[CH] Re: The Culinary Connection Newsletter - August 21, 1998
Dorothy Meehan (tootie@accessnv.com)
Fri, 21 Aug 1998 17:56:59 -0700
Received this in the mail today. Thought some of you might be
interested in the chili recipes. There is no connection, etc, etc.
Dorothy Meehan
tootie@accessnv.com
chefandy@culinary.com wrote:
>
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> The Culinary Connection Newsletter
> August 21, 1998
> http://www.culinary.com
> mailto:chefandy@culinary.com
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>
> (This publication may be freely redistributed in its entirety)
>
> In This Issue
>
> * Take our Survey!
> * Chili Recipes
> * Subscribe - Unsubscribe Info.
> * Promotional Opportunity!
>
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>
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> _____________________________________________________________________
>
> Chili Recipes!
> _____________________________________________________________________
>
> White Chili
>
> chili files
> 8 servings
>
> 3 lb ground turkey
> 4 garlic cloves: minced
> 2 red onions; diced
> 3 oz diced green chili peppers
> 1 bn celery; sliced
> 2 red bell peppers; diced
> 4 leeks; cleaned and diced
> 2 ts oregano
> 1 c flour
> 3 qt chicken broth
> 2 tb ground coriander
> 3 tb chili powder
> 3 tb ground cumin
> 2 ts sugar
> 2 cn cannelini beans
>
> In a skillet, brown the ground turkey with the garlic and onions.
> Drain off the fat. Place the turkey mixture in a stock pot over
> medium heat. Add the next 6 ingredients and stir until the flour is
> smooth-cooked. Add the stock and stir until the mixture is thickened.
> Add the remaining ingredients and simmer for 1 hour.
>
> -----
>
> Fourby Chili (Black Beans, Beer, And Broccoli)
>
> chili files
> 1 servings
>
> 2 c dried black beans
> 2 bottles stout (guiness extra, watney's cream or san miguel dark.)
> 2 cn diced tomatoes (or fresh equivalent)
> 2 6-ounce cans tomato paste
> 2 long (mild) chili peppers seeded and diced*
> 3 md jalapeno chili peppers seeded and diced*
> 3 serrano chili peppers seeded and diced*
> 5 cloves garlic, minced
> 1 onion, chopped
> 1 c whole kernel corn (frozen or fresh)
> 2 tb white vinegar
> 2 tb chili powder
> 1 ts cumin
> 1 tb oregano
> 1/2 ts black pepper
> 1 ts crushed red peppers*
> 1/4 c peanut butter (no, really!)
> 1 ts salt
> 1 tb olive oil
> 2 heads broccoli
>
> * or more, to taste.
>
> Rinse the black beans, pick out any pebbles; then cover with water and
> let soak overnight. Then pour off the soaking water, add 1 bottle of
> stout, and add fresh water to cover the beans plus about 1". Bring to
> a boil, then reduce to a simmer. Cover partway (it will boil over if
> fully covered) and let cook for 1 1/2 hours, stirring occasionally.
> Add water if neccessary.
>
> Heat olive oil in a pan over medium heat. Add the garlic, onions, and
> all chili peppers. Saute a few minutes until soft, then add to the
> beans. Add the vinegar and spices and the diced tomatoes; simmer for
> another half hour, stirring. As the liquid from the tomatoes boils off,
> start adding stout from the second bottle. About half of this bottle
> is reserved for the cook.
>
> Add the corn and the peanut butter, simmer for another hour or so,
> keeping it moist enough (with stout and/or water) so that it doesn't
> crust over. Stir occassionally.
>
> Best if you let it sit overnight, and reheat it for dinner the next day.
>
> To serve: cut the florets off of the broccoli, and steam until done
> (but crisp). I ususally do this in the microwave. Serve the chili with
> a sprinkle of chopped onions and grated cheddar cheese on top (for
> vegan, omit cheese or use tofu cheese). The broccoli can either be
> stirred in at the last minute, pressed on top of the chili for nice
> presentation, or placed along side it. Serve with spanish rice (follows)
> and with warmed corn tortillas!
>
> -----
>
> Chili N'awlins
>
> chili files
> 12 servings
>
> 2 lb ground round beef
> 1 lb ground pork
> 5 c chopped onions
> 1 1/2 tb chopped garlic
> 7 tb chili powder
> 2 cn chopped green chili peppers
> 3 cn (16 oz) crushed tomatoes
> 3 tb tomato paste
> 4 ea bay leaves, crumbled
> 1 tb salt
> 1 tb oregano
> 1 tb red wine vinegar
> 1 tb grown sugar
> 2 cn (16 oz) red kidney beans
> 1 pk corn chips
> 1 ea head lettuce, shredded
> 12 oz sharp cheddar cheese, shredded
>
> In a large, heavy pot, brown the meat with the onions and the garlic.
> Drain off the fat and stir in the chili powder (depending on quality,
> you may want more). Add chilies, tomatoes, tomato paste, bay leaves,
> salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2
> hours over low heat. Add beans and cook, uncovered, 30 minutes more.
> Serve with side dishes of corn chips, shredded lettuce, and shredded
> Cheddar cheese.
>
> -----
>
> Spicy Green Pork Chili
>
> chili files
> 1 servings
>
> 1 1/2 lb boneless pork chops
> 16 oz stewed tomatoes
> 45 oz black beans
> 32 oz light red kidney beans
> 1 lg yellow onion
> 2 cloves garlic -- crushed
> 2 ea jalapeno peppers -- chopped
> 1 ts ground cumin
> 1 ts butter
> 1 salt and pepper
> 1 tabasco (just a little)
> 1 water (add to desired consistency)
>
> Trim excess fat from chops; dice into bite-size chunks. Lightly saute.
> Drain on paper towel; saute onion, garlic, and jalapeno in butter. Add
> pork, onion, garlic, and jalapeno together in pot. Add black beans,
> kidney beans, and stewed tomatoes. Do not drain beans. Add 7 ounce can
> of diced canned jalapeno.
>
> The longer the chili simmers, the better it is. When done, the pork
> should be very tender. The pork will also darken due to the black beans.
> Can serve in bowls as usual or over white rice.
>
> -----
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