Unusual Chilies

Chili is a really popular one-dish meal that freezes well, travels well, everyone likes it and can be used to feed large crowds without a lot of fuss. Most of us use beef but here are a few ideas to get you “out of the box” with chili recipes.

Seafood Chili
1/4 cup olive oil
2 cups chopped onion
2 leeks chopped —use white part only
2 celery stalks, chopped
8 garlic cloves, minced
2 T. oregano
1 lg. can Italian plum tomatoes, un-drained
2 (8 oz.) bottles clam juice
2 cups dry red wine
1/2 cup chili paste
1 T. cumin
1 T. salt
1 t. cayenne pepper
2 red bell peppers, cut up
2 green bell peppers, cut up
10-12 clams
10-12 mussels
1 1/2 lbs. firm white fish, cubed

12 shrimp, peeled
1 lb. scallops
Cilantro for garnish

Heat the oil in a Dutch oven and then sauté the onions, leeks and celery until they are softened. Add the garlic and oregano —stir occasionally for five minutes. Add the tomatoes and break them up with a wooden spoon. Stir in the clam juice, wine, chili paste, cumin, salt and cayenne pepper. Bring to a boil and then reduce the heat and simmer for 45 minutes —skim the top a few times. Add the bell peppers and then continue to simmer for an additional 15 minutes. Refrigerate the chili for four to 24 hours. When you are nearly ready to serve, bring it to a boil and then add the clams and mussels. Cover the pot and cook for five to 10 minutes or until the shells open (discard any that do not open). Gently fold in the white fish and shrimp. And cook for two more minutes. Sprinkle cilantro in each serving. Serves eight.

Chicken &
White Bean Chili
4 chicken thighs, skinless
1 onion, chopped
5-6 garlic cloves, crushed
1/2 cup olive oil
1/4 cup brandy
1/2 t. thyme
1/2 t. rosemary, crumbled
1/2 t. sage
1 T. salt
Fresh ground pepper
1 can cannellini beans, rinsed & drained
1 T. butter
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 T. chili powder
1 t. cumin
1/4 t. cayenne pepper
2-3 cups chicken stock
Salt & pepper to taste

Place the chicken thighs, onion, garlic, olive oil, brandy, thyme, rosemary, sage, salt and pepper in a baking dish — turn the chicken to coat well. Bake at 300 degrees for one hour or until the chicken falls off the bone. Meanwhile, cook the onion, celery and carrots in the butter in a heavybottomed pan. Add the chili powder, cumin and cayenne and heat the chili until it’s fragrant. Add the beans and two cups of the chicken stock —bring to a boil. Reduce the

heat, add the chicken (remove the bones first) and any juices from the baking dish; add more chicken stock if it is not thin enough. Heat through and serve with grated Parmesan cheese on the side. Serves six.

Black Bean Chili
2 cans black beans, rinsed & drained
2 1/2 cups chicken stock
1/2 cup olive oil
2 onions, chopped
2 green peppers, diced
3 T. garlic, minced
1 T. cumin
1 T. oregano
1 T. paprika
1 t. cayenne pepper
1 t. salt
3 cans crushed tomatoes in purée
4 canned jalapeños, chopped
8 oz. goat cheese, crumbled
Sour cream

Heat the oil in a Dutch oven and then stir-fry the onions, green pepper and garlic for about three minutes. Add the spices and stir to blend the flavors —cook until the onion is soft (about five minutes). Add the tomatoes and peppers and bring to a boil. Add the beans and chicken stock —heat through. To serve, place one ounce of cheese in the bottom of each bowl and cover with the chili —top with sour cream. Serves eight.

Here’s a good chili powder you can make:
1/4 cup cumin
2 T. ground coriander
2 T. sweet paprika
1 T. freshly ground pepper
2 t. chili powder
2 1/4 t. cayenne powder
1 1/2 t. ground ginger
Makes two-thirds of a cup. Store in an airtight container.

Leftover chili?
Add it to scrambled eggs or make this awesome dip:
1 8 oz. brick cream cheese, softened
1 1/2 cups chili
2 cups grated cheddar cheese

Press the softened cream cheese into a one-quart baking dish. Spread the chili on top and sprinkle the chili with cheddar cheese. Bake for 20 minutes at 350 degrees to melt the cheeses. Use as a dip for sturdy crackers.