CHILI WHEN IT’S CHILLY
A recipe used in the chili supper at Westville Christian Church as made by David Freeman
2 large onions
1½ green bell pepper
4 garlic cloves
1 celery stalk
1 carrot
2-3 Tbs. olive oil
4 Tbs. chili powder
2 tsp. oregano
½ tsp. cumin
1 large jalapeno, raw or 6-8 slices from a jar of pickled jalapenos, finely diced
2 bay leaves
2 Tbs. brown sugar
2 tsp. jalapeno juice from jar of slices
½ link smoked sausage
2½ lbs. ground chuck
1 can black beans
1 can red kidney beans
1 can chili beans
1 large can (28 oz.) tomato pieces
8 oz. can tomato sauce
1/3 cup of dry red wine (optional) or 1/3 cup of good beer (optional)
Dice first four ingredients, coarsely shred carrot and place all in large stainless pot with olive oil. Cook over medium heat until vegetables are softened and onion is transparent, about five to seven minutes. Reduce heat to simmer. Brown meat in large skillet, remove from heat, drain fat and add meat to vegetables. Add canned tomatoes to pot’s mix and continue to cook over low heat.
Add seasonings of chili powder, bay leaves, oregano, cumin and jalapeno juice to pot stirring often as ingredients simmer over low heat. Add cans of drained black, red and chili beans and continue to cook for first of two hours.
Cut sausage lengthwise and slice thinly into half-moon shapes. Add sausage pieces to pot during second hour of low heat cooking. Add brown sugar and jalapeno juice, stir and taste for "heat" desired. Chili will be on the thick side and may be thinned with 1/3 cup of dry red wine. This option will also enhance flavor as well as thin consistency. If no wine is used, thin as needed with either 1/3 cup good beer (no lite stuff) or warm water. Remove from stove after no more than two hours of low to simmer cooking.
Serve hot over bed of rice or pasta if desired and/or add a dollop of sour cream, diced onions and shredded cheddar cheese on top. Serve with warm cornbread or crackers.
VEGETARIAN CHILI
Suzanne Freeman
1 Tbs. olive oil
1 large onion, chopped
1 green or red pepper chopped
3 cloves garlic, finely chopped
1 cup thinly sliced carrots
2 cups sliced zucchini
28 oz. can chopped tomatoes
6 oz. can tomato paste thinned as needed with water or broth
16 oz. can of corn with liquid
3 16 oz. cans of beans (we used garbanzo, chili and red kidney)
Season with one bay leaf, 3 tbs. chili powder, and one teaspoon each of cumin, oregano, basil, and sugar. For spicier chili add cayenne or red pepper flakes or a little picante sauce or jalapenos.
Sauté the onion, pepper, and garlic in one tablespoon of olive oil until soft. Add carrots, zucchini, and tomatoes and simmer til vegetables soften. Add tomato paste, broth, beans, and corn and all seasonings and simmer another 30-45 minutes for flavors to blend. Adjust seasonings. Garnish with sour cream, shredded cheddar, or chopped green onions.
Chicken Chili
Suzanne Freeman
2-3 large chicken breasts cooked in water to cover with one stalk of chopped celery and a small sliced onion (save water)
1 Tbs. olive oil
1 large onion chopped
3 cloves garlic finely chopped
1 small red or green pepper chopped
4 oz. can chopped green chiles with liquid
16 oz. can of diced tomatoes
2 16 oz. cans of cannellini or great northern beans ( rinsed )
1 teaspoon each cumin, oregano, a few shakes of Montreal chicken seasoning, and 2 Tbs. chili powder
Salt and pepper or cayenne to taste
Remove the chicken breasts from cooking water ( saving the water) and debone. Cut into one inch pieces. In a separate pan sauté the onion, pepper, and garlic in one tbs. olive oil for 8-10 minutes until soft. Add the green chiles with juice and tomatoes and juice and cook over medium heat 5 minutes. Add contents of pan to the reserved chicken broth along with the two cans of rinsed and drained beans and the chicken and all the seasonings. Simmer 30- 45 minutes. Adjust seasonings. Garnish with shredded pepper jack or cheddar, sour cream, or green onions.
MILD CHILI
Spencer Hodges
1¼ lbs. ground chuck
2 14 oz. cans light red kidney beans
1 qt. home canned tomatoes or 1 28 oz. can diced tomatoes
½ cup chopped onions
1 package mild chili mix
Combine last four ingredients and bring to simmer. Do not drain beans or tomatoes. Brown ground chuck and add to pot. Simmer 30 minutes stirring frequently. Add water if needed to improve consistency.
CORN BREAD
Mary Beth Almond
2 packages Jiffy corn bread mix
6 eggs
1 pint sour cream
1 cup canola oil (or other cooking oil)
15 oz. can of cream corn
Combine all ingredients in a large bowl. Place in 9"x13" pan and bake 45 to 60 minutes at 350 degrees.
CORNBREAD
Barbara Nelson
2 boxes of Jiffy cornbread mix
16 oz. can of creamed corn
Follow the directions for making Jiffy cornbread and after mixing all ingredients, add the can of corn to the mix before placing the batter in a 9×13 inch greased pan. Follow directions for baking.