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MomTalk.com August 15, 2018:   The women's magazine for moms about children, family, health, home, fashion, careers, marriage & more


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Fight the Chill With Chili

chili.jpgPurists insist that chili be made without beans, and concede that if you must have them they may be added at the table. I disagree. I love beans in any manner, and chili without beans is like a joke without a punch line: tantalizing but not satisfying. Apparently people like Elizabeth Taylor, John Wayne, and Jack Lemmon agree with me because the following recipe is from the famous and now defunct Hollywood restaurant Chasen's, and they all counted it among their favorites.

chili.jpgPurists insist that chili be made without beans, and concede that if you must have them they may be added at the table. I disagree. I love beans in any manner, and chili without beans is like a joke without a punch line: tantalizing but not satisfying. Apparently people like Elizabeth Taylor, John Wayne, and Jack Lemmon agree with me because the following recipe is from the famous and now defunct Hollywood restaurant Chasen's, and they all counted it among their favorites. Legend has it the Miss Taylor even had it shipped to her when she was filming movies in far-flung corners of the globe.

Chasen's Chili

1/2 lb (225 g) dried pinto beans, rinsed and picked over
5 cups (1.25 L) canned crushed tomatoes
3 medium green bell peppers, cored, seeded, and coarsely chopped
1 Tbs (15 ml) vegetable oil
4 medium yellow onions, peeled and coarsely chopped
3 cloves garlic, peeled and minced
1/2 cup (125 ml) finely chopped fresh parsley
8 Tbs (120 ml) butter
2 1/2 lbs (1.2 Kg) ground lean beef chuck
1 lb (450 g) lean ground pork shoulder
1/3 cup (85 ml) chili powder
Salt and freshly ground pepper to taste
2 tsp (10 ml) ground cumin

Soak the beans overnight in a large heavy pot with enough water to cover the beans by 2 inches (5 cm). The next day, cover and simmer the beans in the water they soaked in for 1 hour, until tender. Add the tomatoes and simmer 5 minutes longer. Meanwhile, in a very large heavy skillet, fry the bell peppers in the vegetable oil over moderate heat, stirring frequently, for about 5 minutes, or until limp. Add the onions and continue frying, stirring frequently, for 5 to 8 minutes, until the onions are "glassy." Add the garlic and parsley and set aside. In another large heavy skillet, melt the butter over moderate heat and brown the meats for 15 minutes, stirring frequently. Add the vegetable mixture and chili powder and continue cooking 10 minutes, stirring occasionally. Add the meat mixture to the beans, along with the remaining ingredients, and simmer covered 1 hour. Remove the cover and simmer an additional 30 minutes, stirring occasionally, and skim as much fat as possible from the surface. This chili will keep refrigerated for 3 to 4 days, and freezes exceptionally well. Makes about 1 gallon, or 12 to 16 servings.

Reproduced by permission of Worldwide Recipes.



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