Chili Cook-Out Recipes
Black Bean Chili
1 large onion, chopped
1 large bell pepper, chopped
1 tbs oil
1 lb ground beef or turkey
4 large cloves garlic, mashed
2-15 ounce cans diced tomatoes w/green chilies
1 cup corn
4 cups black beans (2 cans)
2 tbs chili powder
2 tbs cumin
Salt to taste
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Sauté onion and pepper lightly in oil. Pour off oil. Add ground meat and garlic. Saute until
meat is no longer pink. Add tomatoes and juice. Mix chili
powder and cumin with enough water to form a paste and add to
tomato mixture. Add corn and beans. Mix well and cook until
thick...about 30 minutes.
Makes 6 servings
Recipe submitted by Katie
Blanchette
Vegetarian Chili
1/2 cup flour
4 tbs chili powder
1/2 tsp ground cayenne pepper
2 quarts canned whole tomatoes (best if canned from your garden), blended in blender
4 tbs margarine
2 medium onions, chopped
1 bag (12-ounce) Morningstar Farms Burger Style Recipe Crumbles (or any meat substitute)
1/2 tsp salt (optional)
1/4 tsp pepper
2 chili peppers, finely chopped
2 cans (16-ounce) Bush's Chili Beans, drained
10 dashes hot (pepper) sauce (optional)
Shredded Colby or Cheddar cheese
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In small bowl, mix flour, chili
powder and cayenne pepper together. Add 1/2 quart tomatoes to
flour mixture and beat with wire whisk until well blended. Set
aside.
In a large pot, sauté onions in
margarine for approximately 3 minutes on high heat. Turn heat
down to low.
Add crumbles. Now add salt,
pepper and chopped chili peppers to pot & stir. Add flour
mixture to pot & stir. Add rest of tomatoes and beans to pot
and stir. Add hot pepper sauce if desired.
Bring chili to a boil then turn
heat to low and put a lid on the pot. Simmer for at least 1/2
hour; stirring frequently (to prevent beans and crumbles from
sticking to bottom).
Serve in bowls with shredded
cheese on top.
Suggestion: Rinse and drain
crumbles before adding for better flavor. Also for less chunky
consistency the crumbles can be placed in a food processor
briefly to break into smaller pieces.
Recipe submitted by Melody
Parrott
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