Wednesday Food Blogging: Emergency Chili with Green Chile Cornmeal Biscuits

To cool down your chili, serve in a snowflake bowl, with Green Chile Biscuits on the side.

My mama always said, when your hard drive is destroyed, make chili. Actually, she never said that, but if she knew what a hard drive was, she might have.

I lost my photos from the last two weeks, which included the Middle Eastern eggplant recipe I'd intended to post today, but I found this chili photo I took a few weeks ago just in case of a food blogging emergency.

That's a good description of the chili, too. The ingredients are most likely staples in your pantry, so if you find yourself unexpectedly without fresh veg on hand, you can still make a filling, tasty meal.

The biscuits are easy to throw together, too, and although my mama never made these Green Chile Biscuits , she'd approve.

Before you make them, though, back up your hard drive. Now.

Emergency Chili

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can of tomatoes, OR 3 tomatoes, peeled, seeded, and chopped
1 15-ounce can kidney beans or pinto beans
1 8-ounce can tomato sauce OR 2 tablespoons tomato paste mixed with 1/2 cup water
1 cup water
1/3 cup bulgur wheat OR TVP granules
2 tablespoons tomato paste
1 tablespoon sweetener (sugar, maple syrup, etc.) optional
1 tablespoon chili powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/8 teaspoon allspice
Pinch of cayenne pepper
2 tablespoons green chile, optional
salt to taste

Heat the olive oil in a large saucepan or dutch oven. Add onion and garlic. Cook, stirring occasionally, over medium heat, for 5 to 10 minutes until onion is tender.

Stir in the remaining ingredients and bring to a boil. Cover the saucepan and lower the heat; simmer for 20 minutes, stirring occasionally while you make the biscuits.

Season with salt and serve.

Green Chile Biscuits

3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup soy milk or other non-dairy milk
1 1/2 tablespoon canola oil
2 tablespoons green chile, such as Hatch

Preheat the oven to 425. Spray a baking sheet with non-stick cooking spray. In a medium bowl mix flour, baking powder and salt until thoroughly combined. Mix soy milk and oil, and add to flour mixture. Add green chile, and stir just until moistened. Drop by large spoonfuls on prepared pan. (It should make 6 large biscuits.)

Bake for 10 to 12 minutes, or until biscuits are beginning to brown. Serve with chili and extra green chile.

Note on ingredients: Bulgur wheat is available in any health food store or middle eastern market. It's the stuff that's used to make tabouli. Or substitute TVP (textured vegetable protein) granules, made from soy, also available in any well stocked supermarket or health food store. Look in the bulk section for the best buy. Green chile is made in New Mexico. It's sold on every street corner this time of year, roasted in big barrels while you wait. Go there and get some, and tell my friends I said hello. Or buy the El Paso version; it's not as good but hey, not everyone can be so lucky as to go to New Mexico in the early fall.

Comments

[eRobin]

I can't wait to make this. I didn't know how much I wanted chili until I read this post!

[Foodie]

Reminds me of my old pal Marian, the retired shrink ( aged 94,) whose friends urged her to market her own delicious concoction--Dr Z's Anti-Depression Chili.
Chiles do make us feel better, uh huh.

[Kathy]

Yum! This makes me even more ready for cool weather.