Saturday, December 4, 2010

Deluxe Grilled Cheese with Chili


For the chili you'll need:

4 cans of undrained beans (I use red, kidney, black and pinto)
1 can of water
1 pound of ground meat (I use turkey)
2 or 3 hot peppers (more if you like it spicy)
Up to 1/4 cup of flour
1 packet of McCormick's chili mix

Brown the meat in a skillet, drain and set aside.  Combine all four cans of beans (undrained) in a large pot.  Add the water and the meat.  Chop the peppers into tiny pieces and add them to the pot.  Add the chili mix, a small amount of cumin and some flour. Stir well and make sure the flour doesn't clump.

Bring the chili to a boil, then reduce the heat and let it simmer for 15 to 20 minutes before tasting.  It probably needs more cumin.  If so, then add some.  Continue to simmer the chili for at least 2 or 3 hours.  Taste it periodically and add more cumin and chopped peppers, if necessary.  You can also continue to add flour (a little at a time, stirring well after each addition) until you achieve the desired thickness.

After 2 or 3 hours of slow simmering, the chili is ready.  It's even better if you can leave it in the fridge overnight and serve it the next day. 

For the grilled cheese you'll need:

2 large slices of sourdough bread
Lots of butter
2 or 3 (depending on size) slices of American cheese
2 or 3 (depending on size) slices of Provolone cheese

In a small pan, melt 2 tablespoons of butter.  Butter one slice of sourdough and, when the melted butter is very hot, place the bread (buttered side down) in the skillet.  Layer the American cheese across the bread, then follow with the Provolone.  Butter the second slice of bread and place it (buttered side up) on top of the cheese.  With a spatula, carefully lift the sandwich to check the doneness on the bottom.  When the bottom of the sandwich is golden brown, remove it from the pan.  Quickly melt 2 more tablespoons of butter in the skillet and return the sandwich, turning it over this time, to the skillet. 

With your spatula, gently press the sandwich down to smash it just a bit.  When the bottom of the sandwich is golden brown, it is finish.  Your cheese should be well melted by now.  Remove the sandwich from the skillet and serve it with a bowl of hot chili.

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