Meaty
Three-Bean Chili
3/4 pound Italian sausage links, cut into 1/2-inch chunks
3/4 pound ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 cup beef broth
1/2 cup Worcestershire sauce
1-1/2 teaspoons chili powder
1 teaspoon pepper
1 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
6 cups chopped fresh plum tomatoes (about 2 pounds)
6 bacon strips, cooked and crumbled
1 can (15-1/2 oz.) kidney beans, rinsed and drained
1 can (15 oz.) pinto beans, rinsed and drained
1 can (15 oz.) garbanzo beans, rinsed and drained
Additional chopped onion (optional)
In a 4-qt. kettle or Dutch oven over medium heat, brown the sausage
and beef; drain, discarding all but 1 tablespoon drippings.
Set meat aside. Saute onion, peppers and garlic in the drippings
for 3 minutes. Add the broth, Worcestershire sauce and seasonings;
bring to a boil over medium heat. Reduce heat; cover and simmer for
10 minutes. Add tomatoes, bacon, and browned sausage and beef; return
to a boil. Reduce heat; cover and simmer for 30 minutes. Add
all of the beans. Simmer for 1 hour, stirring occasionally.
Garnish with chopped onion if desired.
Yield: 10-12 servings (3 qts.)
Santa
Fe Chicken Chili
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
1/4 cup olive or vegetable oil
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 can (28 oz.) diced tomatoes. undrained
2 cans (14-1/2 oz. each) chicken broth
2 cans (15-1/2 oz. each) kidney beans, rinsed and drained
1 jar (12 oz.) salsa
1 package (10 oz.) frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
In a 5-qt. kettle or Dutch over over medium heat, saute chicken,
peppers, garlic and onions in oil until the chicken is no longer pink and
vegetables are tender, about 5-7 minutes. Add chili powder, cumin
and cayenne pepper; cook and stir for 1 minute. Add the tomatoes
and broth; bring to a boil. Reduce heat; simmer, uncovered, for 15
minutes. Stir in remaining ingredients; bring to a boil. Reduce
heat; cover and simmer for 10-15 minutes or until the chicken is tender.
Yield: 14-16 servings (4 qts.)
Black
Bean Sausage Chili
1 pound bulk Italian sausage
3 garlic cloves, minced
1/2 cup chopped green pepper
1/2 cup chopped onion
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (11 oz.) whole kernel corn, drained
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1/2 cup water
1 tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Shredded cheddar cheese
In a 3-qt saucepan over medium heat, brown sausage and garlic.
Add green pepper and onion. Cook and stir until onion is tender;
drain. Add beans, tomatoes, corn, tomato sauce and paste, water,
chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce
heat; cover and simmer for 30 minutes. Garnish with cheese, if desired.
Yield: 6 servings (1-3/4 qt.)
Chili
with Tortilla Dumplings
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon cooking oil
2 pounds ground beef
2 cans (15-1/2 oz. each) kidney beans, rinsed and drained
1 can (28 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) chicken broth
2 to 3 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
4 flour tortillas (7 inches)
In a 3-qt. saucepan over medium-high heat, saute onion and garlic
in oil for 3 minutes. Add beef; cook until browned, about 6 minutes.
Drain. Add the next seven ingredients; bring to a boil. Reduce
heat; cover and simmer for 50 minutes. Halve each tortilla and cut
into 1/4-inch strips. Gently stir into soup; cover and simmer for
8-10 minutes or until tortillas are softened. Serve immediately.
Yield: 6-8 servings (2-1/4 qts.)
