The Long-Awaited Chili Recipe

Yes, indeed, the long-awaited recipe. Not that you've been waiting for it, but I sure have! Over the years, I have tried so many recipes I've lost count of them all. But none of them were just right. They were ok, the family said they enjoyed it, but it just wasn't "it."

Let's face it, if you ask 100 people for their chili recipe, you'll get 100 different recipes. I tried to mimic my favorites, but they were always off on the consistency or taste. I also have to take dietary needs into account. Do you know how hard it is to make chili with no seeds? 

I started a little research project. I polled a group of long-standing online friends, friends I work with on the social committee, favorite cooks, the spice seller guy (who shall from now on be referred to affectionately as "Old Spice", but I'm getting ahead of myself) and anyone else who would listen. I wanted to know if they had a specific recipe, a secret ingredient, something that made their chili stand out in a crowd. Everyone had a different answer, and none of them went together. When I told Old Spice that my chili needed some serious help, he asked, "Well, what kind of chili do you make?" And that's when I realized I missed the most important question. "How do you define chili?" 

After talking with Old Spice for a couple of minutes, we refined my definition, and he recommended a spice blend. I was a little leery, because I'm not fond of mixes and I really hate a recipe that reads, "Open a can of soup, add it to a box of XYZ mix and bake for 7 hours." However, this blend is just right, and he adds NO fillers, no MSG, no nasties. Just pure spices. So I had narrowed down my search.

I took all of the suggestions, and played with recipes until I got the taste I wanted, but the texture was still wrong. My husband likes a good brothy chili, and I just could not find a way to get that without crushed tomatoes, which are full of seeds. But I found a way, and it turned out exactly like we wanted. My husband hid the leftovers so he could have them himself. That's a good sign. 

Leni's Chili with sour cream and slices of sharp cheddar, because I was to tired to shred it.

Leni's Notes:
~The spice blend I'm using is Cool Chili Seasoning from Stuart's Spices in Rochester, NY. It's got a tiny bit of kick, but I can tell you I don't enjoy hot food, and this is not spicy. It is a blend of ground chili peppers, cumin, garlic, oregano and salt. If you don't have the pleasure of living locally, you can order from them, just click on the Contact Us button. Or, mix up your own blend!
~Adjust the meat and bean ratio to your own liking. We like a good amount of protein in ours.
~Turn up the heat accordingly, or leave spices on the table for folks to adjust the taste themselves.
~This can certainly be done on the stove, but it is nice to throw in the crock pot and forget about.
~The amount of masa listed will thicken it slightly, but still leave a very soupy texture. Adjust amount to your liking.
~Serve with some rolls or corn bread.

Ingredients:
32 oz Vegetable Juice (like V8)
2 lbs. ground beef
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 small onion, diced
6 large mushrooms, diced
1/4 C Cool Chili Seasoning

2 Tbls masa (corn flour)
salt and pepper

Instructions:
~Brown the ground beef with the minced garlic, then drain.
~Add everything except masa, salt and pepper to the crock.
~Let cook on low 5-6 hours or high for 3-4 hours.
~Half an hour before serving, taste the broth and add salt and pepper to your liking.
~Sprinkle masa over the chili, and stir in.
~Cover and let cook until you are ready to eat.

Blessings to you from my kitchen in the frozen tundra of Western New York,
Leni

Creamy Blueberry Pie and No Roll Pie Crust

I feel so cut off! My laptop is being repaired, and I've been without it for about a week and a half. Who knew you could wear out the hinges? And who knew how expensive they would be to replace? Thankfully we have a friend who will do the work for us, and do a terrific job. Meanwhile, I'm living on my tablet and realizing that indeed, I cannot survive with just a tablet!

OK, I'm done whining. ;o) I know it's not Monday, but I've got a recipe for you, so I'm going to throw it out there and hope you enjoy!

I made this pie for hubby's birthday this year. The recipe that inspired this came from Penzey's Spice catalog. I've now changed it so much, it's not really their recipe any more. I've done a lot of trial and error with this recipe. We once had blueberry soup in a crust! Still tasted good, but kinda hard to serve. It was just too hit or miss, so I finally just revamped the whole thing. This version of the recipe got good reviews and my son-in-law said not to change a thing, so I'm putting it down in stone, so to speak.

Sometimes you just want a blueberry pie when blueberries aren't in season, so this recipe is specifically for frozen blueberries. 

~If you make this pie while the blueberries are still frozen, they don't get mushy, and you get almost a raw blueberry texture. Great if you like that texture, but if you don't, let them thaw first, and add all the juice into the pie.
~This uses a no-roll pie crust which really is ridiculously easy, which is why I love it. I hate making pie crust.
~If you don't have a bulk food resource for getting whole wheat pastry flour, Bob's Red Mill makes a nice one. If all else fails, you can use white flour.
~You may want to check the edges for over-browning half way through cooking time, and cover if it's getting burned.

Ingredients
4 Cups large blueberries (not those teeny tiny ones that have no flavor)
2/3 Cup raw sugar
1/2 Cup whole wheat pastry flour
1/2 tsp. cinnamon
1/4 tsp. sea salt
1 Cup half & half

Instructions
~Preheat the oven to 400 degrees.
~Pour berries into the pastry shell.
~Whisk together sugar, flour, cinnamon, and salt.
~Stir in the half & half, whisk until smooth.
~Pour over the berries and bake for 45 minutes.
~Cool on a wire rack and refrigerate for 2 hours before serving.
~Top with whipped cream if you've got it!

No Roll Pie Crust - Mix everything in the pie plate!

Ingredients
1 1/2 Cups whole wheat pastry flour
1 tsp. raw sugar
1/2 tsp. sea salt
1/2 Cup coconut oil, melted
3 TB. milk

Instructions
~Put all ingredients into a 9 inch pie pan. 
~Mix with a fork until well blended and pat into the pan. 
~Push the pastry up the sides and form a nice edge with your thumb and finger. 
~Fill with pie filling and bake according to instructions. 

Blessings from my kitchen to yours,
Leni 

ChanceLee Chicken

This recipe has a bit of history. I first posted it back in 2006, when I was apparently taking it to a friend who's family had been sick. Well here I am again, looking for some good comfort food for a sick family, and this recipe came to mind!

Better known as Garlic Brown Sugar Chicken, we affectionately renamed it for a small guest in our home. While everyone else was begging for dessert, little ChanceLee, baby cheeks glowing, begged her mama to get the chicken back out of the fridge so she could have more. Who could resist a request like that? ChanceLee is no longer a little girl, but a beautiful young woman. My, how the time flies!



Leni's Notes:
~This can work in the crock, but is better in the oven. Both directions below. (Honestly, I don't like it in the crock, but maybe you'll love it.)
~Terrific over egg noodles, but also good with rice or quinoa.
~Using Cayenne will give it a Szchewan flavor. If everyone likes a little kick, give it a shot. Very good that way!
~I've overhauled the recipe a bit from the one I've found around the internet. No major changes, just cleaner ingredients (like homemade lemonade instead of lemon-lime soda.)
~I like to use chicken drumsticks, but use what you've got. Thighs, leg quarters, boneless breast...just be sure to adjust your cooking time. Leg quarters are especially tough in the crock pot. They tend to be overcooked by the time you get them thoroughly done.
~You can thicken the juices after cooking with a little cornstarch. It's a nice touch.
~I suggest serving this with something kind of light. Green beans, cauliflower, carrots...something that offsets the sweetness in the chicken.

Ingredients:
Chicken legs (enough to feed your family, the sauces stretches.)
1 cup brown sugar
2/3 cup vinegar
1/4 cup lemonade
2-3 Tbls. minced garlic
2 Tbls. soy sauce (Bragg's Liquid Aminos)
1 tsp. pepper (regular black or cayenne)


Instructions:

Crock Pot
~Place chicken in crockpot.
~Mix all remaining ingredients and pour over chicken.
~Cook on low for 6-8 hours.

Oven
~Preheat oven to 375 degrees.

~Place chicken on greased sheet with sides
~Mix all remaining ingredients and pour over chicken.
~Bake for 1 to 1 1/2 hours, until fully cooked.
~Halfway through cooking, spoon sauce over the chicken again.

Blessings from my kitchen to yours!