Fabulous Football Chili
Ingredients
1 lb chuck steak cubed
1 lb ground pork
1 16oz. can diced tomato
1 4oz. can tomato paste
1 large onion
1 green pepper
1 red pepper
2 stalks of celery
2 cloves of garlic, minced
2 tsps salt
to ta fresh cracked black pepper
2 tablespoons white sugar
4 cups water
desir bacon
1 16oz. can red kidney beans
1 16oz. can white garbonzo beans
1 16 oz. can black beans
2 tsps chili powder
to taste hot sauce
Cooking Instructions
Brown cubed chuck steak, ground pork, add bacon along with onion, green pepper, red pepper, celery, garlic, salt and plenty of fresh cracked black pepper.
Drain excess fat, and add tomato paste, diced tomato, water and sugar.
Bring to a boil and add red, white, and black beans.
Let it boil for 10 min. and then reduce heat to simmer, and add your favorite hot sauce and chilli powder. Let it simmer for 1- 1 1/2 hrs.
Serve with cornbread, corn muffins, or biscuits.
Fabulous Football Chili
Tidewater Chili
Tidewater Chili
Ingredients:
(18-20 servings)
4 large onions, chopped
4 cloves garlic, minced
1/3 cup peanut oil
3 cans (28 ounces each) Italian plum tomatoes
2 cans (29 ounces each) tomato puree
2 teaspoons oregano
2 tablespoons crushed red pepper flakes
1 tablespoon salt
1 1/2 tablespoons basil
1/3 cup chili powder
2 tablespoons cumin
2 pounds Surry County, Virginia, smoked sausage or Italian smoked sausage
5 pounds lean chuck
4 cans (15 ounces each) red kidney beans, drained
Instructions:
Saute the onion and garlic in the peanut oil over medium heat. Stir in the tomatoees, tomato puree, and herbs and spices and simmer while cooking the meats. Cut the sausage into 1/2-inch pieces and brown. Drain and add to the mixture. Brown the chuck in small batches; drain and add to the mixture. Simmer for 1 hour. Add the beans.
Fabulous Football Food: Turkey Chili
Fabulous Football Food: Turkey Chili
Ingredients:
1 lb. ground turkey (can use beef, if desired)
1 large onion, chopped
1/4 cup Worcestershire sauce
1/4 cup dry red wine
2 garlic cloves, minced
One 8-oz. bottle of ketchup
One 8-oz. can tomato puree
1 Tbs. chili powder
1 Tbs. ground cumin
1 tsp. paprika
1 tsp. oregano
1 tsp. basil
1/2 tsp. red pepper flakes
2 bay leaves
Preparation:
In a large, heavy frying pan (preferably cast iron) combine turkey, chopped onions, Worcestershire sauce and red wine. Cook over medium heat until brown -- about 45 minutes.
Add garlic, ketchup, and tomato puree and stir well. Add remaining ingredients, mix well and cook over medium heat for another 45 minutes.
Serve in a large decorative bowl and garnish chili with sour cream, chopped onions and/or grated cheese.
Texas Chili
Texas Chili
Makes about 10 cups
2 pounds diced or course ground beef or turkey
2 cups pinto or red kidney beans
2 tablespoons canola oil
1 1/2 cups finely chopped onion
1 1/2 finely chopped garlic
2 large green peppers, diced
1 teaspoon ground cumin
4 teaspoons chile powder
pinch cayenne pepper
1 teaspoon oregano
4 cups chopped tomatoes, fresh or canned
2 cups water
1 bay leaf
1/4 cup red wine
sea salt, to taste (optional)
grated cheddar cheese for garnish
Cover beans with water and soak overnight. Drain. Sear the meat until it turns to grey; drain off excess fat. Heat oil in a saucepan. Add onion, garlic, green pepper, cumin, chile powder, cayenne, and oregano. Cook, stirring occasionally, for 5 minutes. Add tomatoes, water, bay leaf, red wine, salt, and beans and bring to a boil. Reduce heat and simmer for 1 1/2–2 hours, until beans are tender. Taste for seasoning and garnish with spoonfuls of grated cheddar cheese.
Cowboy Chili
Cowboy Chili
Serves 6
2 tablespoons peanut oil
1 onion, finely chopped
3 or 4 jalapeño peppers, seeded and finely chopped
2 poblano peppers, seeded and finely chopped
2 garlic cloves, finely chopped
1 pound fresh ground chuck
2 tablespoons chili powder
2 teaspoons cumin seeds, toasted and ground
1 tablespoon dried oregano
pinch cayenne pepper
1 can (35 ounce) whole tomatoes with juice
1 can (13 ounce) beef broth
2 tablespoons brown sugar
2 cups cooked kidney beans, drained
sea salt, to taste
ground pepper, to taste
hot pepper sauce, to taste
sour cream for garnish (optional)
green onions for garnish (optional)
In a large soup pot, heat the peanut oil over medium heat. Add the onions, peppers and garlic, lower the heat and cook until softened, about 5 minutes. Add the ground chuck and break it up as it cooks so it is completely browned. Stir in the chili powder, cumin seeds, oregano and cayenne pepper and cook for one minute longer. Crush the tomatoes as you add them to the pot and pour in the remaining juice and beef broth. Stir in the brown sugar. Cover and simmer for 20 minutes. Add the kidney beans and simmer 5–6 minutes longer or until heated through. Season with salt, pepper, and a few dabs of hot pepper sauce.
To toast and grind the cumin seeds: place in a heated dry cast iron skillet and cook about 3 minutes or until aromatic. Remove from heat and cool. Pour the seeds onto a cutting board and place the bottom of the skillet over the seeds, moving it back and forth. Grind the cumin until fine.
Smoky Firehouse Chili
Smoky Firehouse Chili
16 ounces 93% lean ground beef
2 large yellow onions, chopped
3 cloves garlic, finely chopped
4 tablespoons chipotle pepper
1 teaspoon salt or to taste
14 ounce can Mexican stewed tomatoes
8 ounce can tomato sauce
1 1/2 cups water
16 ounce can small red beans (not kidney), drained and rinsed
16 ounce can black beans, drained and rinsed
16 ounce can whole kernel corn, well drained
In a 4 quart dutch oven over medium high heat, brown beef, drain. Add onions and garlic, cook until tender. Add 2 tablespoons chipotle pepper and salt, cook 30 seconds, stirring continuously. Stir in both tomatoes and water. Bring to a gentle boil, cover pot, lower heat and simmer 20 minutes, stirring occasionally. Add remaining 2 tablespoons chipotle pepper, beans and corn, stir, simmer an additional 15 minutes. If desired, stir in additional salt to taste. Serves 6.
Jalapeno Corn Bread
1 cup corn meal
2/3 cup buttermilk
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup cream style corn
1/3 cup shortening or bacon drippings
2 eggs
1 cup grated cheese
6 jalapeno peppers, seeded and chopped
Mix all ingredients and pour into hot, greased 13 x 9 x 2 1/2 inch pan. Bake at 375F for 30 to 40 minutes.
Chicken and White Bean Chili Recipe
Chicken and White Bean Chili
Ingredients:
1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped 6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice
1/2 cup chopped fresh cilantro
Preparation:
Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.
Garden Fresh Tomato White Chili Recipe
Fresh Tomato White Chili
3 large tomatoes, red ripe
1 tablespoon vegetable oil
1/2 cup onion -- chopped
1 can mild green chiles -- 4 oz
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon oregano leaves -- crushe
1 teaspoon sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground red pepper
1 can chicken broth -- 14 oz
1 can white kidney beans -- 15 oz
rinsed and drained
2 cups cooked chicken -- cubed
Sour cream
shredded Cheddar cheese
diced tomatoes
chopped cilantro (optional
Core and coarsely chop tomatoes (makes about 4 cups); set aside.
In a large saucepan, heat oil until hot. Add onion. Cook, stirring occasionally, until tender,
about 5 minutes.
Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper and the 4 cups reserved
tomatoes.
Reduce heat and simmer, stirring occasionally, until the tomatoes are softened, about
5 minutes.
Add chicken broth; bring to a boil, reduce heat; simmer, covered, to blend flavors, about 15
minutes.
Add beans and chicken; cook until hot, about 5 minutes.
Garnish with sour cream, shredded Cheddar cheese, diced tomatoes and chopped cilantro,
if desired. Makes 4 servings.
Chili Recipe: Buffalo Snort Chili
Buffalo Snort Chili
All things can be good in moderation.
1/2 pound Bacon -- with fat
2 pounds Spanish onions -- chopped fine
5 tablespoons New Mexican red chile powder
2 tablespoons Cayenne powder
4 Jalapenos -- stems and seeds
1/2 cup New Mexican green chiles
1 Red New Mexican chile pod
1 pound Italian hot sausage
1 dash Tabasco sauce
1 teaspoon Hungarian hot paprika
3 pounds Plum tomatoes -- crushed
1 tablespoon Mexican oregano
10 ounces T-bone steak -- chopped fine
5 pounds Ground chuck
1 1/2 cups Water
12 ounces Lone Star beer
2 teaspoons Salt
1 1/2 cups Bell pepper -- chopped
1 tablespoon Garlic, in oil -- chopped
2 tablespoons Worcestershire sauce
1 tablespoon Sugar -- raw
5 tablespoons Cumin -- ground
1 pound Armadillo meat -- fresh
Fry the bacon in a large soup pot, add the onions, sauteing until soft. Add the rest of the
ingredients and bring to a boil. Reduce heat and simmer for 2 hours.
Hearty Chile: Chicken Green Chili with White Beans
Chicken Green Chili with White Beans
6 Anaheim chiles
1 tablespoon peanut oil
3 chicken leg quarters, skinned (about 1 3/4 pounds)
1 3/4 cups chopped onion
4 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth object
2 cups water, divided
1 1/2 teaspoons ground cumin
1 (15.5-ounce) can cannellini beans (such as Goya) or other white beans, rinsed and drained 3 tablespoons all-purpose flour
1 teaspoon salt
3 tablespoons reduced-fat sour cream
Preparation
Preheat broiler.
Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty
zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; discard skins. Chop chiles.
Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic, and sauté 6 minutes or until browned, stirring frequently. Return chicken to pan. Add broth, 1 1/2 cups water, and cumin; bring to a simmer. Cook 20 minutes or until chicken is done. Remove chicken; cool slightly.
Remove chicken from bones; cut meat into bite-sized pieces. Discard bones. Add chicken to pan; stir in chopped chiles and beans.
Combine 1/2 cup water and flour, stirring with a whisk. Stir into chicken mixture. Bring to a simmer; cook 15 minutes. Stir in salt. Spoon about 1 1/2 cups soup into each of 6 bowls; top each serving with 1 1/2 teaspoons sour cream. Serve with lime slices.
Source: Cooking Light
Super Bowl Party Food: A Texas Style Chili
3 1/2 pound(s)beef for stew
1/4 cup(s) salad oil
2 medium onions, chopped
3 medium green peppers, diced
4 clove(s) garlic, crushed
2 can(s)(28-ounce) tomatoes
1 can(s) (12-ounce) tomato paste
1/3 cup(s) chili powder
1/4 cup(s) sugar
2 teaspoon(s) salt
2 teaspoon(s) dried oregano leaves
3/4 teaspoon(s) cracked black pepper
DIRECTIONS
Cut beef for stew into 1/2-inch cubes. In 8-quart Dutch oven over high heat, in hot salad oil, cook one-third of meat at a time, until browned. With slotted spoon, remove meat cubes to bowl as they brown; set aside.
Reserve 1/2 cup onions; cover and set aside. Add green peppers, garlic, and remaining onions to drippings in Dutch oven; over medium-high heat, cook 10 minutes, stirring occasionally.
Return meat to Dutch oven; add tomatoes with their liquid, tomato paste, chili powder,
sugar, salt, oregano leaves, cracked black pepper, and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is fork-tender, stirring occasionally.
Spoon chili into large bowl. Pass reserved onion to sprinkle over each serving.
Source: Good Housekeeping
Arizona Desert Chili
Ingredients:
2 tablespoons vegetable oil
3 garlic cloves, chopped
2 onions, chopped
1 green bell peppers, chopped
3 pounds beef
1 teaspoon ground cumin
1 teaspoon ground oregano
½ teaspoon Total Insanity Sauce (or your preference of hot sauce)
10 tomatoes, peeled and chopped
1 can beer
Directions:
Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Sauté until soft, about 5 to 7 minutes.
Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount , however.
Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.
Serving ideas: Serve with cornbread or cheese biscuits.
Vegetarian Chili Recipe
Vegetarian Chili Recipe
Ingredients
• 3 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 large garlic cloves, chopped
• 2 19 oz. cans red kidney beans
• 2 19 oz. cans dark red kidney beans
• 1 envelope taco seasoning or 1/4 cup taco seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 15oz can tomato sauce
• 3 cups chicken broth or vegetable broth
• 1 6oz can tomato paste
Directions
Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add beans, taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.
Crockpot: Chicken Chili
Crockpot Chicken Chili
INGREDIENTS:
2 cans Great Northern or Navy beans
1 can (14.5 ounce) diced tomatoes with juice
2 teaspoons chicken base or bouillon
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 can (4 ounce) chopped mild green chiles
1 small zucchini, chopped, optional
1 cup corn kernels, optional
1 box frozen (Tyson) Southwest seasoned cooked chicken breast strips, about 2 cups
(may use 2 cups of cooked chicken and 1 teaspoon chili powder)
PREPARATION:
Combine all ingredients in crockpot. Cover and cook on low for 5 to 7 hours. Serve with corn bread or crackers. Chicken Chili recipe serves 4.
Randy's Firehouse Chili
Randy's Firehouse Chili
1 lb. mild Italian Sausage (bulk)
1 lb. Ground Chuck
1 Large Yellow Onion
2 Large Garlic Cloves, minced
1 1/2 Tbsp chili powder
1 (6 oz) tomato paste
1 1/2 c. water
1 Tbsp. instant coffee
1 Tbsp. sugar
1 Tbsp. paprika
1 Tbsp oregano
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
Preparation:
Brown Sausage, ground meat, onion and garlic in skillet or pot. Add remaining ingredients, except beans. Bring to a boil; cover and simmer for 1 1/4 hours. Add beans and stir. Top with Monterey Jack Cheese and finely chopped green onions.
Recipe by Firefighter: Assistant Fire Chief Randy CONTI - Union Fire Department, New Castle, Pennsylvania
Special Chili Sauce Recipe
Chili Sauce
Ingredients:
20 tomatoes,peeled and cut up
10 apples, cut small
2/3 qt. vinegar (less if desired)
6 lrg onions, chopped
1 green pepper
1 tsp. black pepper
1 tblsp. salt
1 tsp. red pepper (chili pepper)
1 c. mixed pickling spices tied in bag
3lbs. sugar (2 c.to a pound)
1 tsp. celery seed
Preparation:
Cook 3 hours
Chili Sauce
Chili Sauce
Ingredients:
1 peck tomatoes, finely chopped
12 onions size of egg, finely chopped
6 green peppers small, finely chopped
4 small hot peppers, finely chopped
1 pint brown sugar
1 pint vinegar
3 tablespooks salt
1/2 tablespoon Allspice
1 tablespoon cinnamon
1/2 tablespoon cloves
1/2 teaspoon paprika
Preparation:
Mix the first six ingredients together and cook until nearly done, before adding the spices. When cooked, ladle into jars and seal.
White Chicken Chili Recipe
White Chicken Chili Recipe
Ingredients:
1 Tbsp. canola oil
1 medium onion, diced
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 15 oz. cans cannellini beans, drained and rinsed
1 15 oz. can navy beans, drained and rinsed
3 cups cooked, diced Rotisserie chicken meat
1 4 oz. can diced green chiles
1/4 tsp. cayenne pepper
2 tsp. cumin
1 tsp. oregano
kosher salt and pepper to taste
1 cup shredded Monterey Jack cheese (optional)
4 sliced green onions (optional)
Preparation:
Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic. Cook 2-3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20-30 minutes.
Garnish with shredded cheese and onions and serve with sweet cornbread.
Serves 8.
