Chili #5

Yield: 6 Servings

1 1/2 cup bacon/small ham chunks fried
- crisp
2 qt tomato sauce
1 sm onion, Chopped
5 md shallots, Chopped
1 cup fresh artichokes, Diced
1 can (15-oz) kidney beans opt
2 cup potato puree
2 cup michigan dry wine
2 Tbsp parsley, Dried
1 Tbsp thyme
1 Tbsp oregano
3 Tbsp chili powder
4 Tbsp maple syrup

Combine bacon, tomato sauce, onion, shallots, artichokes,
beans, potato puree, wine, parsley, thyme, oregano, chili and
maple syrup in a pot. Heat to boiling, then simmer for 45
minutes to 1 hour.



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Gene Bartz World Famous Chili

Yield: 12 Servings

2 lb meat -- lean, Ground
2 can red kidney beans -- (med
1 can s)
2 can tomato soup
2 tsp chili powder
1 can ketchup -- (bean can size)

Mix all ingredients and cook in crock pot on low for 8-10 hours.


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Ban Gives Phila. A Healthy Lead in Trans-Fat Fight (RedNova)

Ban Gives Phila. A Healthy Lead in Trans-Fat Fight (RedNova)
By Patrick Kerkstra and Julie Stoiber, The Philadelphia Inquirer Feb. 9--Six months ago, Brasserie Perrier, which caters to discriminating palates on Walnut Street's chic Restaurant Row, stopped frying its chocolate beignets in trans fat. Ditto the french fries and shrimp tempura.

This turkey chili will be gobbled up (Detroit News)
Today's lesson: Chili is the perfect winter dish to warm your body and spirit. Today, we will explore the turkey side of chili.

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Big Mike's Chili

Yield: 12 Servings

9 New Mexico peppers *
9 california red peppers*
1 lb bacon -- in fp fine
4 md onions --, Chopped
8 cloves garlic --, Chopped
1 fine
1 louisiana hot sauce
1 salt & pepper
2 lb pork sausage
5 lb beef**
4 cup beef broth (fresh is best
8 oz tomato sauce
2 Tbsp white vinegar
6 Tbsp cumin, Ground
2 Tbsp New Mexico chili powder
1 tsp cayenne pepper
1 Tbsp sugar
2 Tbsp paprika
2 Tbsp regular chili powder
1 Tbsp MSG
1 beer

Oregano Tea (bring 2 cup water to boil; add 2 Tbspdried oregano leaves. Brew like tea; strain, reserving liquid) Remove the stems, seeds, and veins from peppers; add to boiling water 30 minutes. Use a knife and strip meat off peppers, discard skins; put into food processor with enough beer to make the consistency of tomato sauce. Divide the bacon, garlic, onions, sausage and beef into thirds. We are going to fry up the
mixture 1/3 a time. Fry up the bacon (mostly for grease) until just
about crisp. Add garlic, and after 30 seconds, add onions, hot sauce
to taste, salt and pepper. When the onions are translucent, add the
sausage. When about half cooked, add beef. When the mixture is about
medium, drain the grease and refry until well done (this sears the
meat and keeps the flavor in). When done, put into pot. Repeat for
next 1/3 and last 1/3. Stir in the pepper paste (from above), broth,
and tomato sauce. Cook over low heat. Then add remaining ingredients, one at a time, slowly. Add enough beer to keep the consistency to your liking.

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Black-eyed peas make tasty, filling relish (El Paso Times)

Black-eyed peas make tasty, filling relish (El Paso Times)
You've got to love beans. First, they are delicious, are filling and go well with just about any flavoring. Second, most beans are low in fat and brimming with nutrients.

Have A Unique Chile Recipe? (KOAT.com)
Red or green chile: It's what makes New Mexican food stand out from anything else in the country. What do you make "red or green" that no one else does? Send us your unique recipe. We might share it on Action 7 News Live This Morning!

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The secret recipes for over 100 all-time favorite dishes have now been revealed in this best-selling new cookbook.

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Use lean beef, beans and reduced-fat cheese (The Wichita Eagle)

Use lean beef, beans and reduced-fat cheese (The Wichita Eagle)
Here's a piece of advice for people who like Mexican food and are trying to lose weight: You might want to avoid the low-calorie enchiladas in the grocery store's freezer section.

Brent's Blog (WDBJ 7 Roanoke)
What's on Your Mind? Throw it at me! I can take it. BWATTS@wdbj7.com SUPER BOWL WEEKEND...TOILET BOWL WEEK (February 2) Happy Groundhog Day! Phil didn't see his shadow. So according the critter, Spring is on the way. We are still waiting for a true taste of winter in SW Virginia.

CHS Raises Premium on 2007 Low Linolenic Soybean Contracts (PR Newswire via Yahoo! Finance)
CHS Inc., a Fortune 500 energy, grains and foods company, announced today that it will raise the per- bushel premium for 2007 contracted low linolenic soybeans to $0.60, directly passing along the additional $0.20 per bushel increase recently offered by both seed partners in the program, Monsanto and Pioneer Hi-Bred International, Inc.

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Chili Krieghauser

Yield: 6 Servings

2 lb beef, ground
1/2 tsp salt
1 can soup, condensed onion
1 Tbsp chili powder
1 (more), To Taste
2 tsp cumin
1/2 tsp black pepper, ground
2 can tomato sauce (8 oz)
1 can kidney beans (21 oz)
2 tsp cocoa
8 oz coca-cola

Brown ground beef for 20 minutes, or until dark and crumbly. Pour
off
excess fat. Add salt, onion soup, chili powder, cumin, pepper and
tomato sauce. Simmer for awhile, then add undrained kidney beans,
cocoa and Coke. Simmer until ready.

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A Very Tasty Chili

Yield: 1 Servings

3 red new mex chiles, Dried
2 chipotles
1 habanero
4 cloves garlic
1 tsp cumin, Ground
1 tsp origano, Dried
1 Tbsp vegetable oil
1 lg onion, chopped
1/2 lb beef, Minced
1 15oz can tomatoes
1 15oz can kidney beans

Cut the tops off the dried chiles. Toast them in a hot frying pan
for a few minutes until fragrant and then soak them in hot water for
20 minutes. Liquidise them with some of the soaking water. Roughly
chop the habanero and the garlic and add them to the liquidiser along
with the cumin and origano. Puree some more.

Heat the oil in a saucepan and fry the onion until softened. Add the
meat and cook until browned. Add the chile puree, tomatoes and beans.
Cover and simmer for at least half an hour. Uncover, raise the heat a
little and allow the excess liquid to evaporate (about 10 minutes).


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