Fun Fare Recipes: Chili

By Mimi Riser

Recipes and romance—beef chili, chicken chili, vegan chili and more! Eight great chili recipes plus a zesty, zany excerpt from the Texas romantic comedy “All Fired Up”...

• Language: English
• Publisher: Mimi Riser
• Release date: Sep 11, 2014
• ISBN: 9781311525598

Mimi Riser

Mimi Riser is a longtime author of fiction and nonfiction, including several series and spanning a variety of genres (with flavors ranging from sweet to spicy hot). Her books celebrate the upbeat, the offbeat, and “beating the odds.” She began life in the urban northeast, but now resides in the rural southwest with her best friend & husband Rob.

Book preview

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Fun Fare Recipes:

CHILI

Eight Great Chili Recipes

Plus a zesty excerpt from the romantic comedy

ALL FIRED UP

Mimi Riser

www.mimiriser.com

Copyright 2014 by Mimi Riser

All rights reserved.

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The aroma of good chili should generate rapture akin to a lover’s kiss.

~Motto of the Chili Appreciation Society International

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Chuck Wagon Chili:

2 tablespoons olive oil

3 lbs. boneless chuck, cubed

1 onion, chopped

3 garlic cloves, minced

3 tablespoons flour

3-4 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon allspice

1 28-oz. can diced tomatoes, with juice

4 cups beef broth, divided

Salt to taste

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Brown meat in the oil in a 4-quart pot. Lower the heat; stir in the onion and garlic. Mix the flour with the herbs and spices, then sprinkle it over the meat, stirring to coat all pieces. Add the tomatoes and 2 cups of the beef broth; bring to a boil. Reduce heat to low and simmer, partly covered, for 90 minutes, stirring occasionally. Add the other 2 cups of beef broth and cook about 30 minutes more, until the meat is almost falling apart. Serve topped with sour cream or shredded cheese. Garnish with chopped green onions or wedges of lime.

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Vegan Chili:

1-2 tablespoons olive oil

1 onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 ribs celery, chopped

1 large zucchini, quartered lengthwise and sliced

2 teaspoons minced garlic

12 oz. TVP (textured vegetable protein)

3 28-oz. cans diced