Hot chili for Sun­day’s foot­ball games

Times-Record - - NEWS -

Chili and foot­ball goes to­gether like peanut but­ter and jelly. I asked for pop­u­lar chili recipes that your fam­i­lies en­joy. As ev­ery­one knows, I do not like chili so I am not the ex­pert. Thanks to the many peo­ple who gra­ciously shared their recipes. To­day I will share a few of those recipes with my read­ers to test and en­joy. Clip this col­umn to have later this win­ter for other gath­er­ings. In the mean­time, get those sweet pota­toes ready for the next cou­ple of col­umns.

Veni­son chili

This is from a hunter friend. Place 1 lb. of bone­less cubed veni­son steak and 1 lb. pork sausage in a large skil­let and cook, break­ing with a wooden spoon as nec­es­sary, over medium heat un­til no longer pink. Drain grease and mix in one chopped onion and two minced cloves of gar­lic and a 15-oz. can of pinto beans, drained, and cook about three min­utes. Drain and mix in one 6-oz. can tomato paste and sea­son with hot pep­per sauce, salt and black pep­per to taste. Pour one 15-oz. can can­nellini beans, drained, and one 10-oz. can diced toma­toes with chilies. Pour all of this in a slow cooker, adding the veni­son-sausage mix­ture in with the tomato-bean mix­ture. Cook eight to 10 hours on low or five hours on high. Serve with shred­ded ched­dar cheese.

Five-alarm chili

Brown 1 lb. ground beef and five to six Ital­ian sausages. Place meat in a large pot and add two chopped jalapeno pep­pers, two chopped ba­nana pep­pers, one chopped or­ange pep­per, one chopped red onion, two pack­ages hot chili mix, one 16-oz. can kid­ney beans, undrained, one 16-oz. can chun­ked pineap­ple, and two cans diced toma­toes. Bring to a boil, turn back to a sim­mer and cook un­til de­sired con­sis­tency and beans and pep­pers are ten­der. Serve with sour cream and shred­ded ched­dar cheese. Don’t for­get a nice square of home­made corn bread. This recipe from a south­ern Delaware fire­fighter’s wife.

Clas­sic chili

This recipe is from a 1981 grad­u­ate of SDHS. In a small amount of olive oil, brown 1 lb. of ground beef or tur­key with 1/2 chopped onion, three stalks chopped cel­ery and one chopped green pep­per. Add one fresh gar­lic clove, crum­bled, at the end of the brown­ing process. Salt and pep­per to taste. Add one 32-oz. can of crushed toma­toes, two 16-oz. cans of kid­ney beans, one can beer, 1 tsp. Worces­ter­shire sauce, 3 tbsp. chili pow­der, cayenne pep­per to taste and 1 tbsp. brown sugar. Bring to a boil and sim­mer for 30 to 40 min­utes. Ser ve with crack­ers or chips and shred­ded cheese.

Wendy’s chili

In a large skil­let, brown 2 lbs. of fresh ground beef. Drain off fat and put the beef in a 6qt. pot with 1 qt. of tomato juice, one 15-oz. can of tomato puree, one 15-oz. can of drained red kid­ney beans, one 15-oz. can drained pinto beans, one large chopped onion, 1/2 cup diced cel­ery, 1/4 cup diced green pep­per, 1/4 cup chili pow­der, 1 tsp. ground cumin, 1-1/2 tsp. gar­lic pow­der, 1 tsp. salt, 1/2 tsp. dried oregano, 1/2 tsp. black pep­per and 1/8 tsp. cayenne pep­per. Cover and sim­mer for one hour, stir­ring of­ten.

En­joy all of to­day’s chili recipes.

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