Got a hankering for chili, but tired of the same old bean chili you’ve had countless times? Good. It’s time to shake things up a little and try something different to get your taste buds excited. Here are four unique recipes for chili that will give your chili cravings some much needed variety.

=> Pumpkin Chili Mexicana

The sweet, earthy taste of pumpkin takes this dish to a whole other level of savory goodness.

2 tablespoons vegetable oil, 1/2 cup onion, chopped, 1 cup of red or green pepper, chopped, 1 clove garlic, finely chopped, 1 pound of ground turkey, 2 (14 oz.) cans diced tomatoes, undrained, 1-3/4 cups pumpkin puree, 1 (15 oz.) can tomato sauce, 1 (15-1/4 oz.) can kidney beans, drained, 1 (4 oz.) can green chilies, diced, 1/2 cup whole kernel corn, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper.

In a large saucepan, heat the vegetable oil over medium high heat. Add in the onion, bell pepper and garlic. Cook, stirring constantly, for 5 to 7 minutes or until tender.

Add in the turkey meat and cook until browned; drain.

Add in the tomatoes with juice, pumpkin puree, tomato sauce, beans, chilies, corn, chili powder, cumin, salt and pepper. Reduce the heat to low. Cover and cook, stirring occasionally, for 30 minutes.

=> Memphis Barbecue Shrimp Chili

Here’s a very unique chili recipe that comes straight out of the Memphis barbecue tradition. The consistency will be very soup like and is meant to be served over rice or French bread.

1-1/2 pounds medium shrimp, 4 tablespoons of unsalted butter, 3 tablespoons of olive oil, 5 garlic cloves, coarsely chopped, 1-1/2 cups of barbecue sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon liquid smoke, 1-1/2 teaspoons crushed red pepper flakes, 1-1/2 teaspoons salt, 1 teaspoon coarse ground black pepper, 1 tablespoon chili powder, 1/2 cup chopped fresh parsley, 1 lemon, sliced very thin, white rice and or French bread.

Peel and thoroughly clean the shrimp.

In a large, heavy skillet, melt the butter and oil. Cook the garlic until it’s nice and soft.

Add in the shrimp and cook until pink.

Add in the barbecue sauce, Worcestershire sauce and hot sauce, liquid smoke, red pepper flakes, salt, pepper and chili powder.

Simmer all for 10 minutes. Add in the parsley and lemon slices. Continue to simmer for 5 to 7 minutes.

Serve chili over white rice and/or French bread.

=> Italiano Chili Con Carne

Italian meets Southwestern in this easy-to-make chili dish.

1 green pepper, 6 to 8 large onions, 1 pound ground beef, 1 medium can of tomatoes, 1 can of kidney beans, 1 can of spaghetti sauce.

In a skillet, cook the ground beef until brown; drain.

Dice up the green peppers and onions and add to a saucepan. Add in the cooked beef and the tomatoes. Let simmer until all ingredients are well done. Add in the beans and spaghetti sauce; heat thoroughly.

Season to taste with salt, pepper and sugar.

=> Picante Cincinnati Chili

This Cincinnati version is known as the sweet chili and is served over spaghetti noodles. The picante sauce adds a nice twist to this popular dish.

2 pounds of ground beef or pork, 2 large onions, chopped, 2 cloves of garlic, minced, 1 (15 oz.) can tomato sauce, 1 can picante sauce, 2 tablespoons chili powder, 1 to1-1/2 teaspoon cinnamon, 1 teaspoon ground cumin, 1 teaspoon salt, 1/4 teaspoon ground allspice, 2 bay leaves, 1 pound thin spaghetti, cooked.

Topping: Shredded cheddar cheese, 1 chopped onion, kidney beans, heated, Oyster crackers.

In a large Dutch oven or pot, brown the beef or pork along with the onion and garlic. Add in the remaining ingredients, except for the spaghetti and the toppings. Cover and let simmer for 1 hour; stirring occasionally.

Remove the bay leaves. Serve the chili nice and hot over the cooked spaghetti. Use toppings as desired.

The Hausa people are found throughout the geographic region of West Africa. The Hausa, the Tuareg and the Berbers, have a similar North African culinary culture. Beef, lamb and mutton feature prominently in their culinary culture. Meat is often marinated for several hours in a peanut paste (or in groundnut oil -infused -spice blends). The meat is then threaded onto wooden skewers before being cooked on an open grill or on a rotating spit, over an open fire.

Nigerian parties are made extra special when one of two items appears on the menu. The first is a big cauldron of Nigerian pepper soup. If you cannot pull that off, you can dazzle your guest with a giant platter of Northern Nigeria Kebabs called Suya. The Naija Balangwu suya paste allows you to prepare these delectable kebabs with great ease and in next to no time. The paste is made using an authentic ancient recipe from the city of Kano in Nigeria.

The ancient city of Kano was as famous as Timbuktu in the 17th and 18th century. Kano was famed for its unrivalled trade in leather and spices. The Balangwu suya paste allows every chefs make excellent suya kebabs.

The process of making suya is simple.

The INGREDIENTS

1kg of beef (preferably lean brisket cut into cubes or diced)

1 jar of Balangwu suya paste,

1 teaspoonful of salt and

20mls of vegetable oil.

Method of Cooking

To cook, simply sprinkle salt unto the beef, then empty half of the contents of the balangwu suya paste onto the beef ( keep the other half for glazing the kebabs later). Massage paste and salt thoroughly into the meat, then thread the meat onto a wooden or metal skewer. Place the kebabs onto a casserole dish, cover with a tight lid or cling film and microwave on high heat for 10-12 minutes. Pour the vegetable oil into the left over paste; stir the oil into the paste to loosen the paste. Use a pastry brush to brush the loosened paste unto the kebabs, then place glazed kebabs under a hot grill or griddle for 10minutes (turn the kebabs over after every five minutes). Serve with some tossed salad.

Get your instant Suya Kebab, click here – Suya Kebab for you!

If you are a fan of beef tapa and are quite fond of having some for breakfast, you may want to try this chicken breakfast tapa for a change. It may not be as famous as its beef counterpart, but it can definitely serve as an interesting and healthier alternative. Like the usual chicken meat that you find in the market, chicken tapa is brimming with nutrients that can surely make you and your family healthy.

Why Try Some Chicken Tapa

It has some health benefits for you and your family, and mostly because of its main ingredient – chicken. Chicken is a great source of protein, which helps in muscle development and growth. It is true that tapa is cured meat which means that you run the risk of consuming more sodium than the daily limits, but if taken in moderation, it can help support body weight goals because the meat is typically lean. This cured meat is also healthy for the bones as it contains phosphorus.

The meat used for this Filipino favorite contains amino acids called tryptophan. These substances are responsible for that comforting feeling you get right after having some good old chicken soup. In fact, some studies show that eating poultry, or anything that contains tryptophan, will help increase the levels of serotonin – the happy hormones – in your brain. This can result to better moods, and at times, they can even help you relieve stress. This is why some experts claim that it can act as a natural form of anti-depressant.

Preparing the Dishes

There are two main ways to prepare chicken tapa. You can try the conventional method if you are quite in a hurry, and the grilling method if you want something a bit more special.

The conventional method will require you to fry the chicken meat in the same way as you would fry beef tapa. You just have to make sure that the pan is hot enough for cooking so as not to leave other parts of the meat uncooked. Frying using low to medium flame is especially recommended. Keep in mind that you will need to let the tapa marinade evaporate before the oil can do its job as a frying agent.

Grilling chicken tapa can serve as a healthy alternative for the frying method. If you want a great burst of flavor to tickle the palette, you may marinate the tapa for a longer period. Brushing them with this marinade while grilling can also be helpful.

Good Food for Better Family Moments

If you are looking forward to a tapsilog breakfast but you want something a bit different, try Chicken Tapa and make each bonding moment with your family more special with this delicious viand.

Most people and many health experts believe that cholesterol will be lowered by substituting chicken, turkey, and fish for red meat.

So instead of eating steak and potatoes for dinner, they change their eating plan to chicken and potatoes. Instead of eating a roast beef sandwich, they eat a turkey sandwich. Instead of eating a hamburger, they eat fish and chips.

Most people, including health and fitness experts, have no idea how much cholesterol they are getting in their daily diets and overall health plan. They, although well-intended, are misinformed. They simply don’t realize how much cholesterol is in all animal products, including chicken and fish.

As Dr.John McDougall states in his book, Ten Days to Dynamic Health, in a 3.5 ounce serving,

Pork contains 90mg of cholesterol

Beef 85mg

Chicken 85mg

Turkey 82mg

Lamb 82mg

Trout 73mg

Milk 49mg

Notice that chicken contains just as much cholesterol as beef; turkey almost as much cholesterol as beef; and trout is not close behind.

On the contrary, all plant foods have exactly 0mg of cholesterol.

Are you serious about lowering your artery-clogging and disease-causing cholesterol? If you are, then eat a plant-based diet.

All animal products, including cheese and milk, are loaded with cholesterol and that extra cholesterol accumulates in your arteries and veins, raising your blood pressure and your chances of getting a heart attack or stroke.

Are you ready to take charge of your body, your health, and your life?

Load up on the best foods for human health and fitness that are choked full of the superior nutrition, little fat, no cholesterol, and fewer calories for natural and easy weight loss.

Avoid and ultimately eliminate animal and dairy products that have excess fat, cholesterol, animal protein, chemicals, calories, and absolutely no fiber.

The logical choice: plant foods in the form of fresh whole fruits and vegetables, raw nuts and seeds, whole grains, and whole legumes.

So the next time you eat chicken or fish with the thought that those foods will lower your cholesterol, think again!

Are you a meat lover? If yes, then you should definitely try biltong. This special kind of all-meat product originated in Southern Africa and after sometime it also invaded the European, American, and Australian markets. It is often likened to beef jerky only that it differs in ingredients and preparations.

Many people buy biltong because it’s a great alternative to unhealthy snacks like chips, burgers, fries, and the like. People who are watching their weight should be happy to know that it also contains fewer calories compared to beef jerky in the market today. But what make it stand out are its numerous health benefits like the following:

• Excellent source of protein

Whether you’re losing weight or want to have some muscles, biltong can provide you the protein you need. Research proves that it is a safe protein snack because compared with others, it has no carcinogenic ingredients. You can enjoy a handful of biltong twice a week and never have to worry about gaining pounds, only muscles. You stay healthy and fit too.

• Low in carbohydrates

Many people often say the culprit behind weight gain is carbohydrates. If this is the case then it’s good to know that you can still enjoy delicious biltong and still provide your body the energy it needs. This is why many outdoor enthusiasts buy biltong for them to bring along when they go hunting, camping, trekking, and the like. Just a few bites and you’re ready to roll. Weight loss fans are also encouraged to eat biltong as a substitute for other low-carb meat products since it’s healthier and definitely more delicious.

• No chemical content

Some meat products are hazardous to your health because of their very high chemical content. The contain ingredients like monosodium glutamate, sodium nitrate, artificial coloring and flavors, and preservatives. Thankfully, biltong doesn’t contain any of these. No wonder, many prefer it over other dried meat products. Its ingredients are only vinegar, black pepper, salt, coriander, sugar, and meat.

Biltong’s health benefits aren’t only ideal for people on the go. Did you know that children can also enjoy this product? As a matter of fact, mothers buy biltong for teething children. The chewy and delicious taste makes biltong an excellent alternative to commercial teething products.

The numerous health benefits of biltong are enough to encourage everybody that it’s indeed the best meat product in the market today. Buy biltong and enjoy the protein and low carbohydrates it provides without worrying about harmful chemicals getting into your system.

Have you ever stood at the butchers counter and wondered, what is the difference between a top sirloin and a porterhouse. If you find a good beef cookbook often times it will have a diagram of the different cuts of meat. If this is too ordinary for your taste find yourself a couple of young FFA (Future Farmers of America) members. They will be all too happy to tell you all they know about beef. In my experience you will know far more than you ever wanted to about the inner and outer workings of a steer after meeting with FFA members. In case neither of these options is readily available here is a break down of some common cuts of beef.

Rib-eye; this cut is a top choice because it has abundant marbling. As the rib-eye cooks this marbling melts into the meat and creates a juicy, rich tasting cut of meat.

Porterhouse; this cut also has plentiful marbling. The porterhouse has a top loin that is moist and flavorful and a smooth buttery soft tenderloin. This cut is a popular choice in restaurants featuring deals such as eat all of our 26 ounce steak and your entire meal is free. Be forewarned this is a lot of meat, I have seen many brave souls try and only one succeed. He had a stomach ache for two days.

New York Strip; this is a t-bone with the tenderloin and bone cut away. This is a good quality cut of meat and can usually be found at a lower price per pound than the preceding cuts.

T-bone; this is an excellent cut for couples who like to share. The smaller tenderloin is a few delicate bites while the New York strip can satisfy the heartier appetite.

Filet Mignon; this choice is usually a more costly choice but is well worth the additional expense if you are looking for the most tender and moist cut of meat. You will not find the intense flavor of a rib-eye or porterhouse but this is still an excellent cut of meat.

Top Sirloin; this cut is a lesser grade but larger cut of meat. A family of four can eat from one top sirloin. Try to buy the top or prime grade, they will be tenderer than the lower grades.

There are as many meatloaf recipes are there are cooks. This one is my favorite, an easy meatloaf recipe that can be varied to suit your tastes. Start with the basic recipe and add seasonings from the list below to suit your family. You can vary the meats used and the seasonings.

To keep my meatloaf recipe easy, I use ground beef. Many cooks use a combination of ground beef, ground pork or ground veal. Some use sausage in their mixture. If you desire a mixture of meats, use 1/2 to 3/4 pound of pork, veal or sausage to 1 pound of beef. Using the seasoned Italian style bread crumbs seasons the meatloaf, making this recipe easy and quick to prepare. I don’t actually even measure anything. I just dump the ingredients together using a reasonable amount of each. If the mixture is too moist, add more bread crumbs. If too dry, add more ketchup. It really is an easy meatloaf recipe that is foolproof.

Basic Easy Meat Loaf Recipe

1 1/2 pounds ground chuck

3/4 cup Italian style bread crumbs

2 eggs

1 large onion, finely chopped

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon each garlic powder and onion powder, optional

1/4 cup catsup + more for top if desired

2 Tablespoons Worcestershire sauce, optional but good

1. Preheat oven to to 375 degrees F.

2. In a large loaf pan or ovenproof baking dish, mix all ingredients.

3. Shape into loaf shape.

4. Bake at 375 for 1 hour or until done.

5. I like to cover the top with more catsup during the last 20 minutes of baking.

You can try additional seasonings such as diced bell pepper, chopped celery leaves, minced parsley and thyme. If using sausage, try adding finely diced apple, and eliminate the garlic, onion powder and Worcestershire sauce. Small diced vegetables such as potato, carrots, or peas can be added if you like. Some cooks add chopped olives or chopped pickles or hard boiled eggs. You can substitute canned soup for the catsup, pouring more over the top as it bakes. The variations are endless.

If you are blessed with leftovers of this easy meatloaf recipe, this makes a delicious sandwich filling the next day, but don’t count on it. My family eats this up.

If you are a fan of red meat, since going on your healthy eating plan you may be shunning this favorite source of protein. Some cuts of beef can be quite fatty and full of cholesterol, and in many people’s minds, just don’t quite fit on a body weight management plan. But, this does not mean all red meat needs to get the boot. In fact, bison, a wild game meat, is one of the healthiest protein sources you can consume.

Here are some major benefits of bison…

1. Lower In Fat And Calories. First, know per a four ounce serving of bison, you will be taking in a total of 124 calories and 6 grams of fat. In that, you will get 17 grams of high-quality protein, making it an excellent option for eating after a workout session.

The protein found in bison is a complete protein and one highly absorbable by the body, so it will go a long way towards promoting optimal muscle repair.

2. An Excellent Source Of Iron. Active individuals need to ensure they are getting enough iron in their diet on a regular basis. Iron is responsible for the formation of red blood cells, which then transport oxygen throughout the working muscle tissues.

Bison doesn’t fall short. It provides 2.3 mg of iron per serving, giving you about 13% of your total daily needs.

3. Very Often Grass-Fed. One thing with bison is because it is a wild meat, it’s very unlikely you will find grain-fed bison roaming the lands. Nearly 100% of the time, this meat is grass-fed because it is out in the wild. This is in direct contrast to beef, which is primarily grain-fed. While you can find grass-fed beef, it is harder to come by. With bison, you would not have to worry about taking this extra step to search for grass-fed because if it is bison you are looking at, chances are, it already is.

Grass-fed meat has a higher nutritional content and is usually lower in fat as well.

4. A Good Source Of Omega Fats. Because of the fact bison is grass-fed, this means it will also offer a healthy dose of omega-3 fatty acids. Grass-fed red meat has a much healthier fat profile compared to grain-fed red meat, so this will go a long way towards improving your overall health status.

Omega-3 fatty acids are essential for…

• keeping your heart healthy,
• preventing Type 2 diabetes,
• increasing brain health, and for
• maximizing your body composition.

If you have not yet had the opportunity to check out bison, now is the time. While it is a little pricier than regular beef, the cost is well worth it at least on occasion.

Well, I seriously doubt that what is being sold as ‘ox tail’ in markets actually comes from an ox. I’m sure it comes from the same steers as all the other beef but it does sound odd to say, “steer tail,” or even “beef tail.” Obviously, it is one of those (pardon the expression) ‘odds and ends’ items and as such one might think it to be fairly inexpensive. This is not the case however, as it is sold at a premium price competing with other choice cuts. Clearly, there is good demand for oxtail.

For beef stock meat, oxtail is clearly the best by far. When cooking in large batches I’ll use bone and sinew, but for smaller pots oxtail is the meat of choice. It takes a full three hours to soften, with conventional stockpot additions. Clove-studded onion is de rigueur. The best thing of all about an oxtail stock is that it requires no further handling; it ready to ladle into bowls without any straining or modification.

I treat oxtail as luxury meat. I know of oxtail stew and other such dishes, but I would never modify its liquor unless I had many pounds of on hand. I also never use it in any heavily flavored soups. I’ve had the best luck with oxtail soup using carrots, celery, parsley and maybe a bit of barley as it’s filling, pleasingly chewy, and neutral in flavor. Crusty baguettes go well with oxtail soup, and it may be served with cheese for contrast. Also, exotic salad greens and herbs dressed with a simple vinaigrette are quite nice with the soup.

Heading East to Vietnam, oxtail makes a premium stock for delicious pho. I find the basil and bean sprouts to not be in the least compromising, and the rice noodles work perfectly if you make sure you have a strong starting stock. Use chili sauce with beef strips on the side to avoid ruining the stock.

It’s a shame the gourmet’s of the world don’t unite to present an annual award to the Best Restaurant Of The Year.

I felt this shortcoming rather acutely some weeks ago when some of us gourmets – hearty eaters always refer to themselves as gourmets – were sitting around drooling on our bosoms.

The favorite indoor sport of those who enjoy good food is recalling Memorable Meals at famous eateries.

I opined that Antoine’s of New Orleans has to be ranked with the leaders because of its Steak Robespierre.

“Steak what?” demanded my incredulous companions, as learned eaters are wont to do. “Who ever heard of that dish? You’re putting us on.”

Stung to the quick of my taste buds, I asserted stoutly that Antoine’s concocted the most delectable steak this side of the Pearly Gates; and, indeed, Robespierre, was its name.

“Pooh,” they replied.

Thus it was that I set out on a quest for the recipe of Steak Robespierre.

None of our household cookbooks – already pledged to the Smithsonian Institute upon my death – had a word about Antoine’s famous steak.

Likewise the Public Library department of cookery.

Likewise the food editors of three great daily newspapers.

At last, in desperation, a long distance telephone call to Antoine’s itself.

Voila!

A conversation with the head chef.

How do mere mortals converse with men on whose shoulders rests the awesome responsibility of preparing Great Meals?

“Please, oh august one, sir, my credentials as a Master Gourmet are in jeopardy because certain neophytes have failed to make your pilgrimage and are, therefore, ignorant of the joys of Steak Robespierre.

“Would’st thou, in this extremity, deign to enlighten the miserable ones in Ohio who doubt my veracity and thy culinary skill?” Long pause at other end of wire.

“Sacre bleu!” the Great One intoned. “Eet ees a secret recipe which I have sworn to give only to my son.”

“I am desolate,” I replied. “I shall be drummed out of the Gourmet’s Club and back to pork and beans every Saturday.”

“Weeeeel, in that case, I will tell you the ingredients – but not the quantities. My son – you understand?”

“Yes, Yes, Yes! But please to proceed, my three minutes are nearly up.”

Here, then, Friends of the Sauce Pan, are the materials that go into Antoine’s unique Steak Robespierre. This is a culinary scoop in the world of food journalism – other papers may copy.

Marinate whole, aged, beef tenderloins in red wine and French dressing up to four hours. Bake to medium rare.

Next, make a small brown gravy from beef stock and arrowroot. Add these ingredients: sauteed, diced bacon; scallions; red wine; tomato juice; chicken livers sautéed in the bacon drippings; sliced green olives; mushroom caps; and finally, chunked veal sweet breads well boiled and cleaned.

Garnish with artichoke hearts marinated in olive oil, wine vinegar and dill.

If this description hasn’t started your digestive juices boiling, leave us and turn to the sport page.

For those of you who are now faint with involuntary twitchings of the stomach muscles read on at your own risk.

The proof of the pudding – that is, the steak – is in the eating so the Mother of My Children graciously agreed to prepare the dish for our doubting friends. Our friends, now eager, promised to surround it with the same viands that accompanied our first Steak Robespierre at Antoine’s, lo, those many years ago.

Oh, what a dinner it was. It will be a legend to be cherished by my children.

First there was bouillabaisse soup with great chunks of white fish, scallops, and eels. Boiled shrimp with hot tomato sauce. Salad Ponchartrain with sliced tomato marinated in red wine, topped with finely chopped and blanched asparagus tips, potato salad, Thousand Island dressing and black caviar.

Steak Robespierre, cloud light and dripping with that exquisite sauce.

“Dirty” rice steamed in beef consommé. Crackling Rose for the table wine.

For desert, my specialty, Bananas Foster, flambé.

Cafe au lait.

Bon bons and mixed roasted nuts. Panatella cigars and Southern Comfort for both ladies and gentlemen.

Well, sir, and Bob, you can imagine the effect this masterpiece had on my doubting friends. Already there is a movement afoot in my gourmet club to give me a Certificate of Appreciation, and maybe make me Grand Guard Of The Skillet.

I hope I can bear the title with modesty.

October 10, 1973

Click here to see this article on Lindsey Williams’ website