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IMPORTED
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Something Different:
A Chili Shabbat
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
S
habbat is coming. Dinner
for tonight is set; so, all I
have to worry about is
what I'm going to feed
those hungry friends that are
coming over for lunch after ser-
vices tomorrow.
I want to serve something dif-
ferent. I really don't want to have
to go back to the grocery store. So
whatever I decide on I'd better
have all the ingredients in the
house.
All the following chili recipes
are all great. Serve any of them
with a crispy salad, garlic roast-
ed potatoes and fresh fruit.
WHI'L E BEAN AND
'
CHICKEN CHILI
1 lb. dried Great Northern beans
2 lbs. cooked chicken, cubed
5 c. chicken broth
2 medium onions
3 zucchini, sliced
4 stalks celery cut into 1 inch
pieces
4 cloves garlic, minced
2 4 oz. cans chopped mild green
chilies
2 t. ground cumin
1 1/2 t. oregano
1/4 t. ground cloves
1/4 t. red pepper
salt/pepper
salsa
Soak beans according to direc-
tions on the package. In a large
sauce pan saute onion 3 min. in
oil. Add garlic, chilies, cumin,
oregano, cloves, and red pepper.
Saute 2 min. Drain soaked beans
and add to vegetable mixture
along with the broth. Bring to a
boil and reduce heat. Cover and
simmer about 2 hours or until
beans are very tender, stirring oc-
casionally. Added cubed chicken,
celery and zucchini. Season with
salt and pepper. Heat until warm
throughout. Ladle into a bowl
and, if desired, top with a dollop
of "parve" sour cream and salsa.
SPICY VEGETABLE
CHILI
1 1 lb. eggplant, peeled, cubed
and roasted with 2 T. olive oil
3 T. olive oil
2 medium onions, chopped
3 cloves garlic, minced
2 medium zucchini, diced
2 large red peppers, cored,
seeded and diced
1 jalapeno pepper. seeded and
minced
1 (28 oz.) can plum tomatoes
5 large fresh plum tomatoes,
diced
1/2 c. red wine
2 T. chili powder
1 T.cumin
2 t. oregano
1 L fennel seeds, crushed
1 c. cooked white beans
1 c. cooked kidney beans
1 large lemon, grate the rind and
juice
salt and pepper to taste
Heat the olive oil in a large
Dutch oven. Add onions and gar-
lic, cook 5 to 8 min. Add zucchi-
ni, red peppers and jalapeno.
Cook 5 min. stir occasionally. Add
tomatoes (fresh and canned),
wine, chili powder, cumin,
oregano, and fennel seeds. Gen-
tly stir in the cooked eggplant.
Simmer 20 min over low heat.
Add beans, lemon rind and juice
and pepper. Stir to mix. Simmer
5 to 10 min. or until heated
throughout. Serve with grated
cheese, chopped green onions,
sour cream or fresh cilantro.
SKILLET CHILI
2 c. elbow macaroni, uncooked
1 clove garlic, minced
1/4 c. chopped green pepper
1/2 c. chopped onion
1 lb. ground beef
1 (28 oz.) can tomatoes, cut up
1 (21 oz.) jar tomato sauce, with
italian seasonings
2 t. chili powder
1/8 t. pepper
In a large saucepan saute beef,
garlic, green pepper, and onion.
Cook until beef is done, drain ex-
cess fat. Add tomatoes, tomato
sauce, and seasonings, mix well
and bring to a boil. Gradually stir
in the macaroni. Reduce heat and
simmer. Stir occasionally. Cook
about 20 min or until the maca-
roni is tender. Serves 4 to 6. This
can be doubled or tripled.
CRAZY CHILI
2 c. chopped onion
1/4 t. cayenne pepper
2 T. olive oil
2 t. cumin
2 c. frozen lima beans
3 c. (28 oz.) drained canned
tomatoes, reserve juice
2 c. corn (fresh or frozen)
1/4 c. fresh chopped cilantro or
parsley
avocado cubes
grated Monterey Jack or
Cheddar cheese
In a large sauce pan saute
onion and cayenne in the oil. Cook
about 5 min. Add the cumin and
lima beans and saute, stirring for
a couple of minutes. Add the juice
from the tomatoes, cover and sim-
mer 5 min. Add the tomatoes,
corn and cilantro into the pan.
Cover and simmer for about 10
min. or until the vegetables are
tender. Serve topped with avoca-
do and cheese. This can be served
on rice or polenta. Corn bread is
also a nice addition. Serves 4. This
can be doubled or tripled.
© Eileen Goltz 1994