Historical April 1993 article. Dates, prices, services and contacts describe the source period; current availability has not been established.
The following chili recipe was discovered many years ago in the Food Section of the old Globe-Democrat.
It has served me well, making its appearance at Times fundraisers in years past, post-season Beagles’ softball team parties, and annual New Year’s recovery parties which were a pre-child fixture of our entertaining schedule.
However, for it to have won the award for the Most-Like-Mom-Used-to-Make is something of a joke.
My mother never thought of making chili (although she did have some specialties). But, no doubt if she had made chili, it might have been one like this—primarily because it is easy.
Katie Kurtz’s New Years Chili (serves 6-8)
1 pound ground chuck
1 onion, chopped
3 cloves garlic, minced
2 cans (15 oz.) kidney beans
2 cans (8 oz.) tomato sauce
2 sauce cans water
1/4 cup Spice Islands chili seasoning (I have used both the chili con carne seasoning and the chili powder, they are different but either is acceptable)
1 or 2 T. red pepper flakes (this depends on your audience; with kids I don’t even add any)
Cook beef in a Dutch oven until almost browned.
I now drain off the fat but in the good old unenlightened days, I didn’t.
Then add onion and cook until tender. Add garlic, undrained kidney beans, tomato sauce, water, chili seasoning and pepper flakes. Cover and simmer 45 minutes or longer.
I think that any food that has tomatoes in it does better if it sits, so I usually cook this a day before, let any more fat rise to the surface when it is cold, scrape it off, and reheat. Even making it the morning of the same day helps to deepen the flavors. Serve with chopped red onion, shredded sharp cheddar cheese, and sour cream on the side.
I usually keep a bottle of Tabasco handy because I like chili hot.
I have found that the lower fat cheeses are o.k.; somehow they don’t melt quite the same way as the more “traditional higher fat ones.
The light’ sour creams are just as tasty as their fattier relations.
However, I have recently discovered a very low fat sour cream substitute that I will pass along.
It is from Jane Brody ‘s Good Food Book and she calls it cottage cream.
It works very well as the basis for dips, on chili, curries, and soups.
It is not as runny or as sharp as plain yogurt which a lot of people use as a healthy substitute for sour cream.
Cottage Cream (makes about 1 and 1/4 cups)
3 T. milk or buttermilk (I have always used buttermilk)
1 T. lemon juice
1 cup low-fat cottage cheese (this is a great way to use up cottage cheese that isn’t as fresh as it used to be but is still o.k.) In a blender, combine the milk and lemon juice.
With the blender on low speed, gradually add the cottage cheese. Increase the speed to high, and blend the mixture for about 2 minutes. Transfer the cream to a jar, cover it, and refrigerate it.
If the cream becomes too thick, thin it by stirring in a little milk or buttermilk.
I have not cooked with this substitution so I cannot guarantee what might happen if you use it to make Beef Stroganoff or something really tasty and sinful. Alas, it would be nice to think that chili season is behind us, but as I write this, it seems that soup and chili weather is still with us.
Originally published in The Times of Skinker-DeBaliviere, April 1993.
Read this article in the original newspaper issue.
Original source: SD_Times1993_04.pdf, printed page(s) 4; PDF page(s) 4.
