Chilly weather is chili weather

ALBANY — It’s the coldest weekend of the year, which means its chili weather. These are some recipes from staff and readers that might be just the thing to warm you up on a chilly weekend. And with many people still without power, they’re perfect for fixing and sharing with others.

JIM’S CHILI

What you need …

1-1 1/2 lbs. ground sirloin

1/4-1/2 lb. sausage (optional)

2 cans (24-28 oz total) fire-roasted diced tomatoes

1 can (12 oz) diced tomatoes with zesty chili peppers

1 can tomato sauce

1 can green chili peppers, diced

2 cans (28 oz total) Bush’s medium chili beans

4 palms (a “palm” is a little over a tbsp) of chili powder

3 garlic cloves, minced

4 palms of crushed basil

1 palm of oregano

2 tbsp of crushed red peppers

1 tbsp black pepper

1 tsp of thyme

1 medium chopped yellow onion (Vidalia preferred)

1 medium chopped bell pepper

1 tbsp extra virgin olive oil

2 tbsp Worcestershire sauce

12 oz water

Salt as desired.

What you do …

Lubricate a skillet with the olive oil. Put the meat (1.25 pounds if you use all ground beef or less if you want to incorporate some sausage) in the skillet, add the Worcestershire sauce, salt as desired and begin browning. Add in the chopped onion, chopped bell pepper, can of chopped chilis, the minced garlic and a palm of chili powder. Keep it stirred.

Meanwhile, in a big pot pour in the cans of diced tomatoes, tomato sauce and Bush beans. I always rinse the tomato cans and pour that in, which adds about 10-12 ounces of water. Add in the basil, oregano, red pepper, thyme, black pepper, and salt as desired. Let that heat through real well, being sure to stir so that nothing scorches.

When the meat is brown and the onions and peppers are cooked, pour the contents of the skillet into the pot. If you included sausage, there may be some draining needed.

Turn down the heat and let it simmer at least 30 minutes, if you can wait that long. A plus, by the way, is that it usually tastes better the next day when you reheat it.

Serving it up …

Cornbread is a great complement, but Ritz crackers or captain’s wafers go well, too. Use shredded sharp cheddar to top it off.

VENISON CHILI

EDITOR’S NOTE: This recipe was submitted by Peggy Rowland of Albany for our 2000 edition of Holiday Flavors.

What you need …

5 cups of canned tomatoes

1 1/2 lbs. chopped onions

1 lb. green pepper, chopped

2 crushed cloves of garlic

1/2 cup chopped parsley

1/2 cup butter

2 1/2 lbs. ground venison

2 1/2 lbs. ground lean pork

1/2 cup chili powder

2 15-oz. cans of red kidney beans,undrained

2 tbsp. salt

1 1/2 tsp. cumin

1 1/2 tsp. pepper

1 1/2 tbsp. salad oil

What you do …

Simmer the tomatoes 5 minutes in their own juice. Add onion, green pepper and cook until tender, stirring often. Add garlic and parsley. Melt butter in large skillet and saute meat for 15 minutes. Add meat to tomato mixture. Stir in chili powder. Cook 10 minutes. Add beans, spices and water, if needed. Simmer covered for an hour. Cook 30 more minutes uncovered. Serves 8-10.

Cook’s note: You can substitute ground beef for venison.

GRANNY’S CHILI

EDITOR’S NOTE: Karen Keifer of Albany submitted this chili recipe for the 1999 Holiday Flavors section.

What you need …

1 lb. ground round beef

1 bottle Heinz chili sauce

Chili powder

1 onion, chopped

1 can chopped tomatoes and juice

1 can pork and beans

Salt

Pepper

What you do …

Brown the beef. Add onion, spices (chili, salt and pepper to taste), tomato and juice. Add water until pot is 3/4 full. Simmer for 2 hours on low. Add pork and bean 20 minutes before simmer time is up.

Cook’s note: Simmer only; never boil. Pork and beans can be omitted. good with saltines and iced tea. recipe is from the late Mrs. O.G. Autry, Keifer’s grandmother.

VEGETARIAN CHILI

EDITOR’S NOTE: From our 1999 Holiday Flavors section.

What you need …

Olive oil cooking spray or 1 tbsp. olive oil

1 large onion, chopped

1 rib celery, sliced thin

8 oz. sliced mushrooms

1 tsp. minced garlic

1 tbsp. chili powder

22-oz. can of chili beans, undrained

16-oz. can black beans, rinsed and drained

3 16-oz. cans of diced tomatoes

1/8 tsp. ground cinnamon

1/4 tsp. dried oregano

2 cups frozen vegetarian crumbles (veggie burger)

Hot sauce (optional)

Shredded sharp cheddar cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

What you do …

Coat a non-stick soup pot with cooking spray, heat over medium heat. Saute onion until soft. Add celery; saute for 2 minutes. Add mushrooms and cook until they release their liquid and it evaporates, stirring frequently. Stir in garlic. Sprinkle chili powder and stir. Add beans, cinnamon and oregano. Bring to a boil and stir in veggie crumbles. Return to a boil. Simmer uncovered for 30 minutes. Serves 8.

SKILLET CHILI

EDITOR’S NOTE: A single skillet version of the first recipe for quick chili on a cold day.

What you need …

1 lb. ground sirloin

1 medium sweet onion

1 tsp. olive oil

1/2 tsp. minced garlic

1 tsp. salt

1 tsp. sweet dried basil

2 tbsp. chili powder

1/2 tsp. dried oregano

1/2 tsp. black pepper

1 16-oz. can diced tomatoes with chili peppers

1 16-oz. can tomato sauce

1 16-oz. can Bush’s chili beans

What you do …

Browning the sirloin in a skillet. Once it browned, remove it and place on a plate with a paper towel to absorb any grease. Return the beef to the skilled and add the olive oil. Add onion and garlic and let it cook until the onion is soft. Add chili powder, salt, pepper, basil and oregano. Stir it all up. Add the tomato sauce, diced tomatoes with chili peppers and beans. Turn it down and let it simmer, preferably at least 20 minutes.