Books for Cooks

Killer Chili and Canned Soups

By Holly Rowland

We haven’t had much of a Summer and now that Autumn is here we are already feeling the slight chill in the evening air, the zing of wood stove smoke, and action takes over our T.V. screens. Our thoughts turn to heartier meals, meals that really stick to the ribs. Also food to serve when there is more action on the screen or Stadium. Food that may easily be prepared ahead of time. After all, why should you miss all the fun? So, to the rescue come two nifty cookbooks that will come to your aid and warm you up in a hurry!

KILLER CHILI
by Stephanie Anderson
Becker& Mayer/Raincoast $ 21.95

Savory Recipes From America’s Favourite Recipes—Cheers for the fifty renowned restaurants across Canada and the United States for giving us their famous chili recipes! Your choice of old favourites plus new twists for delectable, dynamic chili, and even meatless chili. How about Rich White Bean with Dungeness Crab, World-Class Southwestern Vegetable, or even Creamy-but-Light White Turkey? And for fans of Lone Star State chili, which traditionally includes beef and chili peppers but not tomatoes or beans there is a recipe for Beef Chili with Chipotles & Cilantro. However, I am going to give you a more familiar one from BIG Bopper’s restaurant in Marblehead, Ohio; a family recipe from owner Ken Kostal who is somewhat of a chili guru, famous in chili circles all over the country. He has won countless awards and honours around the country, and is a judge at the world championship. This is perfect for a crowd after the Big Game.

ISLAND HEAT CHILI —Serves 15

5 pounds ground beef*
8 cups water
2 cups tomato paste
4 cups chopped onion
1 ˝ teaspoons minced garlic
2 ˝ teaspoons Worchester Sauce
8 ˝ tablespoons chili powder

5 teaspoons ground cumin
1 tablespoon salt
5 teaspoons freshly ground black pepper
1 teaspoon red pepper flakes
1 Ľ teaspoons ground allspice

Sour cream, minced jalapenos, and shredded cheddar cheese (optional)
*I use lean or X-lean ground beef

In a large, heavy skillet, brown the meat in batches over medium heat. Drain off all the fat. Transfer meat to a large, heavy pot. Stir in the water, tomato paste, onions, garlic, 7 ˝ tablespoons of the chili powder, and all the remaining ingredients. Bring to a simmer and cook for 2 ˝ hours. Stir in the remaining 1 tablespoon of chili powder and cook 30 minutes to one 1 hour longer, or until the desired consistency is reached. Serve with beans, sour cream, minced jalapenos, and shredded Cheddar cheese, if desired.

Note from moi ! Beans are not mentioned in the list of ingredients. I would use 6 cups of dark or light red kidney beans, heated and serve on the side if you must! Add more garlic and cayenne if desired. But TASTE first! It goes well with nacho chips, potato skins, burgers, even omelets.

101 THINGS TO DO WITH CANNED SOUPS
by Donna Kelly and Stephanie Ashcroft
Gibbs Smith/Raincoast $11.95

I will come out of my kitchen closet and admit I have used canned soups for well over 50 years! Not all the time but from time to time, to save time. This little ring-bound book goes flat out to save you hours of “fussing around the kitchen” when time is at an essence. The sodium content in soups varies, so use salt carefully in the recipes, adding a little at a time and tasting as you go. You can add your own ‘bits & pieces’ if your taste buds dictate, and this little book will save you time and make mealtimes a cinch!

This recipe book shows you that there are more ways to cooking with soup than just cream of chicken soup ! Just try Zesty Roast Beef Bites, Squash Cornbread Casserole, Hot Turkey Salad and Chocolate Zucchini Cake and so much more. Here is just a very easy one that can share the oven with roasted vegetables plus just the addition of a fresh green vegetable. Bon appetite !

WRAPPED-UP POT ROAST— 6-8 Servings
1 (3-3 ˝ pound) boneless pot roast 1 (10.5 oz.) can cream of mushroom soup 1 envelope dry onion soup mix		Ľ cup Worchester sauce 2 teaspoons minced garlic
Preheat oven to 300 degrees. Place a 30-inch-long piece of foil in the bottom of a 9x13 inch pan. Place the roast in the centre of foil. In a bowl, combine the soup, soup mix, Worchester sauce, and garlic. Spread soup mixture over the roast and seal all edges. Bake 3-31/2 hours, or until done in centre. To make sure centre is not pink, cut roast open.

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