CHILI RECIPES
Warm up to a steaming, hot bowl of chili with these recipes.
A Bowl of Red
Comments or Information: Spicy and good.
4 slices bacon, chopped1 large onion, chopped
4 cloves garlic, minced
4 pounds chuck roast, trimmed of fat, cut into 1/2" cubes
1/2 cup chili powder
1 tablespoon cumin
1 tablespoon mole paste
2 teaspoons oregano
2 teaspoons salt
2 teaspoons cider vinegar
1/4 teaspoon cayenne pepper
2 cups beef stock, preferably homemade
2 tablespoons masa harina
Fry the bacon in a Dutch oven or other large heavy pot over medium heat until brown and crisp. Remove the bacon from the drippings with a slotted spoon and reserve it. Add the onion to the drippings and sauté briefly until softened. Mix in the garlic and sauté until the onion is translucent. Stir in the beef and sauté it until it loses its raw color. Add the reserved bacon, and the chili powder, cumin, mole paste, oregano, salt, vinegar, and cayenne. Pour in just enough stock to cover. Reduce the heat to very low and cook uncovered for about 3 hours, stirring about every 30 minutes. Add more stock as needed to keep the mixture from getting dry and sticking. In the last 30 minutes of cooking, stir in the masa harina, a couple of teaspoons at a time, to thicken or tighten the chili. Serve immediately. 8 servings.
Colorado Chili
Comments or Information: Colorado.
2 pounds beef stew meat2 teaspoons vegetable oil
1 3/4 cups water
5 dried California chiles
1 dried New Mexico Chile Water
2 garlic cloves
1 teaspoon salt
1 teaspoon vegetable oil
1 onion, finely chopped
1 teaspoon all purpose flour
1 teaspoon dried leaf oregano, crushed
1/4 teaspoon ground cumin
Cut meat into bite-size pieces. Heat 2 tablespoons oil in a large heavy skillet or Dutch oven. Add meat. Cook until browned. Add water. Cover and simmer 1 hour. While meat is cooking, place both California and New Mexico chiles in a medium saucepan. Add water to generously cover and bring to a boil. Remove from heat and let stand until softened, 45 minutes to 1 hour. Drain chiles. Discard stems and seeds. Place chiles in blender with about 1/2 cup cooking broth from meat. Blend until pureed. Press puree through a sieve to remove bits of peel. Add sieved puree to meat and broth. Mash garlic with salt to make a paste. Heat 1 tsp. of oil in a medium skillet. Add garlic paste and onion. Cook until onion is very tender but not browned. Add flour. Cook and stir 1 minute. Add onion mixture, oregano and cumin to meat mixture. Cover and simmer 1 1/2 hours. Taste and add more salt if needed.
Creamy White Chili
Comments or Information: Warm, lightly spicy and creamy.
1 pound boneless skinless chicken breast halves, cut into 1/2" cubes1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 15.5oz cans great northern beans, rinsed and drained
1 14.5oz can chicken broth
2 4oz can chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. 7 servings.
Easy Ranch Style Chili
Comments or Information: .
1 pound ground beef1 recipe Chili Seasoning Mix
1 (1 lb) can tomatoes, cut up
1/2 cup water
1 (15 oz) can kidney beans (undrained)
Chili Seasoning Mix
3 tablespoons flour
2 tablespoons instant minced onion
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon crushed dried red pepper (optional)
1/2 teaspoon instant minced garlic
Brown beef in skillet; drain off excess fat. Blend in Chili Seasoning Mix. Stir in tomatoes, water and beans. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Makes 4 - 6 servings.
Quick Cincinnati Style Chili
Comments or Information: Cincinnati Ohio.
3 tablespoons vegetable oil1 medium onion, chopped
1 medium red bell pepper, cut into 1/4-inch dice
1 medium green bell pepper, cut into 1/4-inch dice
1 tablespoon chili powder
1 teaspoon unsweetened cocoa powder
1 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 lb ground beef chuck (preferably 80% lean)
1 (28- to 32-oz) can whole tomatoes including juice, chopped
1 tablespoon molasses
Accompaniment: sour cream
Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 8 minutes. Add bell peppers and sauté, stirring occasionally, until softened, about 6 minutes. Add chili powder, cocoa, salt, cinnamon, and pepper and cook, stirring, about 1 minute. Add beef and cook, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add tomatoes with juice and molasses and simmer briskly, uncovered, stirring occasionally, until thickened, 5 to 8 minutes. Serve over spaghetti w/cheddar cheese grated finely over top. Makes 4 to 6 servings.
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