ChopTalk | The Official Monthly Magazine of the Atlanta Braves

ChopTalk Chili courtesy of publisher and editor Gary Caruso (with minor changes by Patty Rasmussen)

1 ½ cups white onion, chopped
1 pound ground turkey (or ground round)
1 clove garlic, minced (or 1 teaspoon garlic powder)
1 small can tomato sauce (no salt added)
1 large can of Rotel diced tomatoes with green chilies
1 large can whole peeled tomatoes with liquid
1 15-ounce can organic black beans with liquid (beans can be omitted if desired; if so, substitute 1 cup water)
1 teaspoon chili powder (or more to taste)
½ teaspoon cumin (or more to taste)
Salt to taste
2 tablespoons balsamic vinegar
¼ cup green onions, chopped for garnish (optional)
Nonfat yogurt for garnish (optional)

Cook onion, garlic and ground turkey (or beef) on high until the meat is cooked through. Drain any accumulated grease.
Add the tomato sauce, Rotel tomatoes, canned tomatoes (broken up) and beans.
Add the spices; chili powder, cumin, and if you’re feeling frisky I like to add Mexican oregano. Add salt and freshly ground black pepper to taste.

Cook on high for a few minutes, then turn down the stove and let the chili simmer on medium to low, covered, for at least an hour, stirring occasionally. Remove the cover and let simmer 30 minutes more.

4. Stir in the balsamic vinegar. Garnish with non fat yogurt and green onions

1 head of green cabbage
Cut in quarters, rinse and drain. Chop wedges in food processor.
Do one wedge at a time so that the pieces don’t get too small. Put in a bowl and set aside.

Toss the cabbage with a dressing made with:
1/3 cup of Hellman’s Canola Oil Mayonnaise
1 Tbsp. white wine vinegar
2 tsp. sugar
½ tsp. salt

½ tsp. celery salt

Mix all ingredients together in a bowl and whisk together until the sugar dissolves. Pour over the cabbage. Toss well to coat all the cabbage and chill before serving or before putting on top of…

(My family LOVES grilled hot dogs, but they’ve got to be Hebrew National—they report to a Higher Authority!)
1 package of Hebrew National hot dogs
1 Vidalia onion, chopped

Place the hot dogs in a non stick frying or flat griddle pan, turn up the heat and make ‘em sizzle, then toss on the onions. Cook until the onion is caramelized. When it’s all crusty and savory smelling, slide ‘dogs’ and onions onto a plate. Serve with rolls and top with chili, slaw and/or onions. It’s amazing.

(It has nothing to do with baseball but I always make it when I want to impress someone! I hate to let anyone in on my secret, but it’s the easiest dessert in the world.)

1-9" graham cracker pie shell
1-14 oz. can sweetened condensed milk
3 egg yolks (whites not used)
1/2 cup Nellie & Joe's Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Chill for at least an hour. Just before serving, top with freshly whipped cream and garnish with lime slices.