Vegetarian Chili

From the kitchen of One Perfect Bite...I am surprised every time I make this chili. It's remarkably flavorful for something that cooks so quickly and is very easy to make. I pulled this from the freezer for our supper tonight. I made it two weeks ago for a meat heavy barbecue and wanted something to offer those who did not want hot dogs or hamburgers. Actually, I made it for myself because I'm cutting back on red meat, and I so liked the recipe that I doubled the ingredients in order to have leftovers as a meal later on. As it turned out, I didn't have a lot to freeze because the meat eaters topped their hot dogs with my vegetarian chili. I suspect those of you who are avoiding or cutting back on meat will really enjoy this chili. It is well-flavored and filling and it is as simple as pie to make. The recipe was developed by Bill Telepan, a New York chef and restaurateur, and it has appeared in so many publications that I can't determine who first published it. I do hope you'll give this recipe a try. You will not be disappointed. Here is how this version of vegetarian chili is made.

Frugal Foodie Friday - Quick Three Bean Chili

From the kitchen of One Perfect Bite...I made a pot of chili today, despite the warmer weather. Many call it a three bean stew, but around here it's known as summer chili. Back in the day, summer meals were drastically altered to prevent kitchen heat from filtering through the rest of the house. Midwestern summers were a fearsome thing, and come August, you could actually see heatwaves rising, mirage-like, from  asphalt so soft it could be pierced by the heel of a woman's shoe.  Much of the cooking was done early in the day and the  dishes that were made tended to be lighter and quick to fix. Soups and stews were rarely seen and chili was unheard of.  Then, Willis Carrier invented the air conditioner and how and where we lived dramatically changed.  Strangely though, menus from the summer kitchen changed only slightly and the emphasis continued to be on the fast and light. I tend to be a rule-breaker, so the output from my summer kitchen depends more on fancy than the vagaries of the season.  I do make chili when the thermometer soars, but it's not the same version that I make in the winter.  My summer chili is an economical pantry affair that is table ready in about 30 minutes. It's based on a recipe that I found in Food and Wine magazine. I loved the flavor of the dish, but I found the original recipe produced a dish more like a bean soup than a chili. I had to thicken it because the Silver Fox insists a spoon should be able to stand upright in a proper bowl of  chili. Rather than disappoint him, I pulled out my bag of masa and set about transforming soup into chili. Masa harina is a very finely ground corn flour that's made from corn that's been dried, cooked, ground up and dried again.  It has a soft texture and it reconstitutes easily with water, so it makes a perfect thickener for some Mexican and Southwestern dishes. If you are unable to find it, use cornstarch in its place, or puree some extra beans to use as a thickener. Do not use flour or standard cornmeal. Gerhard's chili powder is my favorite, but any brand you trust and have tasted will work here. There is no cumin in this dish, so the chili powder is going to carry the day and it is important. This is a dish that is very inexpensive to make. It is also one that proves you don't have to spend a lot to have a great meal. I hope you try this week's Frugal Foodie Friday  recipe. Here's how the 30 minute chili is made.

Quick Three-Bean Chili...from the kitchen of One Perfect Bite inspired by Melissa Rubel Jacobson and Food and Wine magazine

Ingredients:
2 tablespoons vegetable oil
3 slices of thick-cut bacon, cut crosswise into 1/4-inch strips
1 large onion, cut into 1/4-inch dice
2 jalapeños, seeded and cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup chili powder
One 15-ounce can Great Northern beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can black beans, drained and rinsed
One 28-ounce can diced tomatoes
3 tablespoons masa harina or cornstarch dissolved in 1/4 cup chicken broth
1-1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
Chopped cilantro and sour cream, for serving

Directions:
Heat oil in a medium soup pot until it shimmers. Add bacon, onion, jalapenos and garlic and K
In a medium soup pot, heat the oil until hot. Add the bacon, onion, jalapeños and garlic and cook over moderately high heat until onion softens and bacon fat has been rendered, about 5 minutes. Add chili powder and cook over moderate heat until fragrant, about 1 minute. Stir in beans, tomatoes and 1-1/4 cups chicken broth. Simmer the chili over moderately low heat for 15 minutes. Dissolve masa or corn starch in 1/4 cup reserved chicken broth. Stir into chili and cook until chili thickens. Season with salt and pepper and serve with cilantro and sour cream. Yield: 4 servings.







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Beef and Bean Chile Verde

From the kitchen of One Perfect Bite...This is a nice recipe to have at your fingertips when days shorten and leaves start to fall. Chile verde is usually a long cooking stew that's made with pork, jalapenos and tomatillos. This version, which comes from Eating Well magazine, is made with ground beef and a commercially prepared green salsa or enchilada sauce. That means you can have this tasty supper on the table in about 30 minutes. Is it as good as its long simmering cousin? Of course not, but this quick version is very nice and your family will enjoy it. I serve the chile over rice and pass cheese, scallions and sour cream at the table. Fire-eaters will also appreciate finely chopped jalapenos or pepper flakes that can be added to their bowls. If you are looking for a quick week night chile and have reasonable expectations of what can be done in 30 minutes, you'll enjoy this riff on classic chile verde. Here's how it is made.

Beef and Bean Chile Verde...from the kitchen of One Perfect Bite courtesy of Eating Well magazine

Ingredients:
1 pound lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 (16-ounce) jar green salsa, green enchilada sauce or taco sauce
1/4 cup water
1 (15-ounce) can pinto or kidney beans, rinsed

Direction:
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute. Yield: 4 servings.

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Slow-Cooker Weeknight Chili

From the kitchen of One Perfect Bite...This is an all-American recipe for a chili that packs some punch. While it is spicy, it has a depth of flavor to match its heat and I think chili lover's will enjoy it. You can, of course, moderate that heat by using cayenne in amounts more acceptable to your taste and tolerance. The recipe was developed for Cook's Country magazine and, like all their recipes, it works really well, but I think they've given it a misleading name. While the chili does indeed simmer in a slow cooker, all the ingredients used to make it are cooked separately before they are added to the pot. It is not the kind of recipe that devotees of the slow cooker have come to expect. It is also important to note, that the developers at the magazine, warn against cooking the chili for more than 8 hours. They've found that the beef becomes dry and sandy once it passes the 8 hour mark. I personally think 6 hours is plenty. If you make it with the full compliment of cayenne, have sour cream available to help cool the burn. This is a nice chili and I think you will enjoy it. Here's how it is made.

Slow-Cooker Weeknight Chili...from the kitchen of One Perfect Bite courtesy of Cook's Country magazine

Ingredients:
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
8 ounces bacon, chopped fine
2 onions, chopped medium
1 red bell pepper, chopped medium
6 cloves garlic, minced
2 pounds 85 percent lean ground chuck
1 (28-ounce)can tomato puree
1 (28-ounce) can diced tomatoes
2 (15.5-ounce) cans dark red kidney beans, drained and rinsed

Instructions:
1) Toast chili powder, cumin, coriander, oregano, cayenne, and pepper flakes in large Dutch oven over medium heat until fragrant, about 2 minutes. Transfer toasted spices to bowl. Add bacon to Dutch oven and cook over medium heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with paper towels and pour off all but 1 teaspoon fat from pot. Return pot to medium heat, add onions and bell pepper, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2) Add beef, 2 teaspoons salt, and 1 teaspoon pepper. Increase heat to medium-high and cook, using wooden spoon to break up beef into 1/2-inch pieces, until just slightly pink, about 5 minutes. Drain beef and vegetables in colander.
3) Add tomato puree, diced tomatoes, and toasted spices to empty pot and bring to simmer over medium-high heat, scraping up any browned bits from bottom of pot. Return drained beef and vegetable mixture and bacon to pot, stir to combine, and bring to simmer. Transfer contents to slow-cooker insert.
4) Set slow cooker to low, cover, and cook until tender, 6 to 8 hours, stirring in beans during last hour of cooking. (Alternately, cook on high for 3 to 4 hours.) Adjust seasonings and serve. (Leftovers can be refrigerated for several days or frozen for several months). Yield: 10 to 12 servings.

Make Ahead: If you’d prefer to just dump the chili ingredients into the slow cooker before running off to work, you can do all the work the night before. Follow the recipe through step 3, but continue to simmer the assembled chili for 10 minutes. Transfer the chili to an airtight container and refrigerate overnight. In the morning, simmer the chili in a Dutch oven for 10 minutes, then transfer it to your slow cooker and proceed with step 4.

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White Chicken Chili

From the kitchen of One Perfect Bite...We are no strangers to fog, but today it was especially heavy and it seemed the house had been swallowed by the thick gray shades that enveloped it. It definitely was not a salad day. I bookmarked a chili recipe developed by Debra Ponzek several weeks ago. I found it on a site that the more serious cooks among you might enjoy. It's called Cookstr and if you are curious and would like to take peek, you can find it here. This is a very mild chili that has great, but subtle, flavor, and I think it will appeal to anyone who needs or enjoys an occasional break from the heavier red-beaned variety. It's probably best to think of it as a white bean stew. The recipe caught my eye because it is one of a growing number that askew pre-soaking of dried beans. I was curious to see what, if any, difference there might be. There was none. This is a nice stew for a winter day.I think those of you who try it will enjoy it. Here's the recipe.

White Chili Chicken ...from the kitchen of One Perfect Bite courtesy of Chef Debra Ponzek

Ingredients:
4 bone-in chicken breasts (about 3 pounds)
8 cups chicken stock or low-sodium broth
3 tablespoons extra-virgin olive oil
2 small onions, chopped
2 celery ribs, diced
4 garlic cloves, sliced
2 medium jalapeno peppers, seeded and finely chopped (optional)
1 pound dried white beans, such as Great Northern
1 tablespoon plus 1 teaspoon ground cumin
1-inch cinnamon stick
Salt and freshly ground pepper
2 cups grated white Cheddar cheese
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh cilantro leaves
Optional: Lime wedges

Directions:
1) In a large saucepan, bring chicken pieces and stock to a simmer over medium-high heat. Lower heat to medium and poach chicken, skimming off any fat that accumulates on surface, for 18 to 20 minutes, or until just done. Remove chicken from stock and set aside until cool enough to handle. Reserve stock in pan.
2) Remove and discard skin and bones from chicken. Shred chicken meat, set aside on a plate or in a shallow bowl, cover, and refrigerate until needed.
3) In a large sauté pan, heat oil over medium-high heat until shimmering. Add onions, celery, garlic, and jalapenos, if using, and sauté, stirring occasionally, for 8 to 10 minutes, until softened but not colored. Remove from heat and set aside.
4) In saucepan holding reserved poaching liquid, mix together white beans, cumin, and cinnamon stick. Bring to a simmer over medium heat and simmer for about 1-1/2 hours, or until beans are tender but not mushy. Remove and discard cinnamon stick.
5) Stir in shredded chicken and sautéed vegetables and season with salt and pepper.
Just before serving, stir in the cheese, parsley, and cilantro. Garnish with lime wedges, if using. Yield: 6 to 8 servings.






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Chili Los Mariscos

From the kitchen of One Perfect Bite...This chili is a great way to use frozen shrimp and scallops. In the grand scheme of things, it's not hard to do and its a great way to waken tired taste buds. I am always leery of recipes that put delicate seafood in heavy or spicy sauces that are bound to overwhelm its lovely briney taste. This is a mild chili and you can add heat using pepper flakes, cayenne pepper, hot sauce or chipotles in adobo sauce. I prefer to use red pepper flakes or a bit of mashed chipotles in this dish. There is a harshness to cayenne and hot sauce that I find unpleasant when used with seafood. There is a bit of chopping and some wait time required to make this dish. The fish is marinated in a seviche type dressing for about an hour. While it stews the chili in which the fish will cook can be made. Any type of firm fleshed fish can be used to make this dish. I prefer to use shrimp and scallops because I love their texture. The only trick to making this dish work is to have the vegetables and seafood in pieces that are approximately the same size to ensure even cooking. I serve this over a mound of white or yellow rice in shallow soup bowls. I think you'll like this dish. Here's the recipe.

Chili Los Mariscos...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound large raw shrimp, shelled and deveined
1/2 pound sea scallops
2 limes, peeled and thinly sliced
1 tablespoon + 1/2 teaspoon chili powder, divided use
1 tablespoon + 1/2 teaspoon ground cumin, divided use
1/4 cup chopped fresh cilantro, divided use
4 teaspoons minced garlic, divided use
1 fresh serrano chile, seeded and finely chopped
1/4 cup vegetable oil, divided use
1 medium onion, coarsely chopped
1 large red bell pepper seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
1/4 teaspoon ground cloves
Pinch of cinnamon
1/4 to 1/2 teaspoon red pepper flakes or 1/2 teaspoon mashed chipotle in adobo sauce
Salt and pepper
1-1/2 cups fish stock
1 (14-oz.) can Mexican-style stewed tomatoes
1 (14-oz.) can red kidney beans, drained and rinsed
2 cups hot cooked rice

Directions:
1) Place shrimp, scallops and lime slices in a large bowl. Add 1/2 teaspoon chile powder, 1/2 teaspoon ground cumin, 2 tablespoon cilantro, 2 teaspoons minced garlic, chopped chile and 2 tablespoons oil and toss to coat. Cover. Let sit at room temperature for one hour. Set aside.
2) Meanwhile, heat 1 tablespoon oil in a large skillet set over medium-high heat until it shimmers. Add onions, reserved 2 teaspoons garlic, red and yellow peppers
and cook over low heat until soft, about 5 minutes. Add remaining 1 tablespoon oil, reserved 1 tablespoon chile powder, reserved 1 tablespoon cumin, cloves, and pepper flakes or mashed chipotle. Season to taste with salt and pepper. Cook for 5 minutes. Add stock and stewed tomatoes and cook, partially covered, for 25 minutes.
3) Add beans to tomato mixture and spoon fish or shell fish on top. Cover and cook for 10 minutes longer, or until fish is cooked through. Divide rice between four bowls. Spoon chili over rice. Sprinkle with remaining cilantro. Yield: 4 servings.

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Chocolate and Black Bean Chili

From the kitchen of One Perfect Bite...Ethnic cooking presents some challenges for smaller families. Most recipes appear to be scaled to feed armies rather than the two or three people who typically break bread at the table. Chili, a food, I love, is one of them. Several years ago I came across a recipe for Chocolate Chili Con Carne developed by Michael Chiarello for the Food Network. It sounded delicious, but it made way to much food for two of us eat and still enjoy. I've altered the recipe to make fewer servings and changed the spicing slightly. This is a nice chili, but there are certain elements of the recipe that shouldn't be changed. Masa harina, Mexican corn flour, is used to thicken the chili and if you're looking for an authentic Mexican flavor it is a must. A small quantity of Manteca, lard, is also used. Don't worry too much about the type of beer to use in the recipe. I've settled on a non-alcoholic amber ale that adds flavor without bitterness to the chili. The finished sauce, which contains chocolate, is a bit like a mole. This has been well-received whenever I serve it, though I suspect the play of flavors might be too much for kids. If you're looking for a new chili, or just want to experiment, you might like to give this a try before game day. Here's the recipe.

Chocolate and Black Bean Chili...from the kitchen of One Perfect Bite courtesy of Michael Chiarello

Ingredients:
1-1/2 pounds beef chuck, cut in 1/2-inch dice
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher or sea salt
3/4 teaspoon ground cinnamon, divided use
1-1/2 teaspoons ground cumin, divided use
2 tablespoons chili powder, divided use
Masa harina (Mexican corn flour)
1/4 cup extra-virgin olive oil
2 tablespoons lard (Manteca)
2 cups minced red onion
1 tablespoon minced garlic
1 to 2 jalapeno peppers, stems removed, thinly sliced
2 tablespoons tomato paste
1 teaspoons dried oregano
1/4 teaspoon sugar
1(12-ounce) bottle beer (I like to use a non-alcoholic amber ale)
1 (14.5-oz.) Mexican-style stewed tomatoes
1 cup chicken stock
1 to 2 (12-ounce) cans black beans, drained
1 ounce unsweetened chocolate, cut into large chunks
Toppings: sour cream, chopped onion, grated cheese

Directions:
1) Place diced chuck in a large bowl. Add salt, pepper, 1/4 teaspoon cinnamon, 1/2 teaspoon cumin and 1 tablespoon chili powder. Mix well. Add 2 to 4 tablespoons masa harina and toss again to coat. The masa harina will thicken sauce as chili cooks and give it a unique Mexican flavor.
2) Heat a cast iron, or other heavy bottomed, Dutch oven on stove over medium heat. Add olive oil and, when it shimmers, add meat in one layer and brown it on all sides. Add lard to pan. Remove browned meat to paper toweling. Add the onions and garlic to pan and saute for 5 minutes over medium heat until they start to caramelize and get soft. Add jalapenos and allow to cook for 2 more minutes until soft. Add tomato paste and sugar. Add remaining teaspoon of cumin, 1/2 teaspoon of cinnamon, oregano and 1 heaping tablespoons of chili powder. Add beer. Stir to incorporate everything. Add stewed tomatoes, and stir. Return meat to pan. Add chicken stock. Simmer for 1-1/2 hours until meat is tender. Strain liquid from black beans, add beans to Dutch oven and bring up to simmer. Add chocolate and stir until it melts. Serve immediately with toppings of choice or refrigerate for 2 to 3 days. Chili may also be frozen. Yield: 5 servings.

Vegetable and Black Bean Chili

I'm probably the last cook in the country to realize that vegetable platters make it back to the kitchen pretty much as they left it. I continue the offering on Thanksgiving day hoping that someone, other than myself, is into light and healthy and won't be able to resist the colorful artistry of my platter. That hasn't happened yet. I deal with the remains of the tray on Black Friday and use them to make a vegetable and black bean chili that will make your socks go up and down. It's really easy to do and freezes well, though the glorious color of the vegetables is lost in the freezer translation.

Vegetable and Black Bean Chili

Ingredients:
3 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1/4 cup olive oil
1-1/2 cups diced yellow onion
1 tablespoon minced garlic
3 medium carrots, peeled and diced
3 stalks celery, diced
3 red bell peppers, diced
1 jalapeno pepper, stemmed, seeded and minced
1 zucchini, diced
1 yellow squash, diced
1 cup corn, fresh, frozen or canned
2 tablespoons ground cumin
1/4 to 1/3 cup chili powder
2 tablespoons sweet smoked Spanish paprika (pimenton)
1 tablespoon sugar
2 tablespoons ground coriander
1 (28-ounce) can Italian-style tomatoes, diced
1 1/2 pounds fresh, ripe plum tomatoes, cored and diced
1 bay leaf
Hot sauce to taste (i.e Tabasco)
Garnish:
1 cup sour cream
1 cup grated cheddar cheese
1/2 red onion, diced
1 bunch scallions, sliced thin

Directions:
1) Drain beans (red and black); rinse well.
2) Warm oil in a large soup pot over medium heat; add onions and cook over medium-high heat for 5-10 minutes, or until onion is tender and translucent. Add garlic and cook until fragrant, about 30 seconds longer.
3) Add chopped vegetables one at a time, letting each cook for about 5 minutes before adding the next, in this order: carrots, celery, bell and jalapeno peppers (together), zucchini and yellow squash (together), and, last, corn.
4) Add cumin, chili powder, paprika, sugar, and coriander and cook for another 5-10 minutes so vegetables can absorb flavor of spices.
5) Add beans, tomatoes, bay leaf and hot sauce (if using) to vegetables. Bring the chili to a boil over high heat. Lower heat and simmer for an hour or more, until chili thickens. Serve warm, with sour cream, grated cheddar cheese, and chopped red onion or scallions. Yield: 8 servings.

Cook's Note: If you prefer to make your own beans, cover 1 pound dried black beans with water and soak overnight. Drain and rinse. Place the beans and 8 cups water in a 4 to 6-quart pan and bring to a boil over high heat. Lower the heat and simmer, uncovered, for an hour or more, until beans are soft but not falling apart or splitting. Drain beans in a colander.