January 22, 2004 at 2:09 p.m.
Right now chili comes to mind as a delicious warmer-upper for the weekend or for anytime.
If you’re a lover of legumes (dried peas, beans and lentils) which are packed with protein and fiber, you’ll want to try these recipes for the crockpot. If you’re not a fan of black beans, kidney beans are a good substitute. Keep in mind there’s a contest for the best chili recipe during the Celebration of the Lakes Saturday, Jan. 24. For more information, call Mike at Lindstrom Foods at 257-5113.
CROCKPOT BEEF AND BEAN CHILI
1 T. olive or canola oil
2 medium onions, coarsely chopped
2 t. finely chopped garlic
2 T. chili powder (a bit more if you like it “bitey”)
1 T. ground cumin
salt to taste, plus a few dashes of pepper
2 lbs. beef stew meat, bison or venison (see note at end of column)
two 14-1/2 oz. cans diced tomatoes with green chilies, undrained
2-15 oz. cans black beans, rinsed and drained
1/2 c. water
Heat oil in large skillet over medium-high heat. Brown beef in oil for 5-6 minutes. Add garlic and onions, stirring constantly until onions are softened. Stir in chili powder, cumin and salt and pepper. Turn mixture into 3-4 quart crockpot; add tomatoes, beans and water, stirring well. Cover and cook on low heat.
NOTE: If the pieces of stew meat are different sizes, cut the larger ones into same-size pieces so it all cooks in the same amount of time. Serve with a dollop of sour cream or finely shredded cheddar cheese if you wish. Makes five 1-1/2 cup servings.
I like the flavor of this chili recipe using sausage along with ground beef.
BEEF ‘N SAUSAGE CHILI
1 lb. bulk pork sausage (mild or hot if you prefer extra zip)
1 lb. lean ground beef or bison (buffalo)
2-15 oz. cans red kidney beans, drained
2-15 oz. cans diced tomatoes
1 c. chopped onion
1 c. diced pepper
1 c. thinly sliced celery
1-15 oz. can tomato sauce
2 cloves garlic, mined
1 t. salt
1 T. chili powder
In large skillet, brown sausage and ground beef; pour off excess fat. (If you use a dutch oven to brown the meats, it won’t splatter all over the stove.) Transfer meat to a 3-4 quart crockpot. Stir in rest of ingredients; stir to mix well. Cover and cook on low heat setting for 8-10 hours. Serves 8-10.
If you don’t care for red kidney beans in your chili, you might like to try this variation using turkey and white beans.
WHITE BEAN CHILI
1 lb. ground turkey
3 c. coarsely chopped celery
1-15 oz. can diced tomatoes
one 15-1/2 oz. can Great Northern beans, drained and rinsed
1-1/2 c. coarsely chopped onions
1 c. chicken broth
3 cloves garlic, minced
4 t. chili powder
1 t. ground cumin
1/2 t. ground allspice
1/2 t. cinnamon
1/2 t. black pepper
Spray dutch oven with cooking spray (or use 2 T. vegetable oil). Heat over high heat until hot. Add turkey; cook and stir until browned. Combine turkey with remaining ingredients in a 3-4 quart crockpot. Cover and cook on low for 5-1/2 to 6 hours or until celery is tender. Serves 6.
Thought for the day: Laughter is a melody, a concert from the heat, a tickling by the angels, creative living art––serene west. Have fun at the Celebration of the Lakes.