RECIPES: A little Chili

Chinese Chili

1 tsp vegetable oil

2 lbs. pork shoulder, cubed

1 lb. boneless beef round steak, cubed

2 large green bell peppers, chopped

2 large onions, chopped

2 small stalks celery, diced

4 cups beef broth

1 (8 oz.) can sliced bamboo shoots, drained

1 (8 oz.) can sliced water chestnuts, drained

1 tsp ground black pepper

2 tbsp chili powder, or to taste

1/2 cup soy sauce

3 tbsp cornstarch

8 sliced fresh mushrooms

1 cup fresh bean sprouts

Heat vegetable oil over medium heat in a large soup pot, and brown the pork and beef, stirring often, about 10 minutes. Mix in the green bell peppers, onions, and celery. Cook until the vegetables have given up their juice; cover and simmer until the vegetables are tender, about 20 minutes. Stir in beef broth, bamboo shoots, water chestnuts, black pepper, and chili powder.

Mix the soy sauce and cornstarch in a bowl until smooth, and pour it into the soup. Stir until the soup thickens, about 1 minute; cover the chili, and reduce heat to a simmer. Simmer until the meat is very tender and the flavors have blended, about 2 hours; about 5 minutes before serving, stir in the mushrooms and bean sprouts.

-- Suzy Khan

Chicken Chili

3 tbsp vegetable oil

2 cloves garlic, minced

1 green bell pepper, chopped

1 onion, chopped

1 stalk celery, sliced

1/4 lb. mushrooms, chopped

1 lb. skinless, boneless chicken breast halves - cut into bite size pieces

1 tbsp chili powder

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp paprika

1/2 tsp cocoa powder

1/4 tsp salt

1 pinch crushed red pepper flakes

1 pinch ground black pepper

1 (14.5 oz.) can whole peeled tomatoes with juice

1 (19 oz.) can kidney beans, drained and rinsed

In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside.

Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet.

Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.

-- Mindy Dozier

Creamy White Chili

1 tbsp olive oil

1 lb. skinless, boneless chicken breast halves, cut into 1/2-inch cubes

1 onion, chopped

2 cloves garlic, chopped

2 (15.5 oz.) cans great Northern beans, rinsed and drained

1 (14.5 oz.) can chicken broth

2 (4 oz.) cans chopped green chiles

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground black pepper

1/4 tsp cayenne pepper

1 cup sour cream

1/2 cup heavy whipping cream

Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.

Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat; stir in sour cream and whipping cream until incorporated.

-- Jelza Hyatt

Authentic Cincinnati Chili

2 lbs. lean ground beef

1 qt water, or amount to cover

2 onions, finely chopped

1 (15 oz.) can tomato sauce

2 tbsp vinegar

2 tsp Worcestershire sauce

4 cloves garlic, minced

1/2 (1 oz.) square unsweetened chocolate

1/4 cup chili powder

1 1/2 teaspoons salt

1 tsp ground cumin

1 tsp ground cinnamon

1/2 tsp ground cayenne pepper

5 whole cloves

5 whole allspice berries

1 bay leaf

Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.

The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.

-- Melissa Hamilton