Chili Tonight

Serve up a bowl of this soul-satisfying favorite.

Cold winter nights beg for chill-chasing meals. Chili is a great option, and large chunks of ground beef make our Chunky Beef 'n' Tomato Chili similar to a stew. Crackers are fine on the side, but yummy Parmesan Cheese Breadsticks offer a tasty alternative and are a snap to prepare. Last but not least, Quick Creamy Vegetable Dip and assorted fresh veggies add the perfect cool contrast. KATE NICHOLSON

CHUNKY BEEF 'N' TOMATO CHILI

MAKES ABOUT 6 (1 2/3-CUP) SERVINGS

PREP: 20 MIN.; COOK: 1 HR., 25 MIN.

1 pound ground round

1 (14.5-ounce) can diced tomatoes with green peppers and onions

1 (14.5-ounce) can diced tomatoes with zesty mild green chiles

1 (10-ounce) can condensed beef broth

2 garlic cloves, pressed

3 tablespoons tomato paste

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon black pepper

½ teaspoon ground red pepper

1 (15-ounce) can light kidney beans, rinsed and drained

1 (15-ounce) can dark kidney beans, rinsed and drained

Toppings: chipotle hot sauce, shredded Cheddar cheese, chopped green onions, Quick Creamy Vegetable Dip

COOK beef in a Dutch oven over medium heat, stirring occasionally into large chunks, 10 minutes or until no longer pink. (Do not stir beef into crumbles.) Drain and return beef to Dutch oven.

STIR both cans of diced tomatoes and next 7 ingredients into browned beef; reduce heat to medium low, and simmer, uncovered, stirring occasionally, 1 hour. Stir in beans, and simmer 15 minutes. Serve with desired toppings.

PARMESAN CHEESE BREADSTICKS

MAKES 12 BREADSTICKS

PREP: 15 MIN., BAKE: 10 MIN.

½ cup freshly grated Parmesan cheese

¼ teaspoon paprika

1/8 teaspoon ground cumin

1 (11-ounce) can refrigerated breadsticks

3 tablespoons melted butter

COMBINE first 3 ingredients in a shallow dish.

UNROLL breadstick dough, and separate into 12 strips at perforations. Gently pull each strip to a length of 12 inches. Brush both sides of each strip with butter; dredge in cheese mixture. Twist each strip, and place 2 inches apart on lightly greased baking sheets.

BAKE at 400° for 8 to 10 minutes or until golden brown. Serve warm or at room temperature.

QUICK CREAMY VEGETABLE DIP

MAKES ABOUT 1 ½ CUPS

PREP: 10 MIN., CHILL: 2 HRS.

½ cup mayonnaise

½ cup sour cream

¼ cup drained, chopped jarred roasted red bell peppers*

¼cup finely chopped onion

¼ cup finely chopped green bell pepper

½ teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon pepper

1/8 teaspoon hot sauce

Baby carrots, celery sticks, radish slices

STIR together first 9 ingredients in a medium bowl. Cover and chill at least 2 hours. Serve dip with baby carrots, celery sticks, and radish slices.

CHARLOTTE GUTTORMSEN

TITUSVILLE, FLORIDA

*1 (2-ounce) jar diced pimiento, drained, may be substituted.

Copyright Southern Progress Corporation Jan 2005
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