Tuesday, 29 January 2013 18:38

Our 3 Most Favorite Chili Recipes

Written by stephania
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It's freezing cold outside and the Superbowl is only days away...baby it's chili time! Colleen and I have never been big football fans, but we are most definitely fans of the food and craft beer that often comes along with game day.  We'll take any excuse to eat comfort food and drink in the middle of a Sunday afternoon and the Superbowl always seems to amplify our hunger for bar food, artisinal bar food, but bar food nonetheless. This year I'm even more excited, because I've gotten myself hooked on Friday Night Lights and am therefore convinced that I'll understand what's going on in the game without having to ask one of my very patient friends. Somehow, each year after fully understanding the game by the end of the previous season, I completely forget the following year. Perhaps I'm always just distracted by the food?

In honor of all things football, here are our three very favorite chili recipes! 

xoxo,

stephania 


$100 Deer Chili

by Ruth and Michael Pryor

What you need:

  • 2 lbs ground sirloin
  • 1 lbs ground venison
  • 1/2 pound pepper crusted salami chopped in small pieces
  • 3 links of columbian or mexican chorizo
  • 1 onion, chopped
  • 2 habaneros, deseeded and minced
  • 1/4 cup chili powder
  • 2 tsp cumin
  • 1 tbsp corn meal
  • 1 tbsp garlic salt
  • 28oz beef broth
  • 28oz whole tomatoes (blend quickly)
  • 1 cinnamon stick
  • 4 bay leaves

What to do:

In a large soup pot, heat olive oil over medium-high heat.  Add onions and sauté for three minutes.  Add the sirloin, venison, chorizo and samali.  Mix often to ensure meat is cooked thoroughly and sauté for about ten minutes or until meat is cooked through.  Carefully pour fat out of pot (making sure to leave onions, garlic, and turkey in the pot).  Return pot to heat.  Add one beef broth,  tomatoes, habaneros, chili powder, cumin, corn meal, and garlic salt to meat mixture. Then place the  cinnamon stick and bay leaves to mixture.  Stir to mix and let it simmer for about 3 hours. Before serving remove the bay leaves and cinnamon stick. Serve in big bowls and garnish with grated Parmesan.

Serves 8-10.

 

Beer and Honey Chili

by Stephania Stanley 

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What you need:

  • 1 ½ lbs ground turkey meat
  • 1 ½ bottles of beer (ambers are great)
  • ¼ cup honey
  • 2 28 oz cans of crushed tomatoes
  • 2 6 oz cans of tomato paste
  • 1 16 oz black beans, rinsed and drained
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbs chili powder
  • 1 ½ tsp cumin
  • 1 tsp cayenne
  • 1 Tbsp olive oil
  • Grated Parmesan (optional)

 

In a large soup pot, heat olive oil over medium-high heat.  Add onions and sauté for three minutes.  Add garlic and green bell pepper and sauté for an additional three minutes.  Next add the turkey meat.  Mix often to ensure meat is cooked thoroughly and sauté for about ten minutes or until meat is cooked through.  Carefully pour fat out of pot (making sure to leave onions, garlic, and turkey in the pot).  Return pot to heat.  Add one bottle of beer, honey, crushed tomatoes, tomato paste, chili powder, cumin, and cayenne to turkey mixture.  Stir to mix and let it simmer for about 30 minutes.  Now it’s time to add the remaining beer, but add to taste.  Simmer for an additional 30 minutes and then add black beans.  Stir to mix and simmer for a final 30 minutes.  Serve in big bowls and garnish with grated Parmesan.
 
Serves 8-10.

 

Sweet ‘n Spicy Veggie Chili
 
by Colleen Reilly and Derek Ingersoll
 
What you need:
1 small yellow onion, diced
4 cloves of garlic, minced
1 30 oz can of dark red kidney beans
1 8 oz can diced tomatoes (with green chilies)
1 8 oz can tomato sauce
4 oz tomato paste
1 lb veggie meat crumblers
24 oz low-sodium vegetable or chicken broth
Nickel-size diameter uncooked spaghetti
1 pack chili seasoning
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp honey
 
What to do:
Sauté onion and garlic in a large, deep pot for 8-10 minutes or until onions are
clear. Add remaining ingredients (except spaghetti and meat crumbles) and let
simmer for at least 1 1/2-2hrs (feel free to let it simmer for up to 5 hours), adding
small amounts of water as needed and stirring occasionally. Finally add the
spaghetti and the meat crumbles and let cook until the noodles are tender adding
water if necessary (about 20 minutes), don’t cook too long as noodles will get
mushy. Salt, pepper and add hot sauce to taste. Serve it up in bowls and enjoy!
This will make about 6 servings.


Sweet 'n Spicy Veggie Chili

by Colleen Reilly and Derek Ingersoll

What you need:

  • 1 small yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 30 oz can of dark red kidney beans
  • 1 8 oz can diced tomatoes (with green chilies)
  • 1 8 oz can tomato sauce
  • 4 oz tomato paste
  • 1 lb veggie meat crumblers
  • 24 oz low-sodium vegetable or chicken broth
  • Nickel-size diameter uncooked spaghetti
  • 1 pack chili seasoning
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp honey

What to do:

Sauté onion and garlic in a large, deep pot for 8-10 minutes or until onions are clear. Add remaining ingredients (except spaghetti and meat crumbles) and let simmer for at least 1 1/2-2hrs (feel free to let it simmer for up to 5 hours), adding small amounts of water as needed and stirring occasionally. Finally add the spaghetti and the meat crumbles and let cook until the noodles are tender adding water if necessary (about 20 minutes), don’t cook too long as noodles will get mushy. Salt, pepper and add hot sauce to taste. Serve it up in bowls and enjoy!

This will make about 6 servings.

 

 

Last modified on Wednesday, 30 January 2013 11:53
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