Kims Chili Recipes

Steps:

• Cut the cabbages lengthwise into quarters, then across into thick ribbons. Put the cabbage in a big bowl and use your hands to toss it with the salt. Pour in cold water to cover the cabbage. It will float, so invert a plate on top, or a zipper-lock plastic bag of water, or whatever is handy, to keep it submerged. Cover the bowl with a towel and leave it out overnight.
• The next day, use your hands to lift the cabbage out of the brine and put it in a big bowl. (Keep the brine, too.) In a small bowl, make a chili paste of the soy sauce, fish sauce and Korean chili powder. (Check the ingredients list to make sure you get pure chili powder, not the kind that has salt mixed in.)
• Add the chili paste to the cabbage along with the scallions, garlic, ginger and, if you like, the carrot sticks. Mix the kimchi well and pack it into hard plastic or glass containers. Pour in enough of the brine to cover the vegetables.
• Cover the containers and leave out at room temperature (but not more than 75 degrees, or it ferments too fast). Taste it after three or four days, and every day after. As the vegetables shrink, the kimchi can be combined in ever-smaller containers; just keep it covered with brine.
• When it tastes good to you, it's done.

Steps:

• 1. Follow preparation directions and simmer time on Bear Creek package (adding the 8 oz can of tomato sauce instead of tomato paste as the package calls for).
• 2. While that is simmering, brown ground beef with diced onion and drain fat.
• 3. Once both chili starter package and browned ground beef are ready combine together.
• 4. Add all of the spices, the brown sugar, can of black beans and can of petite diced tomatoes. Stir well to incorporate everything into chili.
• 5. Add pinch of cinnamon (you only need a teeny amount because it will over-power the chili), so be careful!
• 6. Cook for an additional 10-15 minutes if desired, otherwise it's READY to eat!

Steps:

• Brown the ground beef in a dutch oven with about 1/2 bottle chili powder.
• Add to this the can of chiles, the crushed tomatoes and the tomatoe sauce (rinse out the tomatoe cans with about 1/3 can of water and add this as well).
• Simmer for about 5 minutes to blend and then dump in all four cans of undrained beans.
• Next, stir in the cocoa powder and simmer for another 5 or 10 minutes.
• Add a couple of teaspoons of salt and some freshly ground green peppercorns.
• Taste and add additional salt and pepper and chili powder if needed.
• Simmer for about an hour and serve.