2 pounds Ground round beef
1 pound Ground pork
5 cups Chopped onions
1 1/2 tablespoons Chopped garlic
7 tablespoons Chili powder
2 cans Chopped green chili peppers
3 cans (16 oz) crushed tomatoes
3 tablespoons Tomato paste
4 Bay leaves – crumbled
1 tablespoon Salt
1 tablespoon Oregano
1 tablespoon Red wine vinegar
1 tablespoon Grown sugar
2 cans 16 oz) red kidney beans
1 package Corn chips
1 Head lettuce – shredded
12 ounces Sharp cheddar cheese – shredded
In a large, heavy pot, brown the meat with the onions and the garlic.
Drain off the fat and stir in the chili powder (depending on quality, you may want more)
Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar.
Cover the pot and cook for 2 hours over low heat.
Add beans and cook, uncovered, 30 minutes more.
Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese.
Short Rib Chili
for the chili
1/2 pound dried small red beans
2.5 cups water
1 bay leaf
1 small onion, halved, unpeeled
2 dried ancho chiles
2 dried guajillo chiles
2 cups boiling water
1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle powder
1 tablespoon cocoa powder
1 whole fire-roasted red bell pepper
Kosher or sea salt
1.5 pounds boneless beef short ribs, trimmed
grapeseed or other neutral oil
2 cups diced yellow onion
2 large cloves garlic, peeled and smashed
1 tablespoon dried marjoram or Mexican oregano
1 tablespoon double-concentrated tomato paste
1 28 oz. can fire roasted tomatoes with juice, gently crushed 1 cup chocolate stout (I used Brooklyn Brewery’s Black Chocolate Stout)
1/2 cup crushed tortilla chips
juice of one lime
grated sharp cheddar or jack cheese sour cream fresh cilantro leaves quick pickled red onion fresh or pickled jalapeno peppers diced fresh avocado thinly sliced radishes tortilla chips or warm tortillas your favorite hot pepper sauce
Pick over the beans to remove any stones or debris, and place them in a large pot. Add the water, bay leaf and onion, cover the pot, and bring it to a boil. Let boil for 2 minutes, then turn off the heat and let the beans stand, undrained, for an hour. Discard the onion and bay leaf. (Note: the beans should be fairly tender at this point, though older beans may need more soaking time.)
Put on a pair of latex gloves. (No, seriously. Trust me on this.) Using kitchen shears, snip off the stems of the dried peppers and shake out most of the seeds (unless you like a fierier chili, in which case leave in as many as you like). Toast the peppers in a dry skillet until they are fragrant and beginning to soften, then place them in a bowl and cover them with the 2 cups of boiling water. Let soak until they are very soft.
Toast the coriander and cumin seeds in the same dry skillet until fragrant. Transfer to a mortar and pestle, add the coarse salt, and grind. Place the softened peppers with their soaking liquid in a blender, adding the ground coriander/cumin mixture, the cinnamon, the chipotle powder, the cocoa powder, and the roasted bell pepper. Puree until smooth and set aside.
Cut the short ribs into bite-sized chunks, season well with salt, and set aside. Place a small amount of oil in a deep, heavy-bottomed pot and warm until shimmering. Brown the short rib pieces in batches, removing them to a plate or platter as you finish browning.
Add the chopped onion and a pinch of salt and cook until translucent. Add the garlic and marjoram or Mexican oregano and cook until fragrant. Clear a space in the bottom of the pot, add the tomato paste, and cook for a minute until it gets a little caramelized before stirring it through the onion mixture.
Return the short ribs to the pot with any juices that have accumulated on the plate or platter, then add the chile puree, the beans with their cooking liquid, and the fire-roasted tomatoes. Add the stout and stir to incorporate. Cover and simmer over low heat for at least 3-4 hours, until the beans and beef are fully tender (this is actually best if you cook it low and slow ahead of time, even one or two days in advance of when you’re actually going to serve it).
Add the crushed tortilla chips about an hour before serving, stirring them in so they break down and thicken the chili (and add a lovely toasty corn flavor). Taste for salt and add a bit more if necessary, stir in the fresh lime juice off the heat, then serve with garnishes and plenty of cold beer.
Indian Spiced Lamb Chili
2 tablespoons Canola Oil
1 teaspoon Cumin Seeds
2 Large Red Onions
4 Garlic Cloves
1 cup Diced Tomatoes
1/2 pound Minced Lamb
1 cup Red Beans (uncooked)
2 cups Chicken Broth (or replace with 2 tsp Vegetable Bouillon+ 2 cups water)
3 teaspoons Garam Masala
4 teaspoons Coriander Powder
1 teaspoon Cayenne Pepper
1 teaspoon Ancho Chili Powder
Salt to taste
Heat the oil in a wok. Add cumin seeds once the oil is hot, fry untill the cumin seeds become a darker brown color.
Add Onions and Garlic to the wok and saute until onions caramalize. Add the tomatoes and saute until tomatoes are completely cooked and all water evaporates.
Add the Onion-Garlic-tomato mixture and rest of the ingredients in a slow cooker. Set on low and let cook for 8 hours.
COOKING FOR A CROWD - CHILI CON CARNE
10 pounds ground beef (AP)
8 ounces chopped onions
1 clove minced garlic
2 1/2 quarts canned tomatoes, diced
2 quarts tomato puree
1 quart water
3 ounces chili powder
1 1/2 tablespoons ground cumin
1 ounce salt (1 1/2 tbsp)
1/2 teaspoon black pepper
2 ounces granulated sugar
152 ounces canned beans (pinto, kidney, or red)
Cook beef, onions, and garlic in steam-jacketed kettle until meat loses pink color.
Mix tomato and seasonings. Add to beef. Cook until blended.
Add beans to meat mixture. Cover and simmer for 1 hour. Add water if chili becomes too thick.
Yield: 3 gallons
If dried beans are used, substitute 3 lb for canned beans. Wash and prepare according to directions on p. 632.
If desired, thicken chili by mixing 5 oz flour and 2 cups cold water. Add to chili mixture and heat until flour is cooked.
1 oz (1/2 cup) dehydrated onions, rehydrated in 3/4 cup water, may be substituted for fresh onions.
Chili and Cheese. Sprinkle grated cheddar or Monterey Jack cheese over chili, 1 Tbsp per bowl.
Chili Buffet. Serve chili with accompaniments: chopped onions, tomatoes, and green peppers; sliced black olives; shredded cheese; and sliced jalapeÃ±o peppers.
Chili Spaghetti. Use only 7 lb ground beef. Cook 1 lb 8 oz spaghetti according to directions on p. 369. Add to chili mixture just before serving. Macaroni or other pasta shapes may be used also.
Turkey Chili. Substitute 8 lb ground turkey for ground beef.
COOKING FOR A CROWD - GARDEN CHILI
3/4 cup vegetable oil
60 ounces chopped onions
1 1/2 tablespoons minced garlic
36 ounces celery, chopped
1 pound carrots, chopped finely
2 teaspoons dried oregano, crumbled
2 tablespoons ground cumin
2 tablespoons chili powder
1 ounce salt (1 1/2 tbsp)
1 tablespoon black pepper
1 pound green peppers, chopped
2 pounds zucchini, chopped
24 ounces canned mushrooms and stems
86 ounces canned tomatoes, diced
1 quart water
86 ounces canned red beans
1/3 cup frozen reconstituted lemon juice
24 ounces cheddar cheese, shredded
Heat oil. Add onions and garlic and sautÃ© until transparent.
Add celery, carrots, and seasonings to onions. Cook until tender-crisp.
Add remaining ingredients, except cheese, to onion mixture. Heat to 180°F.
To serve, ladle chili into soup bowls. Sprinkle 1/2 oz cheese over each portion.
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15 to 16 ounces) kidney beans, undrained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 package (7 ounces) spaghetti
1 1/4 cups shredded Cheddar cheese (5 ounces)
Cook spaghetti as directed on package. While spaghetti is cooking, cook beef and onion in 3-quart saucepan over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
Stir in tomatoes, beans, tomato sauce, chili powder and salt, breaking up tomatoes. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you’d like.
Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.
Makes 5 servings
Pork Chili Verde
-2 tablespoons vegetable oil
-1 yellow onion, diced
-4 cups pulled pork
-2 cups salsa verde
-4 15 ounce cans white beans
-8 cups chicken stock
-2 teaspoons cumin
-1 teaspoons chili powder
Garnish with Green Onions and Cilantro
1. In a large heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with kosher salt and let cook until soft and translucent.
2. Add the pulled pork to the onion and cook about 5 minutes.
3. Add the salsa verde to the pork and onions and simmer together.
4. Rinse and drain the white beans.
5. Add the beans to the chili.
6. Add the chicken stock, put a lid on the chili and simmer for an hour.
7. Add the cumin and chili powder and then season to taste with kosher salt.
8. Garnish with green onions and cilantro and serve immediately.
CAJUN PORK CHILI
2 lb. ground pork
2 large onions, chopped
4 cloves garlic, minced
1 sweet red bell pepper, chopped
1 sweet green bell pepper, chopped
3 stalks celery, chopped
1 (28 oz.) can tomatoes
1 (28 oz.) can kidney beans, drained
1/4 tsp. hot pepper flakes
1 tsp. dried oregano
1/4 tsp. cayenne pepper
Dash of hot pepper sauce
Salt and pepper
If you prefer a more traditional chili flavor, use cumin instead of oregano, and add chili powder to taste.
In a heavy saucepan, cook the pork over medium heat, stirring to break up the meat, for about 5 minutes or until browned. Pour off the fat.
Add onions, and cook until tender. Add garlic, red and green peppers and celery. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.
Add tomatoes, breaking them up with the back of a spoon. Stir in kidney beans, hot pepper flakes, oregano, cayenne pepper, hot pepper sauce and salt and pepper to taste. Bring to a boil; reduce heat and simmer for 20 minutes.
HISTORIC JAILHOUSE CHILI
6 slices bacon
1 lb. hot Italian sausage
1 1/2 lb. ground beef
1 C. chopped onion
2 garlic cloves, crushed
2 cans beer
1 small can tomato paste
1 (12 oz.) can tomato sauce
1 tsp. oregano
1/2 tsp. cumin seed
2 T. red chili powder (or to taste)
1 can chili beans in gravy
Salt and pepper
Cook bacon until crisp; crumble. Season and brown sausage and ground beef; drain well. Reserve 1/4 cup of fat and saute onion and garlic in large stockpot. Add bacon, meat, beer, tomato paste, tomato sauce, oregano, cumin and chili powder; simmer for 2 hours. Add beans and cook for 20 minutes more. Serve with grated cheese. If you like it hotter, add finely minced serrano chiles.
4 slices bacon, cut into 1/2-inch pieces
1 garlic clove
1/2 lb. pork shoulder, coarsely ground
1 lb. beef round, cut into 1/2-inch strips
1/2 lb. beef chuck, coarsely ground
2 to 4 jalapeno chiles, diced
1 T. ground hot red chile
2 T. ground mild red chile
1 tsp. dried Mexican oregano
1 1/2 tsp. cumin (comino)
1 1/2 tsp. salt
12 oz. tomato paste
3 C. water
1 (16 oz.) can pinto beans
Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve. Add the onions and garlic to the bacon fat and cook until the onions are translucent.
Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.
Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours, stirring occasionally.
Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.
1 T. vegetable oil
2 celery stalks
1 leek, chopped
2 cloves garlic, minced
1 tsp. ground cumin
1 (28 oz.) can diced tomatoes
1 1/2 tsp. Tabasco sauce
1/2 tsp. salt
8 oz. bay scallops or small shrimp
6 oz. lump crabmeat, picked over to
remove any cartilage
2 C. hot cooked rice
Heat oil in a 4-quart saucepan over medium heat. Add celery, leek and garlic. Cook until tender, stirring occasionally, 5 minutes. Add cumin; cook 1 minute.
Stir in tomatoes with their liquid, hot pepper sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover. Simmer 15 minutes to blend flavors.
Stir in scallops and crabmeat; heat to boiling. Cook 3 minutes or until seafood is tender.
Serve over rice. Sprinkle chili with chopped cilantro.
Makes 6 servings.