Here in southwest Ohio we awoke to yet another round of winter. I’d say four or five fluffy inches blanketed us during the night. It was kind of a “sneaky snow”. I’m not sure anyone was expecting quite that much, but Rachel and I were up watching the snow fall fast and furiously at 1 a.m. as our daughter (who is still kind of stuck on a nocturnal schedule) cooed and jabbered her way to sleep. 10 week is a cute age, but I am sure are the ages are cute (up until about age 13).
These cold winter days are perfect for a warm bowl of chili. This is a meatless chili that Rachel and I enjoyed last night. The quinoa adds so much substance to it that you don’t really miss the meat. So I can bring this post back to the Amish, I will say that quinoa is starting to show up in some of the Amish-owned bulk food stores. This would be more in response to non-Amish customer demand. I doubt many Amish are trying quinoa, it’s just not a food that is part of their rich culinary culture. Here is a link to the QUINOA CHILI recipe that Rachel and I enjoyed.
For those in the mood for a more traditional chili, I will share Elizabeth Coblentz’s famous recipe for homemade chili soup. She used fresh sausage in place of hamburger and it just made a really tasty “chili soup” as she would call it. Now, if you are reading this from Cincinnati…we’re strange here…We have our chili as “three ways”, “four ways” and even “five ways” with spaghetti, cheese, onion…How many Skyline or Gold Star Chili fans do we have among our readers? (sorry, unless you are from Greater Cincinnati you won’t know what Skyline or Gold Star is) Okay, here is Elizabeth’s recipe for homemade chili soup and this is for people everywhere, not just Cincy. For newcomers, Elizabeth Coblentz was the original Amish Cook columnist who wrote it from 1991 – 2002.
HOMEMADE CHILI SOUP
2 pounds bulk sausage
1 cup chopped onion
2 quarts tomato juice
1 1/2 quarts water
1 quart cooked kidney beans
1/2 cup brown sugar
3/4 teaspoon chili powder
salt to taste
1/8 teaspoon red pepper (optional)
4 rounded tablespoons cornstarch, enough to thicken to satisfaction
In a stainless steel skillet, saut onion and sausage until brown. Drain grease. Put sausage and onion in a 6 quart stainless steel kettle, warm tomato juice, sugar, chili powder, salt, and all the water except two cups to the boiling point. Use the two cups of water to dissolve cornstarch. Add cornstarch and stir until thickened. Add beans to the chili soup. Cook for 5-10 minutes. Some who like a spicier soup add more chili powder.
Yield 15 servings