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Columns January 30, 2018  RSS feed

Cooking Country

Sherry Matney

Here we are at the last few days of January 2018. The temperatures since Christmas have been much colder than the last few years so, in my house, cold weather calls for soups and chilies. When I was growing up the only chili I remember eating was Wolf Brand, and I loved it, still do. When I made enchiladas for my family I always used Wolf Brand and corn enchiladas. Such a simple recipe but it is still my kids’ favorite when they come home. But to serve a huge pot of chili to a large crowd you simply must start from scratch and make it your own. There are more than a few champion chili makers in these parts and I will not claim to compete with them. However, I do love to cook chili and hardly ever use a recipe, which makes it really, really hard to duplicate. But for the sake of this column we will give it a shot. But first are the Wolf Brand Chili enchiladas. For those looking for fast, cheap and easy, this is a winner.

Canned chili enchiladas

1 large onion chopped
Shredded cheese (I like
cheddar and pepper jack)
Corn tortillas
Enough cooking oil to
cover bottom of skillet
1 large can of chili (pour
it in a pan, add some water and heat before putting it on the enchiladas.

It helps spread it more evenly.)

Heat the cooking oil in a black skillet and place tortillas in the hot oil, one at a time, to soften. Place shredded cheese and a few onion pieces along middle of each tortilla, wrap and place in a baking pan, seam side down to hold tortilla together. Cover the wrapped tortillas with chili, then sprinkle with remaining cheese and onions. Bake at 350 degrees until enchiladas are bubbly, about 30 minutes. Serve with sour cream and chopped green onions.

Ok, that recipe is for the novice cook or someone who is in a hurry to get supper on the table. To make chili from scratch takes much more time and love. However, when you make a batch of chili you can feed an army and freeze any leftovers. It is a perfect supper for these cold Leon County nights. Corn chips go good with chili but my bunch loves cornbread with it; especially jalapeno cornbread!! YUMM!!!


2 pounds ground beef (if
you are really picky get
the chili grind.)
2 gloves of garlic or two
tsp. of chopped garlic
1 tsp. oregano
1 tbsp. ground cumin
¼ tsp.cayenne powder (more if you want it
hotter, none if you don’t
want heat)
2 or 3 finely chopped jalapenos (seeded if you
don’t like heat)
1 (8 oz.) can tomato
1 can Rotel tomatoes
(mild if you choose)
1 tsp. salt
¼ cup masa (to use for
thickening the chili. If
you don’t have it use

Measure the spices and set aside. Brown the meat and throw in the garlic. Probably should drain the excess fat. Add the tomato sauce and spices and cook for about an hour. Add water if mixture is too dry. After the hour of cooking place the masa in a bowl and add ½ cup water and stir, being sure it is not lumpy. Pour the masa in the chili, add the jalapenos, Rotel tomatoes and stir well. Cook for another 15 more minutes.

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