Lucille’s Chili
In a 4-quart Dutch oven, cook ground chuck, onion, green pepper, and garlic until meat is brown. Drain well. Add undrained tomatoes, drained kidney beans, tomato sauce, undrained tomatoes and green chiles, jalapeno pepper, chili powder, oregano, cumin, basil, salt, and pepper. Cook over medium heat for 10 minutes. Reduce heat. Cover and simmer for 1 hour. Serve with additional chopped onion, sour cream, and cheddar cheese for topping. Makes 8 main-dish servings.
Ten Cents a Bowl
There was a spot on “old” Beale Street run by Sunbeam Mitchell. Here all the musicians around, including the notable B.B. King, could eat cheap and get a big bowl of the best chili in town. B.B. remembers: “If you had 15 cents at that time, you could eat well: a nickel’s worth of crackers and a dime’s worth of chili!” “Lucille’s Chili,” named for B.B.’s famed guitar, is patterned after this memorable feast.
2 pounds ground chuck
1 cup chopped onion
¼ cup chopped green pepper
1 clove garlic, minced
1 16-ounce can whole tomatoes, cut up
1 16-ounce can kidney beans, drained
2 8-ounce cans tomato sauce
1 10-ounce can diced tomatoes and green chiles
1 jalapeno pepper, seeded and chopped
1 tablespoon chili powder
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 teaspoons ground cumin
1 ½ teaspoons snipped fresh basil or
½ teaspoon dried basil, crushed
1 ½ teaspoons salt
¼ teaspoon pepper
The Best Tenderloin Ever
Everyone who eats this says so!
For marinade, combine port wine, soy sauce, olive oil, pepper, garlic, bay leaf, and hot pepper sauce. Place tenderloin in a plastic bag into a shallow dish. Pour marinade over tenderloin. Close bag. Marinate in the refrigerator overnight, turning 1 or 2 times to distribute marinade.
Preheat the oven to 450 degrees. Drain tenderloin. Wrap bacon slices around tenderloin, securing with toothpicks. Insert a meat thermometer into the thickest part of the tenderloin. Place on a rack in a shallow roasting pan, tucking the thin end under to make it is as thick as the rest of the meat. Roast for 25 to 35 minutes for rare (140). Makes 16 to
20 servings.
1 cup ruby port wine
¾ cup soy sauce
½ cup olive oil
1 teaspoon freshly ground pepper
3 cloves of garlic minced
1 bay leaf
Several dashes of hot pepper sauce
1 4-6-pound beef tenderloin
16 to 20 slices of bacon
Classic Recipes from Heart & Soul Cookbook