Page 24 - Florida Sentinel 10-9-15 Edition

Recipes
SEVERAL
Cornbread Biscuit Bowls For Chili
1 can (16.3 oz) Homestyle refrigerated golden corn biscuits Your favorite chili recipe
1/4 cup shredded Cheddar cheese (1 oz)
DIRECTIONS: Heat oven to 350°F. Turn 1 regular-size muf- fin pan upside down; lightly spray bottoms of 8 muffin cups with cooking spray.
Separate dough into 8 biscuits. Using rolling pin, carefully roll each biscuit until about 4 inches in diameter.
Place each biscuit over 1 inverted muffin cup; gently mold dough to form cup shape. Bake 15 minutes. Cool while heating chili as directed on pouch.
Spoon warm chili into each corn bowl. Top with some of the cheese. Serve immediately.
There are a million and one ways to make chili. All of them are excellent and all of them are sure to satisfy a large crowd of hungry people. Whether you like your chili with meat or without, with beans or without beans, spicy or sweet, the basic method for mak- ing it is the same.
But, if you want to try something a little different from your normal recipe, check these ‘chili’ recipes out and always remem- ber, variety is the spice of life!
Chipotle Turkey Chili
3/4 lb lean ground turkey
1 medium onion, chopped (1/2 cup)
1 tablespoon finely chopped garlic
1 cup frozen whole kernel corn, thawed
1 can (15 oz) cannellini beans, undrained 1/2 cup chicken broth (from 32-oz carton) 1/4 teaspoon salt
1 chipotle chile in adobo sauce
(from 7-oz can), finely chopped
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
1/3 cup shredded Colby-Monterey Jack
cheese blend (1 1/3 oz)
DIRECTIONS: In 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink; drain.
Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and the cheese.
Chipotle Pork Chili
1 tablespoon olive or vegetable oil
2 medium onions, cut in half, then cut into 1/4-inch slices and slices separated
2 teaspoons finely chopped garlic
1 teaspoon salt
1 tablespoon ground cumin
1/8 teaspoon pepper
2 pounds pork boneless loin roast, cut into
1-inch pieces
1 chipotle chili in adobo sauce, finely
chopped, plus 1 teaspoon adobo sauce 3 cans (14.5 ounces each) diced tomatoes
with green chilies, undrained
DIRECTIONS: Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring occasion- ally, until onions are softened.
Stir in salt, cumin, pepper and pork. Cook 6 to 8 minutes, stirring frequently, until pork is lightly browned.
Stir in chipotle chili, adobo sauce and toma- toes. Heat to boiling; reduce heat to medium-low. Cover and cook 35 to 40 minutes, stirring occa- sionally, until pork is no longer pink in center.
Chili Pie Pockets
1-1/2 teaspoons each chili powder and olive oil
1/2 lb ground beef
1/3 cup chopped onion 1/4 cup each chopped
celery, green bell pepper
1/2 teaspoon each cumin and garlic powder
1/4 teaspoon each salt and sugar
1/8 teaspoon each pepper and dried oregano leaves
1/2 cup tomato sauce
1 cup each diced tomatoes (canned or fresh), pinto beans
(drain, rinsed), and shredded Cheddar cheeser
1 box refrigerated pie crusts, softened as directed on box 1 egg and 1 tablespoon water
DIRECTIONS: In Dutch oven or large saucepan, heat oil over medium heat. Cook beef in oil 3-5 minutes, stirring frequently, until it begins to brown. Add onion, celery and bell pepper. Cook about 5 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables begin to soften. Stir in chili powder, cumin, garlic powder, salt, pepper, oregano and sugar. Cook 1 minute. Stir in tomato sauce, tomatoes and beans. Simmer uncovered 15 minutes, stirring occasionally, until thickened.
Meanwhile, heat oven to 350°F. Remove pie crusts from pouches; unroll on lightly floured work surface. Using rolling pin, roll out crusts slightly. Using a bowl as a pattern, cut 3 large rounds from each crust; discard scraps. Spoon about 1/4 cup chili on half of each round. Sprinkle evenly with cheese. Fold dough over filling and press edges together, forming half circle; press with tines of fork to seal. With sharp knife, cut 2-3 slits in top of dough to allow steam to escape. Place on ungreased cookie sheet.
In small bowl, beat egg and water with fork or whisk. Brush over dough. Bake 12-15 minutes or until light golden brown.
Chocolate Chili Icebox Cake
3 cups heavy cream
1/4 cup sugar
6 ounces semi-sweet chocolate 1 teaspoon chili powder
1/4 teaspoon cayenne powder 16 graham crackers Chocolate, for garnish
1 tablespoon sugar
1 teaspoon chili powder
DIRECTIONS: Heat 1 cup heavy cream with 1/4 cup sugar in a small pot. Once cream is hot (steaming) remove from heat. Add chocolate and chili powder to a mixing bowl and add the hot cream. Let sit until chocolate is melted and whisk everything together.
Add the rest of the cream to bowl and stir together. Cool chocolate mixture down in refrigerator until cold. Then whisk or use a hand mixer to whip the cream and chocolate until it holds stiff peaks.
Working in a baking dish or on a platter, add a small spoonful of the chocolate whipped cream to 4 crackers and lay them down on the platter. The cream will help the crackers stay in place.
Add a layer of chocolate cream to the bottom layer of graham crackers, then add another layer of crackers. Continue layering until cake is 4 layers high. Make sure to keep about 2 cups of chocolate cream to top the cake with later.
When last layer of graham crackers is on top, cover cake with plastic wrap and store in refrigerator for at least 4 hours (overnight is best). Don’t frost the top of the cake before you store it.
When the cake comes out of the refrigerator, frost with the leftover cream. To bring the whipped cream back to life, you can add a little cream to it and whip it again with a mixer until it's light and fluffy. If you want to make it look nice, pipe frosting onto the cake.
When the cake is frosted, stir together 1 tablespoon sugar with 1 teaspoon chili powder and dust the cake with the sugar mixture. Then shave some chocolate on top and serve chilled!
From Tonia Turner
PAGE 12-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, OCTOBER 9, 2015