RECIPE: Chili when it's chilly

Last night was such a perfect night. It stayed light until way after 6:00 p.m., even though the sky was very overcast and it was actively snowing. The snow looked very pretty coming down; our big front window framed a perfect winter scene.

It was cold and blustery, a good night for chili. We eat a lot of chili around here, first of all because it's very cheap to make, second of all because we all like it. I make two varieties that I never use a recipe for, so I thought I'd add them to my file here, just in case I ever forget. Which, considering the fact that I forgot to put on deodorant the other day until I was downstairs in the kitchen and suddenly thought, "What's that smell and why do my underarms feel sticky?" forgetting my chili recipes is a good possibility.

CHILI RECIPE #1 -- Grade School Chili

This is a classic chili recipe, the kind you eat with saltine crackers, the kind that was served in the James Whitcomb Riley Elementary School cafeteria with half a peanut butter sandwich on the side, where it (along with Beef Manhattan) became one of my life's major comfort foods.

1# ground beef
1# ground turkey
1 large onion, diced

a whole lotta chili powder

1 can hot chili beans, undrained
1 large can tomato juice
1 cup elbow macaroni
1 tsp sugar
salt to taste

1/4 cup jalapeno pepper juice, optional
ten jalapeno pepper slices, optional


Brown ground beef and turkey in a soup pot, covering the meat liberally with chili powder. A lot of chili powder. More than you think you'll need. More than seems possible. If desired, add the jalapeno pepper juice and peppers. Add the diced onion and stir until onion is translucent and meat is cooked through. Drain slightly, because chili is supposed to be a little bit greasy. That's what makes it good. Add the chili beans, salt, sugar and tomato juice; allow chili to come to a simmer. Cook for fifteen minutes. Add the elbow macaroni and allow chili to simmer for another ten minutes.

Decorate with shredded cheese and more jalapeno slices, if desired. Serve with saltine crackers. Makes enough for four people with plenty of delicious lunch leftovers for the microwave.


CHILI RECIPE #2 -- Mexican Chili

1# ground beef
1# ground turkey
1 large onion, diced
1 clove garlic
1/2 teaspoon cumin

2 envelopes taco seasoning

1 can hot chili beans, undrained
1 can whole kernel corn, undrained
1 large can tomato juice
1 teaspoon sugar
salt to taste

1/4 cup jalapeno pepper juice, optional
10 jalapeno pepper slices, optional

1 cup shredded cheese
1 bag corn chips
two green onions, diced

Brown the beef and turkey in a soup pot, adding the taco seasoning, onion, garlic and cumin. Drain slightly [see above]. If desired, add the jalapeno juice and slices. When the meat is cooked through and the onion is translucent, add the chili beans, corn, tomato juice, sugar and salt. Allow the chili to come to a boil and simmer for fifteen minutes. Turn down the heat and cook slowly for ten more minutes.

Serve with shredded cheese, green onions and corn chips sprinkled on top. Muy delicioso! Serves four with leftovers, etc.