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zucchini. Heat to boiling; reduce heat. Simmer uncovered about 5
minutes, stirring occasionally, until zucchini is crisp-tender.
 Two Bean Tofu Chili
Yield: 12 Servings
1 1/2 c black turtle beans
19 oz tofu
1 sm can tomato paste,5 1/2 oz
2 T soy sauce
2 T dijon mustard
3 garlic cloves,chopped
2 t oregano
1/4 c dry red wine
2 t basil
1/2 c vegetable oil
1 c onions,chopped
3 28 oz cans tomatoes,undrain
1/4 c chili powder
1 1/2 T cumin
1 cn red kidney beans,14 oz
1/2 c italian parsley,chopped
1/4 c cilantro,chopped
1 salt & pepper,to taste
Soak the black beans. Freeze, thaw & squeeze out the tofu, then
tear into pieces. In a mixing bowl, whisk together half the tomato
paste, soy sauce, mustard, garlic, oregano, red wine & basil. Add the
tofu & stir to coat.
In a large pot, saute the tofu mixture in half the oil until the
liquid has been absorbed & the tofu browned. Remove from the heat.
In a small pot, saute the onion in the remaining oil until
transparent. Add to the tofu mixture. Also add the tomatoes, the
rest of the tomato paste, chili powder, cumin, salt & pepper. Also
add the black beans. Simmer on low heat for 30 to 40 minutes until
the beans are tender. Add the kidney beans & cook another 10 minutes.
Add parsley & cilantro & cook for 5 minutes. Check seasonings & serve
with cornbread.
 Two-Day Chili
Yield: 1 Servings
1 lb black beans,soaked starting
1 in the early a.m.
1 c brown rice (med. grain)
28 oz can tomatoes with,Diced
1 sauce
2 to 3 med./lg. onions
1 chopped
3 lg carrots,diced
1 garlic cloves,To Taste
1 chopped
1 chili powder,To Taste
1 cumin,To Taste
Cook brown rice and soaked beans in water to cover in crockpot set
to high (overnight). In the morning, add saute'd veggies, canned
tomatoes and spices. Continue cooking on high (watch the water level)
until dinner for flavors to blend. Serve over rice/potatoes/tortillas,
etc.
 Two-Meat, Two Bean Chili
Yield: 25 Servings
5 lb ground round (15% lean ground beef)
2 lb hot (or sweet italian sausage)
- removed from casings
3 large onions,chopped
2 medium sweet red bell pepper
- seeded,and chopped
2 medium green bell peppers
-seeded and,Chopped
2 fresh hot green chili pepper
- seeded,and minced
4 garlic cloves,minced
1/3 c chili powder
1 T salt
2 t oregano,Dried
2 t cumin,Ground
2 bay leaves
3 cn (28-oz) whole tomatoes with
-tomato,puree, undrained
1/2 c yellow cornmeal
2 cn (16-oz) pink beans,drained
2 cn (16-oz)_black beans,drained
In a large soup kettle, cook the ground round, sausage, onions, red
and green peppers, chili peppers, and garlic over medium-high heat,
stirring often, until the meat is seared (but not browned), about 10
minutes. Pour off excess fat. Add the chili powder, salt, oregano,
cumin, and bay leaves and stir for 1 minute. Add the tomatoes with
their puree, breaking up the tomatoes with a spoon. Bring to a
simmer. Reduce the heat to low and cook, stirring often, until the
liquid is reduced, about 1-1/2 hours. In a small bowl, combine the
cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink
and black beans into the chili. Cook, stirring occasionally, until the
chili is thickened, about 10 minutes.
 Tyler Texas Chili
Yield: 6 Servings
2 lb ground round
2 bay leaves
3 lg onions
2 cn (28 oz) tomatoes
7 cloves garlic
1 md bell pepper,diced
3 t cumin,Ground
2 cn (12 oz) tomato paste
3 t cayenne pepper
1 cn (28 oz) chili beans
1 T red pepper flakes
3 oz jalapeno peppers,Canned
5 T chili powder,Sliced
Brown beef, onions, and bell pepper. Add garlic. When browned add
rest of the ingredients except beans and jalapenos. Simmer for 2
hours. Add beans and jalapeno peppers and simmer for one hour longer.
 U.S. Army Chili (1896-1944)
Yield: 1 Servings
1 beefsteak (round)
1 T hot drippings
2 T rice
1 c water,Boiling
1 flour
1 salt
1 onion -- (optional)
2 lg red chile pods,Dried
1 beefsteak (round); 1 Tbs. hot drippings; 2 Tbs. rice; 1 cup boiling
water; 2 large dried red chile pods; 1 cup boiling water; flour, salt,
and onion (optional).
Cut steak in small pieces. Put in frying pan with hot drippings, cup
of hot water, and rice. Cover closely and cook slowly until tender.
Remove seeds and parts of veins from chile pods. Cover with second
cup of boiling water and let stand until cool. Then squeeze them in
the hand until the water is thick and red. If not thick enough, add a
little flour. Season with salt and a little onion, if desired. Pour
sauce over meat-rice mixture and serve very hot.
 Uncle Buck's Venison Chili
Yield: 8 Servings
2 T olive oil
1 md bell pepper,chopped
2 md onions,chopped fine
2 cl garlic,crushed
1 lb venison,ground
1 lb venison,cut in chunks
8 oz tomatoes,canned
4 T tomato paste
1 bay leaf
1 t cumin,Ground
1 t oregano
1/4 t cayenne pepper
1 T chili powder,mild
1 salt and pepper,to taste
1 c beef stock
2 T dark brown sugar,to taste
2 cn chili peppers,small [ Pobierz całość w formacie PDF ]