Monday, January 9, 2012

Week #29 Betty Fussell

At number 29 of the 50 Women Game Changers in Food, is Betty Fussell, an American writer. She has written 11 books covering from silent movie screen star Mabel Normand, to American beef, to seasonal food, to the history of corn.  She has lectured at state fairs, universities, museums, and a wide variety of other venues all over the country. She's really quite an interesting lady and you can read more about her at her website

"So let’s treasure and pleasure it while we may, with all our senses flashing a red alert of joy. To look, taste, touch, savor — nothing does that better than sex but food."
                                                                       -Betty Fussell

While doing my research I came across her chili recipe which is truly off the charts!!
You can make it just as the recipe states...

...or add cheese to your hearts content. Enjoy!!

2 tablespoons olive oil

½ to 1 medium onion, chopped

3 to 4 cloves garlic, chopped

1 teaspoon oregano

1 to 2 teaspoons ground red chili (medium hot)

½ teaspoon ground cumin

1 pound ground round or chuck

1 can (16 to 24 ounces) chopped tomatoes

1 can (1 pound) red kidney beans

Salt & black pepper to taste

Heat olive oil in a large sauté pan, add the onion, garlic and spices and cook until the onion softens. Add the meat and stir well until it’s lightly cooked.  Add the tomatoes and their juices, add beans with their liquid. Add seasonings and taste thoroughly.  
Adjust spicing to your taste. Depending on the heat of the chili you use, if you want more heat, add some cayenne or Tabasco. You can also add Worcestershire Sauce.
If you need more liquid, add vegetable juice or water, plus a beef bouillon cube. If you want a thicker stew, add tomato paste. If you want a chewier meat, use cubed beef from the chuck and brown it just as you do ground meat.
You can use any kind of beans, like pinto, black, navy. To cook dried beans: Cover beans with water 2 inches above the height of the beans. Bring to the boil, boil rapidly uncovered for 2 minutes. Put on a lid, remove the pan from heat and let sit for an hour or more. When ready to use, add more water (if needed) to  cover about 1 inch above the beans. Bring liquid to the simmer, cover partly with a lid, and simmer until the beans are tender (1 to 2 hours, depending on the beans). If desired, add chopped green or sweet red peppers, chopped fresh tomatoes, chopped fresh chilies like jalapeno or Serrano. Don’t salt the beans until nearly done or it makes them tough.
Anything can go into the pot, like salt pork, chopped sausages, pork on the bone, lamb on the bone, whatever you have that will withstand long slow cooking.
Serves 1 big guy, 2 medium guys, or 3 girls

For more recipes by Betty Fussell, please visit the rest of the gang:


Miranda | Mangoes and Chutney said... Best Blogger Tips

I love the serving sizes! My husband and I love chili - especially this time of year and I surprisingly have not made any in a while. Thing is, he doesn't like the beans so much (i'm indifferent) so I think I will try this recipe without beans. It sounds delicious!

Kathy said... Best Blogger Tips

Yum chili!! My husband's favorite! This is such a great dish to have when the weather is as cold as it's been here. A warm comforting dish!

Mireya @MyHealthyEatingHabits said... Best Blogger Tips

Chili is certainly an all Americana food. I prepare it sometimes with tempeh and it tastes just as good as with beef. By the way, you really found a great picture of Betty.