Personal Care Dentistry Team Provides Some of Their Favorite Fall Recipes Guaranteed to Warm You Up
Wild Bill’s World-Famous Indiana Red Chili with an Attitude
From Nancy L., Dental Assistant
¼ cup canola oil
2 ½ pounds coarse-ground chuck
1 ¼ pounds round steak, cut into ½ inch thick dice
¼ cup hot chili powder
1 ½ tablespoons ground cumin
½ tablespoon paprika
¾ tablespoon garlic powder
¾ tablespoon black pepper
1 ½ tablespoon salt
½ tablespoon sugar
¾ cup beer
¾ cup water
3 cups tomato sauce
6 cups diced tomatoes
6 cups cooked dark red kidney beans with broth
1 ¼ cups diced onions
3/8 cup diced green bell pepper
In a large, heavy pot, heat the oil over medium heat and brown the meat. Mix the spices, salt, sugar, beer, and water together, and then add to the pot with the meat and oil. Reduce heat to low and cook for 5 minutes. Add the tomato sauce, tomatoes, beans and broth, onions, and bell peppers. Simmer for 4 hours, stirring occasionally to prevent sticking.
Place the chili pot into an ice bath to cool. Cover and refrigerate overnight.
Before serving, remove the film of oil floating on top of the chili and discard. Reheat the chili and serve. Serves 12.
Nessa’s Chicken Noodle Soup
From Jaynessa C., Dental Assistant
4 carrots peeled and diced
4 celery stalks diced
I medium onion
2 tbls. butter
1 rotisserie chicken pulled apart
12 cups of water
12 bouillon cubes
Pepper to taste
1 2 tbls. of basil
1 2 tbls. of oregano
3 bay leaves
½ package of wide egg noodles
In a large pot add butter to sauté carrots, celery, and onion for about 5 10 minutes until tender.
Add the rest of the ingredients except the noodles let it simmer for 30 45 minutes.
Cook noodles in a separate pot according to the package directions. Once noodles are done, cold shock them with cold water. Let cool for 5 10 minutes, then add to chicken pot. Let simmer for another 10 minutes and serve.
Salt and pepper to taste.
