SWEET & SOUR CHILI

Here once again is the result of venturing into my pantry and refrigerator for the makings of 'what's for dinner tonight?'
Hamburger meat, red bell peppers and fresh cilantro made their selves known to me from the depths of the fridge.
A savory sweet onion beckoned from it's woven bowl atop the table on the lazy Susan.
The pantry served up chicken broth, my home-canned summer salsa, black beans, corn, tomatoes, sugar and vinegar; whilst visions of sweet and sour danced in my head.
So with my wooden spoon in hand and favorite apron adorned I settled in for one of this long winters favorite activities...whipping up a large pot of soul satisfying chili. Why don't you join me?

1 lb ground round
1 tablespoon olive oil
1 cup sweet onion, chopped
1 cup red bell pepper, chopped
4 cups chicken broth
1 1/4 cups salsa
2 (15 oz.) cans black beans (rinsed and drained)
1 (15 oz.) can corn, drained
1 (15 oz.) can diced tomatoes, undrained
sugar and vinegar to taste (a couple tablespoons of each or less-to your liking.)
1/4 cup chopped fresh cilantro
sour cream

Heat olive oil over medium heat in large pot. Add ground beef, onion and bell pepper and saute, stirring to crumble, until meat is no longer pink. Drain off any fat.
Add chicken broth through tomatoes, stir well to combine. Add sugar and vinegar to taste, relying on your taste buds to speak to you when the right flavor shows itself.
Cover and simmer for 20 minutes, stirring frequently. Add cilantro, reserving some for garnish. 
To Serve: Ladle into bowls. Top with a dollop of sour cream and a sprinkling of cilantro. Serve with my LITTLE BITS OF SUNSHINE which you can find the recipe for here in my blog.

"Chili represents your three stages of matter: solid, liquid, and eventually gas."~Roseanne

SCORPION CHORIZO CORN CHILI

Stings your taste buds with flavor!

2 medium jalapeno peppers, chopped
1 (3oz.) can green chilies
1 (16oz.) can tomatoes
1/4 cup chopped fresh cilantro
3 cups beef broth, divided
1 1/2 lbs. spicy Chorizo (spicy Mexican sausage)
1 lg. onion, chopped
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon oregano
2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
1 tablespoon cumin
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon fresh rosemary, chopped
1 (16oz.) can kidney beans
1 (16oz.) can corn
salt to taste
crushed tortilla chips
shredded Cheddar cheese
sliced green onions

In a medium saucepan, combine jalapenos, green chilies, tomatoes, fresh cilantro, and 1 cup beef broth over high heat. Bring to a boil, then lower to a simmer for 10 minutes. Pour this mixture into a blender or food processor and puree. Set aside.

In a large pot, over medium heat, brown Chorizo for 10 minutes. breaking up large pieces with a spoon. Add onions and cook until well browned. Then add green peppers, garlic, and remaining spices. Continue to cook for 5 more minutes, stirring occasionally. Add kidney beans, pureed mixture, and remaining beef broth. Simmer on low heat for 45 minutes to 1 hour. Add salt and corn.

To Serve: Garnish with tortilla chips, cheese, and onions.
Serves 10 to 12.

From: The All-American Cowboy Cookbook, Home Cooking On the Range
Submitted by: Joe Cobb, Skyline Guest Ranch, Telluride, Colorado

The chuck wagon was invented in 1866 by Col. Charles Goodnight so that he could feed his cowboys on the long trail drives to the railheads.

WOOLWORTH'S FRITO LAY PIE

This is a Copykat recipe and would be a tasty addition to the spread on your Super Bowl table. It is basically a chili served over Corn chips.

2 slices bacon, cut into 1 inch pieces
1 clove garlic, crushed
1 medium onion, chopped
1 pound ground chuck
1 teaspoon salt (more or less to taste)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/3 cup tomato paste
1 1/2 cup water (more if necessary)
1 cup canned pinto beans, rinsed and drained
5 cups Fritos corn chips
1/2 pound Cheddar or Monterey jack, shredded
Optional: chopped onion and diced fresh jalapenos for garnish


Cook bacon in heavy skillet until fat is rendered. Add onion and garlic and cook until onion is softened.

Add ground chuck and cook over medium high heat, stirring and breaking up lumps, until browned, 3 to 4 minutes. Pour off excess fat and add salt, chili powder, cumin, and tomato paste.

Slowly add water and simmer 10 min, adding more water if necessary. Add beans until heated through.

Divide corn chips among individual wide shallow bowls, top with chili. Sprinkle cheese on top.

Garnish with onion and jalapeno if desired.

Serves 4

"Let the chips fall where they may."~Fight Club movie

VEGETARIAN CHILI

Super quick and easy! A meal in itself when served with salad and bread.

1 (15oz.) can each of kidney beans, Great Northerns and pintos-all rinsed and drained

1 (15oz.) can black beans
2 cans stewed tomatoes-cut in chunks
1 12oz. can Mexi-Corn
2 cups tomato or vegetable juice
2 (4oz.) cans whole green chiles-sliced
1 (4oz.) can diced roasted jalapeno peppers
2 to 4 cloves of garlic-minced
1 tsp. oregano
1 tsp. basil
salt and freshly ground pepper to taste

In large pot combine all ingredients over medium heat. Bring to a boil, then reduce heat and simmer for 10 to 20 minutes. Adjust seasonings if necessary.
Serves 6

"I wish I had time for one more bowl of chili."-Kit Carson

CHAIN GANG CHILI

When you look at the ingredients to this chili you might think its to complicated or just not for you, but think again. It is one of the best chili recipes ever and would be perfect to serve with a cake of Mama Joe's cornbread on your Super Bowl table. Be sure and have plenty of cold beer on hand.

2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1 lb lean ground beef
3/4 lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 can dark beer
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 chili peppers, chopped

Heat oil.
Cook onions, garlic and meat until brown.
Add tomatoes, beer, coffee, tomato paste and beef broth.
Add spices Stir in 2 cans of kidney beans and peppers.
Reduce heat and simmer for 1 1/2 hours.
Add 2 remaining cans of kidney beans and simmer for another 30 minutes.

COOKS NOTE: I have used different beans in this chili and it is still good. Always use at least 2 cans of light red kidney beans, and then choose from Great Northern's, Black beans, or Chili beans. I like to throw about 1/4 cup of chopped cilantro in mine as well. If you think its to thick, add another can of beef broth.

"Football isn't a matter of life and death - it's much more important than that."~
Bill Shankly