Readers want second helping of chili recipes

By NATALIE MIKLES World Scene Writer - 10/21/2009


Okies love their chili, there's no doubt. After three articles last week on chili, one thing was clear: You only wanted more.

Readers told us they liked the chili recipes last week, but they wanted different varieties and chili using different cuts and types of meat.

October is the state's unofficial chili season because of cooler weather, football games and chili contests. Every week this month, companies, schools and groups of friends are hosting chili contests. In these local contests, bragging rights are a bigger award than a blue ribbon.

Here are two of the winning chilis from a contest last week in the Tulsa Community College administration building.





Cindy Barton’s chili takes more time to make, but the end result is worth it.

MEAT YOUR MAKER CHILI

½ pound dried pinto beans
1 clove garlic
1 pound extra-lean ground sirloin
1 pound sweet Italian sausage
½ white onion, chopped
1 (32-ounce) can diced tomatoes
15 cherry tomatoes, boiled, skinned and then liquefied in food processor
5 chopped jalapenos, with seeds (more or less depending on how hot you want it)
1½ cups water
1½ tablespoons chili powder
½ tablespoon cumin
Dash of oregano
Dash of garlic powder
Salt and black pepper, to taste

1. Cook beans according to package directions, with the addition of one garlic clove.

2. Cook ground sirloin and sausage in separate pans on stovetop. When sirloin is nearly done, add onions and sauté. When onions become translucent, combine sirloin and onion mixture and sausage in a large pot. Add cooked beans, diced tomatoes, liquefied tomatoes, jalapenos, water and spices. Simmer 2 to 3 hours, adding water if needed

A little cinnamon and cocoa powder give a unique taste to this chili from Dan Goza.

DAN'S CHILI

2 pounds ground beef
1 medium onion, chopped
1 clove garlic, minced
1 stick celery, chopped
1 package of Williams chili seasoning (2-pound size)
¼ teaspoon cinnamon
½ teaspoon cocoa powder
Salt and pepper, to taste
1 medium bottle picante sauce (mild, medium or hot), to taste
1 small can tomato sauce
1 can kidney beans
1 can pinto beans

1. In a large pot with a lid, brown ground beef, onion, garlic and celery. Cook until vegetables are tender.

2. Add Williams seasoning, cinnamon, cocoa, salt and pepper; then stir. Add picante sauce, tomato sauce, kidney beans and pinto beans. Let simmer on medium heat for 30 minutes.



Natalie Mikles 581-8486
natalie.mikles@tulsaworld.com


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Tulsa World Reader Comments
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GrayGhost1969, Abilene (10/21/2009 11:40:54 AM)
you might want to correct / finish the recipe for Dan's Chili. Last ? sentence reads: "Let simmer on medium heat for Use the seeds of five jalapenos to add more 30 minutes."

Tulsa World Staff Writer Natalie Mikles, (10/22/2009 10:49:21 AM)
Yes, we will fix that. The last line to Dan's Chili should read: Let simmer on medium heat for 30 minutes.



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