Neighborhood Party Recipes

Hazel’s Famous Coleslaw

1 head cabbage

1 can chunked pineapple cut up

1 bunch green onions chopped finely

1 tablespoon mayonnaise

¼ cup sugar

Lemon juice

Salt and pepper

To taste

MARGIE’S CHILI

Servings 8 as a main dish and 12 to 16 as a side dish

2 pounds lean ground beef

1 white onion, chopped

8 cloves garlic, minced

1 green bell pepper, diced

¼ cup fresh Italian parsley, chopped

3 jalapeños, seeded and chopped

1/3 cup fresh red chili powder

1 ½ teaspoon ground cumin

3 cans (15 ounces) low-fat, reduced-sodium beef broth

1/3 cup dry vermouth (optional)

1 can (28 ounce) crushed tomatoes

1 can (15 ounce) kidney beans

1 can (15 ounce) chili beans

½ cup sharp reduced-fat cheddar cheese, shredded

DIRECTIONS

1. Place a large pot over medium heat. Add ground beef, onion, garlic, bell pepper parsley and jalapeños. Cook, stirring occasionally,
   Until ground beef is no longer pink, about 8 minutes.
2. Stir in chili powder and cumin, cook for another two minutes.
3. Add beef broth, dry vermouth, tomatoes and beans;
   bring to a boil over high heat.
4. Reduce heat; cover and simmer for 90 minutes
5. Ladle a portion of chili (about 1 ½ cups) into each
   bowl and top with about a tablespoon of cheese.
6. Serve and enjoy.

Margie’s Tip

For powerful flavor, check out the Mexican area in the supermarket and see if they have the cellophane packages of chili powder in mild, medium and hot, settling on the one that you like. She likes the California Chili.