Chili Recipies

High Plains Drifter Chili

Makes 12 -16 servings

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Southwest Virginia recipes
Chili recipes
A simple way to wing it

4 tablespoons vegetable oil, divided

2 large yellow onions, peeled and chopped

4 to 6 cloves garlic, peeled and minced

4 pounds beef (cubed round OR coarsely ground, OR a combination)

½ cup chili powder

2 tablespoons ground cumin

2 tablespoons Mexican oregano

1 tablespoon paprika

1 teaspoon EACH: cayenne, thyme, coriander, dried parsley

2 teaspoons cocoa

1 teaspoon cinnamon

Salt and pepper to taste

4 cups crushed tomatoes (canned, fresh OR combination)

1 rib celery, diced finely

4 cups beef stock

1 or 2 bay leaves

1 beer

Cornmeal for thickening, as needed

In a pan, heat half the oil over medium heat and cook onions and garlic, stirring often, until soft, about 10 minutes.

In a large pot, heat remaining oil over medium heat and brown beef, then drain. Add onions and garlic to the pot of meat, along with chili powder, cumin, oregano, paprika, cayenne, thyme, coriander, parsley, cocoa, cinnamon, salt and pepper. Stir for several minutes until meat is covered by spices. Add tomatoes, celery, beef stock, bay leaves and beer. Bring to a boil, then reduce heat and simmer for at least two hours.

If possible, refrigerate overnight and heat the next day before serving. In any case, if the chili is too thin, add a teaspoon or 3 of cornmeal to thicken.

Serve over rice (topped with shredded Monterey Jack cheese, if you like) with corn bread and cold beer.—Bill Lohmann

Basic Chili

Makes 10 to 12 servings.

2 tablespoons oil

1 cup chopped onion

1 cup chopped green pepper

1 tablespoon minced garlic

1 ¼ pounds beef chuck cubes

1 ¼ pounds ground chuck

1 1-pound can plum tomatoes, with juice

1 1-pound can crushed tomatoes

1 6-ounce can tomato purée

¼ cup chili powder

2 teaspoons cumin

2 bay leaves

4 cups chicken stock

In oil, sauté onion, green pepper and garlic 5 minutes. Add meat. Cook until brown and crumbly. Drain fat thoroughly.

Add tomatoes, purée, chili powder, cumin, bay leaves, and chicken stock. With the cover off, simmer until thick, about 2 to 3 hours.

Serve buffet-style with steamed rice, spaghetti, kidney or pinto beans, guacamole, sour cream, shredded zucchini, minced jalapeños, Monterey Jack cheese or shredded sharp Cheddar cheese. Guests can pick and choose.

This also freezes well; I usually get three or four meals for two out of a batch. Perfect for a large crowd.—Kathy Albers, Times-Dispatch librarian

White Chili

Makes 8 servings.

2 tablespoons olive oil

2 onions, chopped

4 cloves garlic, minced

4 cooked, boneless chicken breasts, chopped

3 14.5-ounce cans chicken broth

2 4-ounce cans canned green chili peppers, chopped

2 teaspoons EACH: ground cumin, dried oregano

1 ½ teaspoons cayenne pepper (more or less to taste)

5 14.5-ounce cans great northern beans or white kidney beans, undrained

1 cup shredded Monterey Jack cheese (1 ounce per serving)

Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chili peppers, cumin, oregano and cayenne pepper. Bring to a boil.

Reduce heat to low and add the beans. For a thicker chili, puree 1 to 2 cans of the beans before adding them to the pot. Simmer 20 to 30 minutes or until heated thoroughly.

Top with cheese and serve.

Nutrients per serving: 450 calories, 42 grams protein, 44 grams carbohydrate, 13 grams fat (26 percent total calories), 10 grams fiber, 2,460 milligrams sodium.—Mary-Jo Sawyer