Thai Chili

This is the basic recipe, and I am still tweaking it. It was so good the whole family (okay, not MPD--but he did at least eat it, sort of) loved it and had seconds. I can't wait to make it again with a couple of twists--more heat next time, for one thing.

1 1/2 tsp. red curry paste
1 tsp. ground cumin
4 c. broth (divided)
1/2 c. uncooked bulgur
1 pound ground beef, browned (optional)
1 med. sweet potato, peeled & cubed
1 lg. green pepper, chopped
3 c. kidney beans, cooked & drained (or from a can)
1/2 c. coconut milk
1 c. jarred or boxed tomato puree/passata (or 1 can tomato sauce)
2 scallions (forgot these--darn!)
ground black pepper

Add paste, cumin, and a couple Tablespoons broth; stir until smooth. Add remaining broth, bulgur, potato, pepper & meat if using. Bring mixture to a boil. Cover tightly, reduce heat, and simmer for 10 minutes.

Add beans, coconut milk, & tomato puree. Stir. Bring to a boil again; reduce heat and simmer until heated through and thickened. Add scallions and pepper.

Simple, Hearty White Chili

1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
2 whole Cans Green Chilies, Chopped
1 pound Dried Great Northern Beans, Rinsed
8 cups Chicken Broth
1 whole Jalapeno, Sliced
1-½ Tablespoon Ground Cumin
½ teaspoons Paprika
½ teaspoons Cayenne Pepper
Salt To Taste
White Pepper, To Taste
1 cup Whole Milk
2 Tablespoons Masa (corn Flour) OR Cornmeal
Grated Monterey Jack, To Taste
Sour Cream For Garnish
Cilantro For Garnish
Guacamole (optional)
Pico De Gallo (optional)
Corn Tortillas (warmed)


Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.
In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.
Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.
When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.
Add some Monterey Jack cheese to the pot and stir to melt.
Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

Cornbread Pie

First, make this cornbread batter:

1 cup stone-ground yellow cornmeal
1 cup unbleached all-purpose flour
1 T. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 1/4 cups baking soda
1 3/4 cups buttermilk
1 large egg
2-4 T. sugar
1/4 cup mile vegetable oil
Cooking spray
butter

In a large bowl, combine the cornmeal, flour, baking powder, and salt.
In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk together the egg, sugar to taste, and the oil, then whisk in the buttermilk.
Add the wet ingredients to the dry, and quickly stir together, using only as many strokes as needed to combine.
(To make plain cornbread at this point, bake in preheated oven at 375 about 25 minutes.)

To proceed with the Cornbread Pie, preheat the oven to 375. Spray a 10-inch round casserole or 13x9 baking dish (I used the 13x9 to give more cornbread topping for my hungry horde).
In a saucepan, reheat your soup. Taste and adjust seasonings. (If you have less than 4 cups, you can add in a can of diced tomatoes or other compatible vegetable at this point.) Pour the piping hot soup into the casserole. Spoon or pour the cornbread batter over the hot soup.

Bake until the bread is golden brown, 25-30 minutes. About 6 minutes before it's done, sprinkle 4-6 ounces shredded cheddar cheese over the top to melt. Serve hot.

Chunky Chicken Picadillo Chili

2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless skinless chicken breasts, in 1 inch chunks.
1 T. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 (14.5 oz) cans Mexican-style diced tomatoes, undrained
1/2 cup chipolte salsa
3/4 cup golden raisins
1 (16 oz.) can red or black beans, drainedd

Combine cumin, chili powder, salt, and cinnamon. Coat chicken evenly with seasonings.
Heat oil in a large sauce pan over medium heat.
Add onion and cook 5 minutes, stirring occasionally.
Add chicken and garlic. Cook 3 minutes, stirring occasionally.
Stir in tomatoes, salsa, and raisins. Bring to a simmer.
Cover and simmer 10 minutes.
Stir in beans. cover and continue to simmer 5 minutes.
Serve topped with chopped cilantro, shredded cheddar cheese, or sour cream.

Yields about 8 cups chili.