My New Mexico Kitchen

photo by Gayle Martin

I know I haven’t been around lately. However, there was a reason for it. I sold my home in Tucson, Arizona, (sort of like Jojo in that old Beatles song), and now living in Las Cruces, New Mexico.

I’m love my new home. It even came with an outdoor mini kitchen, which I’ll use once the hot, humid weather breaks. I also look forward to trying out some New Mexico recipes.

From what I’m seeing so far, Las Cruces is a foodie town. New Mexico definitely is a foodie state. I’ve already fallen madly in love with New Mexico Pinon Coffee, and I’m enjoying the New Mexico wines.

One of the big events in Las Cruces is the Hatch Chile Festival, which, thanks to Covid, is cancelled this year. However, you can still buy fresh Hatch chilis at the grocery store, and they’ll roast them for you in the parking lot. There is nothing quite like the smell of steaming hot fresh roasted chilis. If Glade were to ever make a Roasted Chili scent, I’d buy a case of it. In the meantime, I’m putting fresh Hatch chili in my chicken chili, on burgers, scrambled eggs, and I’m loving it.

Gayle Martin

Chili con Carne

 
© Can Stock Photo/ dbvirago

Who doesn’t love chili con carne? I grew up on canned chili, but trust me, once you get used to eating chili made from scratch, you’ll never want to go back to canned.

Chili con carne is an amazingly simple dish to prepare. It’s also an easy way to use up leftover veggies, so Rosie would have approved. Chili tastes great on its own, or on top of a hot dog. The following recipe is one I put together through trial error and tweaking other recipes. One nice thing about chili con carne is that there really is no way to make it wrong.

Gayle Martin

CHili con carne

  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced *
  • an 8 ounce can tomato sauce
  • a 4 ounce can diced green chilis
  • a 16 oz can red kidney beans
  • a 16 oz can pinto beans
  • 1 cup water or broth
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons hot wings or Tabasco sauce
  • 1 tablespoon cornstarch.
  • 1/4 cup water or broth
  • salt and pepper to taste

Brown the ground beef, onion and garlic in a small stock pot or kettle until the meat is cooked all the way through. Stir in canned green chilis. Add tomato sauce and 1 cup of water or broth. Stir in the canned beans and add seasonings. Stir cornstarch and water in a small bowl and pour into the chili mixture. Mix well. Bring to a boil, reduce heat to low, cover and simmer for approximately 20 minutes. If desired, top with cheese, sour cream or chives. Serve.

For those who prefer, ground chicken or turkey may be used instead of ground beef. If using ground chicken or turkey, add a tablespoon of cooking oil.

* A tablespoon of garlic powder can be substituted for the minced garlic.

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.