CRISP, COOL EVENINGS call for hearty, filling meals. This classic chili recipe, with chunks of sirloin and kidney beans, is delightful.
The onion and Cheddar muffins are very easy to prepare and have an interesting crunch.
Add a fresh green salad and a hearty glass of burgundy to round out the meal.
The recipes are from a "Mary Emmerling's At Home in the Country" published by Clarkson Potter Publishers; 1991 -- $30.00.
Chili a la Mary
1 1/2 pounds boneless sirloin, cut into 3/4 -inch chunks
1 tablespoon vegetable oil
1 large yellow onion, chopped
1 each yellow, red and green bell pepper, coarsely chopped
1 to 2 jalapeno peppers, seeded and chopped
2 large garlic cloves, chopped
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1 cup chicken stock
1/4 cup minced Mexican chili pepper, optional
1 tablespoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon rubbed sage
1/4 to 1/2 teaspoon cayenne pepper
2 15-ounce cans dark red kidney beans
1 to 2 generous --ed Tabasco or to taste
In large skillet, brown the beef and drain.
In a large stockpot, heat the oil over medium-high heat. Add the onion and saute until translucent. Add peppers, jalapeno and garlic; stir well. Add sirloin, crushed tomatoes and tomato paste; stir well. Add chicken stock and spices, and cook over medium heat until the mixture comes to a boil.
Reduce the heat to low and simmer until the chili thickens, 20 to 25 minutes. Rinse the beans well. Add to chili along with the Tabasco and return to a boil.
Remove from heat. Let stand, covered for about 10 minutes. Serves six to eight.
3 cups Bisquick
3/4 cup shredded Cheddar cheese
1 7- or 6-ounce can French-fried onions
1 large egg
1 cup milk
Preheat the oven to 400 degrees. Grease a 12-muffin tin.
Combine all the ingredients in a large bowl. Beat for one minute.
Fill muffin cups two-thirds full. Bake for 15 minutes or until a toothpick inserted in the middle comes out clean.