StarBulletin.com

Chili is good fuel for haunting night


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POSTED: Wednesday, October 29, 2008

Halloween is the perfect reason to cook up a big pot of warm and satisfying chili. Chili is easy on the cook, as it can be prepared ahead and reheated before serving—it actually tastes better that way! That's a real time saver that allows more time for trick-or-treating and other Halloween festivities.

 

Black Bean Turkey Chili

1 pound ground turkey
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/2 tablespoon chili powder
1/2 tablespoon chipotle chili powder
1 teaspoon EACH salt, cumin and oregano
2 teaspoons cocoa powder
1 teaspoon chili sauce (such as Sriracha)
2 cans (14-1/2 ounces) whole tomatoes, undrained and chopped
1/2 cup beer (optional)
1 can (15-1/2 ounces) black beans

Cook turkey, onions, and garlic with oil in 3-quart saucepan until turkey is cooked through.

Stir in remaining ingredients, bring to boil; reduce heat. Simmer uncovered 30 to 45 minutes.

Serve over rice, garnishing with cheese and corn chips on the side. Serves 6.

Approximate nutritional information, per serving: 300 calories, 15 g total fat, 4 g saturated fat, 55 mg cholesterol, 950 mg sodium, 24 g carbohydrate, 6 g fiber, 8 g sugar, 18 g protein.

 

Local Style Chili

1/2 pound bacon, cut in 1/2-inch pieces
1 large onion, chopped
1 red bell pepper, chopped
8 cloves garlic, minced
1/4 cup chili powder
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 pound lean ground beef
1 pound Portuguese sausage
2 cans (15 ounces each) kidney beans
1 can (28 ounces) diced or whole tomatoes
2 cans (8 ounces each) tomato puree or tomato sauce
1/2 teaspoon salt, plus more to taste
Shredded cheddar cheese, for garnish

On medium heat, cook bacon in a large pot until browned. Drain all but 2 tablespoons oil.

Add onion, bell pepper, garlic and spices. Cook until vegetables are soft.

Increase heat to medium-high and add ground beef and sausage; cook until browned.

Add beans, tomatoes, puree and salt. Bring to boil; reduce heat to low and simmer 1 hour. Remove cover and simmer another hour, stirring occasionally until thickened. Add more salt if needed. Best served next day. Serves 8.

Approximate nutritional information, per serving (not including more salt to taste or optional cheese): 520 calories, 28 g total fat, 10 g saturated fat, 90 mg cholesterol, greater than 1,600 mg sodium, 38 g carbohydrate, 9 g fiber, 12 g sugar, 32 g protein.


More local-style recipes from Hawaiian Electric Co.'s database are available at www.heco.com.