CHILI

CHILI

Ingredients:

2 pounds fresh ground beef

1 quart tomato juice

1 (29-ounce) can tomato purée

1 (15-ounce) can red kidney beans, drained

1 (15-ounce) can pinto beans, drained

1 medium-large onion, chopped (about 1 1/2 cups)

1/2 cup diced celery

1/4 cup diced green bell pepper

1/4 cup chili powder (use less for milder chili)

1 teaspoon ground cumin (use more for real flavor)

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/8 teaspoon cayenne pepper

Instructions:

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

PADDLING QUE CREW—Red Chili 2012-

In smoker… beef brisket with olive oil & rub, 2 yellow onions in half, 2 green peppers in half
Rub: combine 4 tablespoons chili powder, 2 tablespoons cumin, 1 tablespoon sea salt, 1 tablespoon black pepper
After smoking for a few hours cut up meat for food processor (med chop), chop up all vegs, with the “bark”
2 (16 ounce) cans BUSH'S® Light Red Kidney Beans- drain / rinse,
2 (16 ounce) cans BUSH'S® Dark Red Kidney Beans- drain / rinse,
2 (16 ounce) cans mild chili beans with sauce,
3 (16 ounce) cans Hunts diced tomatoes
1 (6 ounce) can Hunts tomato paste
1 (10ounce) can RO-TEL hot diced tomatoes with habaneras
1 tablespoon garlic powder or minced
1-tablespoon cilantro
1 tsp ground red pepper
¼ cup brown sugar,
2 tablespoons baking cocoa
1 bottle of beer
16 ounces of water
add heat for your own taste, jalapenos, ghost, cayenne pepper, hot sauce, habaneras, anaheiem
makes 1 ½ to 2 gallons of chili

GERRY'S CHILI

This is the way I like my chili:
soup style with meat and beans.
Enjoy.
2 Lbs. Coarse ground chuck
1 Large yellow onion, diced
1/2 Small sweet green pepper, diced
1/2 Small sweet red pepper, diced
4 Cloves garlic, minced
2 + Chipotles in adobo, minced
12 t Chili powder
1 t Salt
1 t Fresh gound black pepper
1 t Sugar
1 T Fresh ground cumin
2 28 oz Cans whole tomatoes
2 16 oz Cans tomato sauce
1 16 oz Can dark red kidney beans, drained and rinsed
1 16 oz Can chili hot beans
Brown the ground chuck in a large Dutch oven. Remove to a plate or bowl lined with paper towels to drain. Deglaze the Dutch oven with the onions, peppers, and liquid from the tomatoes. Add the meat back in. Add all other ingredients, cover, and simmer for 4 hrs., stirring occasionally.
Serve with saltine crackers, shredded cheddar, sour cream, chopped fresh chives, Frito's Dippers, or anything else you can think of.
BEER CHOCOLATE CHILI RECIPE
1/4 cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
3 bay leaves
2 teaspoons light or dark brown sugar
4 pounds boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes
1 teaspoon freshly ground black pepper
2 1/2 tablespoons kosher salt, divided
3 tablespoons vegetable oil, divided
3 medium onions, coarsely chopped (about 4 cups)
1 1/2 cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 jalapeno chiles, roughly chopped
One 12-ounce bottle dark Mexican beer, such as Negro Modelo
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped
3 tablespoons masa harina (corn flour, not cornstarch)
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parsley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream, for garnish
Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.
Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.
Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.
CHILI DOGS WITH A CHILI SAUCE

I love making chili and I love chili dogs. However, when I add my normal chili recipe to a hotdog I get good results, not fantastic results. So a few days ago I went on a search for a real chili dog chili sauce recipe. I found a recipe that really intrigued me. There were no beans and the meat entirely came from finely shredded flank steak. After I saw that I knew I had to make this chili. This type of chili is referred to as a "chili sauce" and is a fantastic topping for hotdogs.

Ingredients for the chili sauce: (to top approximately 16 hotdogs)

1 lb of flank steak (sometimes incorrectly labeled as "London Broil")
1 medium onion
2 and a 1/2 large celery stalks
1 clove of garlic
1/2 cup of ketchup
1/2 cup of chili sauce (like Heinz)
2 T yellow mustard
2 T Franks Hot sauce (or any similar hot sauce)
1 T Worcestershire sauce
1.5 T chili powder
1/4 tsp ground cloves
2-3 T vegetable oil
Ingredients for the hotdogs:
Angus beef franks
Potato rolls
Mild cheddar cheese
Diced yellow onions
Yellow Mustard

This recipe is broken into two parts. The first part is placing the steak, celery, garlic, and onions in a food processor. The second part is to build a sauce to add to the steak mix. Chop the steak and onion into 1-2 inch pieces. Chop the celery into 2-3 inch pieces. Place the flank steak into a food processor. At this time I put the vegetable oil into a large sauce pan (about 4.5 qt size) and set it to medium-medium high heat. Using the pulse feature of the food processor pulse the steak 35-45 times, about 20-30 seconds each. Scrape the meat into the sauce pan and stir. Put the onions, garlic, and celery into the food processor and pulse until they are just as fine as the steak. Scrape this mixture into the sauce pan as well. Keep stirring the mixture until all of the red color disappears. You don't have to get all of the moisture out but keep it cooking until the meat becomes gray (about 15 minutes). While you are stirring the meat you can start mixing the ingredients for the sauce. I used a measuring cup and added the ingredients right in. Add the ketchup, chili sauce, yellow mustard, hot sauce, Worcestershire sauce, chili powder and ground cloves into the measuring cup and stir. Pour this mixture into the sauce pan. Stir often and let the chili simmer for about 20 minutes. The way I like my chili dogs is on a soft potato roll, topped with mild cheddar cheese, chili and chopped yellow onions. If I'm feeling crazy I'll top it with some yellow mustard as well. Wow, this is a winner.

HOT DOG CHILI
1 large onion, chopped
1 pound extra-lean ground beef (hamburger)
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tablespoons unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
In a large stock pot over medium-high heat add ground beef and enough water to cover it break up the meat in the water add in the onion and garlic and cook until the onion is translucent. Add the remaining ingredients: allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 hour 30 minutes. Remove from heat.

CHILI

2 tablespoons vegetable oil

2 onions, chopped
3 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed
1 (14.5 ounce) can peeled and diced
tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/2 cup packed brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 fresh hot chile peppers, seeded and chopped

Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

TRUE CHILI

1.5 lbs. Ground beef

3 tbsp Dizzy Pig Cow Lick.
Oil for browning
3 Dried Pasilla Chilies
2 Cloves garlic (or more)
1 Large sweet onion coarsely chopped (or more)
1 Quart Beef Broth
1 tbsp Whole cumin seeds (toasted)
1 tbsp ground New Mexico Chili or other pure ground chilies to your heat preference. Not a blended "chili powder".
2 cans beans (mix and match kidney, black, pinto, red, white)
2 cans diced tomatoes
Couple squares of dark chocolate
Masa flour to thicken (if needed)
Shake about half the Cow Lick onto the beef and toss. Cut Pasilla Chilies open and remove seeds, and soak them in warm water until softened and rehydrated. About an hour. Place chilies and water into a blender, add the garlic and puree. Reserve. Toast cumin in pan until fragrant. Chop onion, gather ingredients and use a mortar/pestal to grind your toasted cumin into power. Brown beef in dutch oven (cast iron is best). Do small batches over high heat so that meat actually browns, and don't stir until the meat starts to caramelize. Reserve and brown the next batch. Remove browned meat from pan. Okay to leave a few bits in the pan. Then add onion and a little salt and stir while scraping the brown bits from the pan. This "fond" is packed with flavor, and is part of making a great pot of chili. Once onion is cooked soft, about 5 minutes, add your browned beef back tho the pan.Pour in your chili/garlic puree, the beef broth, tomatoes, then add the cumin, pure ground chilies and the remainder of the Cow Lick and stir well. Bring to a simmer, uncovered, and cook for about a half hour to an hour until all it starts to thicken. Then add beans and stir well.Cook another half hour or more until desired thickness is achieved. If needed, thicken with a little masa flour, which also adds a pleasant corn tortilla flavor. Add chocolate and stir.
Add more Cow Lick if needed for a fresh peppery bite.

MOOSE AND THE MISSUS’ CHILI

Makes 8 servings
A ceramic or clay pot with cover, OR a large cast iron pot with cover. Cooking chili over a stovetop is a virtual guarantee you will burn your spices, which will cause them to turn bitter. By using a heavy pot and cooking the chili in the oven, you’ll be using gentle and even heat, which will ensure none of the spices will burn. VERY important!
1.5-2 lbs each beef chuck and pork shoulder, cubed to .5-1 inch
1 28 oz can plum tomatoes
1 med white onion
5-7 cloves garlic
1 whole jalapeno
1 bottle beer, preferably dark
1.5 cups water
4 bay leaves
½ cup Red Lion Competition Chili Powder
10 chiles de arbol, stems and seeds removed (If you like it hotter, don't remove seeds)
1 tsp cumin
1 tsp coriander
I chipotle chile +1 tsp adobo (Make sure it’s of the canned variety)
Salt to taste
Optional: Pinto Beans, rinsed
Preheat oven to 350 degrees Blend tomatoes, garlic, onion, and chiles de arbol in blender until smooth. Brown pork and beef in separate pans, then pour off remaining liquid. Finish browning meat, then deglaze pans with beer. (If you only have one pan, then just brown the meats in separate batches) Add browned meat to your cooking pot, then add tomato mixture along with beer, jalapeno & bay leaves. Cook covered at 350 for one hour. After one hour, add chili powder, and cook for another 1.5 hours, covered. After 1.5 hours, turn oven down to 300 degrees and salt to taste, then add cumin and coriander and cook uncovered for an additional 30 mins. If you want beans in your chili, this final phase would be a good time to add them. Serve with grated cheese and chopped onions or scallions.