Chili Recipes

One of my favorite “Comfort foods” is chili. When it starts turning cold I start craving a big bowl of chili with a good moist cornbread (that has been baked in a cast-iron skillet) to go with it. I think everyone has their idea of what chili should be like; mine has to have beans, hamburger (as opposed to stew meat), stewed tomatoes, not too hot, not a lot of cumin (if any!), has to be thick..... so for this week’s cooking column I thought I would publish a variety of chili recipes to see if one of them might end up being your favorite.... I still haven’t found the Ultimate recipe for all my needs!

Leo’s Revenge Chili

1 lb ground beef
1 c. chopped red bell pepper
1 can red kidney beans - drained and rinsed
1/2 c. beef consommé
1/4 t. nutmeg
1 T. chili powder
1 t. oregano
1 c. chopped onions
1 c. chopped hot peppers *
2 - 15 oz. cans tomato sauce
2 t. salt
1/2 oz. baking chocolate - grated
1 T. brown sugar
1 t. parsley
In a saucepan heat the tomato sauce, beans and spices while the beef is browning in a heavy non-stick skillet. Add the meat to the sauce. Deglaze the skillet with the broth and add the onions and peppers. Cook till onions become translucent. Add beans and beef back into skillet with the onions and peppers. Simmer on low heat for 1 hour. Enjoy!
* Any hot pepper will work as this ingredient is optional

Oven-Baked Chili

www.kingarthurflour.com

2 pounds cubed stew beef
1 1/2 cups (8 ounces) chopped onion
2 cloves garlic, peeled and minced
2 cups (15 ounces) chopped tomatoes, fresh or canned
6-ounce can tomato paste
1 cup (5 ounces) diced fresh green bell pepper
2 tablespoons dried cilantro (optional, but good)
2 teaspoons chili powder
1 to 2 teaspoons ground cumin
2 to 2 1/2 teaspoons salt, to taste
up to 4 tablespoons sugar, to taste, optional; cuts the acidity of the tomatoes
1/4 to 1/2 teaspoon ground chipotle chili pepper, cayenne pepper, or a few dashes hot sauce, optional
1 tablespoon cornmeal
1 cup (8 ounces) water
1 can (15 ounces) dark red kidney beans or black beans, well-drained
In a large skillet, brown the meat in oil, in batches if necessary, and drain it well. Add the chopped onion, and cook until the onion is soft. Add the garlic, tomatoes, tomato paste, peppers, spices, and cornmeal, stirring to combine and allowing to simmer for about 1 minute, just till everything is hot.
Spoon the chili into an ovenproof 2- to 2 1/2-quart crock or casserole dish; add sufficient water to cover the meat. Cover the dish, with a lid or foil, and bake the chili in a preheated 275°F oven for 1 1/2 to 2 hours, or until the meat is tender. Stir the chili after 1 hour, adding a bit of beef stock or water if most of the liquid has evaporated, and it seems dry.
Half an hour before serving, stir in the beans, and cook until heated through. Garnish the chili with fresh cilantro and sour cream (with a bit of lime zest added to it), if desired. Yield: 8 to 10 servings.
Note: This dish is easily prepared in a slow cooker; cook on high for about 3 hours.

Wisconsin Beer Chili

Source: America’s Best Chili Recipes

(Mike Byers, La Crosse, Wisconsin)

1 large green (bell) pepper, chopped fine
2 celery stalks, chopped
2 lbs ground beef
2 pkgs French’s Chili-O mix (no substitutes!)
1 (16-oz) cans chili beans
10 oz. ketchup
1 can of 7-Up
1 can of beer
1/2 t. oregano
1 Qt. canned tomatoes
1 t. rosemary
1 clove garlic, chopped
Saute pepper, onion, celery, garlic in vegetable oil until soft. Brown ground beef. Stir in chili seasoning when beef is brown. Add sauteed vegetables to beef mix. Pour in tomatoes, chili beans, ketchup, beer and 7-Up. Mix well.
Cover and cook slowly so flavors blend. When chili begins to bubble, add rosemary and oregano. Cover and simmer one hour.

Slow Cooker Cincinnati-Style Chili

Reynolds

1 Reynolds Slow Cooker Liner
1 lb. lean ground beef
2 stalks celery, chopped
1 red bell pepper, chopped
3 (15 oz.) cans dark red kidney beans, drained
3 (14.5 oz.) cans southwestern-style diced tomatoes
2 T. red wine vinegar
2 T. sugar
1 T. chili powder
1 t. ground cumin
1 t. dried basil
1 t. salt
1 t. granulated beef bouillon
1/2 t. ground cinnamon
Open slow cooker liner and place it inside a 5 to 6 1/2 qt slow cooker bowl. Fit liner snugly against the bottom and sides of the bowl; pull top of liner over rim of bowl.
Cook ground beef, celery and bell pepper in a large skillet over medium-high heat until meat is evenly browned; drain off fat.
Place cooked beef mixture and remaining ingredients in line-slow cooker. Place lid on slow cooker.
Cook on low for 6 to 7 hours OR on high for 3 to 4 hours until chili is hot and bubbling.
Carefully remove lid to allow steam to escape. Serve food directly from line-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Mexican Chili

Source: Cook’n Software

15.5 oz. chili beans hot and spicy
15.5 oz. chili beans hot
28 oz. tomatoes, cut up
1 1/2 celery stalk, chopped
1 onion, chopped
1/2 green bell pepper, chopped
4 oz. drained, seeded and chopped green chilies
2 T. sugar
1 bay leaf
1 t. salt
1 t. marjoram dried, crushed
1/2 t. garlic powder
black pepper
1 lb. ground beef
In crockpot combine all ingredient except ground beef. In skillet brown beef, drain and stir into tomato mixture. Cook on low for 8 to 10 hours.
Skim off excess fat. Remove bay leaf stir before serving. Print this post