Chili con Carne

• 2 tbsp olive oil
• 1 pound lean ground beef
• 1 15 oz can green chilies
• 6 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 medium jalapeño, seeded and minced
• 1 large onion, chopped
• 3 tbsp chili powder
• 1-1/2 tbsp brown sugar
• 3 tsp dried oregano
• 2-1/2 tbsp ground cumin
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves
• 1 15 oz can tomato sauce
• 1 28oz can diced tomatoes
• 1 can black beans, drained
• 1 can pinto beans, drained
• 1 can chickpeas, drained

1. Heat oil at medium in a large stockpot. Add ground beef, and sauté until the meat is no longer red.
2. Add green chiles, garlic, red bell pepper, jalapeño, and onion. Sauté until the onions are translucent.
3. Add chili powder, brown sugar, oregano, cumin, allspice, and cloves. Sauté for 1 minute.
4. Add tomatoes and tomato sauce, stir and simmer on low for 15 minutes.
5. Add black beans, pinto beans, and cannellini. Cook for an additional 20-30 minutes.

(recipe from Stephanie Bluhm-Cormier)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Beef Braised in Guinness

• 4-1/2 lb (2kg) rib beef trimmed and cubed
• 4-5 tbsp flour
• cooking oil
• 4-5 garlic cloves
• 1 lb (450g) onion, thinly sliced
• 1 pt (560ml) light beef stock
• 1/2 pt (280ml) Guinness
• 2 tbsp red wine vinegar
• 3 tbsp brown sugar
• 2 tbsp mustard, prepared
• 1/4 tbsp cloves, ground
• salt
• pepper
• bouquet garni (parsley, thyme, bay leaf)

1. Preheat oven to 325-degrees F.
   
2. Cover beef cubes in flour.
3. Heat oil and brown beef in several batches, followed by garlic and onions, removing all to an ovenproof dish.
4. Add remaining ingredients, bring to a boil on stove top, then cover and place in oven.
5. Cook until meat is tender, about 60-90 minutes.

Serve with boiled potatoes and buttered carrots.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Sweet & Sour Meatballs

• 1-1/2 lbs ground chicken or beef
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 clove garlic, minced
• 1 tbsp breadcrumbs
• 1 egg
• 2 cups ginger ale
• 1-1/2 cups ketchup

1. Combine the ground meat, salt, pepper, garlic, egg and breadcrumbs in a bowl and roll into 1-inch balls.
2. Combine the ginger ale and ketchup in a large saucepan and bring to a boil. Drop meatballs into sauce. Cover and simmer on low for 2 hours.

Serve with rice.

(Adapted from Second Helpings, Please, originally published April 1968.)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen