Chili has charms, even when it's beans and chicken


May 11, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Two chili recipes, one meatless and the other made with chicken, offer a very delicious difference.

Susan Gonzalez of Crofton asked for a classic white chili which called for cannellini beans and chicken breast instead of red beans and beef.

Mary B. Dulaney of Annapolis sent in the recipe chosen by Chef Gilles Syglowski, who noted, "It is excellent."

Dulaney's white chili

Makes 4 servings

1 tablespoon olive oil

1 pound boneless skinless chicken breast cut into cubes

1/4 cup chopped onion

1 cup chicken broth

1 4-ounce can chopped green chilies

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon oregano leaves

1/2 teaspoon cilantro

1/2 to 1/4 teaspoon ground red pepper

1 (19-ounce) can white kidney beans (cannellini) undrained shredded Monterey Jack cheese and sliced green onions for garnish

Heat olive oil in a 3-quart saucepan over medium-high heat. Add chicken and cook 4 to 5 minutes, stirring often. Remove chicken with slotted spoon. Cover and keep warm.

Add chopped onion to saucepan and cook 2 minutes. Stir in chicken broth, green chilies, garlic powder, cumin, oregano, cilantro and ground red pepper. Simmer 30 minutes.

Stir in cooked chicken and beans and simmer 10 minutes. Garnish with cheese and green onions.

Mrs. Richard A. Young of St. Joseph, Mo., requested a meatless chili, and chef chose one from Betsy Hughes of Baltimore.

Young's vegetarian chili

4 tablespoons vegetable oil

2 large onions, chopped

2 medium green peppers, chopped

1 large zucchini, chopped

2 cups cooked fresh or (frozen and thawed) corn

1 28-ounce can plum tomatoes, chopped. With liquid.

5 tablespoons soy sauce

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon oregano

1/2 teaspoon thyme

1/8 teaspoon cayenne pepper, optional

3 15-ounce kidney beans with liquid

1 12-ounce can tomato paste

Heat oil in 4-quart saucepan and saute onions and green pepper until softened. Then add remaining ingredients, mixing well. Bring to a boil, then simmer over low heat for 45 minutes to 1 hour, stirring occasionally. It freezes well.

Note: When Shirley M. Wright of Baltimore sent in her Dutch pea soup recipe (May 4 Recipe Finder), she failed to mention thyme. "I use 1/2 to 1 teaspoon thyme and wanted Joanne Barber, who requested the recipe, to have that ingredient information," she said.

Recipe requests

* Scott Oliver of Baltimore writes that he enjoys fishing for flounder but does not have many recipes for flounder. "I'm not looking for anything in particular, just a tasty variety," he writes.

* Beulah M. Hill of Turtle Lake, N.D., writes that she is "seeking a recipe for butter cream bars. They are made with pound cake mix and other unknown ingredients. Hope you can help."

* Carol Taylor of Millington, who signs her request "an Eastern shore reader," would like to have a recipe for Italian cookies. "They were delicious crunchy walnut-shaped cookies with anise flavoring and a light glaze topping. In years past we purchased them from an Italian man who made them in his home for Christmas money. He has since stopped and we want to start our own tradition," she writes.

* Eva Whitley of Westminster would like to have a recipe for "another chocolate brownie, one which used up partially eaten chocolate candy such as bunnies with their ears gnawed off," she wrote.

* Karen Winston Levin of Marriottsville wants the recipe for Harley's Special Sauce. There were no answers to her past request.

* Mrs. Nelson Parrish of Crystal Lake, Ill., writes that she remembers her mother's ice-box pie that was made with marshmallows and cooked in a double boiler. "She made a chocolate one and a lemon one and to Depression-era kids it tasted even better than ice cream. I have accumulated around a thousand cookbooks looking for this confounded recipe and no luck as yet," she writes.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Print each response or request clearly on a separate sheet of paper with name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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