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A to Z Recipes Newsletter
September 14, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
It's Happy Birthday time! Well, tomorrow, anyhoo. Happy birthday to William "Uncle Bill" Anatooskin of Burnaby, BC,
Canada. Bill, an acive participant in A to Z Recipes, is a chef and cookbook author. Although his special day
is tomorrow, I thought I'd squeeze some wishes in this issue. Bill, I have a very special treat for you (and everyone else!) in
Friday's issue. Light the candles, sing the song, but you have to wait until Friday to open your gift!
Please drop by the A to Z Discussion Forum to send
Bill a personal wish.
Hi from Linda in Michigan.
Remember when I said I could start a war by using only one word? (It was "meatloaf".) Well I have another word: chili! If you have two cooks, especially if they
are men, and from Texas, you have chili war. They will argue to their death about beans, tomatoes, ground beef, chopped meat, and don??™t even bring peppers and
spices into the conversation. I have a couple of chili recipes that I use, but I wanted to bring to you something special. I found some great recipes that are
somewhat different than your everyday chili. I am going to send this issue to both my boys. Mark is a great cook, and I know that we will have one of these gems on
a cold snowy afternoon this winter. Tim??™s favorite meal is chili. In fact, it??™s the only thing that he requests to this day for his "birthday meal". So Mark will cook,
Tim will eat until he groans, and the rest of us will get out of "tooting range". Enjoy your chili!
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"Chili is not so much food as a state of mind. Addictions to it are formed early in life and the victims never recover. On blue days in October, I get this passionate
yearning for a bowl of chili, and I nearly lose my mind."
"Chili is much improved by having had a day to contemplate its fate."
"Wish I had time for just one more bowl of chili."
Alleged dying words of Kit Carson (1809-1868), Frontiersman and Mountain man
"Next to music there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili."
"Congress should pass a law making it mandatory for all restaurants serving chili to follow a Texas recipe."
Harry James (1916-1983), band leader and trumpeter
"The aroma of good chili should generate rapture akin to a lover's kiss."
"Whenever I meet someone who does not consider chili a favorite dish, then I've usually found someone who has never tasted good chili.
Jesse James (1847-1882), outlaw and desperado of the old American West, refused to rob a bank in McKinney, Texas because that is where his favorite chili
parlor was located.
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CHILI FACTS
Source: Rossana Tarantini
The first chili organization, The Chili Appreciation Society, International (CASI), was founded in the 1950's.
In 1966, Frank X Tolbert published a book called A Bowl of Red. In order to promote it, he and some friends organized the first chili "cook off" in Terlingua,
Texas. The main attraction was to have been CASI chief cook Wick Fowler going up against well known restaurateur Dave Chasen. When Chasen fell ill, H. Allen
Smith, a humourist who had written an article entitled "Nobody Knows More About Chili Than I Do" was enlisted. The competition ended in a tie.
In New Mexico, chili is pure. They traditionally serve a red chili puree or green chili stew with chunks of red meat and serve stewed beans on the side. Heavy on
chili, light on meat, a New Mexico chili never contains any additional vegetables.
In Texas, and almost everywhere else, chili is coarse ground beef, chile, garlic, cumin and onions, sometimes including beans and tomatoes.
Two-time world champion C. V. Wood says that his secret is to soak the spices in beer. In fact, he advises simmering the spices in the beer then cooling them in the
refrigerator overnight before adding them to your pot.
Frank X. Tolbert advises using only beef, onions, garlic, chili and cumin.
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Recipes from Bed & Breakfast Inns
Here's the scoop on the current theme:
This theme topic is right up my alley. I adore breakfast and brunch food. I
own several cookbooks on the topic, and have tried many recipes from each book.
So, what's your specialty of the house when friends stay the weekend? Or when
that rare occasion presents itself and your whole family is together on a
Saturday morning? One of my favorite brunch ideas is the breakfast casserole
prepared the night before, with fresh eggs, cheese, meats, vegetables, and
croutons. Toss that baby in the oven while the coffee is brewing, and you have
the makings of a delightful meal, in the comfort of your own home. Share those
B & B Inn recipes with us this month. Everyone will be so glad you
did. Make sure to view the rules section to ensure your submissions are
acceptable.
Please use this email link to submit a recipe for theme recipes: B & B Inn
Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no
later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If
the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the
remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for
posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require
a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of
sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes
protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for B & B Inn Recipes has a deadline of September 30, 2005, and will be posted on October 2, 2005.
Please use this email link to submit a recipe for theme recipes: B & B Inn
Recipes
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
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Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May
2005.
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Caution...uses some "naughty" words.
TALES OF AN INEXPERIENCED CHILI TASTER
Notes From An Inexperienced Chili Tester Named FRANK, who was visiting Texas from the East Coast: "Recently, I was honored to be selected as a judge at a chili
cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking directions to the beer wagon, when
the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy, and besides, they told me I could have free beer
during the tasting, so I accepted."
Here are the scorecards from the event:
_______________________________________________________
CHILI # 1 MIKE'S MANIAC MOBSTER MONSTER CHILI
JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
FRANK: Holy sh*t, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst
one. These Texans are crazy.
_____________________________________________________
CHILI # 2 ARTHUR'S AFTERBURNER CHILI
JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.
FRANK: Keep this out of the reach of children I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the
Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
_______________________________________________________
CHILI # 3 FRED'S FAMOUS BURN DOWN THE BARN CHILI
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A beanless chili, a bit salty, good use of peppers.
FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now get me more beer before I
ignite. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I'm getting sh*t-faced from all the beer.
_______________________________________________________
CHILI # 4 BUBBA'S BLACK MAGIC
JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable to taste it, is it possible to burnout taste buds? Sally, the barmaid, was standing behind me with
fresh refills; that 300 lb. b*tch is starting to look HOT just like this nuclear waste I'm eating. Is chili an aphrodisiac?
______________________________________________________
CHILI # 5 LINDA'S LEGAL LIP REMOVER
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very Impressive.
JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The
contestant seemed offended when I told her that her chili had given me brain damage, Sally saved my tongue from bleeding by pouring beer directly on it from a
pitcher. I wonder if I'm burning my lips off? It really p*sses me off that the other judges asked me to stop screaming. Screw those rednecks!
_______________________________________________________
CHILI # 6 VERA'S VERY VEGETARIAN VARIETY
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.
FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric flames. I sh*t myself when I farted and I'm worried it will eat through the chair. No one
seems inclined to stand behind me except Sally. Can't feel my lips anymore. I need to wipe my *ss with a snow cone!
________________________________________________
CHILI # 7 SUSAN'S SCREAMING SENSATION CHILI
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should take note that I am worried about Judge Number 3.
He appears to be in a bit of distress as he is cursing uncontrollably.
FRANK: You could put a grenade in my mouth, pull the pin, and I wouldn't feel a damn thing. I've lost sight in one eye, and the world sounds like it is made of
rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava-like sh*t to match my damn shirt. At least during the
autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. Screw it, I'm not getting any oxygen anyway. If I need air, I'll just suck it in
through the 4-inch hole in my stomach.
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TED'S ORIGINAL TEXAS ROAD-KILL CHILI
Source: Ted Rockwell, 1992
Ingredients:
4 lbs. fresh road-kill
1 tsp. black pepper
2 beers or 750ml zinfandel
1-3 tsps. oregano
2 Jalapeno peppers (chopped)
1 tbsp. cumin powder
2-4 tbsps. chili powder
1 tbsp. salt
4 cloves crushed garlic
1 16 oz. can Contadina tomato sauce
1 tbsp. finely chopped green onions
2 tbsps. chopped bell pepper
(This is REAL Chili - - So, No... There Ain't No Beans !)
Grind up 4 pounds of fresh road-kill. (Note: sometimes, due to the condition of the road-kill, grinding up may not be necessary). Just about anything is acceptable
(armadillo, rabbit, possum, chicken, unidentified...), but stay away from skunks since their odoriferousnous may have a negative effect on the final result. If you
live in an area where there's not much highway traffic, or where urbanization has scared off all the critters and your neighbors keep their pets indoors, then you
can use (all) the following meat as a substitute:
2 lbs. ground beef (chili grind)
1 lb. venison (chili grind) .. pork is ok
1 lb. ground Italian sausage
12 oz. Mexican chorizo sausage
Mix all the meat in a large kettle. If using the "substitute" ingredients above, then cut open the
chorizo wrapping and squeeze out the contents into the mixture of the 4 lbs. of other meats. Brown the meat, stirring occasionally to mix well. Once the meat has
browned, add the tomato sauce, beer (or wine) and all of the seasonings. It is a good idea at this early juncture to use only half of the chili pepper and oregano and
reserve the rest until later so that you can season to your taste.
Cook over low-medium heat for 30 minutes, stirring occasionally to prevent sticking, then reduce heat to low and cover. Cook covered for 1 hour, stirring from time
to time. Sample for taste, increase seasoning as desired, and cook on low for another hour, stirring occasionally.
Sample again and add additional cumin, chili pepper, oregano, Jalapenos or critters to suit your taste; turn off heat and place in the refrigerator over night. Reheat
on the following day and serve. For an especially tasty presentation, serve up in bowls and sprinkle the top with chopped white onions and shredded Monterrey Jack
and cheddar cheeses. Feeds 6 to 8. Enjoy!
WHITE CHILI
Ingredients
Vegetable cooking spray
1 1/2 cups chopped onions
1 teaspoon minced garlic
1 teaspoon finely chopped gingerroot
1/2 to 1 jalapeno chili, finely chopped
4 ounces mushrooms, cut into fourths
1 tablespoon flour
1 pound boneless, skinless chicken breasts, cubed
2 cans (15 ounces each) any White beans or 3 cups cooked dry-packaged White beans, rinsed, drained
1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 bay leaf
Salt
White pepper
1 small tomato, chopped
2 green onions, thinly sliced
2 tablespoons sliced green or black olives
2 tablespoons finely chopped cilantro or parsley
Preparation
1. Spray large saucepan with cooking spray; heat over medium heat until hot. Saut?©
chopped onions, garlic, gingerroot and jalapeno chili 5 minutes. Add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes. Stir in flour; cook 1
minute longer.
2. Add chicken, beans, chicken broth and herbs; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 10 to 15
minutes. Discard bay leaf; season to taste with salt and white pepper. Spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and
cilantro.
This recipe appears courtesy of the American Dry Bean Board
MARK'S COOK-OFF WINNER!
1/4 cup olive oil
2 lbs hot pork sausage
2 lbs cubed stew meat
1 can Ro-tel tomatoes
8 cloves garlic (minced)
1/3 c chili powder
4 tbs cumin
1/4 cup jalapenos (sliced)
1 tsp Tabasco sauce
2 large cans crushed tomatoes
4 large onions (2 wht-2red)
2 lbs ground chuck
Bottle of V8 (hot)
2 cans beef broth
2 large cans of hot chili beans
2 tsp paprika
1 tbs dried red pepper
2 tsp coriander
1 can tomato sauce
6 tbs red wine vinegar
This recipe will feed a whole troop: In a large skillet, saut?© onions in olive oil, set to the side. In a #14 DO, brown pork sausage and chuck and then add stew meat.
Season with salt and pepper to taste. Cook for about 20 minutes. Add onion mixture. Stir in spices and cook 5 minutes. Add V8,
tomatoes, tomato sauce and beef broth. Bring to boil, lower heat and simmer 1 hour. Stir in garlic,
Tabasco, peppers and hot chili beans. Simmer another 10 minutes. You can dissolve some corn starch in about a 1/4 cup of warm water and then add to the chili until
thick. Sprinkle with cheese, popcorn,
Frito chips or fixin's of your choice.
We will sometimes cook the meats two days ahead of time, place in gallon freezer bags and keep in the cooler. Also to save time chop the onions and garlic and
assemble in a gallon freezer bag ahead of time to cut down on prep time.
Sometimes for family camping only (NO Scouts around) I'll include a can of beer, which is usually boiled away when the hour is done. My kids (12yr, 10yr and 8yr)
love it and it usually wows the Super Bowl crowds.
-- Thanks to Mark A. Michalski, Cubmaster Pack 24, Clinton Valley Council, mam@AH.DS.ADP.COM
SENATOR JOHN TOWER??™S TEXAS CHILI
Several years ago, then Senator John Tower of Texas stood up on the floor of the United States Senate and flatly declared that Texans make the best chili
without question, whereupon Senator Barry Goldwater of Arizona sprang to his feet and declared among other things that "Texans don't know chili from cow chips!"
With the honor of the two great states challenged, a chili war ensued. Here is Senator Tower's recipe:
3 lbs. coarsely ground flank steak
15 oz. can tomato sauce
1 cup water
1 tsp Tabasco sauce
3 heaping Tbsp ground chili powder
1 heaping Tbsp Mexican oregano
1 heaping Tbsp Cumin
2 onions, chopped
garlic to taste
1 tsp salt
1 tsp cayenne
1 tsp paprika
12 red peppers
4-5 chili pods
2 heaping Tbsp flour
Sear meat until gray. Add tomato sauce and water, stirring until well blended. Add Tabasco sauce, chili powder, oregano, cumin, onions, garlic, salt, cayenne,
paprika, red peppers and chili pods.
Simmer one hour and fifteen minutes over mesquite wood (if possible).
Add thickening of flour mixed with water. Simmer another 30 minutes, stirring often.
CAPITOL PUNISHMENT CHILI
Ingredients:
1 tb Oregano
2 tb Paprika
2 tb MSG (monosodium glutamate)
9 tb Chili powder, light
4 tb Cumin
4 tb Beef bouillon (instant, crushed)
24 oz Old Milwaukee beer
2 c Water
4 lb Extra lean chuck, Chili grind
2 lb Extra lean pork, Chili grind
1 lb Extra lean chuck, Cut into 1/4" cubes
2 Large onions, finely chopped
10 Cloves garlic, Finely chopped
1/2 c Wesson oil or kidney suet
1 ts Mole (powdered), Also called mole poblano
1 tb Sugar
1 ts Coriander seed (from Chinese Parsley, cilantro)
1 ts Louisiana Red Hot Sauce (Durkee's)
8 oz Tomato sauce
1 tb Masa Harina flour
Salt to taste
Instructions:
In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
Saut?© chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce
and tomato sauce. Simmer 45 min.
Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter
taste.
Makes 1 pot.
These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993.
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HEART HEALTHY TEXAS CHILI
Source: Arkansas Heart Hospital
2 lb. ground turkey meat (24 oz. cooked)
1 ?? c. chopped onion
1 c. chopped green pepper
3 cloves garlic, chopped
2 (28 oz.) cans low sodium tomatoes in puree (undrained), chopped
2 c. water
1 (6 oz.) can low sodium tomato paste
8 tsp. low sodium beef bouillon
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. oregano leaves
2 tsp. sugar
?? c. dried lentils
2 cans kidney beans, drained and rinsed
In large kettle, brown turkey and pour off fat. Add onion, green pepper, and garlic. Cook and stir until tender. Add remaining ingredients. Cover. Bring to boil.
Reduce heat and simmer for 1?? hours. Serves 12.
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RUTH??™S DIABETIC CHILI
Source: Mass Recipes.com
3/4 lb. ground beef
1/4 c. chopped onion
1 c. cooked spaghetti; optional
1 qt. tomato juice
1/4 tsp. chili powder
1 c. kidney beans
Salt and pepper to taste
Brown beef and onion; drain. Add the rest of ingredients and simmer 20-30 minutes. This is a diabetic recipe. If cheese is used, count as a meat exchange.
CHILI CHICKEN
Source:
The Complete Step-by-Step Diabetic Cookbook
Ingredients
1 tbsp virgin olive oil
2 cloves garlic, minced
3 peppers, 1 each of red green & yellow, cut into strips
2 med onions, sliced
1 tspn cumin, ground
1 1/2 tspn oregano
2 tspn fresh hot chili pepper, 1 tspn dried hot pepper flakes
12 oz chicken breasts, skinned and boneless
3 tbsp fresh lemon juice
1/4 tspn salt
1/2 tspn black pepper
2 tbsp fresh parsley, chopped finely
Preparation & Cooking Instructions
In a large non-stick skillet, heat oil, add garlic and cook 1 minute.
Add bell strips, sliced onion, cumin, oregano, and chile. Mix, cover, and cook over medium heat 10 minutes.
Slice chicken in 1/2" strips and sprinkle with lemon juice. Add vegetables; stir.
Cook, covered, over a medium heat 10 minutes more stirring occasionally.
Add salt and pepper and garnish with parsley.
Exchange value : 3 low fat exchanges + 1 vegetable exchange
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CHILI FOR TWO
1/4 lb. ground beef
1 (8 oz) can kidney beans, drained
1 (16 oz) can tomatoes, cut up
1/4 tsp. salt
1/2 tsp. chili powder
2 T. instant minced onion
Brown meat; add remaining ingredients; mix well.
Bring to a boil, cover and simmer for 20 minutes, stirring occasionally
Serves 2
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WENDY??™S CHILI RECIPE
Ingredients:
2 lb ground beef
1 x 29 oz can tomato sauce
1 x 29 oz can kidney beans (with liquid)
1 x 29 oz can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 tspn cumin powder
3 tbsp chili powder
1 1/2 tspn black pepper
2 tspn salt
2 cups water
Preparation and Cooking Instructions:
Brown the ground beef in a skillet over medium heat; drain off the fat.
Using a fork, crumble the cooked beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
Cook, stirring every 15 minutes, for 2 to 3 hours.
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Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.
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