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Angela’s Perfect Chili

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Spicy Chili

This chili recipe is quite busy, but worth the effort! It's an older one and calls for some specific ingredients; I've tried to offer substitutions when I can.
Course Main Course, Soup
Cuisine American
Keyword beef and chicken chili, chili, spicy chili
Prep Time 15 minutes
Cook Time 40 minutes
Servings 10 servings
Author misangela

Ingredients

  • 1 pkg ground chicken not ground breast
  • 1 lb ground beef 90/10
  • 2 Tbl flour masa flour if you have it
  • 1 large onion, small dice about 1-1.5 cups
  • 1 red bell pepper, small dice
  • 4-5 cloves garlic, minced about 2Tbl
  • 2 Tbl chili powder use half if you are spice sensitive
  • 1 Tbl ancho powder skip if you can't find it
  • 1 Tbl cumin
  • 1 Tbl smoked paprika or more, if you skipped ancho
  • 1 tsp each black pepper and salt
  • 1 tsp red pepper flakes to taste
  • 2-3 chipotles w/ adobo, minced to taste; sub 2 tsp EA cayenne and chipotle powder
  • 2 Tbl tomato paste
  • 1 8oz can tomato sauce
  • 1 28oz can diced or crushed tomatoes Rotel with green chiles is excellent
  • 1 can Bush's Chili Starter Texas Medium any version is fine, this adds beans and thickeners - it's a nice time saver
  • 2 Tbl molasses, agave or sugar adds a little depth and sweetness to balance the spices
  • Toppings: sour cream, shred cheese, scallions serve with chips

Instructions

  • Gather ingredients and prep veg first.
  • In a 5-6 qt soup pot, sauté chicken and beef over med hi heat for about 5 minutes.
  • Add flour to meat and sauté another 2-3 minutes.
  • Add onion, garlic and pepper; continue to sauté until veg is softened, about 5 minutes.
  • Add all the spices and stir to thoroughly integrate and cook out, about 3-4 minutes.
  • Add chipotles, all tomato products and chili starter. Bring to a simmer and stir to integrate. Adjust heat to keep at a slow simmer for another 20 minutes.
  • Check S/P and adjust, then add sweetener. At this point, if chili is too tight, add a little water, chicken stock or even beer to loosen it up to your liking. Bring back to simmer for a final 5 minutes then take off heat.
  • Serve with sour cream, shredded cheese, scallions and chips.

Notes

Photo credit: simplyrecipes.com
As with all chili, it gets better after it's been in the fridge for a couple of days. You will have to adjust the salt after it's been refrigerated, but the spices should bloom nicely as it sits. 
This chili freezes very well. 
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Butternut Squash Risotto

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Butternut Squash Risotto

This is very close to the Ina Garten recipe, which calls for saffron. If you have saffron, by all means, add it! Risotto has a reputation for being difficult, but it is NOT. It is easy to make, but you can't really rush it.
Course Main Course, Side Dish
Cuisine Italian
Keyword butternut squash, risotto
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8 servings
Author misangela

Equipment

  • 1 dutch oven or heavy bottom 4qt pot
  • 1 half sheet pan
  • 1 2qt saucepan

Ingredients

  • 1 med butternut squash, peeled, seeded and diced about 2#
  • 2 Tbl EVOO
  • 3/4 stick butter, in several pieces 6 Tbl, I use salted ALWAYS
  • 3 Tbl diced pancetta sub 1-2 slices bacon, cut into 1/2" pieces
  • 2 med shallots, small dice or one large, about 3 Tbl
  • 3-4 cloves garlic, minced about 1.5 Tbl
  • 3-4 stems fresh thyme, remove leaves about 2 tsp, use 1 tsp if dried
  • 1 1/2 cups arborio rice NO substitutions
  • 5-6 cups chicken stock at a simmer
  • 1 cup white wine
  • 1 cup Parmesano Reggiano, ground get the good stuff!
  • S/P to taste
  • shredded parm to top

Instructions

  • Gather ingredients and prep the veg first.
  • Heat oven to 400°F.
  • Put diced squash on a sheet pan and drizzle with EVOO; toss to cover. Lightly season with S/P. Roast squash about 15-20 minutes until it is soft and getting browned. Set aside when finished.
  • Put chicken stock in a saucepan and bring to simmer.
  • Put dutch oven over medium heat. Add butter, pancetta, shallots and garlic. Cook gently until veg is soft, about 5 mins.
  • Add thyme and rice. Stir rice to cover each grain with butter.
  • Begin adding stock, 2 ladles (about 3/4 cup) at a time. Add stock, stir until the liquid is absorbed, repeat. Keep doing this until the rice is as done as you like it and a little loose. The parmesan will tighten it up, so looser is better.
  • Off the heat, stir in ground reggiano and stir vigorously for a couple of minutes. This develops the creamy starches from the rice.
  • Gently stir in squash. Check S/P levels.
  • Serve with shredded parm on top.

Notes

Photo credit: Food Network and Ina Garten

V1.22

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Spicy Italian Chili

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Spicy Italian Chili

Another chili recipe! Similar to another one I make, but definitely tastes Italian! Lots of ingredients, but worth the effort.
Course Main Course, Soup
Cuisine American, Italian
Keyword beef chili, italian chili, italian sausage chili, spicy italian chili
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 servings
Author misangela

Ingredients

  • 1 lb ground beef 90/10
  • 1 pkg hot Italian sausage remove casings if you have links
  • 1 lg onion, diced about 1.5 cups
  • 1 lg red bell pepper, diced 2 medium, about 1.5 cups
  • 5 cloves garlic, minced about 2 Tbl
  • 2 Tbl flour any type
  • 1 tsp cumin
  • 2 tsp dry basil
  • 1 tsp dry oregano
  • 1 tsp red pepper flakes
  • 1 tsp smoked paprika
  • 1 Tbl chili powder
  • 1 14oz can white beans, drained any kind
  • 1 28oz can Italian tomatoes, whole with juice break up by hand as you add them
  • 1 6oz can tomato paste or 3 Tbl from tube
  • 1 8oz can tomato sauce Italian herbs if you can find it
  • 1 cup red wine optional
  • 1-2 cups chicken stock as needed
  • S/P to taste
  • shredded parm to garnish

Instructions

  • Gather ingredients and prep veg first.
  • Put a large soup pot on med hi heat.
  • Add sausage and beef and sauté until about halfway cooked. A little browning is fine.
  • Add in onions, pepper and garlic. Stir and cook until veg softens. (Turn down heat if it is too dry and/or veg is browning. Add a bit of stock if it's too dry.)
  • Add in flour and all spices. Stir until incorporated into meat and veg.
  • Add beans, tomato products and wine. Bring to a simmer.
  • Add chicken stock to your preferred thickness and simmer for another 15-20 minutes.
  • Check S/P before serving.
  • Serve with shredded parmesan.

Notes

Photo credit: simplyrecipes.com
This chili freezes well. 
This would be excellent over orzo or other small pasta. 

V1.22

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Hot Wing Dip

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Hot Wing Dip

This is one of the most requested recipes I get! It's super easy and a crowd pleaser!
Course Appetizer
Cuisine American
Keyword chicken cream cheese dip, hot wing dip, party dip
Prep Time 5 minutes
Cook Time 25 minutes
Servings 10 servings
Author misangela

Ingredients

  • 2 blocks cream cheese, softened room temp or GENTLY softened in microwave
  • 2-3 stalks celery, small dice about one cup, +/- to taste
  • 1 clove garlic, pasted or 1 tsp garlic paste
  • 1 cup chunky blue cheese dressing or 3/4 cup blue cheese chunks. Sub ranch dressing if you dislike blue cheese.
  • 2-3 Tbl Frank's Red Hot +/-, to taste. NOT TABASCO! Franks!
  • 2 12.5oz cans chicken, drained or finely chopped rotisserie. I prefer the soft canned chicken for this dip.
  • 1 cup shredded Monterrey Jack cheese or whatever you like

Instructions

  • Preheat oven to 375°F.
  • Mix all ingredients together until combined.
  • Spray a 9x9 or equivalent casserole dish with food release and pour in dip.
  • Top with shredded cheese and bake for 25 minutes or until cheese is slightly browned and dip is bubbly.
  • Serve warm with tortilla chips.

Notes

Photo credit: allrecipes.com

V1.22

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Dolmathes, Cyprus Style

dolmas and tzatziki
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Cyprus Style Dolmathes

This recipe was taught to me by a lady from Cyprus. She made hers with lamb and beef and they were considered a meal rather than just an appetizer. I make them vegetarian most of the time, but making them with meat is VERY delicious!
Course Appetizer, Main Course, Side Dish
Cuisine cypriot, greek
Keyword beef and chicken chili, dolmas, dolmathes, lamb, lamb dolmathes
Prep Time 1 hour
Cook Time 45 minutes
Servings 40 dolmas
Author misangela

Ingredients

  • 1 lb ground lamb
  • 1 lb ground beef 90/10 (OR use all lamb)
  • 1 lg onion, small dice about 3/4 cup
  • 3 cloves garlic, minced about 1.5 Tbl
  • 2 tsp EACH S/P
  • 1 cup prepared rice basmati is my go-to, make sure to season with S/P
  • 1 14oz can tomatoes, any type drained
  • 1/2 cup fresh mint, finely chopped sub dry 3 Tbl, but fresh is best
  • 1 jar grape leaves, rinsed and separated most groceries have these in the ethnic aisle
  • 1 pkg lamb neck bones or shoulder chops about 1# or less
  • 1 8oz can tomato sauce
  • 2 lemons, zest and juice sub 1/3 cup jarred juice, but fresh is best
  • chicken stock as needed (have 2 cups or so on hand)
  • EVOO as needed
  • plain Greek yogurt
  • lemon wedges for serving

Instructions

  • There is a lot of prep for these. Assemble all your ingredients and take it step by step.
  • Prepare rice by package directions to yield about 1 cup and set aside. You can alter the rice to meat ratio here if you like. If you double the rice, you'll double the number of dolmas you make, keep that in mind.
  • In a large skillet over med hi heat, sauté lamb and beef with onions and garlic for about 8 minutes. It will be mostly cooked, but a little pink still. Season to taste with S/P - go a little salty here. The second cook will take out some salt.
  • Off heat, add tomatoes, lemon zest and mint to meat mixture, combine thoroughly. Set aside while you prepare the grape leaves.
  • In a large stock pot, arrange lamb bones or chops in the bottom.
  • Rinse and separate grape leaves. You may skip rinsing if you like the briny taste like I do.
  • Lay the leaf on the board with the stem UP, at the bottom. Trim stem if it's long. Put about 1 Tbl of filling at stem - do not overfill. Tuck in side leaves and roll like a burrito. (vegetarian filling shown)
    how to stuff dolmas
  • This recipe will make about 40 dolmathes, it depends on the leaves. Stack them seam side down, tightly in the stock pot on top of the lamb chops as you make them and drizzle each layer with EVOO. You should get a big pot of dolmathes from this recipe. Do not fill the pot over 3/4 full. If you have too many, either do two pots or freeze the extras.
  • Once the dolmas are made and in the pot, drizzle with a little more EVOO, then pour over the tomato sauce and lemon juice. Top with chicken stock to reach about 3/4 up on the dolmas.
  • Weigh down the dolmas with a plate and cook over med low for about 45 minutes.
  • Serve with Greek yogurt, EVOO and lemon wedges.

Notes

While labour intensive, dolmathes are truly worth it. I like them both vegetarian (Turkish) and with meat (Greek/Cypriot). 
Dolmathes freeze well! 

V1.22