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Are you aware that this coming weekend, Jan. 23, 24 and 25, is Celebration of the Lakes in our area? Well, you are now! Be sure to check other parts of this paper for a listing of all of the fun things that are going on. What a perfect time to invite relatives or friends out for the day, or all three days, to take part in this annual celebration. There is something fun for all age groups to either participate in or to watch. Don your warm clothing, boots for sure, and join in. If you are going to make a day of it, or a good part of the day, you should probably plan something for supper that would be piping hot to take the chill out of your bones. I’m a great one for one-dish meals that include using the slow cooker, or as I like to call it, the crockpot. Lots of interesting and flavorful meals can be started hours before meal time, left to cook all day long or for at least 6-8 hours while you’re doing other things.

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.

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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.

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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.

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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.

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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.

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