10 minute read
RECIPES How Do You Do Chili?
As soon as there's even the smallest hint of a chill in the air, our editorial team immediately starts talking about our favorite soups and stews. While we adore a good loaded potato soup and would never stews. While we adore a good loaded potato soup and would never turn down a big ol’ bowl of chicken noodle, the topic almost always veers into chili territory. Which type is the best? Who likes it spicy? veers into chili territory. Which type is the best? Who likes it spicy? Spaghetti, crackers or bread? With tailgating season upon us and the summer’s bounty fl owing in from With tailgating season upon us and the summer’s bounty fl owing in from our gardens, we’re all itching to cook up a pot of chili. While we don’t have our gardens, we’re all itching to cook up a pot of chili. While we don’t have any answers for which kind of chili is the best, we’re here to present recipes to help you decide for yourself this fall! to help you decide for yourself this fall!
Tailgate Chili
2 lbs. ground chuck 1 lb. your choice bulk sausage 4 15-oz. cans chili beans, drained 2 28-oz. cans diced tomatoes 6 oz. tomato paste 1 large yellow onion, chopped 3 large bell peppers, seeded and chopped 2 jalapeño peppers, seeded and chopped (optional) 1/2 c. beer 1/4 c. chili powder 1 T minced garlic 1 T Worcestershire sauce 2 T ground cumin 2 tsp. hot sauce 1 tsp. cayenne pepper 1 tsp. smoked paprika 1 tsp. salt 1 tsp. black pepper 1 tsp. black pepper 1/2 tsp. cayenne pepper 1/2 tsp. cayenne pepper (optional) Crumble and brown ground chuck and sausage in the bottom Crumble and brown ground chuck and sausage in the bottom of a large stock pot over medium-high heat. Drain off fat. of a large stock pot over medium-high heat. Drain off fat. Add in other ingredients. Stir to combine. Cover pot and simAdd in other ingredients. Stir to combine. Cover pot and simmer over low heat for 2-3 hours, stirring occasionally. mer over low heat for 2-3 hours, stirring occasionally. Note: this recipe is intentionally very easy to scale up. Whether you're Note: this recipe is intentionally very easy to scale up. Whether you're feeding your family or a whole football stadium, this will be a crowdfeeding your family or a whole football stadium, this will be a crowdfavorite for sure! favorite for sure! If you want to use a crock pot, we recommend making your chili ahead, If you want to use a crock pot, we recommend making your chili ahead, refrigerating, then warming it up in your slow cooker. This will give the refrigerating, then warming it up in your slow cooker. This will give the fl avors plenty of time to develop. The browning stage is very important, fl avors plenty of time to develop. The browning stage is very important, and it brings a lot of fl avor to the party that you and it brings a lot of fl avor to the party that you just won't get if you cook this recipe startjust won't get if you cook this recipe startto-fi nish in your crock pot. to-fi nish in your crock pot.
3 T olive oil 1 large yellow onion, diced 4 cloves garlic, minced 2 jalapeños, seeded and diced 2 T tomato paste 4 T chili powder 1 T ground cumin 1 1/2 tsp. smoked paprika 2 T oregano 3/4 c. dry red wine 2 c. vegetable broth 2 15-oz. cans pinto beans, drained 1 15-oz. can navy beans, drained 2 T cocoa powder 1 1/2 T soy sauce 2 chipotle peppers in adobo, chopped 1 T adobo sauce from can 1 28-oz. can diced tomatoes 1 T maple syrup Heat a Dutch oven over medium-high heat. Add olive oil until heated, then add onion. Cook until golden brown, stirring occasionally. Add garlic, jalapeños and tomato paste. Stirring frequently, cook until tomato paste darkens in color. Stir in chili powder, cumin, paprika and oregano. Deglaze using red wine. Simmer for 3 minutes until the smell of alcohol goes away. Add vegetable broth, beans, cocoa powder, soy sauce, chopped peppers, adobo, tomatoes and maple syrup. Stir well. Season to taste.
Bring to a boil over high heat, then lower heat to a simmer. Cook, stirring occasionally, for up to 2 hours. Note: No need to mention that this flavorful chili is vegan; just tell 'em the secret ingredient is the cocoa. If you have picky diners that will be asking, “where the beef?!” we suggest adding another secret ingredient: browned faux-meat crumbles. For a 100% vegan pot, choose soy crumbles. If you’re okay with vegetarian/mostly vegan, Impossible sausage would be great in here! (adapted from Rainbow Plant Life)
White Chicken Chili
1 T. olive oil 1 yellow onion, diced 1 jalapeño, seeded and diced 2 cloves garlic, minced 1 tsp. ground cumin 2 4.5-oz. cans green chilies 3 boneless, skinless chicken breasts 5 c. chicken broth 2 15-oz cans white beans, drained 1 1/2 c. frozen corn 1/2 c. sour cream Heat oil in a large stock pot over medium heat. Add onion and jalapeño and cook for about 5 minutes, until softened. Add spices and cook for an additional minute.
Add in green chilies, chicken and broth. Bring to a boil. Reduce to a simmer, covered, until chicken is cooked through. Remove chicken and shred. Return to pot and add in white beans and corn. Bring to a simmer again. Remove one third of the beans to a blender or food processor. Pulse until somewhat mashed. Return to the pot. Turn off the heat. Stir in sour cream. Salt and pepper to taste.
I poTopping No matter what style of chili you prefer, the toppings you choose can easily take your bowl to a whole 'nuther level. Here's a little inspiration to get you thinking outside the pot!
Loaded
Sour cream, chives, shredded cheddar and bacon bits
Spice Up Your Life
Jalapeño slices, tortilla chips, guacamole, Cotija cheese, a dash of Choulula and a wedge of lime Homestyle
Corn, cornbread and diced green onions Basically Fall in a Bowl
Roasted sweet potato cubes, pumpkin seeds, a drizzle of hot honey and Greek yogurt Fancy Shmancy
Shredded smoked Gouda cheese, pickled red onions, crème fraiche and sliced radishes
Cincinnati Style Chili
6 oz. tomato paste 2 lbs. ground beef 4 c. lager-style beer 8 oz. tomato sauce 1 large onion, minced 6 cloves garlic, minced 3 T chili powder 1 T cinnamon 1 tsp. cumin 1/2 tsp. allspice 1/2 tsp. cayenne pepper 2 T Worcestershire sauce 1 T apple cider vinegar 1 oz. unsweetened chocolate, chopped
Add tomato paste to a large pot or Dutch oven over medium heat. Cook, stirring constantly, until the paste begins to smell slightly toasty (1-3 minutes).
Remove from heat. Add in ground beef and beer. Stir together, breaking up ground beef. Return to heat. Add in onion, spices and Worcestershire sauce. Simmer gently for 2-3 hours.
15 minutes before serving, bring to a rapid simmer. Stir in vinegar and chocolate.
For Cincinnati-Style Serving Prepare spaghetti according to package directions. Heat a can of kidney beans, and drain. Add prepared spaghetti to each plate, and top with chili, beans, shredded cheddar cheese and chopped onions. Serve alongside oyster crackers. For Cincinnati Chili Coneys Prepare hot dogs according to package directions. Place hot dogs in buns. Top with mustard, chili, chopped onions and shredded cheddar cheese.
For Cincinnati Chili "Not-chos" Prepare waffle fries according to package instructions (regular or sweet potato) and sprinkle with black pepper to taste. Heat a can of kidney beans and drain. Top fries with chili, chopped onions, beans, shredded cheddar cheese and jalpeño slices.
