First Time Chili (Brenda's)

2 lb boneless stew, ground once
2 onions
1 celery stalk
1/4 bell pepper
2 T cooking oil
1 pk Lipton onion soup
14 1/2 oz can stewed tomatoes
14 1/2 oz can whole tomatoes
8 oz can tomato sauce
32 oz jar ragu sauce (chunky style)
2 bay leaves
chili powder to taste
crab boil oil
garlic powder to taste

Note: The crab boil oil is liquid crab boil.

Brown ground beef in large pot. Then add chili powder, creole seasoning, and garlic powder. In a skillet saute chopped onions, celery and bell pepper. Add sauteed seasoning to ground beef. Add tomatoes, tomato sauce, and onion soup. Add remaining ingredients, let simmer for 20 minutes or until done. Do not over cook.

Yield: 1 Serving




Fish Chili

1 lb kielbasa
1 head celery
few assorted peppers, including at least 1 green chile
2 big onions
lots of garlic
2 cn whole fresh or stewed tomatoes
1 cn octopus in hot sauce
1 lb clams, chopped (keep broth)
1 lb shrimp (peeled, etc)
1 lb scallops
1 lb fish fillets
rice
chili powder
cumin
oregano
red pepper, crushed
black pepper

Saute the celery, peppers, onions, and garlic in a little olive oil until they wilt. Add the kielbasa, chopped into bite size pieces, and some chili powder. Cook a little longer, and add the tomatoes clams and octopus: the mixture should be wet and sort of soupy. Turn down the heat and let this simmer for at least an hour, stirring and adding more liquid as needed (I use clam broth or watered-down tomato juice). Check the seasonings and add what you think it needs - at least a little of each of the above mentioned.

At this point you add rice anywhere from one to two cups (if you overdo it add more liquid). Cover and simmer some more, but keep a closer eye on it as it thickens so the bottom doesn't burn.

As you get closer to serving time, add the fresh fish, scallops first (they take a bit longer to cook), then shrimp, then the whitefish, cut into chunks. Adjust seasonings.

Yield: 1 Serving