Bureau County Journal � bcrnews.com Thursday, February 4, 2010 � 7
Today we've got a bunch
of chili recipes from Sandi
Milota from Spring Valley.
Thanks so much Sandi.
They look really good.
Vegetarian Chili
1/4 cup oil
1 garlic clove, minced
1 medium onion,
chopped
1/4 cup chopped celery
1/4 cup chopped green
pepper
1 can diced tomatoes
1 can kidney beans
1 can chickpeas
1 tablespoon jalapeno
peppers, chopped
1/4 cup vinegar
1 tablespoon chili
powder
1 teaspoon dried basil
1 teaspoon dried
oregano
1 teaspoon cumin
1/4 teaspoon allspice
1 bay leaf
1 cup water
Salt and pepper
Heat oil in large pot.
Saut�garlic,onions,celery
and green pepper until
tender. Add tomatoes.
Stir in beans, chickpeas,
jalapeno pepper, vinegar
and spices. Add water and
salt and pepper to taste.
Cover and simmer for an
hour,stirringoccasionally.
Add more water if needed.
Serve with grated cheese,
if desired.
Aloha Chili
2 pounds ground beef
1 large onion, finely
chopped
1 15 1/2-ounce can
kidney beans, rinsed
and drained
1 16-ounce can pork and
beans, undrained
1 20-ounce can
pineapple chunks,
undrained
1 cup ketchup
1/4 cup packed brown
sugar
1/4 cup vinegar
In a large saucepan,
brown beef and onion;
drain. Stir in remaining
ingredients. Cover and
simmer for 20 minutes.
Yield: 8 servings (2-1/4
quarts).
White Chili
1 tablespoon vegetable
oil
4 boneless chicken
breasts cut into 1/2-
inch pieces
1 white onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
3 jalapeno peppers,
seeded & sliced
1 16-ounce can navy
beans
1 10-ounce package
white shoepeg corn
1 15-ounce can chicken
broth
1 teaspoon ground
cumin
2 teaspoons chili powder
1/2 teaspoon red pepper
Chopped parsley
Shredded cheddar
cheese for garnish
Heat oil in a large skillet
and cook chicken, onion
and garlic until chicken
is cooked through. Add
celery and peppers, saut�
until tender. Add beans,
corn, chicken broth,
cumin, chili powder and
red pepper; simmer for
30 minutes. Serve with
fresh parsley and cheddar
cheese sprinkled on top.
Pumpkin Chili
4 cups of water
1 can of canned crushed
tomatoes
3 can of red kidney
beans
1 can of pumpkin
1 cup of chopped onion
1 cup of chopped red
bell pepper
1 cup of uncooked
bulgur
1 cup of chopped green
chili
1 tablespoon of chili
powder
1 teaspoon of garlic
minced
1 teaspoon of ground
cumin
1 teaspoon of salt
Drain and rinse the
beans. Put all ingredients
in a large pan. Over a high
heat, bring to the boil.
Reduce to a medium-low
heat and simmer for 35
minutes.
Chili Stacks
1 pound hamburger
1 teaspoon salt
2 tablespoons minced
onion
1 tablespoon chili
powder
1/2 teaspoon oregano
1 15-ounce can tomatoes
1/4 teaspoon sweet basil
5 8-inch flour tortillas
1 cup shredded cheese
Brown hamburger. Add
salt, onion, chili powder,
oregano, tomatoes and
sweet basil. Simmer
together for 10 minutes.
Layer flour tortillas with
the sauce and cheese in
shallow baking dish. Bake
at 350� for 15 minutes or
until hot and cheese is
melted. Cut into wedges.
Garnish with everything
-- ripe olives, tomatoes ...
anything.
Chili Con Carne For 50
7 pounds hamburger
4 cups chopped onion
15 mashed cloves garlic
1 cup cooking oil
5 quarts condensed
tomato soup
6 quarts red kidney
beans
6 tablespoons chili
powder
2 tablespoons cumin
seed
1 tablespoon salt
1 tablespoon black
pepper
1 teaspoon red pepper
Saut� hamburger, onion
and mashed garlic cloves
in cooking oil until lightly
browned. Add tomato
soup, kidney beans, chili
powder, cumin seed, salt,
black pepper and red
pepper. Cook slow for
about 45 minutes.
Chili Soup
3 15-ounce cans chili
with beans
1 15-ounce can whole
kernel corn
1 14-ounce can beef
broth
2 15-ounce cans Mexican
stewed tomatoes
2 teaspoons ground
cumin
2 teaspoon chili powder
Combine all ingredients
in saucepan. Bring to a
boil, reduce heat and
simmer 15 minutes.
Serves 4-6.
Wendy's Chili
1 pound hamburger
1 15-ounce can diced
tomatoes (liquid
included)
1 15-ounce can red
kidney beans (liquid
drained)
1 15-ounce can pinto
beans (liquid drained)
1 8-ounce can tomato
sauce
1/2 medium onion,
chopped
1 4-ounce can diced
green chilies (liquid
included)
2 tablespoons chopped
celery
2 tablespoons chili
powder
1/2 tablespoon ground
cumin
1 teaspoon salt
1/2 teaspoon ground
pepper
1/4 teaspoon garlic
powder
1 cup water
Brown burger, add dash
of salt and pepper. When
done, empty in colander
and rinse under very hot
water (this gets rid of extra
fat). Transfer to Dutch
oven and add remaining
ingredients. Stir together.
Over medium heat bring
to a simmer. Lower to
low, continue cooking for
50 to 60 minutes. Stirring
occasionally.
I hope you'll try some
of these recipes and
enjoy them on these
cold bitter nights. Heat
some rolls up and
you'll have a wonderful
meal. If you have any
questions or need
anything, just e-mail me
at: judyd2313@verizon.
net or drop a line to my
attention to the BCR,
P.O. Box 340, Princeton,
IL 61356.
Judy
Dyke
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