Try This Chili for Cold Winter Days!
NEW YORK -- When it's cold and miserable outside, a nice hot bowl of chili can really make you feel warm inside.
And on "The Early Show" Wednesday, as a massive, powerful winter storm gripped much of the nation, chef Mikey Price, of New York's Market Table restaurant, served up recipes for three varieties of the classic dish.
RECIPES
Vegetable Chili
Serves 8
INGREDIENTS:
1 tablespoon vegetable oil
1 medium onion (chopped)
4 cloves garlic (chopped)
3/4 cup carrots (large dice)
3/4 cup parsnip (large dice)
2 stalks celery (chopped)
1 green pepper (large dice)
1 red pepper (large dice)
1 jalapeno (seeded and chopped)
1 1/2 cups roasted corn (cut off cob)
1 cup cremini mushrooms (quartered)
1 28 ounce can crushed tomatoes
1 28 ounce whole plum tomatoes
1/4 cup chili powder
1 tablespoon cumin
2 15 ounce cans chickpeas (drained)
1 zucchini (large dice)
1 yellow squash (large dice)
Salt to taste
Cayenne to taste
METHOD:
In a large pot, sauté onions and garlic in vegetable oil until tender. Add carrots, parsnips, peppers, celery, corn, mushrooms and sauté until slightly browned and flavors start to combine. Add tomatoes, spices and simmer for about 30 minutes. Add chickpeas, zucchini, squash and simmer for another 10-15 minutes until the squash is tender. Adjust seasoning with salt and cayenne pepper.
Texas Style Beef Chili
Serves 8
INGREDIENTS:
4 slices bacon (diced)
2 medium onions (chopped)
6 cloves garlic (chopped)
2 teaspoon. dried Mexican oregano
1 teaspoon cayenne pepper
3 tablespoon sweet paprika
1/4 cup chili powder
1 tablespoon cumin
4 cups beef broth
2 12 ounce cans beer
4 chipotle peppers (seeded and chopped)
2 tablespoons cornmeal
4 pounds boneless chuck, rump or sirloin (cut into 1/2 inch cubes)
Salt to taste
METHOD:
In a large heavy bottomed pot, saute the diced bacon until crispy. Remove excess grease and add chopped onions and garlic. Cook over medium heat until translucent. Add oregano, paprika, cayenne, chili powder and cumin. Sauté for a couple of minutes and add diced beef along with beef broth, beer and chipotle peppers. Bring to a boil and simmer for about 1 1/2 hours. Mix cornmeal with 1/4 cup of warm water and add. Simmer for another 30- 45 minutes until beef is tender. Adjust seasoning with salt and cayenne if necessary.
To see Mikey's recipe for Turkey Bean Chili, and a list of possible chili toppings, go to Page 2.
Turkey Bean Chili
Serves 8
INGREDIENTS:
1 tablespoon vegetable oil
2 medium onions (chopped)
4 cloves garlic (chopped)
1/4 cup chili powder
1 tablespoon cumin
2 pounds ground turkey
1 28 ounce can crushed tomatoes
1 28 ounce can whole plum tomatoes
1 tablespoon unsweetened cocoa powder
2 15 ounce cans cooked beans (kidney, pinto, black, white or mixture; drained)
Salt to taste
Cayenne to taste
METHOD:
Place vegetable oil in a large pot over medium heat. Sauté onions and garlic until tender and add ground turkey. Cook until browned and add chili powder and cumin. Add whole and crushed tomatoes and bring to a boil. Reduce heat and simmer for about 45 minutes. Add beans and cocoa powder and simmer for another 10-15 minutes. Adjust seasoning with salt and cayenne.
Possible Toppings:
Cornbread
Sour Cream (regular or lite)
Grated Cheddar Cheese
Chopped Cilantro
Sliced Scallions
Minced Red Onions
Roasted Poblano Pepper Cream
Jalapeno Cornbread
Grated Monterey Jack Cheese
Grated Pepper Jack Cheese