Dalmation Chili, v. 1.0, Crockpot

No dogs are harmed in making this chili. It uses pork, and it’s based on a recipe in one of Mable Hoffman’s books, called Black and White chili because it uses black and white beans. The basic recipe is kind of bland and I have adapted it. Claire asked about Dalmations when I mentioned it. It has a bit of heat, but is basically mild. Very tasty though.
It’s a crockpot recipe and would have to be adapted for stovetop cooking. It uses canned beans, which is simpler than soaking and cooking dried beans. There is some processing at the beginning, and then it cooks at the low heat setting for 6 hours.

Continue reading

Meadowlark Chili v1.0

There is a meadowlark on the Beaudry Park sign, and I made this chili after deciding not to paddle in the early winter ice floes on the Assiniboine River on sunny, windy day in November. I started with someone else’s recipe, but I changed so much that I can report this as my own experiment that turned out well. I would change a few things so don’t follow each step unless you have read through to the end. On the question of spices, you may want it hotter or less spicy.
I made it in a 5 quart dutch oven, and the recipe calls for some early saute and browning, followed by simmering to reduce liquid. It is heavy on the tomatoes, light on the beans, spiced for flavour rather than for raw burning power.
The quantities filled the pot. I was cooking with a view to freezing some for quick meals later. I served Claire and myself and had enough leftovers to fill 4 25 oz (750 ml) plastic containers. I would say this should be enough, with chips and bread on the side, to make 8-10 hearty servings or perhaps a dozen smaller servings.

Continue reading