#TITLE# Chili Con Carne Winchester #TITLE#Yield: 6 Servings2

#TITLE# Chili Con Carne Winchester #TITLE#
Yield: 6 Servings

2 Tbsp vegetable oil
1/3 cup onion, Chopped
1/3 cup green pepper, Chopped
1 lb beef, Ground
1 garlic clove, minced
1 can stewed tomatoes (1 lb)
2 can kidney beans, drained (15oz)
1 can veg-all mixed vegetables with liquid (16 oz)

1. Heat oil in 3-quart pot. Add onion and green pepper and cook
until soft.

2. Add ground beef, garlic, stewed tomatoes, and kidney beans. Bring
to boil; cover, reduce heat and simmer for 30 minutes.

3. Stir in VEG-ALL and cook 10 minutes longer.

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Green Chili With Pork

Yield: 6 Servings

1/2 cup olive oil
2 large yellow onions
1 chopped, about 4 cups
8 medium garlic cloves
1 peeled and, Chopped
8 fresh jalapeno peppers
1 stemmed and, Minced
3 carrots, peeled and sliced
1 crosswise into 1/2 pieces
1 1/2 Tbsp oregano, Dried
1 preferably Mexican
3 lb boneless pork shoulder
1 cut into 1/2 cubes
5 cup chicken stock or
1 broth, Canned
1 salt
28 oz Italian plum, Crushed
1 tomatoes, drained
1 potato, peeled and grated
1 (1= 8 oz)
12 large poblano chilies
1 (1 1/2 lb)
1 roasted and, Peeled
1 *or*
28 oz can whole roasted mild
1 green chilies, drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
oil over medium heat. Add onions, garlic, Jalapenos, and carrots.
Cook, stirring once or twice, for 10 minutes. Stir in oregano and
pork cubes and cook until pork has lost its pink color, about 20
minutes. Stir occasionally.

Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the
grated potato. Bring to a boil, then lower the heat and cook
partially covered, for 1 1/2 hours, stirring occasionally.

Cut the Poblano into 1/2" strips. Add them to the chili and cook,
stirring often, for another 30 to 45 minutes or until the pork is
tender and the chili is thickened to your liking. Taste for correct
seasonings and let cook another 5 minutes. Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over
a gas burner until thoroughly charred. Wrap chilies in a paper bag
after you roast them. When cool, rinse under cold running water,
rubbing off the burned skin. Pat dry and de-stem chilies.


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Garden Patch Chili

Yield: 4 Servings

1 lb red kidney beans, Dried
1 and soaked for 4-12, Rinsed
1 hours
3 cup onions, Chopped
2 fresh jalapeno chilies
1 stemmed & (include, Minced
1 seeds)
6 garlic cloves, peeled and
1 minced
3 Tbsp chili powder
1 Tbsp cumin, Ground
1 Tbsp dried oregano, crumbled
28 oz can tomatoes with, Crushed
1 juice
3 cup vegetable broth, homemade or
1 canned
2 cup water
1 red bell pepper, stemmed,
1 cored and dices
1 tsp salt (or), To Taste
17 oz can corn kernels, drained
1 toppings of your choice
1 (salsa, chopped red onions,
1 chopped cilantro
1 yogurt, [avocado, cheese],
1 etc )

1. Drain beans.

2. In a large sauce pan or stock pot warm a little vegetable broth
over medium heat. Add onions, jalapenos, garlic, chili powder,
cumin, and oregano. Lower heat and cook partially covered, stirring
once or twice, for 15 minutes.

3. Add the tomatoes and their juice, the vegetable broth, the water,
and the beans. Raise heat and bring to boil. Lower heat to medium,
cover pot, and cook, stirring occasionally, for 60 minutes.

4. Stir in the bell pepper and salt and cook, stirring often, for
another 60 minutes or until the beans are tender. [Note: watch it
*very closely* after about 30 minutes; once the liquid is absorbed it
will tend to stick and burn.]

5. Remove from heat and stir in corn.

6. Serve with toppings as desired.


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Coyote's Paprika-Chicken Chili

Yield: 4 Servings

1/2 white onion, Diced
1/2 purple onion, Diced
4 cloves of garlic, Minced
1 large red bell pepper, Diced
1 red jalapeno and, Sliced
1 diced
1 & 1/2 lbs chicken breast
1 (without skins), Cubed
1 Tbsp cumin
1 Tbsp Mexican oregano
1 oz California chile powder
1 oz sweet paprika
1 dash seasoned salt
1 lb roma tomatoes, Diced
4 cup chicken broth
1 1/2 cup gew rztraminer wine
1 olive oil

In large pot saute the jalapeno, onions, bell pepper and 3 cloves of
garlic with olive oil until onions are translucent. In a large frying
pan, heat olive oil add 1 clove of garlic cook slightly then add the
chicken and sprinkle with a dash of seasoned salt and "brown" the
chicken. Next add 1/2 cup wine to chicken and simmer for a few
minutes. In the large pot with the onions mix, add 4 cups chicken
broth and 1 cup wine, then bring to a slight boil for 5 minutes. Add
the diced tomatoes.

After 5 minutes reduce to a simmer, add the chile powders, cumin and
oregano. Let pot simmer for at least 2 hours. Add flour & water
mixture if you wish to make the chili thicker.

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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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Even picky eaters will love dinner in a pocket (Pioneer Press)

Even picky eaters will love dinner in a pocket (Pioneer Press)
In Italy, it's called a calzone; in Philadelphia, a stromboli. Something similar is known as an empanada in Latin America. When the Britons fill an individual pastry with meat, potatoes and carrots, they call it a pasty (rhymes with "nasty," but that's where all similarities end).

Restaurant reviews (Contra Costa Times)
The following are edited versions of full-length restaurant reviews that have run in the Times within the past year. The date the original review ran and its fork rating at that time is in parentheses. Early last year, we added star ratings to indicate service and ambience.

Savor Seafood (RedNova)
You've got to love fish. Not only is it tasty and quick to cook, it's good for you too. So good, that the American Heart Association recommends everyone _ man and woman, child and adult _ have two servings every week.

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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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Get 5 of these secret recipes for free just for visiting the site.

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Got leftover mashed? Don't toss them (The Biloxi Sun Herald)

Got leftover mashed? Don't toss them (The Biloxi Sun Herald)
It's hard to improve on perfection, and today's Your Life page really does include a recipe for "perfect mashed potatoes" - the kind mama used to make, not stuff from a tub or frozen food case.

Pregnant Moms' Weight Affects Toddlers (ABC News)
Even Normally Accepted Weight Gains in Moms-To-Be Can Lead to Fat Toddlers, Study Says

More News (Gazette.Net)
From the light and not really fishy texture of tilapia, to a blend of squash, zucchini, onions and peppers, Rhodes said she s sticking with the low-fat, high-nutrition items advocated by the county-sponsored Diabetes Dining Club.

Do I Look Fat? (Fort Worth Star-Telegram)
Will it Enviga-rate?

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Brother Dave's Chili

Yield: 12 Servings

3 lb stew meat*
1 black pepper, To Taste
1 Tbsp salt
2 large onions, chopped
2 tsp paprika
2 tsp oregano
12 oz can tomato sauce
1/2 cup masa harina
1 Tbsp red peppers**, Dried
1 dash pehchaud's bitters
1 Tbsp corn oil, if needed
1/2 cup chili powder
3 bell peppers, chopped
2 tsp comino and seeds, Ground
2 tsp cayenne pepper
2 cup chickenstock, or your choice
6 whole tomatos up, Sliced
48 oz can of v8
1 jalapenos, to taste
1 pinch nutmeg

3-6 ea large cloves garlic; chopped 2-3 ea magnolia leaves;
minced *Or chuck roast coarse chopped (lose the **Santa Fe variety
works here Brown the meat, work in the spices, onions, and peppers.
Simmer about 30 minutes or until it looks good. Add tomato sauce,
tomatoes, broth and simmer several hours until it looks good. Add the
Masa to thicken the mix and when it's ready, add the Peychaud's and
nutmeg to set it off.

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

Prepare dishes you know they'll love and save money by easily making them at home.

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