Recipes from Cooking with Doyle Moore on Focus 580

January 8, 2003:  Chili

To order green chili powder you can go to:

www.hatch-chile.com

or call Ronda or Lara for questions or orders

505-267-3226

Caller Tip:  You can substitute Morning Star Soy, Boca products, or turkey as a substitute for ground beef in chili.

Grated carrots added to the stock early on can add thickness and sweetness to the chili

RED GREEN CHILI RECIPE

• meat

• onion

• garlic

• broth or red wine

• red tomatoes, diced

• ½ tablespoon red chili powder

• 2 tablespoons green chili powder or 4 to 6 cans green chilies

Brown meat, onion, and garlic.  Use broth or red wine for the liquid to cook it in.  Add 4-6 cans of green chili or 2 tablespoons of green chili powder.  Also add about ½ tablespoon of red chili powder.  Cook for several hours.  Add beans and red diced tomatoes a half hour before the chili is ready to serve.  You can soak up excess grease from the top of the chili with soda crackers or paper towels.

GREEN CHILI

• onion

• garlic

• pork chunks

• broth

• green chilies

Cook for a long time.  Add flour or other thickener.

BEANLESS CHILI

Add hominy instead of beans.

TEXAS CHILI

• 1 qt. water

• 5 lbs. lean beef cubed and coarsely ground

• 3 tablespoons sugar

• 2 ½ tablespoons salt

• ¾ cup olive oil

• 5 tablespoons flour

• 5 cloves of garlic, minced

• 6 to 8 tablespoons ground chili

• 1-teaspoon pepper

• 1-teaspoon oregano

• 1-teaspoon cumin

Bring to boil water, beef, sugar, and salt. Skim and reduce heat to simmer.  Do not let it boil again.  Heat olive oil and add flour in a skillet for 2 minutes (do no brown).  Add cloves of garlic, pepper, oregano, and cumin.  Cook for about 30 seconds.  Add the whole mixture to the meat.  Simmer for a hour and a half.  Cool the whole batch and skim the fat off the top.  Best if served the next day.

BLACK BEAN AND CHICKEN CHILI

• 2 cups black beans

• 2 lbs. of meaty chicken

• 3 cups of water

• Salt and pepper

• ¼ cup olive oil

• 1 large onion

• ½ cup chopped celery

• ¼ cup minced garlic

• 3 tablespoons chili powder

• 2 tablespoons cumin

• 3 tablespoons butter

• ½ cup currants or raisins

• ½ cup chopped carrots

• 1½ oz bittersweet chocolate

• pinch of cinnamon

• beans

• 2 cups broth

Cook chicken in water seasoned with salt and pepper for 30 minutes.  Remove bones from chicken and save the broth.  Sauté onion, celery, and garlic in olive oil until tender.  Add chili powder, cumin, and butter.  Sauté for another minute.  Add currants or raisins, carrots, chocolate, and cinnamon.  Sautee.  Add beans and broth.  Cover and let cook for 45 minutes on low heat.  Add chicken and seasoning. Let simmer for another 30 minutes.

Serve with rice, sour cream, cilantro, and cheese.