Red Rice with Habanero Sausage and Red Beans

Ingredients:
4 cups cooked white rice*
30 oz canned fire roasted tomatoes
15 oz dark red kidney beans, drained
12 oz habanero and green chile sausages**
2 stalks celery, diced
2 cloves garlic, minced
2 jalapenos, diced
1 onion, diced
1/2 tablespoon apple cider vinegar
1 teaspoon thyme
salt
freshly ground black pepper


Directions:
Saute the onion, celery, garlic and peppers until just starting to soften. Add the sausage and saute until browned. Add the tomatoes, beans and spices and heat through. Stir in the rice. Cook for 1-2 additional minutes.


*I cooked it in chicken stock with 2 bay leaves
**I used Aidell's sausage (they were chicken sausages)

My thoughts:

Last night was one of those nights when I had only the vaguest notion of what to make for dinner. I had a pack of sausages my husband had picked up that we had never had before that I wanted to use. He briefly suggested making some sort of Southwest inspired pasta dish the night before but when I followed up we realized we weren't sure what that would entail exactly. Since we had other things to do (namely put together a dresser that will hopefully make our near closet-less house able to say, attractively store sheets and towels) I went with an old favorite, red rice. I don't think I've posted a red rice recipe before but it is a familiar standby for us. When I am feeling especially lazy I've made it with rice and canned stewed tomatoes which totally eliminates the need for chopping onions and garlic. I don't always add beans but they are always welcome. This is the first time I made it using any sort of meat but it worked well and turned into much more of a meal. Yummy and easy, especially if you have a rice cooker and can make the rice ahead of time with zero hands-on time needed.

Minestrone Soup

Ingredients

1 medium onion, diced
2 stalks celery, diced
3 medium carrots, diced
3 cloves garlic, minced
3 cups chicken, beef or vegetable stock
15 oz canned fire roasted diced tomatoes
15 oz canned kidney beans, drained
15 oz canned chickpeas, drained
28 ounces canned crushed tomatoes
6 oz tomato paste
2 tablespoons minced basil
2 tablespoons minced oregano
2 tablespoons minced Italian parsley
2 (fresh) bay leaves
1 1/2 cups shredded cabbage
1 cup frozen or fresh green beans, diced
2 small to medium zucchini, diced
sea salt
freshly ground black pepper

8 ounces small, cooked pasta

Directions:

For the slow cooker:

Add the garlic, tomato, celery, stock, tomatoes, beans, tomato paste, and spices to a 4 quart slow cooker. Cook on low heat for 6-8 hours. Add shredded cabbage, green beans and zucchini and turn to high for the last hour. Stir in the pasta before serving.

Stovetop: Saute the onions, garlic, carrots and celery until soft. Add the remaining ingredients and heat though.

My thoughts:

Around this time of year I always get a lot of requests for healthy meals. Soup is always a great choice because it is easy to add lots of vegetables. There are a lot of different ways to make minestrone (I even posted a different one here about six years ago) but this one is I think my favorite. I like the combination of chickpeas and kidney beans and the green beans and cabbage (especially when added towards the end in the slow cooker version) really make it taste fresh. While this is a vegan soup, I like to serve with a tiny hunk of sharp, aged cheddar in the bottom of a bowl. It melts and adds a tasty ribbon of cheese to each bite.

Autumnal Turkey Chili

Ingredients:
3 cups cubed cooked turkey breast
30 oz canned kidney beans, drained
15 oz canned cubed tomatoes
6 ounces tomato paste
4 cloves garlic, sliced
1 onion, diced
1 (jarred) fire roasted red pepper
1 chipotle chile pepper in adobo, minced
1 Bosc pear, diced
1 large carrot, diced
3 tablespoons pumpkin puree
1 tablespoon cocoa
1 tablespoon chili powder
1 teaspoon ground chipotle
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground jalapeno
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Directions:
Place all ingredients in 1 4 quart slow cooker, stir to evenly distribute all ingredients. Cook on low 6 hours.

My thoughts:

I've made a lot of chili over the years. I love making it in the slow cooker most of all because it is just so easy. The flavors meld wonderfully, it is impossible to overcook and frees up my time. If I use leftover cooked meat and cut the vegetables up the night before it takes virtually no effort the day I make it. I even put the spices in the (cold) slow cooker the night before so I just dump everything else in and stir. For this chili I decided to add the decidedly nontraditional ingredients of pumpkin and pear. I had this teeny amount of pumpkin puree in my refrigerator that was taking up entirely too much room so I tossed that in, then I spotted a pear starting to turn and on impulse peeled and cubed it and added that to the mix. It was a gamble that paid off. I used spices vaguely inspired by Cincinnati chili and the pumpkin/pear combo added to the subtle sweetness. When my unsuspecting husband tried the chili he couldn't discern what the the secret ingredients were but he raved over the flavor. It is just a really rich, robust and very autumnal flavored chili.

Rachel's Famous Chili Dogs

Ingredients:
1 lb 94% lean ground beef
15 oz tomato sauce*
15 oz canned dark red kidney beans, drained
1 small onion, chopped
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon hot paprika
1 teaspoon cayenne pepper
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1/4 teaspoon celery seed
1/4 teaspoon cumin
hot sauce
salt
pepper

to serve:
8 hot dog buns
8 hot dogs
chopped onion (optional)
shredded cheddar cheese (optional)
mustard (optional)

Directions:
Slow cooker instructions:
Brown the beef in a nonstick skillet, breaking it up into fine bits. Drain off any excess fat. Add the beef and the remaining ingredients to a 2 or 4 quart slow cooker. Stir. Cook on low for 8-10 hours. If it is too wet, remove the lid and cook on high for 30 minutes.

Stove top instructions:
Brown the beef in a nonstick skillet, breaking it up into fine chunks. Drain off any excess fat. Add the remaining ingredients. Stir occasionally until most of the liquid has evaporated and everything is cooked through.

Cook the hot dogs according to your preference. Nestle into buns and top with chili and other desired toppings.


*Not chunky pasta sauce. Look for it in the canned tomato aisle.

My thoughts:

Every once in a while I am hit with an overwhelming urge for a chili dog. Unfortunately Baltimore has a severe lack of quality hot dog houses. There are some truly delicious yet deadly dogs from Ann's Dari-Creme out on Ritchie Hwy but that is quite a hike. There are a few in the city but none that I can say that I love. When I was a child, we'd make chili dogs with chili from the soup counter at the grocery store. I have to say, homemade chili is much better. And after developing an entire chapter of chili for my slow cooker cookbook, I am the self proclaimed slow cooker chili queen. I wish I had thought to put a recipe in for chili for hot dogs in the book (although it is a healthy slow cooker cookbook)but I didn't so the book's loss is your (free recipe) gain. Slow cooking the chili means that all you have to do to have from scratch chili dogs is to pop some stuff in the slow cooker in the morning, go about your day, come home, broil or grill some dogs for 10 minutes and you are ready to go.

There is a lot of contention on what makes the best chili for hot dogs (everything from a bean only mixture to the various versions of a "Coney" to a thin sauce) but this is what I like the most on my dogs. Not too spicy or chunky and with kidney beans. I think it is best made in the slow cooker where the flavors develop throughout the day but the stove top version is tasty too.

The leftover chili is great on baked potatoes.

Sweet Dumpling & Delicata Squash Chili

Ingredients:
1 sweet dumpling squash, peeled and cubed
1 delicata squash, peeled and cubed
30 oz canned dark red kidney beans, drained
30 oz canned fire roasted diced tomatoes
2 oz rye (optional)
4 cloves garlic, sliced
2 jalapeno peppers, diced
1 cubanelle pepper, diced
1 onion, chopped
1 shallot, minced
1 stalk celery, diced
1 jarred fire roasted pepper, minced
1 teaspoon Worcestershire sauce
1 teaspoon hickory liquid smoke
1 teaspoon hot paprika
1 teaspoon ground cayenne
1 teaspoon ground chipotle
1 teaspoon ground jalapeno
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon roasted ground cumin

Directions:
Place all ingredients in 4 or 6 quart slow cooker and gently stir to evenly distribute the spices and squash. Cook on low for 6-8 hours. Stir prior to serving.

Yield: 8 servings

Note: I like to put the spices in the (covered) slow cooker overnight, chop up the onion, shallot, garlic, peppers, squash and celery and place them in an airtight container in the refrigerator overnight. For a vegetarian/vegan chili like this one I have been known to refrigerate the wetter ingredients like jarred pepper, tomatoes, beans, Worcestershire sauce, and liquid smoke in a separate container overnight as well. In the morning, I just have to stir everything together in the slow cooker and turn it on.

My thoughts:

It may be the dead of winter here in Baltimore and nothing is growing locally but it is still easy to find local squash in area stores. We actually have some that we had bought back around Halloween that is still perfectly fine, winter squash can be stored very successfully for months if kept in a cool, dry spot. Delicata and Sweet Dumpling squash both have a fine texture and relatively thin skin which makes them a perfect choice for chili; they are easy to peel and cube. They are also sweeter and milder than a lot of other winter squashes which make them a perfect foil for the spices.

Smoky, Spicy Bison Chili

Ingredients:
1 lb ground bison
1 onion, chopped
2 stalks celery, diced
2 carrots, diced
1 cup diced poblano peppers
1/3 cup smoked sun-dried tomatoes, julienne cut
30 oz canned fire roasted diced tomatoes with chipotle
30 oz canned dark red kidney beans, drained
1 teaspoon habanero hot sauce
1 teaspoon crushed red pepper flakes
1 teaspoon ground cayenne
1 teaspoon hot paprika
1 teaspoon ground jalape�o
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon allspice


Directions:

Slow Cooker directions:
In a dry skillet, saute the onions, carrot, celery, poblano peppers and bison meat. Break the meat into small bits and saute until the meat is fully cooked. Bison is very lean so there shouldn't be grease but if there is, drain it off. Add to a slow cooker. Add the remaining ingredients and stir. Cook on low for up to 9 hours.

Stove top directions:
In a dry, wide pot, saute the onions, carrot, celery, poblano peppers and bison meat. Break the meat into small bits and saute until the meat is fully cooked. Drain off any grease. Add the remaining ingredients. Stir. Cook on low, stirring occasionally, until some of the liquid has evaporated and the chili is cooked through and hot.

My thoughts:

I was excited to finally get a bunch of poblano peppers from my garden that I had to put them in this chili. Last year we had peppers growing all summer but for some reason, this year they waited until September. I had a couple of cans of fire roasted tomatoes with chipotle I've been waiting to use until it got cool enough to make chili. If you can't find these particular tomatoes, substitute 30 oz fire roasted or plain diced tomatoes and 2 minced chipotle peppers. Ground bison (we get ours from Gunpowder Bison) is an excellent meat to use in chili, it is flavorful but very lean. I like making it in the slow cooker best, the prep is pretty quick (you can even chop the vegetables the night before) and I think the flavor is more developed but the stove top method is a great alternative.

This is a spicy, smoky chili thanks to the chipotle and the lovely smoked sun dried tomatoes. If you can't find smoked sun dried tomatoes, substitute regular sun dried tomatoes and a bit of liquid smoke. The tomatoes rehydrate in the chili and add a lot of texture interest so I wouldn't leave them out entirely.

Chicken Chili Burgers

Ingredients:
1 lb ground chicken
1/2 cup drained dark red kidney beans, very slightly mashed
1 small onion, very finely minced
1 chipotle pepper in adobe
1 teaspoon hot Mexican style chili powder
1/2 teaspoon hot paprika
1/2 teaspoon garlic powder
juice of 1/2 lime


Directions:
Place the chipotle pepper, lime juice in a blender or food processor and pulse until fairly smooth. Pour the mixture into a medium bowl. Add the ground chicken, onion, chili powder, paprika and garlic powder. Gently mix together to evenly distribute all ingredients. Gently add the beans. If the mixture is overly wet, add a sprinkle of breadcrumbs. With lightly greased hands, form the meat into four 1/4 inch thick patties. Oil the rack of your grill. Cook the burgers over medium heat, covering as needed to insure that they are fully cooked through.

My thoughts:

Instead of simply pouring chili on plain burgers, these low fat burgers are actually chili in burger form. They have all of the ingredients, beans, peppers, onions, chili powder etc as chili made to fit on a bun. Ground chicken absorbs flavors wonderfully so these burgers are anything but bland. Serve them with chili toppings like cheese, avocado or even sour cream on top.

Fennel & Three Bean Salad

Ingredients:
15 oz cannelloni beans
15 oz dark red kidney beans
1/4 to 1/3 lb steamed or blanched green beans
1/2 onion, sliced very thinly
1/2 fennel bulb, sliced very thinly


for the dressing:
1 (large) clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon finely chopped basil
salt
pepper


Directions:
Whisk together all of the dressing ingredients or pulse them quickly in a blender or Vita-Mix)until a emulsified dressing forms. Drizzle over the salad ingredients and toss gently. I like to allow it to sit for 1 or so hours before serving. Serve at room temperature and refrigerate any leftovers.

My thoughts:

I've been thinking about three bean salads for a while now. I read a mention of one on a nonfood blog I read and vaguely remembered my mother eating a(jarred) three-bean salad when I was a child. I sort of remember it being sweet & pickley and not liking it. I still wasn't sure about the sweet + pickled part of it but a salad made with my favorite beans was appealing. I noticed I had some fennel slowly decomposing in the fridge so on impulse I sliced it up (and my finger on my mandolin, ow) and it really was the perfect addition. Rather than going down the sweet and pickled route I made a very fresh tasting Italian-inspired vinaigrette. I think this might be my new favorite cold salad: simple, delicious and rather impressive looking.

Update: I am happy to say that the salad was just as tasty today as lunch as it was yesterday as a side dish for dinner.

Fiery Jamaican-Influenced Chicken Chili

Ingredients:
1 lb ground chicken
3 cloves garlic, chopped
3 chipotle chiles in adobe, chopped
1 jalapeno pepper, seeded and chopped
1 onion, diced
15 oz canned dark red kidney beans, drained
15 oz canned black beans, drained
15 oz diced fire roasted tomatoes
10 oz diced tomatoes with green chile*
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Pickapeppa Sauce**
1 teaspoon dried summer savory
1 teaspoon dried chervil
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon jerk seasoning
1 teaspoon hot Mexican chili powder
1 teaspoon ground jalapeno
1 teaspoon smoked paprika
1 teaspoon ground chipotle
1 teaspoon bourbon
1 teaspoon mesquite liquid smoke
1/2 teaspoon allspice
1/2 teaspoon smokehouse ground black pepper
1/8 teaspoon cloves
1/8 teaspoon sea salt



Directions:
In a skillet, lightly brown the ground chicken. Drain off any excess fat-there might not be any as ground chicken is very low in fat, don't be alarmed. Place all ingredients (including the chicken!) in the slow cooker and gently stir to distribute the spices. Place on low for 6-8 hours. You could also turn it up to high for the last hour or so if you want to speed things up a bit. Stir before serving.

topping suggestions:
tortilla chips
sour cream
chopped onion
sharp cheddar

*AKA Ro-tel. Or make your own by combining 2 oz canned green chiles with 8 oz diced tomato.

**Available online or in the hot sauce section of your local market.

My thoughts:

I set out to make a simple smoky chicken chili but when I was lifting out the spices, I decided at the last minute to add some Jamaican inspired flavors in as well. It really worked! They gave new depth to a traditional spicy favorite without being overpowering. Ground chicken really absorbs flavors more than ground beef or even pork. Every bite is as flavorful as the last, no bland bits of chicken here!

I served this with Northern-style cornbread.

Chili Parlor Queen Chili

Ingredients:
2 lb very lean ground beef
3 cloves garlic, chopped
2 medium carrots, diced
1 large onion, diced
1 whole, jarred pimiento, chopped
30 oz canned dark red kidney beans, drained
30 oz diced tomatoes in juice
3 tablespoons chili sauce (like Heinz)
2 tablespoons tomato paste
1 1/2 tablespoon Worcestershire sauce
1 tablespoon Montreal seasoning
1 tablepoon yellow hot sauce (I used Miss Hatties)
2 teaspoons cocoa
1 1/2 teaspoon hickory liquid smoke
1 teaspoon dried celery flakes
1 teaspoon dried oregano
1 teaspoon hot Mexican chili powder
1 teaspoon ground jalapeno
1 teaspoon hot paprika
1 teaspoon ground chipotle
1 teaspoon ground cumin

serving suggestions:
tortilla chips
sour cream
chopped onion
sharp cheddar
diced avocado

Directions:
In a skillet, lightly brown the ground beef. Drain off any excess fat. Place all ingredients (including the beef!) in the slow cooker and gently stir to distribute the spices. Place on low for 9-10 hours. Stir before serving.

Serves: about 6

My thoughts:

I think this is the best beef chili I have ever had. As I am sure you can tell by my recipes I really more of a pork person than a beef person but this was so good. I was amazed. Beef can really hold up to a long cooking time and becomes incredibly tender and tasty-perfect for chili. I wasn't sure what time we'd be eating dinner so I wanted something really forgiving. This chili more than fit the bill. The longer it cooked, the better it smelled and tasted.

The spices are fairly traditional but the chili sauce and chopped pimiento add a bit of depth of flavor while adding some moisture to the chili without needing additional water, broth or fat. This particular chili has sort of a lightly sweet+smoky+hot and spicy thing going on that left me wanting more. I think I had two bowls the first night then another big bowl the next morning and I've already made it a second time. It was that good!


Note: I know it can be tempting to use a higher fat ground beef (people find it tastier, it is cheaper) but using a lower fat beef-90-94% fat free-is best for chili in the slow cooker. Even if you drain the fat off after draining, the meat still releases some additional fat as it cooks. If the fat content is too high, your chili will probably end up being pretty greasy. The lower fat beef has tons of flavor and you don't get the oily chili issue.

Golden Acorn Squash Chili

Ingredients:
2 1/2 cups peeled, cubed golden acorn squash
30 oz canned dark red kidney beans, drained
15 oz canned diced tomatoes (with juice)
10 oz diced tomatoes with green chile (like Ro-tel)
3 cloves garlic, diced
2 chipotle chiles in adobe, chopped
1 onion, chopped
2 teaspoons mesquite liquid smoke
2 teaspoons hot sauce (I used Garlic Hoganero)
1 teaspoon smoked paprika
1 teaspoon ground chipotle
1 teaspoon ground jalapeno
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Directions:
Place all ingredients in the slow cooker and gently stir to evenly distribute the spices and squash. It might look a bit dry but the ingredients will release a fair amount liquid as it cooks. Place on low for 6-8 hours. The squash should be tender but not mushy when ready to serve so try to avoid allowing it to cook for much more than 8 hours. Stir and serve piping hot.

Yield: 4-6 servings

Spring this recipe!

My thoughts:

Golden acorn squash looks just like "regular" acorn squash, except the skin is bright orange, sort of pumpkin-looking. I think the flavor is a bit is sweeter but you can substitute the green skinned variety.

I was really happy with how well this chili turned out. I wasn't sure how the acorn squash would hold its shape and flavor but it really did, even with the long cooking time. I loved the juxtaposition of the sweet squash and the spices, it made for the best vegetable chili I've ever had. The leftovers the next day were good too.


Note: If you don't have a slow cooker, I'd try sauteing the onions and garlic in some oil then adding the remaining ingredients to cook on low until the squash is fork tender.

Spice, Spice Baby Pork Chili

Ingredients:
1 lb ground pork
3 cloves garlic, chopped
2 chipotle chiles in adobe, chopped
1 habanero pepper, seeded and chopped
1 onion, diced
15 oz canned dark red kidney beans, drained
15 oz canned cannellini beans, drained
15 oz diced tomatoes in juice
10 oz diced tomatoes with green chile*
1 teaspoon dried chervil
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon hot Mexican chili powder
1 teaspoon ground jalapeno
1 teaspoon smoked paprika
1 teaspoon ground chipotle

serving suggestions:
tortilla chips
sour cream
chopped onion
sharp cheddar

Directions:
In a skillet, lightly brown the ground pork. Drain off any excess fat. Place all ingredients (including the pork!) in the slow cooker and gently stir to distribute the spices. Place on low for 6-8 hours then turn up to high for 40 minutes. Stir before serving.



*AKA Ro-tel. Or make your own by combining 2 oz canned green chiles with 8 oz diced tomato

My thoughts:

The other day someone asked how often I use a slow cooker during the colder months. While we do use it fairly frequently during the Winter, I actually find myself turning to it the most during the warmer months. Here in Baltimore things start to get pretty steamy in May and the heat and humidity often doesn't let up until October. Who wants to be cooking over a stove in 98 degree weather with 90% humidity? Not me. However, one cannot live by cooling salads alone. The slow cooker can deliver a hot meal without heating up the house which to me, makes it the perfect Summer appliance. And while it is wonderful to use seasonal ingredients, it is also great to have a recipe that is entirely made up of ingredients I always have on hand: beans, tomato, ground pork and lots of spices.

Fire Roasted Kidney Bean Burgers

Ingredients:
15 oz dark red kidney beans, drained
1/3 cup cornmeal
1 ear of roasted corn kernels (about 1/3 cup)
1 small red potato, boiled and cooled
1/2 medium onion, diced
2 cloves garlic, grated
juice of 1 lime
1 chipotle pepper in adobe, minced
1 teaspoon of fresh or freeze dried chives*
olive oil
salt
pepper

Directions:
Mash the beans, chipotle and the potato together until fairly uniform in texture but not to the point of paste. Gently stir in remaining ingredients. Add more cornmeal if the mixture is too wet to form into patties. Form in to uniform, fairly flat patties. Place on a oiled piece of foil, brush the tops with oil and cook on the hottest part of the grill, flipping once halfway through cooking. It should take about 10-20 minutes.



Yield: 4 burgers


*I love the freeze dried chives by Smith & Truslow. They have a great, fresh flavor and I don't have to bother keeping fresh chives on hand all the time.


No grill? Preheat oven to 375. Lightly oil a baking sheet and bake 20 minutes, flipping once halfway through the cooking time, or until crisp. Alternately, pan fry.

My thoughts:

When I first suggested the possibility of grilling a meatless burger to my husband he was skeptical. But after eating it, he was a total convert. These, despite being virtually fat-free, are really flavorful. I used potato as a binder and loaded them with ingredients we love: fire roasted corn, chipotle, garlic, onions, lime. Instead using flour, rice or quinoa as filler I used cornmeal to accentuate the flavor of the corn. The corn, onions and partially mashed beans add a lot of texture interest and pockets of flavor which set them apart from some of the mushy, bland veggie and bean burgers I've had in the past. They also cooked very evenly-crisp all over with no mushy, damp center!


Quick note:
While the burgers do hold their shape well, it is best to grill them on foil as they are not as uniformly flat as commercially made burgers and it is a little tricky to slide the spatula under the burgers when they are on an uneven surface. The foil supports them just enough to provide a smooth surface for the spatula and is easy to oil to avoid sticking.

Southern-Inspired Quinoa

Ingredients:
1 1/2 cup frozen or fresh chopped okra
1 1/2 cups vegetable or mushroom broth
3/4 cup quinoa
15 oz canned kidney beans, drained
10 oz can diced tomatoes with green chile
1 teaspoon olive oil
1/2 teaspoon ground chipotle pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1 large onion, chopped
3 cloves garlic, minced
salt
pepper


Directions:
Heat the oil in a large saucepan. Add the onion and garlic, and saute until fragrant. Mix quinoa into the saucepan and cook 30 seconds, then add the broth, chipotle, cayenne pepper, chili powder, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until most of the liquid has be absorbed. Stir the okra, kidney beans and canned tomatoes with chile into the saucepan, and continue to simmer 2-5 minutes or until heated through.

My thoughts:

I still think half the fun of eating quinoa is that you have an excuse to say "KEEN-wah". That aside, quinoa is a great source of protein which makes this dish pretty much a complete meal in itself. Quickly sauteing the quinoa before adding the liquid brings out a nutty flavor that works well with the spices and the vegetables and diminishes the slight "seedy" flavor quinoa has that I know at least my husband finds less than appealing.

Tamale Pie

Ingredients:
top layer:
1 cup flour
1 cup cornmeal
1 cup buttermilk
1/3 cup shredded cheddar
1/3 cup canola oil
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 egg

meat mixture:
1 lb ground chicken
1/4 cup canned chipotle peppers in adobo sauce, pureed
20 oz canned diced tomatoes with green chile, drained*
15 oz kidney beans, drained
1/4 cup spicy Sicilian-style olives (oil packed)**
1 onion, chopped
4 cloves garlic, minced
2 tablespoon canola oil
1 1/2 teaspoon ground chipotle pepper
1 1/2 teaspoon cayenne pepper
1 1/2 teaspoon chile powder




Directions:
Preheat oven to 400. Spray or grease a 8x8 baking dish.
For the cornbread layer: In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda and salt. Beat in the egg, buttermilk and oil until well combined. Set aside.
For the meat mixture:
In a large skillet, heat the oil in the pan, then saute onion, garlic until fragrant. Add chicken, cayenne and chipotle pepper powder, chile powder and saut� until the chicken is cooked through. Stir in beans, tomatoes with green chiles, olives, and peppers and the chipotle peppers and adobo sauce. Cook about 5 minutes or until the entire mixture is cooked though and the majority of the liquid has evaporated. Spread evenly into the prepared dish. The mixture should fill the majority of the pan, but don't worry, the batter will fit. Spoon the batter evenly over the chicken mixture to cover completely. Smooth with the back of a spoon or spatula.



Bake 20-25 minutes or until the crust is golden brown. Let stand 5 minutes before serving. Slice into squares and serve.




*Or 18 oz canned diced tomatoes and 4 oz canned chopped green chiles.
**available in well stocked olive bars and delis

Yield: approx. 6-8 servings

My thoughts:

Tamale pie is a bit of a misnomer, it doesn't really taste like tamales beyond the most basic corn-meat level but is a dish all of its own. Tamale pie appears to date back to at least 1905 when it appeared in this Los Angeles Times cookbook. During WWI a vegetarian version was popular (probably due to wartime rationing) then tamale pie had a resurgence of popularity during WWII when meat rationing was again in effect as tamale pie can serve a whole family with a minimal amount of relatively cheap meat. For this recipe, I modernized it a bit, I swapped out ground beef for flavor absorbing ground chicken, added chipotle peppers for a smoky spicy flavor and upped the amount of tomatoes. Some recipes call for corn in the meat mixture, but corn isn't in season so I left it out. I don't think it would be entirely out of place and might even make this dish more of a complete meal.

Cincinnati Chili

Ingredients:
2 lb ground beef
28 oz can diced or crushed tomato in tomato juice
2 cloves garlic, minced
1 medium onion, chopped
1/2 cup water
2 tablespoon chili powder
1 1/2 tablespoons cocoa
1 1/2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon chipotle pepper
1/2 teaspoon cloves
1/2 teaspoon salt

To serve:
1 lb cooked spaghetti pasta (hot)
sour cream
chopped onions
dark red kidney beans (heated through)
shredded cheddar
oyster crackers

Directions: In a large skillet saute onion, garlic, ground beef, and chili powder until ground beef is slightly browned. Drain off any excess fat. Add all of the remaining ingredients. Reduce heat to the lowest setting and simmer, covered, for about 1 hour, stirring occasionally. Then remove the cover and simmer for an additional 1/2 hour or until most of the liquid is absorbed or evaporated but the mixture is still a little runny. Remove from heat. Arrange spaghetti on plates.
Now there are several ways to eat Cincinnati style chili:
3-way: Spaghetti topped with chili, covered with shredded cheddar cheese
4-way: Spaghetti topped with chili, then cheese, then onions
5-way: Spaghetti topped with beans, chili, cheese & onions

Serve the crackers on the side.

My thoughts:

When people think of chili, most people think of Texas. But did you know that Cincinnati has more chili parlors per capita than any other city in the US? While I've never had the good fortune to visit Cincinnati but I love their unique style of chili. Cincinnati chili is basically a thin chili (almost more of a meat sauce) that is flavored with some unusual spices for chili, namely cinnamon, cocoa, and allspice and is served over cooked spaghetti. You can buy flavoring packets to make it, but it is almost as easy to make your own. Not to mention how difficult it is to find those packets outside of the immediate vicinity of Ohio. After some experimentation, I think I've cracked the Cincinnati chili code.

It did require some research; I read dozens of old newspaper articles about the chili (Greek immigrants Tom and John Kiradjieff began serving this chili in 1922 at their hot dog stand the Empress which explains the oddly Mediterranean flavor of the chili) and read dozens of recipes, the majority of which were either conflicting or not very well written. Beyond a basic agreement on spices, there are some disagreements about the best way to make Cincinnati style chili. Some of the various conflicts include boiling the meat vs. sauteing (I find that sauteing the meat yields a meatier tasting chili while still maintaining a "loose" texture), whether to use diced tomatoes or tomato paste or tomato juice or tomato sauce (diced has a better flavor and the pieces almost melt away during cooking), if onions belong in the chili or just on top (again, the onions add flavor and nearly melt away), whether to use chopped chocolate or cocoa (I think cocoa mixes in better), some recipes use broth and others cook the chili for 3 or more hours (hard to keep all the liquid from evaporating). There is also a purported 6th way of serving: spaghetti, beans, chili, cheese, onions & sour cream. Despite there being more ways to make it then there are citizens of Cincinnati, I've come up with this "master" recipe which I think yields the best result of all of the methods I tried with the strongest, truest flavor.

Chicken Chili with Hominy

Ingredients:
2 lb boneless, skinless chicken thighs, cut into bite sized pieces
28 oz can whole tomatoes, roughly chopped*, liquid reserved
20 oz can hominy
15 oz kidney beans
10 oz Ro-tel (I used the Mexican Fiesta variety, but any will work)
4 oz can chopped green chile
1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons ground chipotle pepper
2 tablespoons cayenne pepper
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon oil

Directions:
Heat oil in a large, heavy, tall saucepan. Sprinkle 1 tablespoon each paprika and cayenne on the chicken thighs. Add the onion, garlic and chicken and saute until the chicken is almost completely cooked through, it should look white on each side. Add the rest of the spices, the canned tomatoes, chiles, kidney beans, tomato paste, hominy (you might need to break this up a little with the back of a spoon) and Ro-tel. Cover and cook 15-20 minutes, then remove the cover and cook an additional 10. Serve immediately. Leftovers refrigerate and freeze well.

Yield: roughly 6-8 servings

*I just open the can and run a knife through it to cut them up.

Spring this recipe!

My thoughts:

I know chili isn't exactly what springs to mind when you are thinking of what to make for dinner during the warm weather months but this chili is surprisingly quick to make and only uses one pot. I have been wanting to make something using hominy for a while now. When I was a child we'd occasionally have it (somewhat oddly) for breakfast with breakfast sausage but it in the years since I've noticed how well it pairs with tomato. When boneless, skinless chicken thighs (so moist and juicy and only nominally higher in fat than chicken breasts) went on sale this week I thought a chicken chili might be in order. Matt said it was one of the best chilis either of us has ever made which is high compliment from someone who prides himself on his chili prowess. It uses a fair amount of canned goods, which is good (you probably have most if not all of the ingredients on hand) but it doesn't have the icky "canned" taste. It is very fresh tasting. The trick is the tiny bit of tomato paste for a depth of flavor.

Chunky Vegetable Chili

Ingredients:
1 habenero pepper, minced

1 large onion, diced

2 stalks celery, diced

2 carrots, diced

2 shallots, minced

3 cloves garlic, minced

3 Japanese eggplants, chopped

3 zucchini, chopped

32 oz canned whole tomatoes, cut up

15 oz canned pinto beans, drained

15 oz canned dark red kidney beans, drained

3 tablespoons vegetable oil

2 tablespoons chili powder

2 tablespoons red pepper flakes

2 teaspoons cumin

1 teaspoon hot paprika

1 teaspoon cayenne

Directions:

In a large pot, heat the oil. When hot, add the red pepper flakes, garlic, onions, shallots, carrots and celery. Cook, stirring occasionally, for about 10 minutes or until things begin to soften. Add the eggplant and half of the zucchini. Continue to cook, about 10 minutes or until the eggplant begins to soften. Add the tomatoes, cumin, paprika, chili powder, habenaro, and cayenne and continue to cook. After about 5 minutes, add the remaining zucchini and then continue to cook, stirring occasionally, for about 10 more minutes. Add the kidney and pinto beans, stir and return to heat, about 20 minutes, stirring occasionally. If you want a thinner, soupier texture leave the lid on, if you want it thicker, leave the lid off. Serve hot.

My thoughts:

I have had a craving for a good vegetable chili for a while now. I used to get a good bowl at a restaurant that has since closed but had never made it myself before. Anyway, I think this recipe is a pretty good alternative, I made the decision to add half of the zucchini later to give it more of a texture contrast but you could add it all in the beginning and it would be fine. We served with corn muffins and when I eat some leftovers tomorrow, I think I might ladle it over rice.

Deep, Dark Pork Chili

D

eep, Dark Pork Chili
Ingredients:
3 1/2 lb boneless pork loin, cubed
3 medium onions, diced
8 cloves of garlic, diced
14 oz canned diced tomatoes with roasted garlic
14 oz canned dark red kidney bean, liquid reserved 1/2 cup old fashioned oats
1/4 cup bourbon
4 tablespoons chile powder
2 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon sugar
1 tablespoon unsweetened cocoa (we used Hershey's Special Dark)
1 tablespoon hot paprika
1 tablespoon ground coriander
1/2 tablespoon ground cumin
1/2 tablespoon red pepper flakes
2 teaspoons hot sauce
2 teaspoons Mexican cinnamon (canella)
2 chicken flavored bouillon cubes

Directions:

In a large pot, combine the oregano, paprika, chile powder, cumin, bouillon, sugar, hot sauce, cocoa, red pepper flakes, bourbon, coriander, tomatoes. Pour the reserved liquid from the kidney beans into a measuring cup. Add water to equal two cups. Add to the pot, bring to a boil and remove from heat. Meanwhile, in a large pan, saute the cubed pork with the onions and garlic in the oil. You may need to do this in batches, depending on the size of your pan. Add to pot. Bring back to boil. Then reduce heat and simmer parcially cover for 1 1/2 hours or until pork is tender. Uncover, stir in the beans and the oats. Continue to cook uncovered, stirring occasionally, an additional 15 minutes. Chili will be dark and thick.


My thoughts:
My husband bought me Jan and Michael Stern's Chili Nation cookbook (more for him than me, I suspect) and was inspired to create this really delicious and unusual chili.

Turkey Chili

Turkey Chili

Ingredients:
1 lb cooked turkey, diced
16 oz canned kidney beans, drained
12 oz beer
10 oz Ro-tel tomatoes with chile
6 oz tomato paste
4 cloves of garlic, chopped
3 small, dried chile peppers
2 stalks of celery, chopped
1/2 lb frozen okra, chopped
1 onion, chopped
1 small green bell pepper, chopped
2 tablespoons cocoa
1 1/2 tablespoons chili powder
1 tablespoon oregano
2 tablespoons olive oil
1/2 tablespoon cayenne pepper
1 1/2 teaspoons ground cumin


Directions:

Soak dried chile peppers in a half cup of hot water, set aside. In a large saucepan, saute onions, garlic and bell pepper in oil until soft. Stir in turkey and all spices including cocoa. Add beer, tomatoes, tomato paste and beans. Stir and bring to a boil. Meanwhile, puree the dried chile peppers in water and add to pot. Cook 15-20 minutes or until chili has thickened and is bubbling.