WICK FOWLER’S CHILI

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Chili is an easy and hearty meal.  There’s a million recipes out there, but if you want to make life simple, I highly recommend Wick Fowler’s 2 Alarm Chili Kit. (In 1967,Wick Fowler won the Terlingua Chili Cook off).

Inside, there’s individual packets of chili powder, paprika, cumin/oregano, onion/garlic, red pepper, salt, and masa.

You decide how much red pepper you want to add, depending on how many alarms you’d like your chili to be.  I tend to cut back a little on the salt, and usually omit the masa (the chili thickens nicely without the masa).

We make our chili by browning 1 pound of lean ground beef in a dutch oven.  Next, we add a chopped onion and saute until translucent.  We follow the package directions and add an 8-ounce can of tomato sauce and 16 ounces of water, followed by the spices.  We also add 2 cans of rinsed and drained beans (pinto, kidney, or black beans, or a combination, depending on what we have on hand), and a can of petite diced tomatoes.  (I realize that chili diehards insist that chili should not have beans, but I think by now everyone knows the benefits of legumes.)  Let the chili simmer for about 30 minutes until the beef is tender, and dinner is ready.  We like to top our chili with cheese, pickled jalapeños, and avocado.  For an extra-special treat, make chili dogs or Frito pie.

ROASTED CHESTNUTS

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With cooler weather finally here, my thoughts turn to Thanksgiving.  There’s a ton of things I look forward to about Thanksgiving — my kids coming home, the senior luncheon we host on Thanksgiving Day, and pumpkin bread, to name a few.  And chestnuts.  When I lived in Manhattan, I bought them from street vendors all winter long, but I especially enjoy roasted chestnuts during the holidays.

Chestnuts can be hard to find here in Houston, and when I’m able to find them they’re usually expensive, and at least a third of them are moldy inside their shell.  So I’ve taken chestnut matters into my own hands and ordered them online from Cedar Hill Farms in Missouri.  The smallest amount they sell of their beautiful large chestnuts is a 5-lb bag, which is $30 plus shipping.  That’s really more than I need, so I share them with other chestnut lovers.  These meaty chestnuts are delicious — and I’ve never come across a single moldy one.

Here’s my 5-lb bag of chestnuts:

It’s filled with plump, shiny, beautiful chestnuts:

Roasting them in the oven is easy, but they require a little prep work.  Although you can use any sharp knife, I recommend buying a chestnut knife like the one pictured.  Using your knife, cut an x on the round side of each chestnut, which helps keep them from exploding during roasting.

Place the prepared chestnuts on a baking sheet and bake at 425 degrees for 15-20 minutes, until the shells pull back where the X is and the chestnuts are golden:

To make peeling them easier, wrap up the chestnuts in a dish towel and press down hard on them to further crack the shells.  Snuggle up in front of a fire and enjoy your fresh-roasted chestnuts (but be sure to save some for Thanksgiving stuffing!)

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ROASTED CHESTNUTS
Author: 
 
Ingredients
  • 1 pound chestnuts
Instructions
  1. Preheat oven to 425 degrees.
  2. Using a chestnut knife or other sharp knife, cut an X on the round side of each chestnut, Place chestnuts on a baking sheet and roast for approximately 15-20 minutes, until the shells have pulled back from where the X is, and the chestnut meat is golden.
  3. Transfer the chestnuts to a thick dish towel, and press down on them hard to help crack the shells further and make them easier to peel.