Virginia's Kitchen by GINNIE MANUEL

Get Ready for Chili Weather
 
January might shine with the promise of a new year, but it can also be a long, dreary month, often with the coldest temperatures of the winter. A sure-fire way to brighten spirits and warm the soul is to spend more time in the kitchen conjuring up robust fare—like a bracing bowl of chili.
Not only is chili among the easiest one-pot dishes to fix, but it also the perfect entrée to offer guests who congregate to watch the numerous college and professional football games that dot the January calendar.
The countless different versions of this perennial Tex-Mex favorite ignite debate among die-hard chili lovers. Steak or ground beef? (Or perhaps chicken or turkey?) Beans or no beans? Mild or fiery? The recipes below provide three new options to help get you through the chilly days of January.

Texas-style Chili for a Crowd

Although costlier than most chili recipes, this version is more authentic. You will notice that it does not contain beans, because as a native Texan once said, “Chili is chili, and beans is beans.” You can, however, serve canned refried beans on the side.

5 pounds lean boneless chuck or round steak, cut in ½-inch cubes
½ cup canola oil
5 large onions, coarsely chopped
5 garlic cloves, minced
2 teaspoons salt
2 teaspoons powdered cumin, or to taste
2 teaspoons oregano
6 cups water
1 (28 ounce) can concentrated crushed tomatoes
2 (4½ ounce) cans chopped green chilies
1 cup beer
¼ cup chili powder
Several hours or the day before serving, brown the beef in hot oil in a large kettle. Remove the pieces as they brown, and set aside. Return all the meat to the kettle, and add the next 6 ingredients. Simmer, uncovered, for 1 hour. Add the remaining ingredients. Cover and simmer 2 to 3 hours—the longer the better. The meat should almost fall apart.
Let stand, covered, at room temperature, or refrigerate overnight. About 45 minutes before serving, gently reheat chili. Serve over refried beans, along with any of the following garnishes: chopped onions, shredded lettuce, diced tomatoes, sour cream, grated cheddar cheese, tortilla chips, chopped olives. Serves 10 to 12.

Al Roker’s Meaty Chili

The affable “Today Show” weatherman is quite fond of hearty cuisine. This recipe comes from “Al Roker’s Hassle-Free Holiday Cookbook,” and it is distinguished by the use of hot sausage, which supplies most of the heat.

1 pound loose Italian hot sausage
2 pounds chuck steak, cubed
Salt and pepper to taste
2 tablespoons canola oil
2 large onions, coarsely chopped
12 garlic cloves, minced (OR 2 tablespoons minced jar garlic)
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon paprika
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can red kidney beans, drained
1 (15 ounce) can great northern beans, drained

Brown the sausage in a large kettle, breaking up the meat, until no pink color remains. Remove with a slotted spoon and set aside. Season the steak with salt and pepper, and add to kettle. Brown the beef on all sides, and remove with a slotted spoon. Drain off the fat from the kettle, and add the oil. Cook the onions and garlic for 5 minutes. Add the spices, and cook 1 minute longer. Return the sausage and steak to the kettle, and add the tomatoes. Cover and cook over low heat for 2 hours, or until the beef is tender. Add the beans and cook 30 minutes longer. Serve with suggested garnishes from above recipe. Serves 8.

Turkey Chili

If your family members turn their noses up at ground turkey, offer them this full-flavored, low-fat treatment. They will never know the difference!

1 tablespoon canola oil
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1½ pounds ground turkey breast
2 tablespoons flour
3 tablespoons cumin
2 teaspoons unsweetened cocoa powder
½ teaspoon cayenne pepper, or to taste
¼ cup tarragon vinegar
2 tablespoons strong brewed coffee
1 (28 ounce) can concentrated crushed tomatoes
Salt to taste
1 (15 ounce) can black beans, drained

Heat the oil in a large kettle over medium-high heat, and add the next 4 ingredients. Sauté, stirring frequently, for 5 minutes. Add the turkey, and sauté until it loses its pink color, breaking up any lumps with a spoon. Stir in the next 4 ingredients and cook over low heat, stirring often, for 3 minutes.
Add the vinegar, coffee and tomatoes, and bring the mixture to a boiling over medium heat. Cover and simmer for 45 minutes, or until the turkey is tender. Add salt to taste, along with the beans. Cook 5 minutes longer, or until the beans are heated through. Serve with suggested garnishes. Serves 6.

 

Ginnie Manuel is a Midlothian-based freelance writer and cookbook editor whose food columns have appeared in The Washington Post, Baltimore Sun, Columbia (MD) Flier and the Mid-York Weekly Pennysavers.

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