http://eat.epicurious.com/recipes/lu.../00_09_24.html

El Cid Chili
Cid Prevost, Kansas City, Mo.

"An ad director who collects cookbooks (last count: 300-plus), Cid grows 14
varieties of herbs in her garden: For this chili, I use my own cilantro, basil
and bay leaves."

2 tablespoons olive oil
2 pounds sirloin steak (1-inch cubes)
1/2 pound lean ground beef
12 ounces chorizo, casing removed, cut into 1/2-inch cubes
1 large yellow onion, coarsely chopped
1/4 cup chili powder

1 tablespoon garlic salt
2 teaspoons cumin
1 teaspoon dried basil 2 cans (14 1/2 ounces each) peeled, whole tomatoes,
undrained
2 cans (14 1/2 ounces each) beef broth
1 cup chopped cilantro
1 cinnamon stick
3 bay leaves

2 green jalapeños, slit lengthwise 3 times each
1 tablespoon yellow cornmeal
Salt and pepper, to taste
Grated Cheddar cheese and sour cream (for garnishes), optional

1. Place oil in a large, heavy pot over medium heat. Brown the sirloin in
batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo and
onions to the pot to brown, breaking up the meat. Return sirloin to the pot.
2. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce
heat; simmer for 2 hours. Stir occasionally, breaking up tomatoes.
3. Before serving, discard cinnamon stick, bay leaves and jalapeños. Serve
garnished with grated cheese and a dollop of sour cream, if desired.

Serves 8. Per serving (without garnishes): 498 calories, 12g carbohydrates, 41g
protein, 31g fat, 120mg cholesterol.
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Ryan's Revenge

John C. Ryan, Murphysboro, Ill.

"My wife used to make a better chili than I do, which is how this recipe got
its name."

1 1/2 12-ounce cans of beer
5 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon paprika
2 teaspoons beef bouillon granules
1 1/2 teaspoons dried oregano
2 tablespoons olive oil, plus more if necessary
1 3/4 pounds boneless beef chuck, cut into 1/2-inch cubes
1 pound pork loin, cut into 1/2-inch cubes
1/2 teaspoon each salt and pepper
2 medium-sized onions, chopped
1 1/2 Anaheim chili peppers, seeded and chopped
5 cloves of garlic, minced
4 ounces tomato sauce
1 tablespoon ground coriander
1 tablespoon green chili sauce
1 1/2 teaspoons mole poblano (in the supermarket's Mexican section)
1 1/2 teaspoons sugar
1 tablespoon fresh lime juice
Grated Monterey Jack cheese (for garnish), optional

1. Combine the beer, chili powder, cumin, paprika, bouillon granules and
oregano in a large, heavy pot. Add 1 1/4 cups of water. Bring the mixture to a
boil, then remove from the heat.
2. Place 2 tablespoons of oil in a non-stick skillet over medium heat. Brown
the meat in small batches, seasoning with salt and pepper. Transfer the meat to
the pot with a slotted spoon. Sauté the onions, peppers and garlic over low
heat, adding more oil if necessary, until softened, about 8 minutes, then
remove to the pot.
3. Stir in tomato sauce, coriander, chili sauce, mole poblano and sugar. Bring
the mixture to a boil; reduce heat and simmer, covered, for 2 hours.
4. Just before serving, stir in lime juice. Serve with grated cheese, if
desired.

Serves 8. Per serving: 477 calories, 13g carbohydrates, 32g protein, 32g fat,
104mg cholesterol.
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Spicy Vegetarian Chili

Denise Anderson, Lexington, Ky.

"I created this chili when my husband and I were trying to eat less meat."

2 tablespoons vegetable oil
1 onion, chopped
2 carrots, sliced into thin coins
1 green bell pepper, coarsely chopped
2 each small zucchini and small yellow squash, cut into 1/2-inch dice
1 can (28 ounces) crushed tomatoes
2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
1 can (15 1/4 ounces) corn, with liquid
6 ounces tomato paste
1 can (4 ounces) chopped green chiles, with liquid
6 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons sugar
1 to 2 teaspoons salt, to taste
1/2 teaspoon pepper
Sour cream (for garnish), optional
Grated Cheddar cheese (for garnish), optional


1. Place the oil in a large, heavy pot over medium heat. Add the onions,
carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash;
continue to cook until all the vegetables are tender, about 8 minutes more.
2. Add remaining ingredients, except the garnishes; combine well. Bring to a
boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in
bowls with a dollop of sour cream and grated Cheddar, if desired.

Serves 6. Per serving: 415 calories, 74g carbohydrates, 20g protein, 7g fat, no
cholesterol.
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Steve's Floribean Chicken Chili

Steve Delaney, West Chester, Pa.

"My recipe reflects the Caribbean influences in the foods of Miami, where I
lived for many years."

5 pounds chicken thighs
1 onion, halved
2 carrots, halved
3 celery ribs, halved
3 bay leaves
Juice of 1 lime
2 teaspoons cumin
1 teaspoon coriander
6 black peppercorns
1 pound dried red kidney beans
3 tablespoons olive oil
3/4 cup each chopped (1/4 inch) onion and poblano pepper
8 ounces diced (1/2 inch) andouille sausage
1 tablespoon each ground coriander, cumin and chili powder
1 can (28 ounces) crushed tomatoes
4 ounces tomato paste
2 tablespoons each red-wine vinegar, molasses and chopped chipotle pepper
1 tablespoon sugar
1 1/2 cups diced ripe tomatoes
1/2 cup chopped fresh cilantro leaves

For garnishes (optional):
1 cup sour cream
1/4 cup snipped chives
1 each ripe mango and tomato, cut into 1/4-inch dice
1 teaspoon chopped cilantro
Salt and pepper, to taste
Grated Monterey pepper Jack cheese, optional


1. Place chicken along with next 8 ingredients in a large, heavy pot; add water
just to cover. Bring to a boil, reduce heat and simmer for 30 minutes, or until
chicken is cooked through. Remove chicken to a bowl. Strain the broth, return
it to the pot and reserve. Shred the chicken and reserve.
2. Add the beans to the reserved broth. Bring to a boil, reduce heat and simmer
until tender, about 45 minutes, skimming any foam. Drain beans, reserving 1 cup
of the cooking liquid; set aside.
3. Heat olive oil in a heavy pot over medium-low heat. Add onions, poblano
pepper and sausage; cook for 8 minutes. Add coriander, cumin and chili powder;
cook for 3 to 4 minutes, stirring. Add tomatoes, tomato paste, vinegar,
molasses, chipotle, sugar and the reserved bean liquid. Simmer for 20 to 25
minutes. Add diced tomato, cilantro, reserved beans and chicken. Cook for 10
minutes longer.
4. Prepare garnishes: Combine sour cream and chives in a bowl. In another bowl,
combine the mango, tomato and cilantro, salt and pepper. Serve the chili topped
with chive-sour cream, mango salsa and cheese, if desired.

Serves 8 to 10. Per serving (based on 10, without the garnishes): 660 calories,
46g carbohydrates, 49g protein, 32g fat, 124mg cholesterol.
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Fiesta Chili

Frances Driesbach, Maui, Hawaii

"This chili was inspired by Southern Calif., where I grew up. Red, green and
yellow peppers represent the Mexican fiesta."

2 pounds lean ground beef
1/2 pound ground pork sausage
1 pound chorizo, cut into 1/2-inch pieces
2 tablespoons olive oil
2 medium-sized onions, chopped
4 cloves of garlic, minced
1 each red, green and yellow bell pepper, diced
1 tablespoon each Worcestershire and Tabasco sauce
1 tablespoon each dried oregano, ground coriander and chili powder
1 teaspoon each cumin and pepper
1/2 teaspoon each cayenne pepper and red pepper flakes
4 jalapeños, diced
1 can each (16 ounces) tomato sauce and stewed tomatoes, chopped, with juices
2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
1 can flat beer
Salt, to taste
4 cups grated Monterey Jack cheese, (for garnish), optional


1. Brown the beef, pork and chorizo in a nonstick skillet. Drain off the fat.
2. Heat oil in a heavy pot over low heat; cook onions, garlic and bell peppers
for 15 minutes or until tender. Stir in the next 9 ingredients; cook 2 to 3
minutes to mellow the flavors.
3. Add jalapeños, tomatoes, tomato sauce, beans and the browned meats. Heat
through. Add beer, then simmer 15 minutes, stirring once or twice. Season with
salt. Serve with grated cheese, if desired.

Serves 8. Per serving: 790 calories, 46g carbohydrates, 47g protein, 46g fat,
122mg cholesterol.
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Sheldon
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"Life would be devoid of all meaning were it without tribulation."