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Friday, February 4, 2011

Football: Chili As The Main Dish

Chili is a great dish to serve when watching football because once it is made, you can leave it on the stove or in the crockpot and let it simmer.You have plenty of time to chat with guests and cheer for your team.
Any of the recipes I’ve listed below are perfect as a main dish.

From the easy Game Day chili to the bacon flavoring of the Southwest Chili to the cocoa powder in the Light Chili (adds depth not sweetness), pile the toppings on and serve with a hot pan of cornbread.

Bon Appetit and Happy Viewing!

Game Day Chili

2 pounds ground beef

2 (16 ounce) cans kidney beans, rinsed and drained

2 (14.5 ounce) cans diced tomatoes, undrained

1 (8 ounce) can tomato sauce

2 medium onions, chopped

1 green pepper, chopped

2 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons salt

1 teaspoon pepper

Toppings: Shredded Cheddar Cheese, Green Onions, Avacado, Sour Cream, Taco Chips

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours.

Garnish individual servings with any of the toppings listed above.

These 3 recipes are from Martha Stewart and are all exceptional!

Southwest Chili

2 slices bacon, cut crosswise into 1/4-inch pieces

1 onion, coarsely chopped

3 cloves garlic, chopped (1 1/2 tablespoons)

2 tablespoons paprika

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1/2 teaspoon cayenne pepper

1 1/4 teaspoons salt

1/2 teaspoon pepper

2 pounds ground beef chuck or sirloin

3 cups water

2 tablespoons fine cornmeal, or masa harina

1/2 tablespoons cider, or other vinegar

Chopped jalapeno, chopped onion or scallion, grated cheddar cheese, lime wedges, and sour cream

In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.

Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili. Serve hot, garnished with desired toppings.

                           Photo: Martha Stewart

White Turkey Chili

1 tablespoon olive oil

1 small onion, finely chopped

1 jalapeno chili (ribs and seeds removed for less heat, if desired), minced

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon ground cumin

Coarse salt and ground pepper

1/4 pound groun turkey (7 percent fat)

1 can cannellini beans (15.5 ounces), drained and rinsed

Garnishes, such as avacado, lime wedges, taco strips, cilantro, sour cream, and grated cheese

In a medium saucepan, heat oil over medium heat. Add onion, jalapeno, garlic, oregano, and cumin; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes.

Add turkey and cook, breaking up with a spoon, until no longer pink, 2 to 3 minutes. Add beans and 3/4 cup water. Bring to a boil, while mashing some of the beans against side of pan to release starch. Reduce heat to medium and simmer until thickened, 5 to 10 minutes.

Season with salt and pepper; garnish as desired.

Light Chili

1 tablespoon vegetable oil, such as safflower

1 medium onion, chopped

4 garlic cloves, chopped

coarse salt and ground pepper

2 tablespoons tomato paste

2 tablespoons chili powder

2 tablespoons unsweetened cocoa powder

1 pound ground beef sirloin

2 cans (14.5 ounces each) diced tomatoes in juice

2 cans (14.5 ounces each) pinto beans, rinsed and drained

toppings, such as reduced-fat sour cream, sliced scallions, and baked tortilla chips, for serving (optional)

In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.

Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.

Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.