Hey, Chili Out

I like to use the weekends to cook dishes (and quantities) that I wouldn’t on busier days. Chili, for instance. Everyone seems to love it--especially on Super Bowl weekend--and making a large batch involves little extra effort. There is no additional shopping time and just a little more chopping in the food processor. I can freeze anything that isn’t eaten.

I find that the following recipe has the right depth of flavor and level of spiciness. Once it’s made, the rest of the meal is easy. The Southwestern-style rice can be spooned into the bowl with the chili ladled over or served on the side.

You can add a salad of mixed greens, red pepper and jicama tossed in a simple vinaigrette and corn muffins or warm crusty bread. Spiced orange slices with strawberries are a refreshing closure, served with crisp butter cookies. And chilled beer seems the perfect drink to go along with the meal.

SAUSAGE CHILI WITH BEANS

Use the food processor to mince the garlic, chop the onion and the kidney beans and, if you wish, puree the tomatoes. Process the ingredients in that specific order so you don’t need to wash the work bowl between steps. Like most soups and stews, chili tastes best a day or two after it is made.

1 tablespoon oil

1 pound lean spicy sausage meat

3/4 pound lean ground chuck

1 tablespoon minced garlic

1 red onion, minced (about 2 1/2 cups)

3 (15-ounce) cans dark red kidney beans, rinsed

1 (12-ounce) can tomato paste

1 (14-ounce) can low-sodium chicken broth

1 (14-ounce) can beef broth

1 (28-ounce) can whole tomatoes with liquid

3 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

2 cups water

Salt and freshly ground pepper

Heat oil in 4-quart pot over medium-high heat. When hot, crumble sausage from casings into pan and add chuck. Break into small pieces with spoon. Add garlic and onion. Mix well. Cook until meat is browned and onion is softened, about 5 minutes.

Process 2 cans of beans in food processor to coarse puree and add to meat along with remaining can of whole beans, tomato paste, chicken and beef broths, whole tomatoes, chili powder, cumin, oregano and water.

Simmer, covered, 1 hour, stirring often to prevent sticking. Season with salt and pepper to taste.

Can be made 2 days ahead and refrigerated or frozen up to 3 months, wrapped airtight. To serve, gently reheat, adding more water if mixture is too thick. Adjust seasoning.

Makes 12 to 16 servings.

Each of 12 servings contains about:

218 calories; 867 mg sodium; 34 mg cholesterol; 12 grams fat; 17 grams carbohydrates; 13 grams protein; 2.85 grams fiber.

SOUTHWESTERN RICE

1 1/2 cups rice

3 cups water

1 1/4 teaspoons salt

1 1/2 teaspoons oil

1 poblano chile, roasted, peeled and diced small

1/3 cup thin-sliced green onions

1/3 cup shredded sharp Cheddar cheese

A little oil keeps the grains of rice separate as they cook. Poblano chiles add a rich flavor to the rice.

Place rice, water, salt and oil in 2-quart pot and bring to boil. Stir with fork. Simmer, covered, 15 minutes. Remove from heat. Stir in poblano chile, onions and cheese. Serve hot.

Makes 6 servings.

Each serving contains about:

150 calories; 532 mg sodium; 7 mg cholesterol; 3 grams fat; 26 grams carbohydrates; 4 grams protein; 0.20 gram fiber.

SPICED ORANGE SLICES WITH STRAWBERRIES

6 small navel oranges, rind and pith removed, cut into 1/4-inch slices

3 tablespoons frozen orange juice concentrate, thawed

1/2 teaspoon ground allspice

Pinch cayenne

1 cup sliced strawberries or pomegranate seeds

Taste the strawberriesas you slice them togarnish them with orange slices, if they need. little sweetening, sprinkle them with sugar to taste. Pomegranate seeds can be substituted for the strawberries.

Put orange slices in large bowl. Combine thawed orange juice concentrate, allspice and cayenne in small dish. Add to slices. Gently toss to mix. Steep several hours in refrigerator.

To serve, use slotted spoon to overlap orange slices attractively on dessert plates, dividing evenly. Toss strawberry slices in juices left in bowl. Garnish slices with fruit and spoon remaining juices over, dividing evenly.

Makes 6 servings.

Each serving contains about:

91 calories; 2 mg sodium; 0 cholesterol; 0 fat; 23 grams carbohydrates; 2 grams protein; 0.81 gram fiber.

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Cook’s Tip

To roast a chile, stick it with a fork and toast it directly over a gas flame or on a hot griddle until blackened on all sides. Place the blackened chile in a paper bag to steam skin. When cool enough to handle, peel off skin.