Diane Prather: Make chili to go with the chilly weather

Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

Ginger's chili

• 1 pound hamburger (more or less, your choice)

• 2 30-ounce cans chili beans in chili sauce

• 2 30-ounce cans tomatoes

• 2 medium onions, chopped

• 2 medium green peppers, chopped

• 1/2 to 1 teaspoon salt, to taste

• 1/4 teaspoon black pepper

• 1/8 teaspoon garlic powder

• 1/2 to 1 teaspoon chili powder (Ginger uses crushed chilies instead of chili powder, about 1/2 teaspoon to taste)

Mix together and simmer for at least a couple of hours. Longer doesn't hurt, if you choose.

- Ginger Osborn

This week, a reader wanted to know what "potato puffs" are (one of the ingredients of a recent recipe). I consider them to be the same as "potato nuggets," commonly known as "tater tots," though Tater Tots is a brand name. There are several brand names for these potato products. If anyone has more information about potato puffs, please call me.

This past week, my husband and I had the misfortune of coming down with the stomach flu, from which we quickly recovered - all except for our appetites. That's why I haven't tried the chili recipe that Ginger Osborn sent to me. (Thanks, Ginger!)

"Ginger's Chili" will be supper at our house one night this week, but in the meantime, I'm putting the recipe in this week's column so you can try it, too. Ginger is a great cook, so I know her recipe is a good one.

The ingredients for "Ginger's Chili" are: 1 pound of hamburger (more or less, your choice); 2 30-ounce cans chili beans in chili sauce; 2 30-ounce cans tomatoes; 2 medium onions, chopped; 2 medium green peppers, chopped; 1/2 to 1 teaspoon salt (to your taste); 1/4 teaspoon black pepper; 1/8 teaspoon garlic powder; and 1/2 to 1 teaspoon chili powder. (Ginger uses crushed chilies instead of the chili powder, about 1/2 teaspoon or to taste. They're more potent than chili powder.)

Mix together and simmer for at least a couple of hours - longer doesn't hurt.

A while back, I needed something quick for supper so I made Supper in a Skillet, a dish that I've made before, but this time I changed the pasta and liked it better. First the original recipe and then the change:

To make Supper in a Skillet, you'll need: 1 pound of ground beef, 1/4 cup chopped onion, 1 regular can tomatoes, 1 cup water, 2 teaspoons of Worcestershire sauce, 1/4 teaspoon oregano, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups (4 ounces) uncooked spaghetti.

Brown the beef and onion and drain. Add tomatoes, water, Worcestershire sauce, oregano, salt and pepper. Bring to a boil. Add spaghetti. Cover and cook for 20 minutes or until the spaghetti is done.

When I went to make this recipe, I found that I didn't have any spaghetti, so I substituted ziti. I used about 1 1/2 cups because it's thicker than the spaghetti. I precooked the ziti, until almost done, drained it, and then added it to the boiling meat mixture. I cooked the ziti about 20 minutes on low heat. I liked this pasta better than the spaghetti, and I'll bet you could use other kinds, too.

Also, I used a 14 1/2-ounce can of diced tomatoes but smashed them up a little. I added a little more water, too.

I've received only two chili recipes, so don't hesitate to send yours. Call me at 824-8809 or send your recipes to me at P.O. Box 415, Craig, CO 81626.

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