Brandon Muncy

Is there anyone out there who doesn't like eating chili? I'm sure there are plenty of people who don't like cooking chili, considering the seemingly endless amount of hours it may take. But this week, I've got something for everyone. Quick, easy and tasty chili recipes. Remember, we've got a few days of cold weather coming up, and there are very few things better than cooking chili on a chilly day. Try out this week's selection of chili recipes to try, a sure fire treat to warm you up.

SILVER PALACE CHILI 2 Tbs Extra virgin olive oil

4 ea Chopped sweet, yellow onion

1 lb Italian sausage, skinless

4 lb Ground beef chuck

12 oz Tomato paste

3 ea Minced garlic cloves

1/3 C Ground cumin

½ C Hot New Mexico chili powder

¼ C Dijon mustard

2 Tbs Dried basil

2 Tbs Dried oregano

3 ea 28 oz can Italian plum tomatoes

¼ C Dry red wine

2 Tbs Fresh lemon juice

¼ C Chopped fresh dill

¼ C Chopped fresh parsley

2 ea 5 ½ oz cans black olives

Drain, and save, the liquid from the Italian Plum tomatoes and chop the tomatoes into small pieces. Heat the olive oil in a very large 5 quart dutch oven or pot. Add the onions and cook over low heat for about 15 minutes, stirring often, until the onions are translucent. Raise the temperate to medium-high and add the sausage and beef and continue cooking until the meats are well browned, stirring often. Skim off any fat. Stir in the tomato liquid, garlic, cumin, chili powder, mustard, basil and oregano. Add the tomatoes, wine, lemon juice, dill, parsley, and tomato paste. Stir well and simmer, uncovered, for another 15 to 20 minutes. Taste and adjust seasonings. Add olives and simmer for another 5 to 10 minutes. Serve hot, with oyster or saltine crackers on the side.

BEAUTIFUL DOWNTOWN

BODFISH CHILI

3 lb Coarsely ground beef

2 Tbs Pure virgin olive oil

3 ea Mashed garlic cloves

6 Tbs New Mexico chili powder

1 Tbs Ground cumin

8 oz Tomato sauce

2 C Beef broth or water

3 Tbs Masa Harina

1 tsp Cayenne pepper

1 Tbs Ground paprika

1 Tbs Chili powder, extra

GARNISHES

Chopped lettuce

Chopped tomatoes

Chopped red onions

Shredded cheddar cheese

Add olive oil in a hot large cast iron skillet, and cook beef in small batches until crumbly and no longer pink, drain well and pour into a large heavy bottomed 8 quart pot. Add garlic to the skillet and saute for 2 to 3 minutes, or until tender. Add chili powder and cumin, stirring to coat well. Add tomato sauce and beef broth. Bring to a rolling boil, cover, and reduce heat and simmer for 1 hour, stirring occasionally. Pour all into the 6 quart pot, with the meat. Put some of the chili into a small bowl and stir in 1 Tbs of masa harina at the time until thickened, add to the pot and stir well. Cook, uncovered, allowing the chili to thicken to desired consistency. Cook, uncovered, for 20 more minutes. Stir in cayenne pepper, paprika and the extra chili powder five minutes before serving. Serve with garnishes on the side.

Brandon Muncy lives in Bodfish surrounded by his WKF (well-kept files). Send your favorite recipe, a family favorite or a request, along with your name and phone number, to Cook’s Corner, Kern Valley Sun, P.O. Box 3074, Lake Isabella CA 93240. email at brandonm@kvsun.com