Week #29 Betty Fussell

At number 29 of the 50 Women Game Changers in Food, is Betty Fussell, an American writer. She has written 11 books covering from silent movie screen star Mabel Normand, to American beef, to seasonal food, to the history of corn.  She has lectured at state fairs, universities, museums, and a wide variety of other venues all over the country. She's really quite an interesting lady and you can read more about her at her website. 

"So let’s treasure and pleasure it while we may, with all our senses flashing a red alert of joy. To look, taste, touch, savor — nothing does that better than sex but food."

                                                                       -Betty Fussell

While doing my research I came across her chili recipe which is truly off the charts!!

You can make it just as the recipe states...

...or add cheese to your hearts content. Enjoy!!

SAM’S CHILI

2 tablespoons olive oil


½ to 1 medium onion, chopped


3 to 4 cloves garlic, chopped


1 teaspoon oregano


1 to 2 teaspoons ground red chili (medium hot)


½ teaspoon ground cumin


1 pound ground round or chuck


1 can (16 to 24 ounces) chopped tomatoes


1 can (1 pound) red kidney beans


Salt & black pepper to taste

Heat olive oil in a large sauté pan, add the onion, garlic and spices and cook until the onion softens. Add the meat and stir well until it’s lightly cooked.  Add the tomatoes and their juices, add beans with their liquid. Add seasonings and taste thoroughly.  

Adjust spicing to your taste. Depending on the heat of the chili you use, if you want more heat, add some cayenne or Tabasco. You can also add Worcestershire Sauce.

If you need more liquid, add vegetable juice or water, plus a beef bouillon cube. If you want a thicker stew, add tomato paste. If you want a chewier meat, use cubed beef from the chuck and brown it just as you do ground meat.

You can use any kind of beans, like pinto, black, navy. To cook dried beans: Cover beans with water 2 inches above the height of the beans. Bring to the boil, boil rapidly uncovered for 2 minutes. Put on a lid, remove the pan from heat and let sit for an hour or more. When ready to use, add more water (if needed) to  cover about 1 inch above the beans. Bring liquid to the simmer, cover partly with a lid, and simmer until the beans are tender (1 to 2 hours, depending on the beans). If desired, add chopped green or sweet red peppers, chopped fresh tomatoes, chopped fresh chilies like jalapeno or Serrano. Don’t salt the beans until nearly done or it makes them tough.

Anything can go into the pot, like salt pork, chopped sausages, pork on the bone, lamb on the bone, whatever you have that will withstand long slow cooking.

Serves 1 big guy, 2 medium guys, or 3 girls


For more recipes by Betty Fussell, please visit the rest of the gang:

For more great recipes by Betty Fuss please visit the rest of our group:

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets 
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living 
Linda - Ciao Chow Linda
Linda A - There and Back Again

Martha - Lines from Linderhof

Mireya - My Healthy Eating Habits

Veronica - My Catholic Kitchen

Annie - Most Lovely Things

Claudia - Journey of an Italian Cook