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Once again, Christopher Columbus has proved that he knew a good thing when he saw it. Or was it the Indians who knew. When Columbus landed in the New World, he found that the Indians grew a very hot, red, green and yellow plant and used the fruit (known as chilies) as a seasoning. In fact, Central and South American Indians had done so for several thousand years before Christ.

The fiery peppers were taken to Spain, where they were called aki, as early as 1514. Taken from the Indian language Nahuati, the work, in English was "chili". A German botanist, who believed Columbus landed in India, renamed them Calcuta peppers (although they were not true peppers and did not reach India until 1611). However, Americans continued to call the plant the chili pepper. Where did Columbus land, anyway.

Todays recipes are about different kinds of chili, with part of the ingredients being peppers.

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This is the chili recipe that my Mom made and I still make it occasionally. I do like trying different recipes for chili and maybe you will too.

BEEF AND MACARONI CHILI

1 T. oil, preferable olive or canola oil

3/4 lb. lean ground beef (can also use ground venison or bison)

1 medium onion, diced (about 3/4 c.)

1 medium green pepper, diced (about 1 c.)

Two - 14-1/2 oz. cans diced tomatoes, undrained

1 - 9 oz. pks. frozen corn or 1 c. corn

1/2 c. uncooked elbow macaroni

1 T. chili powder (or to taste)

1/4 t. salt

1/2 t. pepper

Heat oil in Dutch oven or large kettle over medium-high heat. Add ground beef and onion; cook 5-8 minutes or until meat is browned, stirring often. Drain; lower heat to medium. Stir in rest of ingredients; cover. Cooke 15 to 20 minutes or until macaroni is tender and flavors are blended, stirring occasionally.

Makes 5 (1 c. servings)

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VEGETARIAN CHILI

2 T. oil preferably olive or canola oil)

1/2 c. diced green pepper

1/2 c. diced celery

2 garlic cloves, crushed or minced

one - 14-1/2 oz. can diced tomatoes, undrained

one - 15 oz. can dark red kidney rinsed and drained

one - 15 oz. can garbanzo beans, rinses and drained

one - 11 oz. can corn - undrained (can use 1-1/4 c. frozen corn)

1-8 oz. can tomato sauce

1-8 oz. mushrooms, stems and pieces (or 2-4 oz. cans)

1-1/2 to 2 T. chili powder

1 t. cumin

1/2 t. dried oregano leaves

1/4 t. salt

1/8 t. cayenne

sour cream

1/4 c. shredded Cheddar cheese (use more as you wish)

Heat oil in Dutch oven or large kettle over medium-high heat. Add next four ingredients; cook 4-6 minutes until veggies are crisp-tender, stirring occasionally. Add rest of ingredients except sour cream and cheese. Bring to a boil. Lower heat to medium-low; cover and cook 20-30 minutes, stirring occasionally. Garnish with sour cream and cheese.

Makes 5 (1-1/2 c. servings)

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FOUR BEAN CHILI

1/2 lb. thick-sliced smoky flavored bacon or regular bacon, cut in 1-inch pieces

1 medium onion, chopped

2 garlic cloves, crushed or finely minced

one - 15 oz. can each, Pinto, Black-eye peas, Great Northern beans drained

One - 15 oz. can spicy beans, undrained

One - 15 oz. diced tomatoes, undrained

1/4 t. pepper

1-2 T. chili pepper

1/2 c. shredded Cheddar cheese, if you wish

Cook bacon in Dutch oven or large kettle over medium-high heat for 6 to 8 minutes or until crisp. Remove bacon; drain, saving 1 T. drippings in pan. Cool bacon and crumble. Cook and stir onion and garlic in the drippings until onion is crisp-tender. Lower heat to medium; stir in bacon and rest of ingredients, except cheese. Cover and cook 15-20 minutes until almost boiling. To serve, top with shredded cheese.

Makes 7 (1 c. servings)

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TFD: There are two types of people - those who come into a room and say, "Well, here I am!" and those who come in and say, "Ah, there you are!"

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