Tuesday, November 29, 2005

Chili

Does anyone have a good chili receipe? Something easy?

4 comments:

Queen Scarlett said...

Sorry - but I am interested in who does... and interested in some of those famous Tracy dishes I keep hearing about.

Queen Scarlett said...

Found this on the Foodnetwork.com
If you try it....let me know!

Alf's "Colorado Red" Recipe courtesy Alan Henry
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_20060_PRINT-RECIPE-FULL-PAGE,00.html

Anonymous said...

Wish I had a good one... if I get a chance to try this one I will let you know!
~Amy

AzĂșcar said...

I have a very easy recipe:

2 stalks celery
1 bell pepper (any color)
1/2 onion
1/2 pound of meat or chicken
One can of mexican style stewed tomatoes
Small tin of diced green chiles
One can of kidney beans
One can of either white, navy, or black beans.
Half a can of corn (optional)
One can of chicken, veggie, or beef stock (whichever meat you choose)
One packet of fajita seasoning (I like the one for chicken)
1 tsp of chili powder, the best quality you can find
1/2 tsp dried oregano
pinch of sugar
1 tbl Olive Oil
salt and pepper to taste

Chop the celery, onion, and bell pepper. Heat oil in medium pot over medium heat and add the chopped veggies. Sprinkle with some of the fajita packet and a dash of salt, saute for 3-5 minutes. Add chopped chicken or meat/hamburger. Cook over medium high heat stirring occasionally for 3-5 minutes. It's ok if the meat/veggies stick a little, the brown bits on the bottom mean flavor! Add the tomatoes with their juices, pinch of sugar, the green chiles, and the can of stock. Stir the mixture with a spoon to incorporate any of the browned bits from the bottom. Sprinkle with about half of the fajita packet, the oregano, and chili powder. Simmer on medium heat for 15-20 minutes.
In the meantime, open the cans of beans to drain and rinse the beans (reduces gas later!) Add the beans, corn, and check the seasonings for more salt, pepper or chili powder. Turn to low heat and simmer for about 5 minutes.

Optionals:
You may add a dash of taco sauce, hot sauce (like Tapatio,) or cayenne pepper if you like. A little cilantro or fresh parsley is nice as well. Serve with or without shredded cheddar and/or a dollop of sour cream.

This is a quick chili that comes together in about 1/2 hour. It's even better the next day. You can make it vegetarian by omitting the meat and choosing a veggie stock. It's one of my favorites since the veggies are so fresh and the flavors are so bright. You can really use whatever vegetables you have on hand; sometimes I add carrots or zuccini. Increase the meat if you want. Sometimes I only use 1/2 a packet of fajita seasoning, sometimes the whole thing, so taste the chili along the way and make a decision.