EAL Fall 2023

CHILI RECIPES
SPOON BREAD, SERVE WITH CHILI
• 1 box Jiffy mix
• 1 stick butter, melted
• 2 eggs, beaten
• 3/4 cup sour cream
• 1 large can creamed corn
• 1 small can whole kernel corn, drained
• 1/2 tsp. salt
Grease baking pan. Mix ingredients and bake
at 325 degrees for 25 minutes.
CREAMY WHITE CHILI
Rachel White
Prior to moving to Auburn with her husband,
Drew, and two children, Rachel White worked on
political campaigns for Governor Rick Perry and
Senator Ted Cruz. Rachel and Drew, who grew up
in Opelika, met while working on Senator Cruz’s
presidential campaign. Rachel is now enjoying
being home and cooking for her family.
• 1 lb. ground turkey
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 Tbsp. olive oil
• 2 cans (15 ½ oz. each) cannellini beans, rinsed
and drained
• 1 can (14 ½ oz.) chicken broth
• 2 cans (4 oz. each) chopped green chiles
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• ½ tsp. pepper
• ⅛ tsp. cayenne pepper
• 1 cup sour cream
• ½ cup heavy whipping cream
• Optional: tortilla chips, shredded cheddar
cheese, sliced avocado, cornbread
In a large saucepan, sauté ground turkey,
onion and garlic in oil. Cook until turkey is
no longer pink. Add beans, broth, chiles and
seasonings. Bring to a boil. Reduce heat; simmer,
uncovered, for 30 minutes. Remove from
heat, stir in sour cream and heavy cream.
Serve immediately. If desired, top with tortilla
chips, cheese and avocados. I prefer to serve
over cornbread.
VEGETARIAN CHILI
• 1 Tbsp. vegetable oil
• 2 cups chopped onion
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 1 Tbsp. brown sugar
• 1 1/2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 (16 oz.) cans stewed tomatoes, not drained
• 2 (15 oz.) cans black beans, drained and
rinsed
• 1 (15 oz.) can kidney beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
Heat oil in a Dutch oven over medium-high
heat. Add onion, bell peppers and garlic;
sauté 5 minutes or until tender. Add sugar
and remaining ingredients, and bring to a
boil. Reduce heat, and simmer 30 minutes.
TAILGATING TIPS
IF YOU ARE TAKING CHILI FOR TAILGATING, BE SURE TO FOLLOW THESE GUIDELINES FROM
BETH BREWER, A CERTIFIED SERVSAFE INSTRUCTOR, TO KEEP IT SAFE FOR SERVING.
1. USE INSULATED FOOD-GRADE CONTAINERS:
Research various large capacity insulated
containers that boast their ability to keep
food hot for several hours. These containers
will help maintain the temperature and
prevent bacterial growth.
2. PREHEAT THE CONTAINER PRIOR TO USE:
Before you add your chili, you will need to
preheat the insulated container with boiling
water. Please don’t skip this step because
it helps extend the heat holding capacity of
the container.
3. HEAT YOUR CHILI. Before you place chili in
the insulated container, make sure it has
reached 165°F. This temperature will help
kill some of the bacteria present in the chili,
as well as starting it off at a higher temperature
to extend the serving time.
4. TRANSPORT THE INSULATED CONTAINER IN A
WARMING BAG: Research various warming
bags which will further ensure that the chili
retains heat. Keep the warming bag away
from the air conditioning vents in your car.
5. DON’T OPEN THE CONTAINER UNTIL SERVING:
To maintain a warm temperature, avoid
opening the container frequently. Obviously,
each time you open the insulated container,
the temperature will be compromised.
6. Check the temperature of the chili before
serving: Hot food should be held at or above
140°F. That is why it is important to travel
with a calibrated food thermometer and
disposable alcohol wipes.
7. PRACTICE GOOD FOOD HYGIENE PRINCIPLES
FOR ALL FOOD AT YOUR TAILGATE: Bring clean
utensils to serve the foods.
8. CONSUME THE CHILI AS SOON AS POSSIBLE:
Don’t give germs the time to multiply in your
chili. Instead, serve the chili quickly.
9. TIME LIMITATIONS: Discard chili if it has been
sitting out for more than two hours (one
hour if the outside temperature is above
90°F). Although you hate to throw away
food, that is a safer option than to risk a
foodborne illness.
EAST ALABAMA LIVING 51