CHILI PAPA prepared by Lunzy Armstrong,Radio-One2 ½ - 3 lbs / 80 / 20 Beef or Ground Turkey½ Tbsp olive oil1 large red onion3 poplang peppers (diced) or ancho chilesTsp cumin1 jalapeno (diced)Tsp cayenne pepperTbsp garlic powder or 4 clovesTsp paprika4 bay leaves dry (crushed)1 tsp oregano1 large 28 oz can diced tomatoes1 tsp cinnamon1 tbsp brown sugar2 tbsp chili powder1 tsp salt sea/kosher1 tsp black pepper1 tsp coriander1-32 oz box chicken broth (unsalted1 tbsp tomato paste1 small can black beans1 small can red beans1 bunch fresh cilantroIn a large pot over medium heat, add the oliveoil, meat and brown 10-20 minutes. Add onion,seasonings, peppers and cook 5-10 minutes addtomatoes, paste, chicken stock, ½ cilantro andcook on medium to low heat for 30 minutes, thenadd the 2 cans of beans and cook for another 20-30 minutes.Toppings; cheddar cheese, diced onion, orscallions, cilantro, and sour cream.Bill’s “Some Like it HOT” Chili prepared by BillEllis, Stan Austin and Carl Dyer of CuyahogaValley National Park2 pounds lean ground beef½ pound each of ground hot and sweet sausage1 large can dark chili beans1 small can light chili beans1 med or large onion diced1 bunch green onionsJalapeno peppers diced fine, approx dozen rings4 Tbsp chili powder1 Tbsp garlic powder1 Tbsp red pepper flakes1 Tbsp black pepper1 Tbsp garlic salt3 – 4 oz pancake syrup¼ - ½ cup brown sugar1 large can tomatoes diced small32 oz bottle V-8 tomato juiceCook ground beef in skillet until done and chopin skillet to size. Do the same to the groundsausage. Drain fat from both meats and put intolarge pot. Drain excess liquid from beans add topot. Add in onions, tomatoes, diced peppers andV-8 juice and simmer. As the chili is warming,add in spices to taste and then add pancakesyrup and brown sugar. Cook chili for about anhour for a quick meal, but it does taste better thenext day.2
VooDoo Big Easy Jumbo presented by PhilBearden, CompMed AnalysisRoux (see recipe and directions below)Tony Chachere's Creole Gumbo File (Seasoning)1 pound okra, sliced (frozen bag works fine)3 tablespoons butter1 onion, chopped1/2 cup chopped celery1 link of smoked sausage (sliced and quartered)2 cloves garlic, chopped fine1 tablespoon chopped green bell pepper1 can (10 1/2 ounces) tomatoes2 sprigs parsley, chopped1 bay leaf (remove before serving)2 quarts water1 bunch green onion, choppedSalt and pepperHot cooked long-grain white riceAlligator meat (optional)Preparation:Start making the Roux. Roux’s are cooked inseveral fashions and most work just fine. For agumbo I use about a 1/4 to 1/3 cup of flour pergallon of gumbo. That's just a general rule ofthumb I use to get the consistency I like. Somepeople like thick gumbo and some like thin. If indoubt, cook more roux than you think you needand take some out before you start putting theother stuff together. You can then add more rouxif you want a thicker consistency.If you are a beginner at roux start out with halfflour, half oil mixture. The moreoil you use the less likely it will burn too fast. Asyou get better at it you can use less oil. Add oiland flour to the pot and set the fire on medium.Best roux’s were made in a cast iron pot or castiron skillet.Using a spatula, stir the roux scraping the entirebottom of the pot every time. Using a spatulaallows you to move all of the mixture around andyou don't have to make more than a few passesto do it. Stir the mixture every 15 seconds or so.The roux will bubble at first then will get smoothas it cooks. WARNING - Don't be tempted to walkaway and do something else, if the roux burns atany point during the process, it is no good. Oncethe roux has turned a medium brown colorlower the fire just a little. Keep stirring as youwere before. You will notice with each stirringthe roux gets a tiny more brown. As the rouxturns browner lower the fire a little.If you start to see smoke turn the fire as low asyou can get it, or, turn it off to let it cool a while.When smoke appears the oil has reached its"smoke point". The smoke point is thetemperature at which the oil begins to smoke(simple huh?). It is preferable that this doesn'thappen because the oil will give off a foul taste ifit goes beyond the smoke point. Different oilshave different smoke points, for instance, peanutoil has a higher smoke point than vegetable oil.That means you can get peanut oil hotter thanvegetable oil before it starts smoking.In a Gumbo Pot over medium-high heat, melt thebutter and fry the onions and celery about 5minutes or until soft. Toss in the sausage andbrown that up a bit as well.Add the garlic, and bell pepper; simmer 2minutes. Add tomatoes, parsley, bay leaf,seasoning, water or fish stock, green onion, okra,and prepared Roux. Add salt and pepper to taste.Bring to boil and then let gumbo simmer forapproximately 30 minutes.3