Zippy's Chili

Saturday was a day of spontaneity for me.  Spontaneously in the morning it was decided that the next day, Sunday, I would have a yard sale at my house with a friend (my house because no permits required).  Then in the evening as we were taking about going to Hawaii in October it was spontaneously decided that we were going to make chili, Zippy's Chili.  Zippy's is a Hawaiian fast food place (or something like that) and they have some famous chili or something.  Kevin has had it before when someone he knew had it flown in and delivered to him.  So he found a recipe, we went to the store, and away we went.  Oh, and it was insisted that we make a double batch.  Cra-zy!  But we had fun! :)

WANDA'S COPYCAT CHILI

4 teaspoons vegetable oil 

1 pound lean ground beef (71 percent beef or more) 

1 onion, very finely chopped 

1 (8-ounce) can tomato sauce 

1 (15-ounce) can pinto beans, pureed, with liquid 

1 (15-ounce) can red kidney beans, with liquid 

2 teaspoons chili powder 

1 tablespoon beef base (Minor's, Better Than Bouillon) or 2 bouillon cubes 

1 tablespoon brown sugar 

1 teaspoon garlic salt 

1/2 cup mayonnaise

In a Dutch oven or large, heavy-bottomed pot, heat 2 teaspoons vegetable oil and brown beef; break up beef into its smallest components. Pour into bowl and reserve. Heat remaining vegetable oil and fry onion over medium heat, until limp and golden. Transfer beef to pot along with pureed tomato sauce, pinto beans, red kidney beans, chili powder, beef base, brown sugar and garlic salt. Bring to a boil, then turn heat down to medium or medium-low and simmer 15 minutes. Stir in mayonnaise and heat through. Taste and correct seasonings.
Serves 4-6.
Per serving: 480 calories, 28 g fat, 6 g saturated fat, 70 mg cholesterol, greater than 1300 mg sodium, 28 g carbohydrate, 8 g fiber, 7 g sugar, 28 g protein

recipe from Honolulu Advertiser

So here's my verdict...

• It's not bad.
• The fact that it has mayo in it throws me off big time.  I.do.not.like.mayonnaise (unless it's in egg salad sandwiches)
• It's not thick like chili that I'm used to.

Here's what I would do differently (aka healthify it)...

• Less oil, 4 tsps was not needed.
• Ground turkey.  Why not?
• Maybe a little tomato paste would help thicken it...?
• 2 cans of kidney beans for more fiber and to bulk it up.
• Substitute for mayo...?  Ummm... maybe a little bit of reduced fat cream cheese...?

So what's your favorite chili recipe?

Taco Soup

Low cal, low fat, and full 'o flavor!  Trust me, this will turn into your trusty, easy fall/winter vegetable soup.

1 can Staggs 99% fat free turkey ranchero chili
1 can black beans
1 can pinto beans
1 can diced tomatoes
3 cans low sodium chicken broth
2 tbs taco seasoning
2 zucchinis, sliced
2 yellow squash, sliced
1 cup baby carrots
1 can diced green chilies
1 onion, chopped

Mix and simmer for about 30 minutes.

2 cups = 1 WW point

Corn & Wild Rice Soup

My Aunt Megan is a wonderful cook. And she used to cater. Occasionally I would help her with catering jobs. For one of her events, which was a Christmas open house, they customer wanted an assortment of soups. I fell in love with this soup. After much begging, she gave me the recipe, which I immediately gave to my mom in case I lost my copy. Which I did! So now I'm sharing the recipe with you.

So... Now not only can I refer back here for it, but I can also get it from you!

Ingredients:
12 1/2 cups chicken broth
1 1/4 cups wild rice (7 1/2 oz.)
6 1/4 cups frozen corn kernels (2 1/2 pounds)
2 tbsp oil
10 oz. cooked smoked sausage
3 carrots, peeled, diced
2 medium onions, chopped
1 1/2 cups half and half

Instructions:

1. Bring 5 cups broth to a simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, about 50-60 minutes.
   
2. Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost puree forms.
   
3. Heat oil in heavy large pan over medium-high heat. Add sausage (already cut into 1/2" cubes) and saute' until beginning to brown, about 8 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups of chicken broth and bring soup to simmer.
   
4. Reduce heat to low and simmer soup 15 minutes. Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blends. About 30 minutes. Mix in half and half.
   
5. Thin soup with more chicken broth, if desired.
   
6. Season soup to taste with salt and pepper.
   

(Soup can be prepared 2 days ahead. Refrigerate until cold, cover and keep refrigerated. Add half and half at the last minute.)