Awesome Chili Recipes - Texas Border Chili

Ingredients

* 3 medium tomatoes
* 1 large Bermuda onion finely chopped
* 1/4 teaspoon dried Mexican oregano
* 2 teaspoons paprika
* 5 large garlic cloves finely chopped
* 4 pounds beef shank coarsely ground
* 1 tablespoon bacon drippings
* 4 scallions chopped
* 5 green bell peppers chopped
* 5 fresh Serrano chilies chopped
* 1 pound chorizo sausage
* 4 medium garlic cloves finely chopped
* 2 teaspoons salt
* 4 tablespoons ground hot red chilies
* 4 tablespoons ground mild red chilies
* 3 tablespoons cumin seeds
* 1 can beer
* 1 cup water


Directions

1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor.
2. Scrape mixture into a large heavy pot and add the beef.
3. Melt the bacon drippings in a heavy skillet over medium heat then add scallions, bell peppers, chilies, sausage and the remaining garlic then and cook until the onions are translucent and the sausage is browned.
4. Place cumin seeds in a 300 oven for a few minutes until lightly browned.
5. Remove seeds from oven and crush with a mallet.
6. Stir vegetables into the beef and tomato mixture then add salt, ground chilies, cumin, beer and water.
7. Bring to a boil over medium high heat.
8. Lower heat and simmer uncovered for 6 hours.

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Awesome Chili Recipes - White Bean & Ground Turkey Slow Cooker Chipotle Chili

This slightly spiced white chili is the perfect freezer staple to have on hand for too-busy-to-cook nights
Ingredients
1 Serving cooking spray (5 one -second sprays per serving)
2 lbs uncooked ground turkey breast
1 Lg onion chopped
2 Med garlic cloves chopped
32 oz Fat-free chicken broth
1 tsp
Ground cumin
1 tsp Dried oregano
1 tsp Chili powder, chipotle variety
30 oz Canned white beans, drained and rinsed
3 tbsp Fresh lime juice
1/4 cup Cilantro, fresh, coarsely chopped (plus extra for garnish)

Preparation
1. Coat a large skilled with cooking spray. Cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes; grain off any fat.
2. Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker. Cover and cook on low heat setting for at least 4 hours. Yield about 1 cup per serving (note: for additional color, top with extra freshly chopped cilantro just before serving)
3. This recipe is part of Make Ahead Soups - Chilies and Stews series
Cook's Notes
If the chili is too thick after it's been frozen and then defrosted, add extra broth and then reheat to achieve desired consistency.

Awesome Chili Recipes - Award Winning Chili

"A base of stewed tomatoes, tomato paste, white wine and steak sauce surrounds chili-seasoned ground beef, bacon and kidney beans in this chili brightened with cilantro."

INGREDIENTS:
1 (14.5 ounce) can stewed
tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
1/4 cup white wine
1 pinch crushed red pepper
flakes
1/4 cup chopped green bell
pepper
1/4 cup chopped red bell
pepper
1/3 cup bottled steak sauce
5 slices bacon
1 1/2 pounds ground beef
1 (1.25 ounce) package chili
seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans,
drained
1 tablespoon chopped fresh
cilantro
1 tablespoon chopped fresh
parsley
DIRECTIONS:
1.
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
2.
While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
3.
Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
4.
Stir in beans, cilantro and parsley. Heat through and serve.

Awesome Chili Recipes - Chicken Chili

Chicken Chili with Cornbread Topping and Chipotle Crema

1 pound boneless, skinless chicken thighs, cubed Essence, recipe follows 1 1/2 tablespoons vegetable oil 1 cup chopped yellow onions 1/2 cup chopped red bell peppers 2 tablespoons minced jalapeno peppers 1 tablespoon minced garlic 2 teaspoons ground cumin 1 bay leaf 1 teaspoon salt 1/2 teaspoon cayenne 1 cup corn kernels 1 (15-ounce) can chopped tomatoes and their juices 1 cup chicken stock 1/4 cup chopped fresh cilantro leaves Cornbread topping, recipe follows 1 cup grated cheddar cheese, for topping Chopped green onions, garnish Chipotle Crema, recipe followsPreheat the oven to 400 degrees F. Season the chicken with Essence on all sides. In a large cast iron skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook, stirring, until browned on all sides, about 5 minutes. Transfer to a plate. Add the remaining 1/2 tablespoon oil to the pan and when hot, add the onions, bell peppers and jalapeno. Cook, stirring, for 3 minutes. Add the garlic, cumin, bay leaf, salt, and cayenne, and cook, stirring, for 30 seconds. Add the corn and cook until starting to color and pop, about 3 minutes. Add the tomatoes and their juices and the stock, and bring to a boil. Cook, stirring until thickened, 7 to 10 minutes. Return the chicken to the pot and cook until cooked through, 3 to 5 minutes. Remove from the heat and discard the bay leaf. Stir in the cilantro and adjust the seasoning, to taste. Spoon the cornmeal batter over the chicken mixture, leaving a 1/2-inch border around the sides. Bake until golden brown, 15 minutes. Remove from the oven and sprinkle the cheese on top. Return to the oven until melted, 2 minutes. Remove from the oven. Garnish with the chopped green onions and drizzle with the crema. Serve hot. Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Cornmeal Topping: 3/4 cup cornmeal 1/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup buttermilk 1 large egg 2 tablespoons bacon grease or vegetable oil In a bowl, combine the cornmeal, flour, baking powder, and salt. In a small bowl, beat together the buttermilk, egg and bacon grease. Add to the dry ingredients and mix until just blended, being careful not to overmix. Use as a topping for the Chicken Chili. Chipotle Crema: 1 cup half and half 1 cup heavy cream 1 tablespoon sour cream 4 teaspoons chopped chipotle peppers in adobo sauce, or less to taste 1/2 teaspoon salt In a bowl, mix together the half-and-half, cream, and sour cream. Let sit at room temperature for 24 hours to develop. In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth. Serve, or keep in an airtight container for up to 1 week. Yield: 2 cups

Awesome Chili Recipes - Beer Chili

Thick and spicy chili. Coffee and beer give this chili a unique and dynamite flavor. Garnish with shredded cheese and diced chile peppers.

INGREDIENTS
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 (Bass Ale is good)
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

DIRECTIONS
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.

Awesome Chili Recipes

Welcome to my collection of Awesome Chili Recipes. Here you can find a few of my favorite recipes for one of the most amazing and spectacular dishes ever invented chili.

This first recipe is for my chili. I don't know what I could call it but for now, we'll call it Tom's Chili. It's easy to make, inexpensive and tastes great. You can alter any of the ingredients if you like. I like thick chili because you can use any leftovers as a dip for tortilla chips. If you still have a bunch of chili left over, don't worry because you can freeze the leftovers too.

Here’s what you’ll need.

2 lbs of lean ground beef
2 packages of chili seasoning. (I use durkee brand)
1 package of stir fry peppers (use fresh if you want, but I make it easy.)
1 big Spanish onion (dice it up)
2 tablespoons of minced garlic (or 4 cloves if you want fresh)
2 big cans (16 oz cans) of crushed tomatoes (the ones with the spice in it are great)
5 drops of Tabasco (add more if you want)
1 teaspoon of nutmeg (or a dash or two of pumpkin pie seasoning)
2 cans of beans, kidney or pink beans work great.

Here’s what you’ll do.

Take your beans and rinse them off and drain them. Place them in a big pot. Now take your 2 cans of crushed tomatoes and pour them into the pot. Do not drain the tomatoes. Dump it all in there. Finally, put the rest of your ingredients, except the meat, into the pot and mix it up with a spoon, ladle, fork or whatever you want. Let the ingredients simmer. The ingredients will look really thick in the pot, but don’t worry. As the onions, tomatoes and peppers simmer, they’ll release their juices.

While that is simmering, cook your meat. Brown it up and drain the excess fat or grease.
When your meat is finished, place it in the pot with the rest of the ingredients. Put a lid on the pot and let everything simmer on medium heat again for about 20 minutes.

Serve with crackers or sprinkle some shredded cheddar on top.

If you like this recipe
or have one of your own post a comment.

Enjoy

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