Newspaper Page Text
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♦ WEDNESDAY, FEBRUARY 7, 2007
Chili’s great for chilly weather
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
What’s better for family
fare than a big pot of chili
and a pan of homemade corn
bread? Easy to make, and
easy on the budget, chili is
usually even better the sec
ond day, and can be reheated
for individual servings in the
microwave.
Chili beef express
This easy dish goes from
mixing bowl to table in
record time.
1 pound ground beef
(95% lean)
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15-1/2 ounces)
chili beans in chili sauce,
undrained
1 can (14-1/2 ounces)
chili-style chunky toma
toes, undrained
1 cup frozen corn
2 tablespoons chopped
fresh cilantro
Brown ground beef in large
nonstick skillet over medium
heat 8 to 10 minutes or until
beef is not pink, breaking
up into 3/4-inch crumbles.
Pour off drippings; season
with salt and pepper.
Stir in beans, tomatoes
and corn; bring to a boil.
Reduce heat; cover and sim
mer 10 minutes. Sprinkle
with cilantro before serving.
Makes 4 servings (about
1-1/4 cups each).
From the Cattlemen’s
Beef Board.
Black bean chili
Wow! This hot chili from
the National Pork Board
features pork cubes, black
beans and salsa. It can be
started in the morning and
slow-cooked through the
day.. Top with sour cream
and cheddar cheese for a
great combination of fla
vors.
1 1/2 pounds boneless
pork, cut into 1/2-inch
cubes
2 15 1/2-oz. cans black
beans, drained
1 cup chopped onion
1 cup chopped yellow
bell pepper
1 cup thick and chunky
salsa
1 15 1/2-oz. can diced
tomatoes, do not drain
2 cloves garlic, minced
1 teaspoon chili pow
der
1/2 teaspoon cumin
1/4 teaspoon crushed
red pepper
Combine all ingredients
except garnishes in 3 1/2-
quart slow cooker. Cover and
cook on low heat setting 7
to 8 hours. Top individual
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Cattlemen’s Beef Board
Make chili the easy way with chili beans and tomatoes. You can add chili powder or hot sauce to suit your taste.
bowls with sour cream and
Cheddar cheese.
Chili verde
Another pork-based chili,
this one is loaded with diced
green chiles.
2 pounds boneless pork
butt (shoulder), cubed
and dusted with
Flour, seasoned with
black pepper
2 tablespoons bacon
drippings or vegetable
oil
3 cups chopped onion
3 cloves garlic, minced
1 tablespoon oregano
2 tablespoons ground
cumin
2 teaspoons salt
6 4-oz. cans diced green
chiles, drained
3 14 1/2-oz. cans chick
en broth
1 teaspoon hot pepper
sauce, or to taste
Heat fat in Dutch oven
over medium-high heat; add
pork cubes and brown even
ly on all sides. Add onions
and garlic to pan; cook and
stir until onions are tender,
about 10 minutes. Stir in
remaining ingredients and
bring all to a boil. Lower
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Chili verde.
Cattlemen*!* Beef Board
FOOD
heat to a simmer, cover and
simmer until pork is very
tender and liquid is slightly
thickened. Serve immedi
ately over hot cooked rice, if
desired. Garnish with fresh
cilantro sprigs.
Source: National Pork
Board
Chunky pork and
sausage chili
A hearty southwestern
stew, this chili can be served
over rice, with cornbread on
the side.
1 pound boneless pork
country-style ribs, cut
into 3/4-inch cubes
1/2 pound fully cooked
smoked sausage, cut into
1/2-inch slices
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, crushed
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115-oz. can black beans,
rinsed and drained
1 15-oz. can tomato
sauce
1 10-oz. can diced toma
toes with green chiles
1 cup beer (room tem
perature), or water
2 teaspoons chili pow
der
1/2 teaspoon ground
cumin
Salt and pepper, to
taste
Place all ingredients in 4-
quart slow cooker; mix gen
tly. Cover and cook on low
heat setting for 8-10 hours
until pork is tender.
Serves 6
Turkey chili
Another one from RoTel,
this chili combines black
beans and ground turkey for
a new take on chili.
HOUSTON DAILY JOURNAL
National Pork Board
1 tablespoon vegetable
oil
1 pound ground turkey
1 can RoTel Diced
Tomatoes & Green
Chilies
1 can (6 oz.) tomato
paste
1 can (15 oz.) black
beans, drained and
rinsed
1 clove garlic, minced
1 teaspoon chili pow
der
1/2 teaspoon ground
cumin
1/2 teaspoon salt
Directions:
Heat oil in a medium sauce
pan. Add turkey. Stirring
constantly, cook until well
done. Stir in remaining
ingredients; simmer over
low heat for about 10 min
utes.
Makes 4 servings.