The Starving Musician Recipes
Memorial Day Weekend
Indy 500 Race Day Chili
4 to 6 servings
This New-Mexico-style chili is one of those recipes that, as you're making it, you swear
it won't work. Have patience; it will. This recipe is a variation of "Mom Unser's
Chili," a recipe that's been circulating for years. The vague cooking time is because
before technology reduced running time of the Indy 500, the race lasted most of the day, and the
chili cooked during the race. If something went wrong with the car, the team ate sooner...so
a longer cooking time is better for the team as well as the chili!
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1 pound boneless, lean pork tenderloin, cut into 1 1/2" cubes
-
1 tablespoon oil
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1 medium onion, chopped into 1/4" dice
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6 medium garlic cloves, finely chopped
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1 32-oz can whole tomatoes (See note below),
undrained, squeezed through fingers to crush
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3 4-oz cans chopped green chilies (I prefer
Ortega or Hatch--Hatch tends to be spicier)
-
1/2 teaspoon oregano
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1/4 teaspoon salt
-
water as necessary during long cooking time
Optional garnishes:
Equipment:
-
Non-stick spray, such as Pam
-
large, heavy-bottomed saucepot
-
cutting board and knife
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large stirring spoon
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can opener
-
measuring spoons
Method:
In a large, heavy-bottomed saucepot or Dutch
oven on medium heat, sauté pork, onion, and garlic in oil until onion is
translucent.(Don't burn the garlic!) Add tomatoes and their liquid, oregano, salt, and
chilies. Increase heat until boiling, then reduce heat to low and simmer 3-6 hours,
stirring frequently, adding
water as necessary to maintain desired chili consistency. (I usually simmer it for around
five hours.) Taste for salt.
Serve with corn chips or cornbread on the side, and an ice cold beer or
margarita.
Creative options:
1.
Add a 16oz can of kidney beans, drained, during the last hour and a half of cooking time.
2.To make in a slow cooker: Sauté the pork, onions, and garlic as
directed
in the recipe, then put this and the rest of the ingredients in the slow cooker on
"High" for 6 hours, stirring once every two hours. Reduce to "Low" for
two hours, then serve.
Tips and Tricks:
1.
Frequent stirring is important in the latter stages of this recipe; it will want to stick
to the pan. 2. Large cans of tomatoes are now 28 oz.
You can either use extra to make 32 oz, or just use the 28 oz can. I've tried it both
ways, and either is fine. 2. Extra tomatoes can be turned into a
simple pasta sauce: Sauté an onion, 2 crushed garlic cloves, and 1 small
green bell pepper, and 1/2 a shredded carrot. Add tomatoes and liquid, 1
teaspoon dried basil or Italian seasoning, crushed, 1/4 teaspoon crushed red
pepper flakes, 1/3 cup red wine, 2 Tablespoons tomato paste, and 2
Tablespoons freshly-grated parmesan or Romano cheese (optional). Stir well
and simmer 1 hour, stirring frequently. Taste; adjust seasonings. (Depending
on the sweetness of the tomatoes, you may want to add a teaspoon or two
sugar.) If you like meat sauce, sauté 1 pound lean ground beef along with
the onions, garlic, peppers, and carrot, drain, and proceed with the recipe.
Sliced fresh mushrooms, sautéed with the veggies, are also great.
SumSumSummertime
Lemonade
4-6 large servings
This is such a "first hot day in May" tradition in our house, Summer has
officially "arrived" when the lemonade pitcher comes out. The
tartness of lemons varies, so start off with the amounts given, then adjust
after the lemonade has chilled.
Ingredients:
-
5 cups bottled water (I use Arrowhead or
Crystal Geyser spring water), plus a cup or so extra as needed
-
2/3 cups superfine sugar, plus a little
extra as needed
-
1 1/3 cups freshly-squeezed lemon juice with
pulp, seeds removed (Wash and dry lemons before squeezing. I prefer organic lemons, which
aren't waxed.)
-
Ice
-
Lemon slices and/or fresh mint sprigs for
garnish, optional
Equipment:
Method:
In a 2-qt saucepan, bring to boil just until
sugar is dissolved:
Let cool, so as not to shatter the pitcher.
Meanwhile, in a 2-qt pitcher, combine:
Add cooled sugar-water mixture, stir well,
chill until serving time. Taste, adjust sweetness and strength if necessary (careful--too
many tasters can spoil the lemonade). Serve over ice, garnishing each glass with a fresh
lemon slice and sprig of mint.
Creative options:
1.
If you use a sugar substitute, don't boil it with the water; just mix everything together
and chill. 2. For pink lemonade, add a dash or two of grenadine.
3.
For sparkling lemonade, substitute most or all of the water with your favorite sparkling
water, well-chilled. Serve immediately. 4. For limeade, substitute freshly-squeezed lime juice for all or part of the lemon juice. (You may need a
bit more sugar.)
Tips and Tricks:
1.
Please don't even think about using anything but freshly-squeezed lemon juice for this
recipe. It's worth the effort, I promise. 2.
To get the most juice out of them, roll the lemons around on the counter, using medium
pressure, before squeezing. 3.
Superfine sugar, also known as castor sugar in the UK, can often be found packaged in
boxes in the liquor department.
Recipes ©2004 Randi Reed
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