Recipe(tried): Now That's Chili!, Pappy's Snappy Slaw, Cornbread with Chives

Several years ago Consumer Reports did a rating of chili seasoning mixes. Their consensus was they could make a better chili just as quickly from scratch and without all the additives and gave their recipe. I made it once, found it delicious, then filed it away. Friday, I was looking for something quick that didn't require a trip to the grocery store and came upon it again. While it is very different from my usual Chili recipe from Cafe Annie, it is really good and easy.

I used ground sirloin (because that is what was in the freezer), a 15 0z can of diced tomatoes, homemade chili powder (recipe follows)and used an extra tablespoon. I also added about a 1/2 teaspoon of ground chipotle and stirred them into the beef mixture and cooked, stirring for a few minutes before adding the remaining ingredients along with a tablespoon of masa. Served it with the following cole slaw and cornbread.

NOW THAT'S CHILI!

1 lb. lean ground beef
1 clove garlic, minced (about 1 teaspoon)
1 large onion, finely chopped (about 1 cup)
1 medium green pepper, finely chopped (about 2/3 cup)
4 Tbsp. chili powder
1 Tbsp. cider vinegar
1/4 tsp. allspice
1/4 tsp. coriander
1 tsp. cumin
1/2 tsp. salt, or to taste
1/2 cup water
2 cups canned crushed tomatoes
1 (16 oz.) can red kidney beans, with liquid

Cook beef, garlic, onion, and green pepper in a heavy skillet over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost it's pink color. Add remaining ingredients. Bring to a boil; cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently.

Minor variations: to make the chili hotter, add cayenne pepper or Tabasco sauce. For a thicker sauce and fuller flavor, add masa (corn flour). To improve the flavor, let the chili simmer longer; chili often tastes even better the second day, after it's ingredients have had a chance to blend overnight.

Beanless chili: Follow the basic recipe. Omit the beans; use 2 lbs. of lean ground beef and 3/4 tsp. of salt.

Meatless chili: Follow the basic recipe. Omit the beef and water. Use 1 tbsp. vegetable oil to suate the garlic , onion and pepper. Add one 16 oz. can of garbanzo beans and one 16 oz. can of pinto beans.

VARIATIONS: To make chili hotter, add cayenne pepper or
Tabasco sauce. For beanless chili, omit beans and use 2 lbs.
ground beef and 3/4 tsp salt.

To simplify this chili powder recipe, I usually consider 1 part to be a tablespoon. That makes it easy to measure. All proportions can be varied for individual tastes.

CHILI POWDER
recipe from The Whole Chile Pepper Cookbook

1 part dried ground Cayenne or other red chile such as Piquin or Chile de Arbol
1 part dried ground Pasilla chile or other mild powder such as Ancho
5 parts dried ground red New Mexican chiles
2 parts garlic powder
1 1/2 parts ground cumin
1 1/2 parts ground oregano

Combine all Ingredients and Mix well. Store in a tightly covered jar.

I think this coleslaw is from an old Ladies Home Journal. I have made it many times when it had less than 3 hours chilling and it is still good. I like it because it isn't as sweet as some coleslaws.

PAPPY'S SNAPPY SLAW

2 quarts (about 2 lbs.) shredded cabbage
2 carrots, shredded
1/2 cup green pepper, chopped
1/2 red onion, thinly sliced
1/2 cup salad oil
1/4 cup white vinegar
1 tablespoon sugar
2 teaspoons salt
1 teaspoon celery seed
1/4 teaspoon pepper

In a large bowl, put cabbage, carrots green pepper, and onion. Mix together the oil, vinegar, sugar, salt, celery seed and pepper. Toss with dressing. Cover and refrigerate for at least 3 hours. Stir well before serving, makes 8-10 servings.

CORNBREAD WITH CHIVES

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
2/3 cup milk
2/3 cup buttermilk
3 tablespoons unsalted butter, melted
3 tablespoons chopped fresh chives

Heat oven to 425 degrees F. Grease a 9 inch square baking pan. Set aside. In a large bowl combine cornmeal, flour, sugar, baking powder,baking soda, and salt. In another bowl, whisk together eggs, milk, buttermilk, melted butter and chives. Stir in dry ingredietns just until mixed. Pour batter into the prepared pan and bake 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool in pan. Makes 8 servings.