Recipe #99: Paul's Winter Crock Pot Chili

By Paul Tatro

There’s nothing quite like the comfort and convenience of a good crock pot to warm you on an icy day.

Below is a list of suggested ingredients and basic steps for making a delicious chili using a standard crock pot; however, the beauty of crock pot cooking lies in its flexibility, so feel free to make changes as you see fit.

Paul's Winter Crock Pot Chili
(Serves 4-6)

Directions:
Brown ground beef in skillet, drain. Put meat in crock pot. Add as many of the ingredients as you have. All quantities are approximations, so no need to be precise. Set to "High" for about 90 minutes, then turn to "Low" for 3-5 hours stirring occasionally.

Ingredients:
1 lb ground beef or turkey
1 small can tomato paste
3 tomatoes (frozen or fresh, any kind)
2 cans of different kinds of beans (kidney, chili, red, black, garbanzo - you really can't miss)
2-3 bell peppers (mix and match colors if possible)
Fresh garlic cloves, chopped - as many as you like
2-3 chopped onions (any color is good)
1-2 shallots if available, chopped (optional)
Assorted other peppers if available (jalapeno, Serrano, banana, chili, dried or habeneros, be very careful with them!)

Spices and seasoning:
Chili powder -- lots of it, like at least 1/2 cup - add more if it still lacks "chili" flavor
Cumin -- generous amount, at least a tablespoon
Salt -- small pinch, add more if necessary
Sugar and/or honey -- 2 teaspoons or so
Pepper, black -- up to 1/2 teaspoon
Cayenne pepper and/or hot sauce -- use according to taste, slightly more than a pinch
Red wine (soured) or Vinegar -- quarter to half a cup
Olive oil -- drizzled in, not more than a tablespoon
Basil (fresh or dry) -- pinch
Oregano (fresh or dry) -- pinch

Suggested garnishes:
Sourdough bread
Corn bread
Corn chips
Cheddar cheese
Green onions/chives

Weekly Recipe: #98 Jerk Chicken

Asei’s Jerk Chicken
From the kitchen of Asei Tendle, Food Services Director

What better way to comfort yourself against the Minnesota cold then with a dish straight from The Caribbean?

When the temperature gets this cold, there is simply nothing better than a traditional spicy Jamaican jerk rub to liven up your day and take the edge off.

A perfect for appetizer for the big game, this incredible dish is easy to make and goes well with ginger beer or tamarind soda. 

Ingredients 6 green onions, chopped
1 onion, chopped
1 teaspoon cayenne pepper
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice (pimento)
1 teaspoon thyme
1 teaspoon lemon zest
1 teaspoon black pepper
1 tablespoon fresh ginger minced
1 tablespoon fresh garlic minced
Scottish bonnet pepper (optional)
1 1/2 pounds skinless, boneless chicken breast halves

Directions
1) In a food processor or blender, combine everything but the chicken. Mix for about 15 seconds.

2) Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.

3) Preheat grill for high heat. Or oven to 375 degrees F

4) Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear. Or roast in oven for 10 to 15 min or until internal temp reaches 165 degrees F