A FEW CHILI RECIPES FOR TERESA

I must admit that I am a little concerned to post Chili recipes for someone that comes from Texas, but, regardless of the place of origin, what counts is the desire to cook, and the dedication to excel in whatever dish you are currently cooking. In Puerto Rico we love Tex Mex food, and chili is one of its best exponents. Unfortunately, now cholesterol is a fact that you have to consider when cooking. But with care and a balance of flavors, we still can enjoy our favorite dishes without being guilty. I hope you will like this old recipes that I have treasured for a long time. Buen Provecho!

REAL TEXAS CHILI
Serves 8
(adapted to modern needs)

2 tb olive oil
1 ½ lbs veal, cut into 1 inch cubes
1 ½ lbs sirloin, cut into 1 inch cubes
3 garlic cloves, chopped
4 tb chili powder
2 tsp ground cumin
3 tb flour
1 tb leaf oregano
2 cans beef broth (low sodium)
1 tsp lite salt
¼ tsp pepper
1 drained can pinto beans
1 drained can corn
1 cup lite sour cream or yogurt
1 lemon in wedges

Heat oil in a pot over medium heat. Add beef, stirring until it loses its pink color but does not brown. Lower heat; stir in garlic. Combine chili powder, cumin seed and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat. Add 1½ cans of the broth and stir until liquid is blended. Add salt and pepper. Bring to boil, stirring occasionally. Add remaining broth; cook 30 minutes or until meat is almost falling apart. Add the drained beans and corn. Cook for additional 15 minutes. Serve, garnished with sour cream and wedges of lemon over each portion.

CHILI-CHEESE
Serves 4

I tb olive oil
1 lb ground turkey breast
½ lb ground sirloin
½ cup chopped onion
1 16 oz can kidney beans undrained
1 8 oz can tomato sauce
1 16 oz can tomatoes, undrained
2 tb chili powder
1 tsp ground cumin
Pinch of ground nutmeg
1 tsp salt
Shredded Cheddar Cheese

Brown the ground turkey and sirloin in the olive oil; carefully drain. Add onion and cook until tender. Stir in all remaining ingredients, except cheese. Cover; simmer for 1 hour, stirring occasionally. Top with cheese. Serve.

CHILI PARTY
Serves 10

1 tb olive oil
2 chopped onions
2 sliced garlic cloves
1 ½ lbs ground chicken breast
1 ½ lbs ground very lean veal
2 tsp chili powder
½ tsp ground oregano
1 tsp ground cumin
1 tsp salt
½ cup rum Bacardi
2 tb tomato paste
1 can tomatoes, undrained
3 cans red kidney beans, drained

Het the oil in a big pot. Saute the onion and garlic. Add the ground chicken and veal, stirring until the meat changes color. Add the rest of the ingredients, mixing well. Cover and cook in Low heat for at least 2 hours. Taste the seasonings and add more chili and salt if necessary. Might be served in individual bowls topped with Pico de Gallo.