Green Chili With White Beans

Yield: 10 Servings

2 lge. bell peppers, seeded
3 Tbsp salad oil
2 cup green onions & tops, Sliced
8 cloves garlic/pressed, Minced
4 tsp cumin, Ground
6 can tomatillos (16oz.each)
4 can green chiles (7oz.ea.), Diced
6 can Italian white beans, drained
3 lb pork shoulder of fat, Trimmed
4 tsp oregano
1/2 tsp cayenne pepper
1/2 cup cilantro leaf, Lightly Packed

Thinly slice bell pepper crossswise. Heat oil in a 10 qt. pot over
med-hi heat; add bell peppper, onions, garlic, and cumin. Cook,
stirring, until onions are soft. Mix in tomatillos (break up with
spoon) and their liquid, chiles, beans, pork oregano, and red pepper.
Bring to boil; reduce heat and simmer until pork is tender when
pierced (abt 2 hrs.) For a thin chili, cook covered; for thicker
chili, cook uncovered to desired consistency. Stir occasionally. Stop
here. Cover. Refrigerate for 3 days. Reheat before continuing.
Reserve a few cilantro leaves; chop remaining leaves. Stir choppped
cilantro into chili; garnish with reserved leaves. Serve.


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Cookout Chili

Yield: 2 Servings

1 lb beef chuck, hamburger grind
1 bell pepper(s)
4 chiles, green, fresh whole
1 jalapeno pepper, pickled
2 scallions, coarsely chopped
1 can tomato sauce(16oz ea)
1/2 tsp oregano, dried, pref. Mexican
1/2 tsp cumin, ground
1 tsp red chile, hot, ground
1 tsp chile caribe
1 can kidney beans(16oz ea)

1. Form the meat into three or four hamburger patties.

2. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool.

3. Lightly roast the bell pepper, green chiles and jalapeno (if
fresh) over the fire. Prepare parched red or green chiles according
to succeeding recipe, then finely chop all the peppers.

4. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.



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Black Bean And Corn Chili With Polenta

Yield: 1 Servings

2 1/4 cup water
3/4 cup yellow cornmeal
3/4 cup cold water
1/4 tsp salt
1 md onion, chopped
2 cl garlic, minced
3 fresh jalapeno peppers
-seeded and, chopped
1 Tbsp vegetable oil
1 tsp oregano, Dried
3/4 tsp cumin
14 oz can mexican style stewed
-tomatoes
8 oz tomato sauce
1/2 cup beer
15 1/2 oz can black beans, rinsed and
-drained
1 cup whole kernal corn, Frozen
1 black pepper

To cook polenta, bring 2 1/4c water to a boil in a saucepan.
Combine cornmeal, 3/4c cold water and salt in a small bowl. Slowly add the boiling water, stirring constantly. Cook and stir until the mixture
returns to a boil. Reduce heat to very low. Cover and simmer 15
mins, stirring occasionally. Pour hot mixture into a greased 8x8x2
baking pan. Cool for 1 hour. Cover with plastic wrap and chill for
several hours or overnight until firm.

Cook onion, garlic and fresh jalapenos in hot oil in a saucepan over
medium heat until tender but not brown. Stir in oregano and cumin;
cook for 1 minute more. Drain stewed tomatoes, reserving liquid. Set
tomatoes aside. Add tomato liquid, tomato sauce and beer to onion
mixture and bring to a boil. Reduce heat and simmer, uncovered for 5
mins.

Coarsely chop the stewed tomatoes. Add tomatoes, black beans, corn
and black pepper to taste to onion mixture. Simmer, uncovered, for
15 to 20 minutes or until most of the liquid is absorbed and the
mixture thickens.

Meanwhile, remove polenta from pan and cut into 4 squares, then cut
each square in half diagonally. Place on greased baking dish and
bake, covered with foil, in a 400 oven for 10-12 mins or until heated
thru. To serve, place 2 polenta triangles on a plate. Spoon chili
over polenta.

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Chili #2

Yield: 1 Servings

1 1/2 lb ground beef, chicken, or
1 turkey
2 cup water
1 Tbsp chili powder
1 Tbsp curry powder
3 tomatos, Diced
4 cup kidney beans or, Cooked
1 pinto beans
1 onion, Chopped
1 bunch green onions, Sliced
1 1/2 cup natural sharp, Grated
1 cheese, or mild cheddar
1 cheese

In a frying pan, saute meat until lightly browned. Pour off
drippings. Add water, chili, and curry powder; simmer 5 minutes. Add
tomatos and beans; heat through. Stir in onions. Ladle into serving
bowls and sprinkle on cheese.


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Fourby Chili (Black Beans Beer & Broccoli)

Yield: 1 Servings

2 cup black beans, Dried
2 bottles stout (Guinness extra
1 or Watney's cream), or san
1 Miguel dark beer.
2 can tomatoes (or fresh, Diced
1 equivalent)
2 6-ounce can s tomato paste
2 long (mild) chili peppers
1 seeded and*, Diced
3 med jalapeno chili peppers
1 seeded and*, Diced
3 serrano chili peppers
1 seeded and*, Diced
5 cloves garlic, minced
1 onion, chopped
1 cup whole kernel corn (frozen or
1 fresh)
2 Tbsp white vinegar
2 Tbsp chili powder
1 tsp cumin
1 Tbsp oregano
1/2 tsp black pepper
1 tsp red peppers*, Crushed
1/4 cup peanut butter (no, really!)
1 tsp salt
1 Tbsp olive oil
2 heads broccoli

* or more, to taste Rinse the black beans, pick out any pebbles;
then cover with water and let soak overnight. Then pour off the soaking
water, add 1 bottle of stout, and add fresh water to cover the beans
plus about 1". Bring to a boil, then reduce to a simmer. Cover
partway (it will boil over if fully covered) and let cook for 1 1/2
hours, stirring occasionally. Add water if necessary.

Heat olive oil in a pan over medium heat. Add the garlic, onions,
and all chili peppers. Saute a few minutes until soft, then add to
the beans. Add the vinegar and spices and the diced tomatoes; simmer
for another half hour, stirring. As the liquid from the tomatoes
boils off, start adding stout from the second bottle. About half of
this bottle is reserved for the cook.

Add the corn and the peanut butter, simmer for another hour or so,
keeping it moist enough (with stout and/or water) so that it doesn't
crust over. Stir occasionally.

Best if you let it sit overnight, and reheat it for dinner the next
day.

To serve: cut the florets off of the broccoli, and steam until done
(but crisp). I usually do this in the microwave. Serve the chili
with a sprinkle of chopped onions and grated cheddar cheese on top
(for vegan, omit cheese or use tofu cheese). The broccoli can either
be stirred in at the last minute, pressed on top of the chili for
nice presentation, or placed along side it. Serve with Spanish rice
and with warmed corn tortillas!


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A Working Woman's Chili

Yield: 6 Servings

1 lb ground round beef
1 cup green pepper, diced
1/2 cup celery, diced
1 md onion, chopped
1 lg clove garlic, minced
1/2 cup black olives (extra large)
-chopped
1 can 15 ounce kidney beans
1 can 11 ounce stewed tomatoes
2 Tbsp brown sugar
1 Tbsp chili powder
1 Tbsp cumin
1 chili pepper, minced
2 Tbsp oregano vinegar
1 cup water

1. Saute ground round in a little olive oil, drain, set aside.
Saute bell peppers, diced celery, onion, garlic till tender. Add remaining ingredients, except the cup of water.

2. Let simmer for approximately 15 minutes, add water and continue to
simmer another 15 minutes. (Can adjust amount of water to whatever
consistency preferred.




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