Green Chili

1-recipe

What defines a “family” recipe? Must it be hand-written? Do clippings and articles count? Are modifications from cookbooks legitimate? What if the original author is someone nobody in the family has ever met? What if a family member has collected the recipe, but no family member has ever actually served it?

I use a simple rule: if it’s in the box of family recipes, it’s a family recipe.

Today’s chili recipe was originally contributed to the “Melba’s Swap Shop” column of the Daily Oklahoman by Naveda Ely, of Medford, OK. We are not related, but I am deeply appreciative of the author’s choice to send this recipe in to the newspaper; it makes a wonderful addition to the family collection. :) It is simple to make, and requires no exotic ingredients. The flavor balance is excellent: green chiles add a smoky flavor, which compliments the jalapeños’ heat.  As with all chilis and stews, the longer one cooks this recipe, the more delicious it will become. I simmered my batch for 2 or 3 hours, adding liquid as necessary.

I recommend following Naveda’s original serving suggestion; serve the chili over pinto beans with grated cheese and chopped onions. It will warm you right down to your toes.

Ingredients:

  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon Worcestershire sauce
  • 2 1/2 tablespoons all-purpose flour
  • 2 beef bouillon cubes, dissolved in 1 cup of boiling water
  • 1 (4-ounce) can chopped green chiles
  • 2 jalapeño peppers, finely chopped (remove the seeds if a milder flavor is desired)

Directions:

2-brown_meat

In a large skillet, brown the ground beef over medium heat.

Add the salt, garlic powder, black pepper, and Worcestershire sauce, and stir well.

3-add_flour

Sprinkle the flour over the meat mixture, and blend well.

4-add_bouillon

Add the dissolved bouillon, and stir.

5-add_chiles

Add the green chiles, jalapeños, and 1 1/2 cups of water.

Reduce the heat, and simmer for at least 15 minutes, stirring occasionally.

Serve over pinto beans with grated cheese and chopped onion.

6-finished

Serves 4.

Click here for a print-friendly version.

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