AWARD-WINNING NEW YORK CHILI       

Jonathan Levine

5 lbs first cut chuck
2 one pound cans whole tomatoes
2 large onions, finely chopped
6 cloves garlic minced
3-4 ozs (to taste) chili powder *  
1 heaping teaspoon ground cumin**    (Optional)
1 heaping teaspoon ground coriander   (Optional)
1 heaping teaspoon oregano                  (Optional)
1-2 teaspoons jalepeno powder (to taste)
Salt and fresh ground black pepper to taste
½ lb coarse ground chuck
1/4 lb ground pork

1. Cube chuck into pieces about the size of a thumbnail.  This can best be achieved by freezing the meat and dicing while it is partially frozen.

2. Brown cubed chuck in a little oil or in a no stick pan

3. Crush tomatoes with fingers and put in Dutch Oven or large heavy pot

4. Add next 8 ingredients

5. Bring to a boil.  Reduce heat to a simmer and cook for 3-4 hours.

6. Add ground chuck and pork about 1 hour before the end of cooking.

* For best results, use Reno Red Chili Powder.  Available from Stewart Chili Company: P.O. Box 1533 Kemah, TX 77565. Toll Free: 877-736-6733.

** For an extra taste sensation: toast whole cumin seeds in a hot dry skillet.  Grind in a spice grinder.  Add ½ of the cumin at the start and the other ½ about 30 minutes before finish.  This adds a toasty smokey flavor.

This recipe was featured in the March 1995 issue of Food and Wine Magazine.

CHILI VERDE (GREEN PORK CHILI)
JONATHAN LEVINE

3 lbs cubed boneless pork shoulder (Chicken can be subsituted)
1 can non-fat chicken broth
1 15 oz. jar nopalitos (available in a Latin American food store) drained
21/2 lbs tomatillos chopped
2-3 large onion chopped
4-5 cloves garlic chopped
2 t ground cumin
1 t salt
½ t jalapeno powder or cayenne pepper
4 small cans chopped green chilies (or 1 cup chopped roasted green chilies)
Juice of 3-4 lemons
1 can white or yellow Hominy (optional)
½ cup chopped fresh cilantro (optional)

1. Place all ingredients except hominy and cilantro in pot and simmer for 2-3 hours.

2. Add hominy to chili verde and cook 30 minutes.

3. Add cilantro.  Cook 5 minutes and serve.

4. Serve with rice and corn bread

NOTE: Can substitute chicken for pork

VEGETARIAN CHILI RECIPE
Jonathan Levine

1 lb white beans
1 lb black beans
1 lb kidney beans
1 lb lentils
6-8 carrots, cut into rounds
6-7 green peppers chopped
3/4 cup bulgur
1/2 cup wheat berries
2-3 large onions chopped
6 cloves garlic minced
Lots of liquid (beef or chicken broth, tomato juice, water, tomato sauce)
2-3 cups chili powder*
2 T whole cumin seeds

1. Soak beans over night in water

2. Bring beans to boil and simmer for one hour

3. Cook wheat berries as you would rice.  

4. Heat 2 cups tomato juice.  When just starting to boil remove from heat and stir in bulgur.  Let stand for 15-20 minutes

5. Add vegetables, wheat berries and bulgur to beans.  Add liquid as necessary.  (Will absorb a LOT of liquid)  Add chili powder, and salt and pepper to taste.  If too mild add cayenne pepper to taste

6. Toast whole cumin seeds on top of stove in a dry pan.  Stir continually   When toasted, but not burnt, remove from heat and cool.  Grind in a spice grinder or mill and add powder to chili.  Will produce a nice smokey flavor.

7. Cook for 3 hours.  Stir frequently to prevent burning.  Add more liquid if needed.  

8. Can use other vegetables as the spirit moves you.


* for best results use Reno Red chili mix.  Available from Stewart Chili Company: P.O. Box 1533 Kemah, TX 77565. Toll Fr: 877-736-6733 (reno red).

NOTE: This makes a LOT of chili.  You can eliminate one type of bean or halve the amount of beans and lentils.