Fruit Chili

Serves 6

1 1/2 lb ground beef     or ground turkey 2 cups chopped onions 4 cloves garlic		In large dutch oven, cook meat, onions and garlic until the meat is brown. Drain off fat.
2 cans diced tomatoes 1 can tomato sauce 1 can chicken broth 3 bell peppers 2 cans diced green chilies 2 granny smith apples		Stir in two (14.5 oz) cans diced tomatoes with juice, 1 can (15 oz) tomato sauce, and 1 can (14.5 oz) low-sodium chicken broth. Chop 3 red, green and/or yellow sweet peppers and add. Drain 2 (4.5 oz) cans diced green chilies and add. Core and chop 2 unpeeled granny smith apples and add.
2 Tbsp unsweetened         cocoa powder 3 Tbsp chili powder 1 1/2 Tbsp curry powder 1-2 tsp ground cinnamon 1 Tbsp cumin to taste		Add in cocoa powder, chili powder, curry powder, cinnamon, and cumin. Bring to a boil; reduce heat. Cover and simmer for about 1 hour.
1 can red kidney beans 2/3 cup slivered almonds		Drain 1 (15-oz) can red kidney beans and add along with almonds. Cook until heated through.
toppings		Garnish with raisins, cheddar cheese, and plain yogurt.

This is adapted from Better Homes and Gardens 100 Favorite Soups & Stews 1999 -- one of those little menu magazines you buy at the check out counter at the grocery store! Today, you can find an online copy of the recipe.

Terri Purcell

Chicken, Artichoke, and Potato Stew

I usually double this recipe, as it is even better as leftovers.

chicken thighs 2 Tbsp. flour 1 1/2 tsp salt 1 1/2 tsp pepper		Rinse and pat dry 2 pounds boned, skinned chicken thighs. (original recipe used only 1 pound) Cut each thigh into 2 or 3 chunks. Combine flour, salt, and pepper in a resealable plastic bag. Add chicken, seal, and shake to coat.
2 Tbsp olive oil		Heat 2 Tbsp oil (or more as needed) in large pot over medium high heat. Brown the chicken pieces. Remove the chicken from the pan for the next steps.
2 large garlic cloves 1 tbsp capers Grated zest of 1 lemon 1/2 cup dry white wine		Reduce heat to medium. Add minced garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes.
1 3/4 cup chicken broth 1 lb Yukon Gold potatoes		Scrub potatoes, cut into 3/4 inch cubes, and add to pot. Add broth and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.
artichoke hearts		Add 1 package (9 oz) thawed frozen artichoke hearts, quartered if large. Stir to mix in. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes.
flat leaf parsley juice of 1 lemon		Stir in 1 cup finely chopped flat leaf parsley, and lemon juice to taste. Season with more salt and pepper if desired.
lemon wedges		Serve hot with lemon wedges on the side.

Adapted from Chicken Stew with Olives and Lemons from Sunset Magazine - December 2006. I skip the olives (to reduce saltiness) and use more chicken than they do.

Terri Purcell

Lamb with Pasta/Giouvesti (Greek)

Here is my favorite lamb recipe:

		preheat oven to 450
4 Lamb Shanks 2 Tbsp butter 1 medium onion 2 cloves garlic salt and pepper		Melt butter in a large flameproof casserole or roasting pan. Add meat, onion (chopped) and garlic (minced). Turn until coated with butter. Season with salt and pepper. Place in a 450 degree oven and roast for 20 minutes, or until meat is browned.
1/2 cup dry white    wine or vermouth 3 Tbsp tomato paste 1 cup meat stock		Reduce temperature to 325. Add wine, tomato paste and 1 cup stock; continue baking 40 minutes longer.
2 cups meat stock 1 1/2 cups orzo		Add remaining 2 cups stock to pan juices. Meanwhile, parboil orzo in a large amount of boiling salted water for 5 minutes, drain well and add to the sauce in the roasting pan. Stir and continue to bake 30 minutes or until pasta is 'al dente' and the meat is tender.
Parmesan or Romano		Sprinkle with freshly grated Parmesan or Romano cheese before serving.

Recipe from "Puget Sound Purebred Sheep Breeders Association Cookbook",
compiled by Lois Fisher, Beach Watchers class of 1995

Lois Fisher

Convenience Chili

My idea of a meal is: from the freezer, to the microwave, to the table. This fits the bill.

meat onion green pepper garlic		Chop left-over beef or pork roast into small chunks, and add to an oiled fry pan along with a large onion (chopped), green bell pepper (chopped) and garlic to taste (chopped). Cook until veggies are cooked.
canned whole tomatoes canned tomato sauce chili powder salt, pepper (dried red peppers)		Add several cans of whole tomatoes and tomato sauce. Mix chili power (depends on how hot you like it) with half a cup of water and pour into pan. Add salt and pepper to taste. You may want to throw in some dried red peppers. Cook for a while to meld all the flavors.
canned pinto beans		Add a couple of cans of pinto beans and cook for a while more. Divide chili into containers and freeze.

Sheila Pera

Chipotle Black Bean Chili

5 Servings.

Use a large skillet or dutch oven that will be big enough to hold all of the eventual ingredients.

olive oil onion garlic		Saute 1 large onion, cut into small chunks. Add 6 cloves minced garlic and saute a few more minutes. Remove from pan and set aside.
meat 3 T chili powder		Meat: I usually use uncooked lamb or chicken thighs, cut into small pieces. Leftover meat works well too. Add as little or as much as you want - I usually use somewhat less than the amount of onion. Add a little more oil, the meat, and chili powder and saute till meat is browned and chili powder is well distributed. Add the onions/garlic back in.
chipotle chile**    in adobo sauce		Remove 1 chile and a bit of sauce from the jar. I cut the chile in half lengthwise, and return half to the jar. Scrape off the ribs and seeds and discard. Chop the chile together with the sauce, and add to the skillet.
2 cans diced tomato 2 cans black beans black pepper		Add 2 (~ 15 oz) cans of diced tomatoes (with liquid) to pan. Drain 2 (~15 oz) cans of black beans, rinse well, and add to pan. Add ~ 1/2 teaspoon freshly ground black pepper (I never measure) Bring to a boil. Reduce heat; cover and simmer for 20 to 30 minutes to meld the flavors.
(cilantro)		Can be served in bowls or on plates, garnished with cilantro as desired.

Best made a day ahead. It also freezes very well, though seems to get spicier with age. I often increase the recipe - using 3 cans of beans and tomatoes, and increasing the other ingredients accordingly.

** Chipotle chiles in adobo sauce come in small cans and can be found in the Mexican section of some grocery stores. When you first open the can, transfer the contents to a glass jar (I usually remove the can label and tape it on the jar)

Adapted from a vegetarian version from Cooking Light - 1995.

Connie Clark

Chili, Cincinnati style

Cincinnati style means served over spaghetti.
Don't think of this as chili or spaghetti, but Cincinnatians love it!!

Serves: 6-8

2 pounds ground beef 1 quart water		Add ground beef to water and stir until beef separates to a fine texture. Boil slowly 30 minutes.
2 medium onions, finely grated 16 ounces tomato sauce 5 whole allspice 1/2 tsp red pepper (cayenne) 1 tsp ground cumin 4 Tbl chili powder 1/2 ounce bitter chocolate 4 cloves garlic, minced 2 Tbl vinegar 1 large bay leaf 5 whole cloves 2 tsp Worcestershire 1 1/2 tsp salt 1 tsp cinnamon		Add remaining ingredients. Stir to blend, bringing to a boil. Reduce heat and simmer uncovered about 3 hours. When desired consistency is achieved, cover and remove from heat. Chili should be refrigerated in order to remove the fat before reheating.

Serve in traditional Greek style:

• two-way: serve chili on a bed of cooked, hot spaghetti.
• three way: top with shredded cheddar cheese.
• four way: before topping with cheese, add heated red beans OR grated onions
• five way: before topping with cheese, add heated red beans AND grated onions

Cincinnati veterans also add red hot sauce before eating with oyster crackers to soak up the juices.

Gregg Ridder

White Chili

8 servings

1T salad oil 1 med. Onion -chopped 1 clove garlic -minced 1 t. ground cumin		In large pot, cook onion, garlic and cumin in salad oil.
2 whole chicken breasts ** 1 (15-19 oz) can white kidney beans 1 (15-19 oz) can garbanzo beans 1 (12 oz) can white corn (or frozen) 2 (4 oz) cans chopped green chilies 2 cans chicken broth		Add chicken (skinned, boned, cut into chunks), beans, corn, chilies, and broth. Simmer for 50-60 minutes.
4 oz cream cheese hot pepper sauce		Add cream cheese (cubed) and hot pepper sauce to taste.
Monterey Jack		Serve with 1 cup shredded Monterey jack cheese.

** Thighs may be used for more moistness.

Sue Howard