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Chili Provides Cool Weather Meal : Aficionados Enjoy Discussing Their Favorite Recipe

January 08, 1987

Probably the only thing chili aficionados enjoy more than their favorite recipe is engaging in heated arguments on the fine points of this popular dish. Should or shouldn't it contain beans, what type of meat is best and which spices give the right flavor are just a few of the subjects typically discussed at length.

Truthfully, the answers depend on personal preference. But no matter how it's prepared, chili provides a satisfying cool weather meal.

Chunky Beef Chili is made with boneless chuck or round, cut into half-inch pieces. The meat is simmered slowly until tender and blended with the other flavors. Top with sour cream, shredded sharp cheese, chopped onion or avocado chunks.

Beer Is Key Ingredient

Cubes of beef are also called for in Survival Chili. Beer is the key ingredient that gives this recipe a distinctive flavor.

Should you prefer ground meat in chili, choose the recipe for Easy Chili. It calls for coarsely ground round steak, which can be prepared by the butcher unless you prefer to grind your own. The beans in this recipe and Chunky Beef Chili may be omitted if you prefer.

A favorite recipe for coleslaw and corn bread make ideal accompaniments to any of these recipes. Add a beverage for a delicious meal for family or casual entertaining.

CHUNKY BEEF CHILI

2 1/2 pounds boneless beef chuck, cut into 1/2-inch pieces

1 cup coarsely chopped onions

1 cup chopped green pepper

2 cloves garlic, minced

2 tablespoons oil

1 teaspoon salt

1 (28-ounce) can Italian plum tomatoes, broken up

1 cup water

1 (6-ounce) can tomato paste

3 tablespoons chili powder

1 teaspoon dried oregano leaves

1/2 teaspoon crushed red chiles

1 (15 1/2-ounce) can kidney beans, drained

Sour cream

Shredded sharp cheese

Chopped onion

Avocado chunks

Brown beef, onions, green pepper and garlic in oil in large skillet or Dutch oven. Pour off drippings. Add salt, tomatoes, water, tomato paste, chili powder, oregano and chiles, blending well.

Cover tightly and cook slowly 1 1/2 hours or until beef is tender. Add beans and continue cooking, uncovered, 20 to 30 minutes. Garnish with sour cream, cheese, onion an avocado. Makes 2 quarts.

SURVIVAL CHILI

2 tablespoons oil

2 1/2 pounds boneless beef chuck, cut into 1/2-inch cubes

1 (12-ounce) can beer

1 1/2 cups water, about

1 (8-ounce) can whole tomatoes, crushed

1 (8-ounce) can tomato sauce

1 (4-ounce) can chopped green chiles, undrained

1/2 cup chopped green pepper

1/4 cup instant minced onion

4 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon oregano leaves, crushed

1/2 teaspoon instant minced garlic

1/2 teaspoon paprika

1/2 teaspoon ground black pepper

1/16 teaspoon ground cayenne pepper

Heat oil in large saucepan or Dutch oven. Add half of meat, brown well on all sides. Remove with slotted spoon. Add remaining meat and brown.

Return all meat to pan. Add beer, water, tomatoes, tomato sauce, chiles, green pepper, onion, chili powder, cumin, salt, oregano, garlic, paprika and black and cayenne peppers. Bring to boil. Reduce heat and simmer, covered, stirring occasionally, 3 hours. Add more water, if needed. Makes about 7 cups.

EASY CHILI

1 1/2 pounds coarsely ground round steak

1 tablespoon oil

1 cup chopped onions

1 clove garlic, crushed

1 (14 1/2-ounce) can whole tomatoes, undrained

1 (6-ounce) can tomato paste

2 cups water

1/3 cup chili powder

1/4 teaspoon hot pepper sauce

1 teaspoon salt

1/2 teaspoon garlic salt

1 (15 1/2-ounce) can small red beans

Brown meat in oil in Dutch oven. Add onions and garlic and cook until onions are tender. Stir in tomatoes, tomato paste, water, chili powder, hot pepper sauce, salt and garlic salt, blending well.

Bring to boil. Reduce heat, cover and simmer gently 45 minutes. Add beans and cook additional 15 minutes. Makes about 8 cups.

Note: Ask butcher to coarsely grind round steak, or grind own.

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