MAY 1998

Terrific Chili Toppings That Will Score Big With Guests

Are you celebrating Cinco De Mayo at home with friends this year? Why not kick off the party by serving chili? When served with a variety of delicious California cheese and dairy toppings and a little creativity, homemade chili quickly becomes the star of the party.

For a no-fail crowd pleaser, the California Milk Advisory Board recommends serving chili with an array of Real California Cheese toppings from traditional Monterey Jack to specialty Hispanic-style Manchego. Shredded cheese tastes great by itself, but it can also be mixed with fresh herbs and diced vegetables. Try cutting cheese into small cubes and tossing with shredded lettuce, fresh parsley and red onions for a dramatically different topping. To make toppings that pack even more punch, use flavored cheeses like onion or jalapeno Jack.

California dairy products, such as sour cream and yogurt, also make terrific chili toppings that can stand alone or be mixed with herbs, peppers and onions for festive-looking and great-tasting toppings. Prepare a spicy topping by adding minced cilantro and jalapenos to sour cream or offer guests a yogurt cucumber raita for a cooler option.
For an extra special treat, try the California Cheesy Cornbread which makes a perfect side dish. California Dry Jack and Cheddar make this crunchy cornbread deliciously different from the traditional version.

• Chunky Chili
• Real California Cheese Chili Toppings
• Real California Dairy Chili Toppings
• California Cheesy Cornbread

Recipes provided by the California Milk Advisory Board
Contact: Deneen Murrieta or Jennifer Plant, Torme & Kenney, 415-956-1791

Chunky Chili
(Serves 8 to 10)

2 tablespoons canola, corn or safflower oil
2 cups chopped onion
3 large cloves garlic, minced
2 pounds ground round
2 to 3 tablespoons red chili powder*
1 teaspoon ground cumin
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf thyme
1 can (28 oz.) peeled Italian plum tomatoes
1 can (8 oz.) tomato sauce
4 cans (15-1/2 oz.) pinto beans, reserve liquid and add enough water to make 2 cups broth
2 tablespoons balsamic vinegar
1/2 cup dry red wine (optional)
salt and pepper

In a large heavy bottom pot, heat oil and saute onion for 5 minutes, adding garlic after 3 minutes. Add meat, breaking it up with a fork to brown. While cooking meat, add 2 tablespoons of the chili powder and the cumin, oregano and thyme.

When meat is cooked through, add tomatoes, breaking them up with a fork. Add tomato sauce and 2 cups of bean broth. Simmer, covered, for 40 minutes. Add beans, vinegar and wine. Heat thoroughly and season to taste with salt and pepper. Add remaining bean broth if soupy consistency is desired.

* If a hotter chili is desired, add the remaining tablespoon of chili powder or a portion of it.

Per serving: 449 calories, 27.43 g protein, 62.6 mg cholesterol, 37.85 g carbohydrate, 880.4 mg sodium, 10.42 g fiber, 20.17 g total fat, 7.52 g saturated fat.

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Real California Cheese Chili Toppings
(Each recipe serves 8)

Real California Cheese, whether shredded or cubed, adds a wonderful accent to this chili recipe. Select Monterey Jack or Cheddar if you want cheese to melt deliciously into the chili or, choose Manchego or Asiago for cheese that softens but retains its shape when heated. For each recipe, mix ingredients together and serve.

1-1/2 cups crumbled California Feta cheese
3 tablespoons minced green onion
3 tablespoons sliced or chopped ripe olives
1/2 teaspoon each dried oregano and basil leaves

1/3 pound California Manchego cut in small cubes (Manchego is an Hispanic-style cheese available in supermarkets but can be substituted with California Monterey Jack)
1 red bell pepper cored, seeded and finely chopped
3 tablespoons coarsely chopped cilantro leaves

1/3 pound California onion or jalapeno Jack cheese cut in small cubes
1/2 small head of lettuce, finely shredded
1/4 cup coarsely chopped Italian parsley leaves
Top with 2 tablespoons diced, sweet red onions

1 cup shredded sharp California Cheddar cheese
1 cup shredded California Baby Swiss cheese
1-2 cups finely shredded red cabbage
Top with 2 tablespoons snipped chives

2/3 cup grated California Parmesan or Dry Jack cheese
1 cup bean sprouts
1/2 cup coarsely chopped unsalted peanuts
1/4 teaspoon red pepper flakes

1 cup grated California Asiago cheese
1 shredded zucchini, pressed of liquid
2 tablespoons minced sweet red pepper
1/4 teaspoon red pepper flakes

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Real California Dairy Chili Toppings
(Each recipe serves 8)

California sour cream and yogurt offer several delicious ways to top chili with creamy California dairy products. Serve a spicy-hot sour cream or a cucumber-cool yogurt topping. Both are perfect on chili. For each recipe, mix ingredients together and serve.

1-1/2 cups sour cream
3 tablespoons minced cilantro leaves
1-1/2 tablespoons minced pickled jalapeno chiles (omit seeds)

1-1/2 cups sour cream
1/3 cup minced red bell pepper
1/4 cup minced sweet red onion
2 tablespoons chopped ripe olives
2 tablespoons minced Italian parsley
1/2 teaspoon dried leaf oregano

1-1/2 cups plain, nonfat or lowfat yogurt
1 cup finely chopped cucumber, seeded
3 tablespoon minced cilantro leaves
1 large clove garlic, pressed
salt to taste

1 to 1-1/2 cups plain nonfat or lowfat yogurt
1 cup diced melon, preferably cantaloupe or honeydew
3 tablespoons chopped fresh mint

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California Cheesy Cornbread
(Serves 12)

California Dry Jack and Cheddar cheeses are a winning combination. In this easy-to-make cornbread recipe, the cheese creates a crusty, delicious variation on traditional cornbread.

3 cups yellow cornmeal
1-1/2 cups grated California Dry Jack
1 teaspoon baking soda
1/2 teaspoon salt
dash cayenne
4 eggs
1/3 cup butter, melted
2 cups buttermilk
3 cups grated sharp California Cheddar
paprika

In a mixing bowl, combine cornmeal, Dry Jack, baking soda and salt; add a dash of cayenne and mix well. Separately, beat eggs with butter and buttermilk. Add to cornmeal mixture, stirring only enough to moisten all ingredients.

Liberally oil 2 cast iron or heavy 12-inch frying pans and place in a pre-heated 425º F oven for 5 minutes, or until the pans sizzle with a drop of water. Spoon cornbread mixture into hot frying pans and spread evenly with a knife. Top each with 1-1/2 cups grated Cheddar and sprinkle with paprika.

Bake for about 25 minutes or until edges are crisp and lightly browned on top. Cut each pan into 12 thin wedges.

Per serving: 384 calories, 18.66 g protein, 125.57 mg cholesterol, 29.82 g carbohydrate, 670.80 g sodium, 2.56 g fiber, 20.82 g total fat, 12.46 g saturated fat.

Recipes provided by the California Milk Advisory Board
Contact: Deneen Murrieta or Jennifer Plant, Torme & Kenney, 415-956-1791

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