It is getting to that time of the year when chili and soup raise to the top of the selections for dinner. This is one of my favorite times because I really like chili and soups ever more.
I pulled a couple of recipes out of my old newsletters and hope they fit into something that you will like.
ITALIAN CHILI
Ingredients
- 1 l bulk Italian sausage
- 2 T. olive oil
- 2 cups onion, diced
- 1/2 lb. stick pepperoni, cubed
- 1 T. garlic, minced
- 1 T. tomato paste
- 1/2 cup dry red wine
- 2 T. balsamic vinegar
- 2 cans whole tomatoes (28 oz. each)
- 1 cup chicken broth
- 1can each cannellini and red kidney beans, drained, rinsed (14 oz. each)
- 1 T. dried Italian seasoning
- Salt and red pepper flakes to taste
- Sour cream and sprigs of fresh basil
Preparation
- Sauté sausage in oil in a large pot or Dutch oven over medium-high heat.
- When brown, add onion, pepperoni, and garlic; cook 5 minutes.
- Stir in tomato paste and sauté for 1 minute.
- Deglaze with wine and vinegar; reduce until nearly evaporated.
- Add tomatoes and broth, bring to a simmer, and cook for 20 minutes.
- Stir in beans and seasonings, and simmer until heated through, 5 minutes.
- Serve chili garnished with sour cream and basil sprig
- Makes about 12 cups;
Jamaican-Style Beef Stew
This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful; you’ll want another bowl!
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon sugar
- 1-1/2 pounds beef top sirloin steak, cut into 3/4-inch cubes
- 5 plum tomatoes, finely chopped
- 3 large carrots, cut into 1/2-inch slices
- 3 celery ribs, cut into 1/2-inch slices
- 4 green onions, chopped
- 3/4 cup reduced-sodium beef broth
- 1/4 cup barbecue sauce
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons steak sauce
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Hot cooked rice or mashed potatoes, optional
Directions
- In a Dutch oven, heat oil over medium-high heat.
- Add sugar; cook and stir for 1 minute or until lightly browned.
- Add beef and brown on all sides.
- Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce Jamaican-Style Beef Stew and seasonings.
- Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until meat and vegetables are tender.
- Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve with rice or potatoes if desired.
- Yield: 5 servings.
Fully Loaded Chili
With lean ground beef, four types of beans and lots of seasonings and toppings, this chili is truly “fully loaded.” But those aren’t the only heavyweights in here; every serving provides a hefty 26 g protein and 11 g fiber.
Ingredients
- 1-pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1-3/4 cups water
- 2 cans (8 ounces each) tomato sauce
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 tablespoon baking cocoa
- 2 teaspoons Louisiana-style hot sauce
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
GARNISHES:
- 1/2 cup reduced-fat sour cream
- 1/2 cup crushed baked tortilla chip scoops
- 1/2 cup shredded reduced-fat cheddar cheese
Directions
- In a Dutch oven over medium heat, cook the beef, onion and pepper until meat is no longer pink; drain.
- Stir in the water, tomato sauce, beans, cocoa, hot sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Garnish each serving with 1 tablespoon each of sour cream, crushed chips and cheese.
- Yield: 8 servings (2 quarts).
