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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (March 11, 2015)
Page 16 March 11, 2015 F OOD A Tale of Two Chilis Perfect Ground Beef Chili Ingredients: • 2 pounds ground beef • 2 cloves garlic, chopped • One 8-ounce can tomato sauce 2 tablespoons chili powder • 1 teaspoon ground cumin • 1 teaspoon ground oregano • 1 teaspoon salt • 1/4 teaspoon cayenne pepper • 1/4 cup masa harina (Mexican corn flour) • One 15-ounce can kidney beans, drained and rinsed • One 15-ounce can pinto beans, drained and rinsed • Shredded Cheddar, for serving • Chopped onions, for serving • Tortilla chips, for serving • Lime wedges, for serving Directions: 1. Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed. 2. After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges. Best Vegetarian Chili in the World Ingredients: • 1 tablespoon olive oil • 1/2 medium onion, chopped • 2 bay leaves • 1 teaspoon ground cumin • 2 tablespoons dried oregano • 1 tablespoon salt • 2 stalks celery, chopped • 2 green bell peppers, chopped • 2 jalapeno peppers, chopped • 3 cloves garlic, chopped • 2 (4 ounce) cans chopped green chili peppers, drained • 1/4 cup chili powder • 2 (12 ounce) packages vegetarian burger crumbles • 3 (28 ounce) cans whole peeled tomatoes, crushed • 1 tablespoon ground black pep- per • 1 (15 ounce) can kidney beans, drained • 1 (15 ounce) can garbanzo beans, drained • 1 (15 ounce) can black beans • 1 (15 ounce) can whole kernel corn Directions: 1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chili pep- pers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. 2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 min- utes before serving.
