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Tuesday, November 9, 2010

The Windle/Galson Chili, adapted from Craig Claiborne’s The New York Times Cookbook

3 Tbs olive oil
1 large onion, minced
2 cloves garlic, minced
1 pound ground meat (optional) (beef or turkey are both good)
3 cups water
1 large can of tomatoes, with water, blended
1 green pepper, minced
½ tsp celery seed (when we have been out of celery seed, we have added a stalk of chopped celery to the vegetable mix)
¼ tsp cayenne
1 tsp cumin seed, crushed
1 bay leaf
2 Tbs chili powder
½ tsp basil
1 tsp salt
2 large cans of chili beans, any variety (we use a combination of black, red, pinto, or whatever we have on hand)

Saute onion and garlic in olive oil. Add meat if using meat. Brown. Add green pepper. Add all spices and mix well. (We use more than the amounts indicated of all the spices except the celery seed; you can find your own quantities based on your taste.) Rinse the beans in a colander until all the foam runs off and the draining water runs clear. (This makes the beans more digestible). Add all other ingredients to the spiced vegetable mixture. Bring to a boil, uncovered. Turn down to a moderate simmer and simmer uncovered for about 2 hours, or until the desired thickness, stirring regularly. (We find that a higher-than-low simmer makes for a thicker and tastier chili.)

Heavy saucepan
Wooden spoon

Can be served with:
• brown rice, grated cheddar, avocado, and the greens of your choice
• in a tortilla
• with hot sauce
• with fresh chopped coriander leaves
• with yogurt cheese
• or plain in a bowl

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