BLAZING CHORIZO BEEF CHILI

Serves 6 to 8.

Note: From the St. Petersburg Times.

• 2 links chorizo, dry Spanish sausage, skin removed, small dice

• 1 onion, small dice

• Olive oil

• 1 lb. chuck steak, cut in 1/2-in. cubes

• Salt

• 2 (14.5-oz.) cans stewed tomatoes

• 1 (6-oz.) can tomato paste

• 1 c. red wine

• 1 (12-oz.) can beer

• 1 jalapeño, seeded, chopped

• 1 tbsp. dried oregano

• 1 tbsp. dried basil

• 2 tbsp. sugar

• 4 tbsp. chili powder

• 1 tbsp. ground cumin

• 1 tbsp. Worcestershire sauce

• 1 tbsp. Tabasco sauce

• 2 tbsp. apple cider vinegar

• 1 green bell pepper, cut in 1/2-in. pieces

• Hot cooked rice

• For garnish: fresh jalapeño, shredded Cheddar cheese, sour cream, Tabasco sauce

Directions

In a hot stockpot, sauté chorizo. After 2 to 3 minutes, add onion and continue to sauté until the onions get soft. Sautéing them in the rendered chorizo fat will turn them red. When softened, use a slotted spoon to remove the onions and chorizo, leaving behind any fat.

If the bottom of the pot is dry, add olive oil. Sauté the steak a little at a time, never crowding the bottom of the pan, leaving room so the chunks of meat don't touch. Salt the meat as it sears. Get one side of each chunk of meat really brown. When it is browned on one side, take the meat out and keep it in the bowl with the onion as you continue to brown the meat in batches. When all the meat is browned, return the meat, onion and chorizo to the pot and stir to incorporate.

Add tomatoes, tomato paste, wine, beer, jalapeño, oregano, basil, sugar, chili powder, cumin, Worcestershire sauce, Tabasco sauce, apple cider vinegar; stir. Let simmer on low for at least an hour, but the longer the better (3 to 4 hours is ideal). The longer you simmer it, the thicker it will get.

About 15 minutes before serving, stir in the green pepper. Serve over rice with your choice of garnish.

CHICKEN CHILI VERDE WITH ROASTED CORN AND CHILES

Serves 12.

Note: Adapted from Bon Appetit.

• 2 poblano chiles

• 2 Anaheim chiles

• 1 green bell pepper

• 1 to 2 jalapeños

• 3 lb. skinless boneless chicken thighs, cut into 1/2-in. pieces

• Salt and pepper

• 5 tbsp. flour

• 6 tbsp. olive oil, divided

• 3 c. chopped onions

• 3 tbsp. chopped garlic

• 4 c. frozen corn kernels, thawed

• 6 c. canned low-salt chicken broth

• 12 tomatillos, husked, coarsely chopped

• 1 tbsp. dried oregano leaves

• 2 tbsp. chili powder

• 1 tbsp. ground cumin

• 1 tsp. paprika

• 2 cinnamon sticks

• 1 c. chopped fresh cilantro

Directions

Preheat oven to 425 degrees. Wash and dry chiles, green pepper and jalapeños. Place on baking sheet with a lip (to prevent juices from spilling into the oven) and roast for about 20 minutes, turning several times. Remove when chiles are charred and let cool slightly. Peel off as much skin as you can and remove seeds. Chop and set aside.

Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in large, heavy skillet over medium-high heat. Add half the chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.

Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in the skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.

Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and add chopped roasted chiles and green pepper, and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. Mix cilantro into chili and serve. (If making ahead, don't add cilantro until chili is reheated for serving.)

FARMERS' MARKET VEGGIE CHILI

Serves 6 to 8.

Note: Adapted from Food & Wine magazine.

• 11/2 lb. tomatoes

• 12 oz. mixed yellow pattypan and zucchini squash

• 3 bell peppers, preferably red, yellow and orange

• 2 jalapeños

• 3 tbsp. safflower or canola oil, plus more for rubbing on vegetables

• 2 medium onions, cut into 1/2-in. dice

• 3 large garlic cloves, thinly sliced

• 2 tsp. ground cumin

• 2 tsp. chili powder or 1 tbsp. hot paprika

• 11/2 tsp. dried oregano

• 11/2 tsp. salt

• 2 c. water

• 1/2 lb. green beans, cut into 1-in. lengths

• 21/2 c. corn kernels ( frozen corn kernels, thawed and drained; use fresh during the season)

• 1/4 c. finely chopped flat-leaf parsley

•1/4 c. finely chopped cilantro

Directions

Rub tomatoes, squashes, peppers and jalapeños with a bit of oil and cook them on all sides on hot grill or under broiler. Do not char; just brown until they begin to spit juices, about 8 minutes over high heat.

Transfer tomatoes to a food processor, skins and all. Cut peppers and squash into 1-inch chunks and reserve. Seed and mince jalapeños and reserve.

In a large stockpot, heat oil and add onion and garlic and stir to coat. Cook over moderate heat until softened and lightly colored, about 5 minutes. Stir the cumin, chili powder, oregano and salt into the onions.

Pour in the puréed tomatoes and 2 cups water. Add the beans, cover, bring to a simmer and cook over moderate heat for 15 minutes. Stir in corn, squash, bell peppers and jalapeño and cook until all vegetables are tender, about 5 minutes more. Stir in chopped herbs and serve.