Mom's Copycat Chilli

Chilli is a big thing in my family, so naturally I'm rather protective of it. My mom has books on the history of it, the varieties of it, the regional differences, and how to make it from scratch or "cheat" with prepared ingredients. She can make it on the stove, in the crock-pot, or (I'm sure) even on a campfire, and with the exception of a few people here or there, almost every guest we've had to our home has left with a stomach full of chilli and my great grandmother's cornbread at some point.  It's so much more than a family favorite. It's practically a legacy.

Having said that, however, I've a bit of a family secret to admit. Our chilli is... well... based on the Wendy's Chilli copycat recipe found in Top Secret Recipes by Todd Wilbur. There! The secret is out! We're loud and proud of our chilli, even if it is modified from a fast-food copycat.  Try it and see - you just might be won over, too.  Why not try our cornbread as well?

Homemade Chilli

Serves: 10-12

2 lbs ground beef

1 (12 ounce) can tomato paste

2 (29 ounce) cans tomato sauce

1 (29 ounce) can kidney beans, with liquid

1 (29 ounce) can pinto beans, with liquid

1 onion, diced (medium to large size)

1/2 cup or 1 can diced green chillies

1/4 cup celery, diced (about 1 stalk)

3 medium tomatoes, chopped (or 2 cans, diced)

2 tsp chili powder

1 1/2 tsp black pepper

2 tsp salt

2 cups waters

1. Brown beef in a large skillet and drain fat.
2. In a large soup pot, combine beef with the rest of the ingredients and bring to a gentle simmer.
3. Cook over low heat, stirring every 15-30 minutes, for 2-3 hours.
4. Serve with bread or crackers, sour cream and/or cheese to garnish.

Cooks' note: If you are using canned, diced tomatoes, keep an eye out for Rotelle which often has a blend with green chillies already in it. If you are using this, omit the green chillies from the recipe.

Ground Beef Stroganoff

I am lactose intolerant while Solaris (bless him) is a dairy addict from a family of dairy addicts. Well, actually, I come from a family of dairy addicts too, which can make it difficult to plan mutually acceptable meals.  

More often than not, we'll just avoid the conflict by cooking with dairy alternatives such as Lactaid (USA) or LactoFree (UK), both of which have milk and different forms of lactose-free cheese.  The downside is that while neither of these affect the chemical process of a recipe, they don't always taste exactly the same. Beef Stroganoff is one such recipe. 

The lactose-free dairy products tend to make stroganoff (and other gravies) a bit spicier than milk alone, and it can be so expensive to get the appropriate cuts of beef over here, we decided to develop our own recipe. This can be adapted to each family's level of dairy-capability from dairy-able to dairy-disabled, and you won't be disappointed for flavor either way.  Seeing me eat it was the only way Solaris' family could tell it was lactose-free. And this from some hardcore dairy-addicts!

Ground Beef Stroganoff 

Serving: 5 

1 lb beef mince
1 onion, chopped
1-2 garlic cloves, minced
2 tsp flour
¼ tsp ground pepper
1 batch dairy-free cream of mushroom soup or 1 can ready to eat cream of mushroom soup (for the dairy capable)
8 oz mushrooms, chopped
¼ cup red wine
½ - 1 cup soy yogurt or greek yogurt
1 tbsp soy sauce
Parsley or chives or dill to taste

1. Brown beef with onion and drain fat. 
2. Add soup and remaining ingredients. Simmer uncovered for about 15 minutes, stirring regularly. 
3. Remove from heat and add yogurt and parsley, chives, or dill. Serve immediately over noodles, rice, or crusty bread.

Cooks' note: Because we use homemade yogurt, we're able to make this recipe without having to purchase soy yogurt. However, if you are using store-bought yogurt and you are lactose intolerant, be aware that only some of us can handle greek yogurt. If you're not sure, use soy!