Fiery Chili with Lo Mein Noodles

Recently, I came across a recipe while flipping through the Disney cookbook, Cooking With Mickey Volume II, for "Lo Mein Chili". This had the marvelous idea of pairing a beef chili with lo mein noodles.

The recipe for chili was solid, but fairly pedestrian, so I decided to jazz it up by changing a couple of ingredients, kicking up the spice level and adding Asian style Hot Chili Sauce and a couple of things.

Ingredients:

2 pounds ground beef
2 large shallots diced
4 tablespoons garlic powder
2 tablespoons hot chili powder
2 tablespoons cumin
1 large can of diced tomatoes
4 tablespoons Asian Style Hot Chili Sauce (there are a number of brands such as Yeo's and Y & Y)
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
Salt and black pepper taste

To begin, heat some olive oil in a large saucepan to medium high. Saute the shallots in the oil for around 3-4 minutes.

Add the ground beef, break it up and start to brown it. As you are browning the beef add the garlic powder, hot chili powder, cumin, salt and pepper stirring it all in.

Once you have browned the beef add the tomatoes, chili sauce, soy sauce and Worcestershire sauce. Stir it all in thoroughly, bring to a boil and then reduce heat and simmer for around 30 to 45 minutes.

When ready, serve the chili spooned over lo mein noodles. This idea works really, really well and the spicy chili really suits the thin noodles.

If you want top with some sliced green onion, chives or shredded cheese.

Goes with all the things chili goes with like ice cold beer or red wine.

Spicy Ground Pork Stir-Fry w. Garlic, Jalapeno and Mushrooms

Today we are going to take a look at a ground pork stir-fry dish with Asian inspired flavours that goes really well on either rice or with noodles.

This spicy dish is relatively quick and easy to make and is great the next day as well.








Ingredients:

2 lb. ground pork
1/2 cup soy sauce
3/4 cup Asian style hot chilli sauce - Yeo makes one. Alternately you can blend together a Heinz style chili sauce and a sriracha style sauce in whatever
proportion you like spice/flavour wise
1/4 cup water
1/2 - 3/4 lb sliced mushrooms
1 unseeded jalapeno pepper chopped
1 grated carrot
1 celery stalk chopped
4 cloves fresh garlic minced or grated
2 tbsp garlic powder
2 tbsp ground ginger
1 tbsp black vinegar
1 tbsp rice vinegar (if you do not have black vinegar use 2 tbsp of rice vinegar
salt and black pepper to taste

To start in a large, deep saucepan or wok saute the sliced mushrooms in some olive oil over medium-high heat for about 2-3 minutes. Add the ground pork, garlic powder and ground ginger and cook, stirring constantly, until fully browned.

Then add all the other ingredients blending as you go.

Once you have mixed it all together bring the liquid to a boil and then reduce heat and let it gently simmer for around 15-30 minutes or until it is reduced to a level you like.

This is terrific served spooned over rice in bowls. Alternately it goes well (especially as a leftover) tossed into lo mein, ramen or another noodle of your choosing.

Enjoy.

Spicy Pork Chili w. Mushrooms

Today we are going to take a look at a way I like to make spicy pork chili. I find that ground pork is quite different from ground beef as a chili base and I like to switch it up with the seasonings as well as ditching the beans. A greater emphasis on spice and tomato makes the pork shine.

This is also a terrific dish for fall/winter game days or gatherings.


The recipe uses a couple of specialty ingredients that are worth the effort to track down if you can. The Sazon Goya seasoning blends are great and RO-TEL diced tomatoes and green chilies are meant for dishes like this. I have given substitutes if you can't find them. 

To start, heat some olive oil in a large metal cooking pot or saucepan. Add around 1 lb. of sliced mushrooms and saute over medium-high heat for 3-5 minutes.

Then add 2 lb. of ground pork. As you are browning the pork add the seasoning ingredients blending as you go.

Seasoning Ingredients:

2 tablespoons hot chili powder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon mustard powder
1 tablespoon soy sauce
sea salt and freshly ground black pepper to taste
1 individual packet of Sazon Goya culantro y achiote seasoning blend (this seasoning blend can be found in many large or Latin American grocers and adds great flavour and colour) or 2 teaspoons ground coriander or 1 teaspoon ground coriander and 1 teaspoon vegeta seasoning
1-2 teaspoons cayenne pepper or to taste

Once you have blended in all the seasonings add the following:

2 - 10 oz. cans of RO-TEL Original Diced Tomatoes and Green Chilies
1 large can  diced tomatoes, (with chili seasonings or with herbs and spices if available) all with the liquid.

If you cannot find RO-TEL use 2 large cans of the other diced tomatoes instead of one and add a teaspoon of diced fresh green chilies.

Once you have blended the tomato in simmer uncovered, stirring occasionally, for at least an hour. It is better to let it simmer for two hours.

Once done serve with sour cream, nachos and shredded Monteray Jack on the side.

Perfect with ice cold beer and friends.

Enjoy.

St. John's Folk Choir Treasured Recipes w. Spanish Franks, Cranberry Cake, Molasses Pull Toffee & more -- Vintage Cookbook TBT

Vintage Cookbook: St. John's Folk Choir Treasured Recipes

Publication Details: Gateway Publishing, 1974

Published to raise money for the St. John the Apostle Anglican Church folk choir in Kingston, Ontario, this cookbook is similar in tone and layout to the last one we looked at on this feature Strathroy Middlesex General Hospital Women's Auxiliary Centennial Cook Book w. Fruit Cake, Captain's Casserole, Crabmeat Souffle & more -- Vintage Cookbook TBT. The choir was made up of teenagers who, of course, performed at the church, but who also performed at festivals and even, apparently, a local penitentiary.

The cookbook was divided into the expected sections from "Salads, Vegetables and Soups" to "Meat, Fish and Poultry" to "Desserts", etc. It also includes a lot of advertising from local businesses including one from a Datsun dealership.

Remember Datsuns?

The recipes are very 70s. "Oscar's Onion Soup" uses cheats but looks pretty tasty. Many of the desserts, cakes and pies use classic techniques and ingredients that would stand up very well. There are mains that look quite good, even some of the very simple ones like the "Oven Barbecued Chicken". 

Others, sometimes on the same pages, look...well...they look like what you would expect recipes with names like "Spanish Franks" and "Hawaiian Supper" to look.

The book also had the expected pages of tips. We have posted a couple here including one about the many uses of vinegar!

(Click on scans to enlarge)

Beer Chili with Spaghetti -- A new take on an 80s recipe from Georgia

Flipping through the 1989 Best of the Best from Georgia Cookbook (which I plan to feature on a Vintage Cookbook TBT post soon) I came across a recipe for "Beer Chili". What I found intriguing about it was both the use of beer and that, like Cincinnati Chili, you are meant to serve the chili with spaghetti. I am a big fan of chili and have featured several of my chili recipes on The Left Chapter in the past (such as Yellow Pepper, Beef, Mushroom Caribbean Style Chili or Campfire Beef Chili with Nachos and Homemade Cheese Sauce) so I wanted to give this one a try.

While the recipe looks ok as is I thought that with a few changes I could jazz it up and make it even more interesting. My take turned out to be both delicious and a real crowd-pleaser, so here it is. 

As you will see I have added several ingredients, used more ground beef, kicked up the spice level and made a couple of other changes along the way.

Ingredients:

2 lb. ground beef
1 large onion, chopped
1 large Cubanelle pepper sweet (not hot), chopped
2 cups sliced mushrooms
4 garlic cloves, sliced
1 - 6 ounce can tomato paste (with basil if available)
1 - 700 ml. bottle of tomato puree or passata (with basil leaf if available)
1 jar pickled jalapenos
6 tablespoons chili powder
1 tablespoon cayenne pepper (or to taste)
1 - 500 ml. can of lager, pilsner or light/pale ale beer - I used a can of the Polish beer Tatra 
1 can kidney beans
cooked spaghetti 
salt and black pepper to taste

To start, heat some olive oil in a large saucepan and saute the onion, pepper, garlic and mushrooms over medium high heat for 5-8 minutes. Season them with salt and pepper to taste as you go.

Once they have softened and browned, add the ground beef. Break it up and stir all the ingredients together as you brown the beef. While you are browning the beef stir into the mixture the chili powder, cayenne pepper and more salt and pepper to taste.

Once the beef is browned add the jalapenos, beer, tomato paste and tomato puree. Stir it all together, bring to a boil, reduce the heat and let simmer, stirring occasionally, for 2 hours.

With about 15 minutes to go add the (drained) can of kidney beans. Also, at around this time you should start to cook your spaghetti separately as you generally would make spaghetti.

While the original recipe calls for stirring the pasta into the completed chili, I don't like to do this as I don't like what it does to either the texture of the chili or the pasta. Also, different people like different proportions of pasta to chili.

Instead I would plate the spaghetti in large serving bowls and serve with the chili spooned over top.

The use of the beer adds a very distinct, and very good, flavour that is not common in chili.

This dish goes really well with more ice cold beer, red wine and some company for a board game or sports night!

Enjoy.

See also: Slow Cooker Salsa Verde Southwestern Pulled Beef and Tacos

See also: Bistecca alla Pizzaiola with Mozzarella

Yellow Pepper, Beef, Mushroom Caribbean Style Chili

I am a big fan of chili and have posted chili recipes on the blog before. I have many of them I developed over time. Followers of the recipes here will also know that I love Caribbean style dishes and flavours. Combining the two -- and with much experimentation -- I hit upon this chili that uses ground beef, mushroom, onions and chili powder but that adds more unusual ingredients like curry powder, cinnamon, coriander and cumin.

It also adds in yellow hot peppers, sweet green peppers and Scotch Bonnet sauce for a very satisfying dish perfect for a winter night or game day party.

Ingredients:

2 lb. ground beef
1 hot yellow pepper, chopped but unseeded
2 medium onions, chopped
1 lb. mushrooms, sliced
1 1/2 green peppers, diced and seeded
3-4 cloves garlic, minced
1 large can diced tomatoes with liquid (herb and spiced in you can find it)
4 tablespoons chili powder
3 tablespoons curry powder
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 tablespoon soy sauce
1 tablespoon Worcestershire Sauce
1-3 teaspoons Scotch Bonnet sauce to taste
1/2 cup water
salt and pepper to taste

To begin, heat some olive oil in a large pot or saucepan. Add the yellow pepper, onions, mushrooms, green peppers and garlic, season with salt and pepper to taste and saute for 4-5 minutes.

Add the ground beef to the mix and begin to brown. Season with the chili powder, curry powder, garlic powder, cumin, coriander and cinnamon as you go.

When the beef is browned add the water, the can of tomatoes with the liquid, the soy, Worcestershire and Scotch Bonnet sauces. Lately I have been enjoying Spur Tree Jamaican Crushed Scotch Bonnet Pepper Sauce, but you can use anyone you like. Adjust the hot pepper sauce to taste. Stir until thoroughly blended.

Bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours. Taste after an hour or so and adjust salt and other seasonings to your liking.

The flavours of this chili go well with a variety of sides, some that are usual with chili and some less so. Serve with options like extra Scotch Bonnet sauce, sour cream, nacho chips, rice, kidney beans, roti or naan bread or garlic bread.

Also goes perfectly with ice cold beer or red wine.

Enjoy.

See also: Slow Cooker Beef & Mushroom Chili

See also: Seasoned Beef Chili
 

Campfire Beef Chili with Nachos and Homemade Cheese Sauce

with Natalie


Today we are going to look at a terrific chili whose seeming simplicity belies its complex and bold flavours. We will also be serving it with nachos accompanied by a homemade cheese sauce!



A Campfire-style chili allows the beef and seasonings to be the star with only minimal other ingredients. It is also thicker with less liquid than many other styles.

Chili Ingredients:

2 lb. ground beef
2 tablespoons paprika
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon black pepper
2 teaspoons cayenne pepper
sea salt to taste
1 large onion, diced
1 large can (796ml) red kidney beans
2 cups Bovril or beef broth

To start, heat some olive oil in a large saucepan over medium high heat. Add the onion and saute for around 3 minutes until it turns slightly golden.

Add the beef and start to brown adding all of the seasonings as you do so. When the beef is browned add the kidney beans and stir them in.

Without draining add 2 cups of beef broth. For this specific chili I like to use Bovril (in which case you would add 2 cups of water and of 4 teaspoons of Bovril). Stir again, bring the liquid to a boil and then reduce the heat and simmer gently for 60-90 minutes.

Now this can be had with some nacho chips and sour cream on the side but it goes very well with nachos and a homemade cheese sauce. Homemade cheese sauces are easy to make and far, far better than commercial ones.

While the chili is simmering, you prepare your cheese sauce.

Ingredients:

1 can evaporated milk
1 cup shredded/grated old cheddar cheese
1 cup shredded/grated old white cheddar cheese
1 tablespoon cornstarch
1/2 teaspoon Dijon mustard
1/4 teaspoon mustard powder
dash cayenne pepper
dash Tabasco sauce
1/2 teaspoon Buffalo-style wing sauce

Toss the grated cheese with the cornstarch in a bowl coating the cheese as evenly as possible.

Pour the evaporated milk into a smaller pot, bring to a boil and quickly reduce to a simmer. Add the Dijon, mustard powder, cayenne, Tabasco, Buffalo wing sauce and cheese/cornstarch and stir until the cheese is nicely melted. Simmer for around 1 minute. Taste and add any seasonings as desired. You can thin the sauce with a bit of 10% cream or more evaporated milk if needed. Best served right away, so prepare towards the end of the chili cooking time.

When the chili is done serve with nacho chips and the cheese sauce for dipping on the side. Also great with veggies. It is a delicious combination that goes well with ice cold beer, friends, and a movie or a game of some kind!

Enjoy.

See also: Beef Chuck Chili with Jalapeno Cornbread

See also: Betty Crocker's 1959 "Spicy Chili" Revisited & Reinvented! - Vintage Cookbook TBT