomatoes, undrained & coarsely chopped
2 (15 oz) cans kidney beans, drained
½ cup shredded cheddar cheese

Method:
Heat large dutch oven (fry pan). Remove casing from sausage

Add onion, sausage and next 4 ingredients to heated pan, cook 8 min. on medium or till sausage and beef are brown. Stirring.

Add chili powder and next 7 ingredients stirring constantly. Cook 1 minute

Stir in remaining ingredients, bring to a boil. Reduce heat and simmer covered for 1 hour. Uncover and cook 30 minutes stirring occasionally. Discard bay leaves.

Sprinkle each serving with cheese – yields 8 servings really great the next day

All American Chili

Submitted by: Pam Somers, Boston, MA

6 OUNCES HOT TURKEY ITALIAN SAUSAGE ( I USED A POUND OF SWEET SAUSAGE)
2 CUPS CHOPPED ONION
1 CUP CHOPPED GREEN BELL PEPPER
8 GARLIC CLOVES, MINCED
1 POUND GROUND SIRLOIN
1 JALAPENO PEPPER, CHOPPED
2 TABLESPOONS CHILI POWDER
1 TABLESPOON GROUND CUMIN
2 TABLESPOONS BROWN SUGAR
3 TABLESPOONS TOMATO PASTE
1 TEASPOON DRIED OREGANO
1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
1/4 TEASPOON SALT
2 BAY LEAVES
1 1/4 CUP MERLOT OR OTHER FRUITY RED WINE
2 (28-OUNCE) CANS WHOLE TOMATOES, UNDRAINED AND COARSELY CHOPPED
2 (15 OUNCE) CANS KIDNEY BEANS, DRAINED
1/2 CUP SHREDDED CHEDDAR CHEESE

1. HEAT A LARGE DUTCH OVEN OVER MEDIUM HEAT. REMOVE CASINGS FROM SAUSAGE.
ADD ONION, SAUSAGE, AND NEXT FOUR INGREDIENTS( ONION THROUGH JALAPENO) TO
PAN; COOK 8 MINUTES OR UNTIL SAUSAGE AND BEEF ARE BROWNED, STIRRING TO
CRUMBLE.

2. ADD CHILI POWDER AND THE NEXT 7 INGREDIENTS (CHILI POWDER THROUGH BAY
LEAVES), AND COOK FOR 1 MINUTE, STIRRING CONSTANTLY. STIR IN WINE, TOMATOES,
AND KIDNEY BEANS; BRING TO A BOIL. COVER, REDUCE HEAT, AND SIMMER 1 HOUR,
STIRRING OCCASIONALLY.

3. UNCOVER AND COOK 30 MINUTES, STIRRING OCCASIONALLY. DISCARD BAY LEAVES.
SPRINKLE EACH SERVING WITH CHEESE. YIELD 8 SERVINGS.

LIKE MOST CHILIS, THIS TASTES EVEN BETTER THE NEXT DAY.

Submit your recipies to: jbphotoman@comcast.net