Chili

A big pot of chili for when you're chilly!

Dinner is served!



A Cold Rainy Day and A Pot of Chili

It was a cold rainy day and I needed comfort food. I was having a hard time deciding what comfort food would satisfy my need for something warm and hearty, as well as my meat eating, 91 year old, finicky eater friend Marj. So I asked Marj what she was in the mood for on this dreary day. Her eyes sparkled then glazed over as she stated, "chili". I gathered my things, said a quick goodbye, and yelled, "I'll be back at 4:00 with dinner".

The clock stuck 4:00pm and I returned to Marj's house with a HUGE pot of chili. I opted not to buy crackers but to make chips out of flour tortillas. Let's just say Marj is NOT a fan of baked flour tortillas. To quote her exactly, "you'd have to be pretty hungry to eat those". Well I must have been starving, because I ate my fair share of the baked flour tortillas! Baked flour tortillas plain, sprinkled with paprika or any other seasoning equals delicious in my book!

This chili recipe has a lot of play room and it's easy to substitute ingredients to meet dietary needs. You could substitute ground turkey v. lean ground beef, or leave the meat out, and add a variety of beans and more, more, more vegetables!

Enjoy!

Chili
1 lb lean ground meat (turkey or beef, optional)
1T olive oil (option)
1 can kidney beans, drained
1 can pinto beans, drained
1 15 oz can tomato sauce
1 28oz can diced tomatoes
1 15 oz can whole tomatoes
1 8oz can tomato paste
4 cloves garlic, minced
1 8oz can green chiles (or 15oz can)
1 red bell pepper, chopped
1 jalapeno, seeded and minced (optional)
1 large onion, chopped
3 T chili powder or packet of chili seasoning (to desired taste)
1T brown sugar
1 t dried oregano
dash of allspice
dash of cloves

Place olive oil in a large stockpot, medium heat, and add the lean ground meat. Cook until the meat just loses its red color. Add garlic, green chiles, red bell pepper, jalapeno and onion to the meat. Cook until onion is translucent.

Stir in chili powder, brown sugar, oregano, allspice, and cloves.

Add tomatoes, tomato sauce, and tomato paste. Simmer on low heat for 15 minutes. Add beans, let chili come to a boil then reduce heat and simmer for at least 30 minutes. Stir frequently.

Just before serving I bring the chili to a boil for at least 15 seconds.

Hummus

Hummus: SO easy, SO delicious!

The great thing about hummus is you can add or subtract various seasonings, and ingredients, but be mindful of the quantity of lemon juice you use. In my opinion it is easy to use too much lemon juice. SO use a little initially, and then add until you determine the correct amount to suit your taste. Don't be afraid to mix and match other ingredients or make a plain hummus and serve with various toppings.

Hummus
1 16 oz can of garbanzo beans (chick peas)
Liquid from can of garbanzo beans
3 T fresh lemon juice
1 clove crushed garlic
Dash of sea salt (optional)
1 T olive oil (optional)
1 -2 t fresh parsley (to taste)
Chives, chopped
Red chile pepper

Drain garbanzo beans, and set aside liquid from can. Combine ingredients in food processor or blender, add 1/3 cup of liquid from garbanzo beans and blend until all ingredients are combined and hummus is smooth in appearance. More or less garbanzo bean liquid may be added to obtain the right consistency.

To serve, place hummus in a bowl and top with crushed red chile pepper and parsley or make a well and top with 1-2 t olive oil.

Serve immediately, or cover and refrigerate for up to 3 days.

Enough for lunch today and tomorrow!

I enjoyed my homemade hummus with fresh pineapple and oven toasted flour tortillas cut into triangles, and topped with Hungarian sweet paprika.

Oven Toasted Flour Tortilla Chips
2 small flour tortillas
Sprinkle your favorite seasoning or cheese over flour tortillas
Cut each flour tortilla into 6-8 wedges using a pizza cutter
Place on a cookie sheet and bake until slightly brown and crispy at 250F.

Lunch is served!