Monday, April 15, 2013

Green Chili Chili

Chili probably seems like a 'cold weather' food, but it's spring in Northern Nevada, and it IS cold. 
About a week ago, on a long 6-hour drive, (taking my grand kids to meet their dad) I  took along some cookbooks and bookmarked things I wanted to make (I was not doing the driving, the Handyman was) and this  Green Chili Chili was one of them.

I found it in this cookbook,  Foods and Flavors of San Antonio by Gloria Chadwick.
It's all Tex-Mex cuisine, which I love.

I also love the flavor of green chili, so on the next cold day, I made this one.  I bookmarked a few other chili recipes too,, to make at a late date.  Some with beans, some without.  There is a great debate in certain places whether chili should have beans or not.

And----this means nothing to anyone, but I find phrases interesting--my friend Traci will say that she is going to make chili beans for supper.
I say that I'm going to make a pot of chili for supper.
We are talking about the same thing.  Our  mothers probably said the same things we do and that's where we get it from. 
I just find stuff like that interesting.
I should be a sociologist.  Or an pop-culture anthropologist.
I digressed a bit---so sue me.

Anyway, this chili---this Green Chili Chili---was good.  It didn't have as much of a green chili flavor as I thought it would, but it had a nice spice and lots of good ingredients.  I doubled the tomato sauce and the green chilies.
Next time I would leave out the cinnamon.  I'm not a huge fan of cinnamon in savory dishes.  It didn't taste bad, but I knew it was there, so while I enjoyed it, I didn't love it.  You might tho.  The Handyman ate it gladly, for more than one night and lunch too!  (I have made other things from this cookbook and loved them.)  I would suggest you put in more green chili than it calls for and the cinnamon?  It's up to you.

Green Chili  Chili
from  the Foods and Flavors of San Antonio
by Gloria Chadwick

1 lb lean ground beef
1 lb stew beef, cubed
1 green pepper,chopped
1 large onion, chopped
1  4.5 oz can chopped green chilies
1  8 oz can tomato sauce
2  14.5 oz cans diced tomatoes, with juice
2  15.5 cans red kidney beans, drained and rinsed
3 T chili powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
1/4 tsp cloves
1/4 tsp black pepper

Brown the ground beef and stew meat with the green pepper and onion in a large saucepan/dutch oven, over medium-high heat.  Drain.

Add the chilies, tomato sauce, diced tomatoes, beans, and the seasonings.  Stir to mix.  Bring to a boil, then reduce the heat to simmer, covered, for 2 hours or until the stew meat is tender.
Serves 6


Michelle said...

I find things like that interesting too. I also mark up cookbooks on long trips.
Green chili is one of those ingredients that draws me into a recipe quick.

Karen said...

When I first started blogging, I got a free copy of this book and made a few things from it for my blog. Everything I made from it was really good. I had a spaghetti sauce recipe that called for cinnamon, and against my better judgement, I added it. Did not like it. So, in savory foods, I always leave it out.

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