By Judyrae Kruse
Despite the sprinkling of warm days we’ve had the last little bit, the evening can and will still come when a bubbling pot of something hot becomes an absolute must for supper.
Two Forum readers already are laying plans for exactly that happenstance. Maybe even sooner, actually.
Everett reader Gary Hinz tells us, “When we lived in Seattle, we used to go to Mike’s Chili Parlour in Ballard and get the Cincinnati chili. Do you have any recipes for Cincy chili?”
Here’s one version, taken from the “Seasoned With Sage” cookbook, as it appeared in the Oct. 20, 2004, Forum column.
If you have a different recipe to share, don’t hesitate to send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and email must include a name, complete address and telephone number with area code. No exceptions and sorry, but no response to email by return email; send to firstname.lastname@example.org.
Next, a batch of Superbowl chili tops the priority list for Mukilteo reader Linda Windom, and we have that, too, which we’ll reprint from a Feb. 1, 2006, Forum column.
2cups uncooked kidney beans
1can (29 ounces) whole tomatoes
1can (29 ounces) crushed tomatoes
1can (15 ounces) tomato sauce
1/8teaspoon ground allspice
1/8teaspoon ground cloves
1teaspoon ground cinnamon
1/2ounce unsweetened chocolate
4tablespoons chili powder
1 1/2teaspoons salt
3-4 cups water
Cheddar cheese, shredded
Chopped onions for garnish (optional)
Soak beans overnight in water to cover. The next morning, drain, cover with fresh water and cook until tender. Drain and set aside.
Mix onions, garlic and whole canned tomatoes in blender; or dice onions, garlic and tomatoes and turn into a large pot. Add crushed tomatoes, tomato sauce, allspice, cloves, cinnamon, cumin, chocolate, bay leaf, chili powder, salt, Worcestershire, vinegar and water. Stir to mix ingredients thoroughly, bring to boil, reduce heat, cover and simmer 1 to 2 hours, stirring occasionally. Stir in reserved beans the last 30 minutes of cooking time.
Ladle into bowls and sprinkle each serving with cheese and, if desired, chopped onion.
Serve with oyster crackers.
Seattle Seahawks 12th Man Super Bowl Beef and Beans
1 1/2pounds beef stew meat, cut in bite-size (about 1-inch) pieces
1large onion, chopped
2large or 3 medium cloves garlic, minced
1tablespoon chili powder
1 heaping teaspoon ground cumin
1teaspoon dried oregano, crushed
1teaspoon instant beef bouillon
1/2cup hot water
2cans (10 ounces each) diced tomatoes with green chilies
1/4cup (more or less to taste) finely minced chipotle peppers in adobo sauce
2cans (about 15 ounces each) pinto beans, drained
1small green bell pepper, cut in thin strips
1small red or yellow bell pepper, cut in thin strips
Turn meat into large (4-quart) Crockpot and add onion, garlic, chili powder, cumin, salt, pepper, oregano, instant bouillon and water. Stir well.
Add diced tomatoes with chilies and chipotles in sauce. Stir ingredients thoroughly again, turn heat to low , cover and cook 8 hours. Stir in pinto beans and pepper strips, mixing well. Cover and cook on high 1 hour.
To serve, ladle into bowls and top with grated cheese, sour cream and salsa.
Makes 4 large or about 6 medium servings, but can be doubled if Crockpot is large enough. Leftovers reheat well.