Chilly Willies Recipes

WILLIE'S CHILI

Steps:

• Soak onions in water in a large bowl until the water takes on some of the onion flavor, at least 1 hour.
• Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned completely, about 10 minutes.
• Stir onion-and-water mixture, diced tomatoes, and diced tomatoes with green chile peppers with the beef in the pot; bring to a boil, reduce heat to medium-low, and simmer for about 90 minutes.
• Stir paprika, chili powder, sugar, seasoned salt, garlic powder, cumin, marjoram, and cayenne pepper into the liquid until dissolved; continue to cook at a simmer for 1 hour more.
• Stir cornmeal into the chili, 1 tablespoon at a time, simmering for a minute to check consistency before adding the next.

WILLIE'S CHILI

Steps:

• In a heavy bottomed soup pot (Dutch oven works well), heat the oil. Add all the cut vegetables and saute until the onions are translucent. Add the ground beef and sausage, mixing often to break up the larger chunks. Once the meat is fully cooked, drain off the excess fat. Add all the spices and chilis, and stir until evenly distributed. Leave the whole chilies whole, if the chili seems to be getting too hot, just take them out. Stir in the tomatoes and bring to a simmer. Stir in 2 cups of beef broth and let simmer until reduced by half, stirring often. Do the same with the V-8 juice. Repeat. This process can take up to four hours. Check the seasoning and add salt if necessary. Mix in the cornmeal, constantly stirring until chili is the desired thickness. Add the beans and let simmer a few minutes more. Serve with any sides: crackers, cheese, sour cream, onions, noodles....

SHOTGUN WILLIE CHILI

Steps:

• Remove stems and seeds from pepper pods and boil chile peppers in water for approximately 1 hour, until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 cup of this paste in recipe.
• Place 1 cup of water in a small saucepan and add the oregano. Bring to a boil, remove from the heat and steep like tea. Strain, and add the strained liquid to the chili pot.
• In a saute pan, brown the beef, a small batch at a time, in hot oil adding onions and black pepper to each batch. Remove meat to chili pot as it browns. Add remaining ingredients and blend well. Cover and simmer 2 hours, stirring occasionally.

CHILLY WILLY COCKTAIL

Steps:

• Pour into shaker. Fill with orange and pineapple juice. Shake well.

CHILLY WILLIES

Steps:

• To make the mousse: combine chocolate chips, vanilla, and salt in a food processor and mix 30 seconds with the steel blade.
• Heat cream to boiling, and with the processor going, add cream to chocolate. Add egg yolks and process until smooth (about 10 seconds).
• Let mixture cool in the fridge until thickened.
• To prepare the crepes: combine milk, flour, sugar, eggs, cocoa, melted butter and vanilla in a blender (do NOT use food processor). Mix on low until combined; do not overblend. Allow batter to stand covered at least 1 hour.
• Brush a 6- to 8-inch crepe pan with melted butter and place over medium heat. When butter sizzles, pour about 1/4 cup of crepe batter into pan; swirl and pour excess back into blender jar. Cook until bottom darkens slightly and edges look dry. Be careful--cocoa burns easily.
• If desired, cook on reverse side approximately 1 minute. Turn out onto damp paper toweling and repeat process until all the batter is used. Grease the crepe pan as needed.
• Keep finished crepes covered with damp paper toweling.
• To prepare Chilly Willies: put one heaping tablespoon of mousse on each finished crepe; roll up cigarette fashion. Place on baking sheet and freeze.
• When frozen, place in plastic bags and keep in the freezer until wanted.
• Chilly Willies may be eaten as is for a snack, or they may be served with warm Creme Anglaise Sauce as a special dessert. To prepare the sauce: beat egg yolks and sugar together until pale yellow and thick. Heat cream to boiling point; slowly pour into the yolk mixture, beating constantly.
• Transfer to a saucepan and cook over low heat, stirring constantly until mixture thickens and coats a spoon (about 20 minutes). Remove from heat, beat a minute and add vanilla.
• To serve: remove Chilly Willies from freezer 10 minutes before serving time. Place 2 on a dessert plate and spoon warm sauce over the top.
• Note: Yes, this uses lots of egg yolks, leaving you with a dozen egg whites--enough to make a beautiful white or chocolate angel food cake!