Recipes by Trish Van Devere: All-Day-Chili-in-the-Pot; Guacamole; Vichyssoise

Trish Van Devere's All-Day-Chili-in-the-Pot

3 cups dry kidney (or pinto) beans
3 tbsps. fine grade olive oil
3 large white onions, peeled, chopped
2 large cloves garlic, pressed
3 lbs. lean ground beef
1 tsp. salt
1/8 tsp. cayenne pepper (more if desired)
3 Spanish chili pepper pods (or 3 tbsps. fresh chili powder)
3 cups chopped fresh tomatoes
1 cup undiluted canned beef stock
1 tsp. cumin seed

Wash, pick over beans, cover with cold water in a vast pot, bring to a boil. Remove from heat, let stand 1 hour. Add water to cover, bring to boil again; lower heat, simmer slowly. Stir from time to time. Meanwhile saute onion in olive oil with pressed garlic until onion is golden in large Dutch oven (or stock pot). Remove onion from Dutch oven with slotted spoon. Add meat to pan drippings, cook slowly over low heat, stirring with spoon until meat is crumbly and light. Add meat and pan drippings to large cooking pot with beans. Add remaining ingredients including sauteed onions. Cook over very low heat stirring with wooden spoon to blend and mix well. Keep on low simmer, stirring often to prevent burning. Add more liquid (beef stock) to keep beans covered. Continue cooking until beans are tender, but not mushy. Just before serving, taste to correct seasonings. Serve in bowls garnished with minced raw white sweet onion, shredded lettuce and-or grated aged sharp cheddar cheese. If desired, chili can be served over hot cooked rice. Serves 10-12.

Trish Van Devere's Guacamole

2 ripe California avocados, mashed (or pureed)
1/4 cup dairy sour cream
2 tablespoons minced onion
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/2 teaspoon chili powder (or cayenne)
1 small clove garlic, crushed
1 large tomato, peeled and chopped
2 pkgs. frozen cocktail tacos (12 tacos in a package)

Blend together avocados, sour cream, onion, lemon juice, salt, chili powder (or cayenne), garlic and tomato.  Cover and refrigerate until serving time.  Makes about 2 cups. Place cocktail tacos on baking sheet. Bake in preheated 350 degrees F. oven 15 minutes (or until crisp). Garnish with cherry tomatoes speared with cocktail picks.

Trish Van Devere's Vichyssoise

6 large potatoes, peeled, thinly sliced
2 large leeks, sliced
1 large bunch of watercress
5 cups chicken stock (homemade or undiluted canned)
1 small ham bone
Salt and white pepper to taste
2 cups heavy cream
Watercress (or chives) to garnish

Cook sliced potatoes, leeks, watercress and ham bone in chicken stock until vegetables are tender. Remove bone, put through a blender (or puree through a fine sieve). Season with salt and white pepper to taste. Chill thoroughly before serving. Add cream before serving, mix well; pour into small glass dishes, bury in ice. Garnish with chopped watercress (or chives). Serves 6.