Maroon News

Issue date: 11/5/04 Section: Arts & Features

Tom

Hey Colgate! Welcome to this week's edition of Cooking with Tom. As I write this, the temperature has dropped to a cool 28 degrees. I had been thinking about trying out some new Chili recipes and figured that, with the temperatures already starting to dip below the freezing mark, it was time to give you all some recipes that will help keep you warm as we head into the long months of a Hamilton winter.

Jalapeno Chili
1 lb hot Italian sausage
1 lb sweet Italian sausage
1/4 cup olive oil
2 cups coarsely chopped onions
6 cloves minced garlic
2 pounds ground beef
2 large green bell peppers, coarsely chopped
2 large red bell peppers, coarsely chopped
6 fresh jalapeno peppers, minced
3 35oz cans of Italian style tomatoes, drained
1 cup dry red while
1 cup chopped fresh parsley, minced
2 tbsp tomato past
6 tbsp high quality chili powder
3 tbsp ground cumin
2 tbsp dried oregano
1 tbsp dried basil
2 tsp salt
1/2 tbsp fennel seeds
2 tsp ground black pepper

Brown both pounds of sausage and cut into inch long pieces. In a large casserole dish, or pot, heat the oil over low heat. Add the onion and garlic and cook for about five minutes. Bring the heat up to medium and add the ground chuck. When browned, add the cooked Italian sausage and all of the peppers to the pot. Cook for another 10 minutes or until the peppers have started to wilt. Remove the pot from the heat and add the rest of the ingredients and all the herbs and spices. Place the pot back on the stove and cook for another 15-20 minutes over low heat. Serve with some fresh cornbread or French bread and some extra sliced jalapeno peppers or hot sauce for those who want to have their chili even hotter. Some sour cream, shredded Monterey Jack cheese and crushed corn chips all make great toppings for this dish.


Vegetarian "Chili"
3/4 cup olive oil
2 medium zucchini, cut into 1/2 inch cubes
2 large onions, chopped
4 cloves minced garlic
2 large red bell peppers, chopped
1 35 oz can Italian style tomatoes, with juices
1 1/2 lbs ripe plum tomatoes, chopped
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp dried basil
1 tbsp dried oregano
2 tsp ground black pepper
1 tsp salt
1 tsp fennel seed
1/2 cup flat leaf parsley, chopped
1 cup dark red kidney beans, drained
1 cup garbanzo beans, drained
1 cup fresh dill, chopped
2 tbsp lemon juice

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