Eleanor Levie HomeAboutBooking DetailsBooksGallerySpeaker TopicsWorkshopsRetail ShopsFree StuffLInks Contact Me

free & fun

Red, White, and Blue Chili

For Election Day, Fourth of July, Memorial Day, Flag Day, Welcome Home to your Military SuperMan or WonderWoman, or Whatever!

(You, Quilter, can make a red, white, and blue potholder while the chili cooks!)


Red-Hot Beef Chili


3- to 4-pound beef brisket, cut into 1” cubes
1/4 cup oil
3 tablespoons flour
4-6 tablespoons chili powder
2 teaspoons celery seed
1 teaspoon coarsely ground pepper
¼-1/2 teaspoons cayenne pepper
2 red peppers, chopped
1 large onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons brown sugar
2 to 3 red chilies, seeded, cored, and minced
1 17-oz. can crushed tomatoes
1 15-oz. can hot chili beans


Sauté beef cubes in oil in a large pot, just until they lose their rawness. Stir in garlic. In a small bowl, combine ground seasonings--the next 5 ingredients, and throw over the beef cubes. Mix until coated, and cook until beef is well browned. Add onions, peppers, garlic, brown sugar, and chilies; cook until onions soften. Add tomatoes. Cover the pot and cook over low heat for at least 2 hours and if possible, all day, or in a slow cooker. Stir whenever you think of it, adding water if chili becomes too thick. Add the beans 1 hour before serving.

Serve over rice, with optional avocado slices, shredded cheddar cheese, and additional hot pepper sauce.
Yield: 12 servings

White Turkey Chili

3 tablespoons canola oil
1 1/2 cups onion, chopped
1 sweet yellow pepper, minced
2 pounds lean ground turkey
4 large cloves garlic
2 teaspoons ground cumin
2 jalapeno chilies, seeded, cored, minced
Salt & pepper
2 15-oz. can white kidney beans, undrained
2 cups white corn niblets, fresh, frozen, or canned
Half a fresh lime, or 1 tablespoon lime juice


Heat oil in a skillet and sauté onion for 3 minutes; add yellow pepper and sauté for 2 minutes more. Add ground turkey and cook until turkey is no longer pink.

Add garlic, cumin, and minced chilies; add salt and pepper to taste. Add beans and corn and let simmer, covered, for 30 minutes. Squeeze lime juice over the mixture, and additional salt and pepper if desired.

Allow guests to add an optional dollop of sour cream.

Yield: 12 servings

Blue Vegetarian Chili

1/2 cup canola oil
2 large unpeeled eggplants, chopped
1 large onion, diced
1 red or purple bell pepper
2 cloves garlic, minced
1 15-ounce can red kidney beans, drained
1 15-ounce can stewed tomatoes
1 pint fresh blueberries or 1 7-oz. package frozen and thawed
2 tablespoons dried parsley
1 tablespoon dried oregano
Salt & pepper


In a large pot, heat ¼ cup of oil. Sauté the chopped eggplant in batches, until it is soft. Remove the eggplant and, adding more oil as needed, sauté the onion, bell pepper, and garlic. Mix the eggplant back in, and stir in the remaining ingredients and seasonings. Cook for about 30 minutes over low heat, stirring frequently.

Let guests sprinkle mozzarella or provolone cheese on top and enjoy blue corn chips on the side.
Yield: 12 servings