Crazy Cantina Chili

So today is:

As I am part Mexican, this is a holiday I celebrate every year. I haven’t posted anything for this day yet as haven’t made anything that would be perfect for any Cinco de Mayo celebration. But today I have something:

Chili

Thoughts Before Cooking:

So a friend of mine entered me in a chili competition and I was at a loss of what to do. I’ve never really cooked chili, but then I decided to do a recipe from The Star Wars Cookbook:Wookie Cookies and Other Galactic Recipes by Robin Davis.

Ingredients:

  • 1 16-0z Can of Kidney Beans
  • 1 16-oz Can of Black Beans
  • 1 16-oz Can of Garbanzo Beans
  • 1/2  a Large Onion
  • 2 Tablespoons of Vegetable Oil
  • 2 Tablespoons of Chili Powder
  • 1/8 Teaspoon of Cayenne Pepper
  • 1 28-oz Can of Crushed Tomatoes with Juice (I used the Diced Tomatoes with Chiles as I like my food HOT!)
  • 1 Cup of Tomato Juice
  • 1 lb of Ground Beef or Turkey (Optional)
  • Salt and Pepper to Taste
  • Shredded Cheddar Cheese
  • Sour Cream or Plain Yogurt

Directions for Vegetarian Chili:

  1. Open the cans of beans. Drain off the liquid from the cans in the sink. Rinse and set aside.
  2. Chop the onion and set aside.
  3. Put the oil in a large saucepan and set the pan on medium heat.
  4. When the oil is hot, add the chopped onions and stir with a wooden spoon until tender, about 5 minutes.
  5. Add the chili powder and cayenne pepper and stir for 30 seconds.
  6. Add the beans, tomatoes, tomato juice; and stir well.
  7. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
  8. Season to taste with salt and pepper.
  9. Serve Chili with cheese and/or sour cream

Directions for Meat Chili:

  1. Cook meat in a pan on the stove.
  2. Follow the directions above, adding the meat during step 7.

Thoughts After Cooking:

I thought the original recipe was good, but wasn’t as hot as I liked it so I added the chiles. I also included meat as I thought it would be more appealing.

I didn’t win the contest, but I had fun trying.

For more recipes to help with your Cinco de Mayo, go to Best Guacamole Ever! (Plus Make Your Own Tortilla Chips!)

For more from The Star Wars Cookbook, go to Twin Sun Toast

For more holiday posts, go to Yoda Soda

For more soups, go to White Bean and Barley Soup with Tomatoes and Greens

For more vegetarian recipes, go to Two-Cheese Roasted-Veggie Pasta

Gazpacho

This recipe is inspired from A Dash of Death (A Hemlock Falls Mystery #2)

Dash of Death

Gazpacho

Thoughts Prior to Cooking:

I read this book years ago and I really wanted to make gazpacho after reading it. The only thing was that I didn’t like the recipe they gave at the back of the book as they use vodka. Now I cannot drink alcohol at all or use it in my cooking, unless it is cooked through. I tried finding a substitute for the vodka, but came up with squat. So I decided to instead use a different recipe. This one may not be the one from the book, but I never would have wanted to make any type of gazpacho if it wasn’t for having read this mystery.

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  • 1 Cup of finely chopped, seeded, & peeled tomatoes
  • 1 Cup of chopped, seeded cucumber
  • 3/4 Cup chopped green onion
  • 3/4 Cup of sliced black olives
  • 3/4 Cup of chopped celery
  • 1 10.5-oz can of Vegetable Broth
  • 3 Cups of tomato juice
  • 1/2 Cup of white cooking wine
  • 3 Tablespoons of red wine vinegar
  • 1/4 Teaspoon of garlic powder
  • 1/4 Teaspoon of hot sauce
  • Cucumber or celery sticks (optional)

In a large bowl, mix the tomatoes, cucumber, green onion, celery, olives, broth, tomato juice, vinegar, wine, garlic powder, and hot sauce.

Cover and refrigerate several hours or overnight. Serve cold. Garnish with cucumber or celery sticks. Makes 8 servings.

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Gazpacho

Thoughts after cooking:

I thought this was really good. It was almost like drinking a salad, the way the vegetables all mingle together.

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