THE
MICRO
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BLOOMER 4
Microwave a Pot of
Chili For a Warm Meal!
Chili and com based bread is a
terrific combination for a warm
and hearty meal. With a fresh
green salad, you’re all set for
company, or a quick hot lunch.
For vegetarians, or an inex
pensive meal, make the chili
without meat. The beans, corn
meal and flour complement each
other to give you a complete
protein.
I’ve tried many recipes for chili,
but the recipe below for Cincinnati
Chili is our favorite. A friend
shared her family’s recipe, and I
adapted it for microwaving.
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She also sent some interesting
directions for serving it without the
combread:
• Two-wiy-ehlli is chili made
without beans and served over
spaghetti. It is sprinkled with
grated cheddar cheese.
• Tkn«-way<kHl is two-way-chili
(no beans) with raw minced onions
sprinkled on top as well as the
cheddar cheese.
• Fonr-wiy-cUII has kidney beans
added to the chili, and is served on
spaghetti with the raw onions and
cheddar cheese on top.
If you have your own favorite
chili recipe, it can be adapted to
the microwave. Just remember
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these simple adapting directions:
Brown any meat first. Cook on high
power, stirring several times, until
pink color is gone.
A good way to brown hamburger
in your microwave is to place it in
a plastic colander sitting in a pie
plate or dinner plate. The fat that
cooks out of the meat drains away
and can easily be discarded.
If reducing fat in your diet is
important, this is the best way to
brown ground meat in the
microwave. However, I should
warn you that the plastic colander
is hard to clean. The meat juices
stick in all those little holes!
Raw chopped vegetables, such
as onions, garlic, green peppers, or
celery, should be sauteed until
tender before adding other
ingredients. Microwave on high
power for about 3 minutes per cup
of vegetables, stirring once or
twice.
Oil can be added for flavor, but is
not necessary to prevent scor
ching. Vegetables can also be
sauteed with the meat, as in the
recipe below.
Reduce the liquids from a
conventional recipe by about half,
since there is less evaporation in
the microwave.
Once it is hot, simmer the chili
on medium, (50,5) for half an hour.
If starting with raw cubed or
shredded meat, longer simmering
time may be needed for the meat to
get tender.
Cincinnati Chili
IVfe pounds hamburger
1 large onion chopped (IVfe cups)
2 cloves garlic, minced
2 28-ounce cans tomatoes
2 teaspoons (very mild) to 6
teaspoons (HOT!) chili powder
2 16-ounce cans kidney beans,
optional
2 teaspoons dried oregano
IM> teaspoons salt
1 4-ounce can chopped green
chilies, optional
1. Combine hamburger, onion
and garlic in a 3- to 4-quart
casserole. Cover and microwave
on high for 6 to 7 minutes, stirring
twice, until meat is no longer pink
and vegetables are tender.
2. Chop tomatoes coarsely, and
add with remaining ingredients to
casserole. Cover and microwave
on high for 10 minutes, stirring
once, until very hot.
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3. Leave uncovered, and
microwave on medium (50,5) for 30
minutes, until thickened. Flavor
develops more fully if allowed to
stand before serving. For best
flavor, refrigerate and reheat to
serve next day.
Tips: recipe may be cut in half
by cutting ingredients in half. In
step 1 microwave for 4 minutes, in
step 2, microwave for 7 to 8
minutes, until hot. Simmering time
for step 3 remains the same. (Since
you don’t save much time, why not
make the full amount and freeze
the extra?)
Reheat chili on high, stirring
every 5 minutes. Or, set probe for
160 degrees, but don’t forget to stir.
Note: The times above are for
microwaves with 600-700 watts of
power; for 500 W, add 10 to 15
seconds to each minute.
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