Host Kathy Douglass cooks and charms her way through favorite recipes from the world’s biggest stars It’s Random Wednesdays! Take a 20 minute break and step into the quirky culinary world of Kathy’s Random Celebrity Recipes.
A comedy cooking show with Kathy Douglass honoring vintage recipes from beloved stars. This episode features recipes from Robert Mitchum, Kenny Rogers and Jim Backus. Taste tester, Ron Laudner.
Kenny Rogers Fire and Ice Chili
SERVES: 8-10
UNITS: US
INGREDIENTS
Nutrition
1 (20 ounce) can pineapple chunks in syrup
2lbs lean boneless pork roast, cut into 1 – inch cubes
2 tablespoons olive oil
1 medium yellow onion, chopped (1/2 cup)
1 clove garlic, minced
1 (28 ounce) can tomatoes, cut up
1 (6 ounce) can tomato paste
1 (4 ounce) can diced green chili peppers, drained
1 green pepper, chopped (3/4 cup)
1 medium yellow onion, chopped (1/2 cup)
2 cloves garlic, minced
1⁄4 cup chili powder
4 teaspoons ground cumin
1 -3 tablespoon seeded and finely chopped jalapeno pepper
1⁄2 teaspoon salt
CHILI TOPPERS
sliced green onion, shredded cheddar cheese and dairy sour cream
DIRECTIONS
Drain pineapple, reserving syrup.
In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
Return all the meat to the pot.
Add the first chopped onion and 1 clove garlic.
Cook over medium heat till onion is tender, stirring occasionally.
Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
Bring to boiling.
Reduce heat.
Cover and simmer the chili for 1 and 1/2 hours, stirring occasionally.
Add the pineapple chunks.
Cover and simmer for 30 minutes more.
Let diners add their own toppers.
To increase the spiciness of the chili, Kenny adds 2 more T of the jalapeno pepper.
Jim Backus Chili
1 lb. ground beef
1 medium onion – chopped
2 cloves garlic
1 large green pepper
1 1/2 can #2 kidney beans – drained, save juice for soup
1 1/2 cans #2 canned whole tomatoes
3 whole cloves
1 1/2 tsp. salt
1 bay leaf
3 Tbs. bacon fat
3 Tbs good, strong, fresh chili powder
Brown onion, peppers, garlic and neat in bacon fat till brown and crumbly. Add tomatoes, beans, salt cloves, bay leaf and chili powder. Bring to a boil. Cook over low flame for 2 1/2 hours, stirring occasionally. Leave lid off until it reaches the thickness you desire.
Robert Mitchum’s Chili Recipe
Ingredients
4 strips bacon
2 onions, peeled and chopped
2 cloves garlic, pressed
seasoned flour (2 parts chili powder to 1 part flour)
3lbs lean beef (top round) cut into 3/4″ cubes
1 qt beef stock, or water
2 T. vinegar
2 large tomatoes, peeled and chopped
2-4 T. chili powder mixed with a little water til smooth
2 bay leaves, crushed
1 t. cumin seeds
dash sugar (optional)
2 t. salt
freshly ground pepper to taste
1/2 oz. bitter chocolate, shaved
Method
* Cook bacon in large stockpot til crispy and brown
* Lift out bacon, pour off excess fat leaving 3 T.
* Brown onions slowly in fat til soft, lift out
* Shake cubed beef in seasoned flour
* Brown quickly on all sides in onion flavored grease
* Add onions, garlic, stock, vinegar, bacon, tomatoes, chili powder, bay leaves, cumin, sugar, salt, pepper
* Mix well, bring to boil, simmer slowly for 3-4 hours, add chocolate during last half hour
* Taste to correct seasoning
* Serve with cooked kidney or pinto beans on the side
* Top with chopped sweet onion if desired
In remarks at the end of the article Mitchum said “vinegar will tenderize the meat but the real secret is to add a little piece of bitter chocolate, just as in a good spaghetti”