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.