COOK'S CORNER : EASY WAYS TO MAKE CHILI.

Byline: Marge Powers

In response to Barbara Clifford's request for a simple and quick recipe for chili, two readers sent along suggestions. Elizabeth Sullivan writes that she makes her Short Cut Chili every Halloween. She combines everything in a slow cooker, and it is ready in a short time. Bette Gumm's chili has five ingredients, so it certainly is quick to make.

SHORT CUT CHILI

(Shared by Elizabeth Sullivan, Canyon Country)

1 pound lean ground beef

1 small onion, chopped

1 teaspoon salt

1/2 teaspoon chili powder

1 bay leaf 

1 teaspoon Worcestershire sauce

2 cans (8 ounces EACH) tomato sauce (see Note)

2 cans (16 ounces EACH) kidney beans, drained

In a skillet, brown meat, then pour off excess fat.

In a slow cooker, combine meat and all remaining ingredients. Cover and cook on high setting 2 to 3 hours.

When ready to serve, remove bay leaf.

NOTE: For spicy chili, use 1 can regular tomato sauce and 1 can Mexican hot-style tomato sauce, such as El Patio brand.

QUICK CHILI

(Shared by Bette Gumm, Sherman Oaks)

1 pound ground beef

1 large onion, chopped

2 large cans pinto beans

1 can (8 ounces) tomato sauce

1 package chili seasoning

In a large pot, brown beef and onion, then pour off excess fat. Add all remaining ingredients. Simmer 1 hour.

NOTE: For added flavor and spice, add one or more of the following: 1 tablespoon ground cumin, 1 tablespoon oregano, 1 small jar medium-hot salsa, 1 can beer, 1 small can corn.

Can you help?

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

The bran muffins, sticky on the outside, served at the Lamplighter family restaurant on Laurel Canyon Boulevard in North Hollywood are delicious. Does anyone have the recipe or something similar?

- Myrtle Hain

Valley Village