Super Bowl recipes: red chili, white chili, double corn fingers

Red Chili

Serves: About 6

2 tablespoons olive oil

1/2 large red onion, finely diced

2 rounded teaspoons minced garlic

1 tablespoon cocoa powder

1 teaspoon ground ancho chili powder

1/2 teaspoon dried oregano

1/4 teaspoon ground allspice

1 cup burgundy wine

8 ounces already sauteed ground beef, beef cubes or strips (or the same amount of vegan ground beef or cubes/strips)

1 tablespoon adobo sauce (from a can of chipotle chiles in adobo)

2 cups, scant, diced tomatoes, undrained (preferably fire-roasted)

1 (15.5 ounce) can kidney beans, undrained (see note)

1 (15. 5 ounce) can kidney or pinto beans, drained (see note)

1 tablespoon red wine vinegar

2 tablespoons maple syrup

1/2 cup vegetable broth

Salt to taste

Heat oil in a large soup pot or saucepan. Add onion and garlic and saut?, stirring frequently, until golden. Add cocoa and spices and cook, stirring constantly until well combined.

Pour in wine and cook a few minutes until thickened. Add sauteed meat or meat substitute, stir well, and add remaining ingredients, stirring after each. Simmer for 30-45 minutes and serve. Or cool, refrigerate, and reheat gently over medium-low to medium heat, stirring frequently.

Note you may soak and cook your own dried beans according to package directions. If so, use approximately 2 cups of cooked beans plus a couple of tablespoons of cooking water in place of each can of beans. About 2/3 cup dried equals 2 cups cooked.

Source: Betsy DiJulio

White Chili

Serves: About 6

2 tablespoons olive oil

1/2 large yellow or white onion, finely diced

2 rounded teaspoons minced garlic

1 tablespoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon dried thyme

1/4 teaspoon ground cinnamon

1 cup beer

8 ounces already sauteed chicken cubes or strips (or the same amount of vegan chicken cubes/strips)

1 tablespoon canned chopped green chiles

2 cups, scant, tomatillo salsa (see note) 1 (15.5 ounce) can small white beans, undrained (see note)

1 (15.5 ounce) can white hominy, drained (see note)

1 tablespoon lime juice

2 tablespoons sugar

1/2 cup vegetable broth

Salt to taste

Heat oil in a large soup pot or saucepan. Add onion and garlic and saut?, stirring frequently, until golden. Add spices and cook, stirring constantly until well combined.

Pour in beer and cook a few minutes until thickened. Add chicken or chicken substitute, stir well, and add remaining ingredients, stirring after each. Simmer for 30-45 minutes and serve. Or cool, refrigerate, and reheat gently over medium-low to medium heat, stirring frequently.

Note I used Harris Teeter brand tomatillo salsa in a jar; Kroger sells a fresh one in a carton in the produce section. For the beans and hominy, you may soak and cook your own dried beans or hominy according to package directions. If so, use approximately 2 cups of cooked beans plus a couple of tablespoons of cooking water in place of 1 can of beans. About 2/3 cup dried equals 2 cups cooked.

Source: Betsy DiJulio

Double Corn Fingers

 1/3 cup butter or vegan butter

 2 cups self-rising cornmeal mix

1 cup biscuit mix

1/2 teaspoon salt (if using unsalted butter)

2 tablespoons maple syrup (optional)

1 cup milk or soy milk curdled or 1 cup buttermilk (see note)

1 cup creamed corn

 Preheat oven to 450 degrees. Melt butter in 9-by 13-inch metal pan.

Put dry ingredients in a medium bowl and stir. Mix wet ingredients, including about 3 tablespoons of the melted butter, into dry ingredients with a fork to make a soft-stiff dough, adding a touch more cornmeal mix or biscuit mix if necessary. Leave the remaining 2 tablespoons of butter in the pan.

  With a spatula, scrape dough onto a bread board and pat out into a rectangle about 1 inch thick. Cut dough into fingers about 1 inch wide and 2-1/2 inches long. Place each finger in the pan and then flip over to coat both sides with butter, laying them close together. Bake approximately 12-15 minutes or until golden brown. Serve warm.

Note Curdle the plain or soy milk by whisking in 2 teaspoons apple cider vinegar.

  Source: Adapted from a recipe from Sallie Gough of Laurel, Miss.