Ingredients: 4 strips bacon, diced 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes 1 cup chopped onions 1 cup chopped green bell peppers 2 garlic cloves crushed 1 cup Cabernet Sauvignon or other dry red wine 1 tablespoon tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 1 teaspoon cayenne pepper 1 (16-ounce) can chopped tomatoes 1 cup beef stock Salt and pepper 1 cup grated Sonoma Jack cheese Directions: In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to ...
Ingredients: 1/2 cup canola oil, divided 2 fresh jalapeno peppers, stems removed 1 pound ground pork 1 tablespoon butter 1 medium white onion, diced 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon sweet paprika 1/4 teaspoon ground cayenne pepper 1/4 teaspoon ground black pepper 3 cloves garlic, minced 1/2 cup all-purpose flour 1 (28-ounce) can green enchilada sauce 1 (7-ounce) can green salsa 1 quart water 1/2 bunch fresh cilantro, leaves chopped 1/2 lime, juiced 2 tablespoons cornstarch mixed with 2 tablespoons water, for slurry, if needed Cooked rice, for serving Directions: In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ...
Ingredients: 2 red onions, chopped 1 pound tomatillos, husked, rinsed, and halved 3 jalapenos, stemmed, seeded and halved 2 garlic cloves 4 tablespoons canola oil 2 pounds boneless pork shoulder, cut into 1-inch cubes 5 cups chicken stock 1 cup chopped fresh cilantro leaves Salt Pepper 10 flour tortillas, warmed Directions: Preheat the oven to 400 degrees F. In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting. Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the ...
There are hundreds of chicken chili recipes on the internet today in addition to beef chili recipes. My favorite way of making chicken chili is to substitute ground chicken for the ground meat in any of our chili recipes. Ground chicken is a great alternative to ground beef in any chili recipe for many reasons. Some people don't eat red meat, others prefer the taste of chicken over beef and still others just want to try something new. Whatever your reasons for wanting a chicken chili recipe, here are a few tips to make your chicken chili the best ever.
While excellent versions of chili are available all over the United States, the dish has the strongest ties to Texas, where it has been declared the Official State Dish by the legislature. The Oxford Companion to American Food “Chili as we know it originated in the American Southwest, most likely in the region that became the state of Texas,” according to the book. Culinary historians think that chili began as a peasant dish prepared by poor people using cheap, inferior cuts of meat cooked together with other inexpensive, readily available ingredients, primarily peppers and onions. Chili had begun spreading to other parts of the U.S. by the late 1800s, and by the 1920s, “chili parlors” or “chili joints” (“small, inexpensive, hole-in-the-wall diners”) were opening across the country. As the dish spread, the number of ingredients and variations grew as examples like Cinncinati Ohio and their popular take on three-way Chili.
Many of the recipes on our website contain the foundation for real Chili con Carne like ground Beef Chuck roast, onions, garlic, chili powder and other spices, tomato sauce, and beans. Regarding the last ingredient, many experts’ sources—including the founder of Chili Cooking.com would argue that true Texas chili has no beans, so feel free to omit them if you’re a purist. In fact, why not use the basic techniques demonstrated by other Chef’s here and tweak the ingredients to create your own recipe for the ultimate chili?
God Bless & Bon appétit,
In memory of Donald Carrel “a real Chili eating man”
3 lbs. lean beef chuck roast (chili grind)
5-6 tablespoons chili powder
2 tablespoons garlic powder
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon salt
2 teaspoons cayenne pepper
2 tablespoons cumin
1 tablespoon Mexican oregano
2 15-oz. cans beef broth
1 12-oz. water
1 10-oz. can Rotel tomatoes
1 Large purple onion, chopped fine
1 16-oz. can Hunt’s tomato sauce
1 beef bouillon cube
3-4 pieces of Hickory-smoked type thin bacon, cooked crisp, reserve grease
After cooking bacon slices in your Dutch oven, remove bacon and set aside. On high heat, add chopped purple onion and cook until soft in bacon grease. Add beef chuck roast (chili grind) and brown thoroughly. Add the bacon, crumbled into fine pieces, into the mixture. Mix all dry ingredients together and add, then immediately follow with the remaining canned items and the water. Bring to a low- medium boil, uncovered, and cook for 1 ½ hours, stirring frequently.
Add 2-3 tbsp. corn starch mixed with water to thicken. Cook this mixture until it reaches desired thickness. Add additional water if needed while cooking. Taste, then re-season with salt, black pepper and addition cayenne for more heat, if needed, until your eyes start to twitch or tear up.
This is best when prepared the day before, refrigerated overnight, and then brought back to piping hot right before serving. Serve with warm basket corn Tortillas chips. Garnish graded Cheddar and chopped fresh cilantro.
In a small dry skillet over low heat add the oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco,chopped green onions, and lime for garnish
This is the perfect vegetarian chili recipe to serve at your next chili get together. Serve with grated cheese, onions, and tortilla chips for dipping.
Vegetarian Chili Ingredients:
Vegetarian Chili 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.
For those of you who don’t like the meat in your chili, this is the chili recipe for you. It’s fast and easy to prepare. Serve with shredded cheddar cheese and chopped scallions.
Three Bean Chili Recipe Ingredients
Three Bean Chili Directions
In a large pot, add olive oil and warm over medium heat. Add onion, peppers, and garlic. Saute for 5 minutes or until softened. Add beer and stir well. Add tomatoes, black beans and kidney beans, stirring well to combine. Add cumin, chili powder, hot sauce and salt. Stir in refried beans to thicken chili. Reduce heat to low and simmer for 15 minutes.