Chili Recipes from my friends
My Cluckin' Chili
by Cary Matias (works with Dave)
Serving Size- Large Crock Pot, but I cooked it on the stove in a
large pot
2 tablespoons Olive Oil
1 medium sized Onion- peeled/chopped fine
4 cloves Garlic- peeled/chopped fine
1 medium sized Green Pepper- chopped
1 medium sized Red Pepper- chopped
1 medium sized Orange Pepper- chopped
1 small sized Jalapeno Pepper- chopped
1 small sized Habanero Pepper- chopped
30 ounces Great northern beans
15 ounces Black-eyed peas
8 ounces Green chilies- canned/diced
1 ½ teaspoon Ground Cumin
2 teaspoons Crushed Red Pepper (depending on
heat desired)
3 teaspoons Chili Powder (depending on heat
desired)
30 ounces Chicken Broth (less for thicker
chili)
1 can (10 ounces?) Chicken Gravy
2 cups Shredded `Mexican blend' cheese
1 cup Sour Cream
1 whole Roasted Chicken- skinned/pulled off
bone
1 whole Lime- cut in half
3 ½ tablespoons Fresh Cilantro- minced
In large pot, heat olive oil over medium heat. Add the onion,
garlic, and all of the fresh peppers. Sauté until the onion is
translucent (the peppers should not be cooked until soft). Add the
broth and the gravy. Stir in the beans, green chilies, cumin, red
pepper, and chili powder. Bring to a boil, reduce heat and simmer
for 10 minutes. Stir in the cheese, stirring frequently until
melted. Stir in the sour cream, then the cilantro and the chicken.
Simmer for another 10 minutes. Squeeze the juice in from both halves
of the lime, and stir.
NOTES:
- I am guessing at the measurements for the seasonings- this is
a rough judgment, I recommend adding some, tasting, adding more if
needed.
- There are a lot of peppers in this chili- if you go with less
peppers, you may want to add more beans or black-eyed peas to
maintain consistency.
- I thought my chili at the contest was a bit too soupy, so
less broth may be the ticket, I recommend adding one and a half cans, and saving the remaining to add after the sour cream, if the chili is too thick at that point.
- This can be served immediately, however I let it simmer for a
couple of hours, then refrigerated for the seasoning to blend, then reheated to
serve.
Dave Hughes’ Chili
Dave is a boomerang enthusiast and chilehead friend of Dave's.
2 pounds beef chuck, very coarsely ground (1/4-inch pieces)
1 tablespoon vegetable oil
1 medium onion, chopped fine
4 cloves garlic, minced
Water or beef stock as needed
1/4 cup dried, ground pasilla or mulato chile
¼ cup dried, ground ancho chile
1/4 cup cumin powder
3 tablespoons Mexican oregano
1/3 cup paprika
2 tablespoons extra cumin powder for adding near end of cooking
6 tablespoons masa harina (probably won’t use it all)
Ground or crushed chile piquin for heat adjustment.
In a large pot, qickly sear the meat over high heat in the oil until gray all over. Add onions and garlic about halfway thru this process. Reduce heat and add water or beef stock to cover the meat by about 1". Add all remaining ingredients except the reserved cumin, masa, and piquins and simmer, covered, for at least 2 hours, or until onions and garlic "disappear" in the chili and the meat is seriously tender.
In a jar, mix the masa with cold water until you get a fairly thick liquid. Add some to the chili, basically until you can just smell it in there, to thicken the chili and add flavor. Simmer it another 15 minutes, and add cumin until you can detect its aroma. Taste for heat, salt content, and adjust as necessary to your taste.
Yield: 8 to 10 servings
Note that 3/8 cup of a good commercial chili powder may be substituted for the ground chiles and cumin. Serve this chili with cornbread and beer.
Portobello & White Bean Chili
by Debbie Schuberth (works with Dave)
12 sun-dried tomatoes
2 cans (12-3/4oz. each) beef broth, divided
3 lbs. Portobello mushrooms, cleaned and coarsely chopped or sliced
Olive oil
3 onions, chopped
4 cloves garlic, minced
4 red peppers, roasted, peeled, seeded and chopped
2 cans chopped tomatoes with green chiles
1 large can chopped tomatoes
1 Tbsp. dried oregano
3 Tbsp. chili powder
2 Tbsp. cumin
½ tsp. cayenne
¼ tsp. allspice
2 cans white cannellini beans, drained and rinsed
To soften sun-dried tomatoes, heat one can of beef broth until boiling. Remove from heat, add sun-dried tomatoes and cover. Allow to steep for 5-10 minutes. Remove from beef broth, reserving liquid, and chop tomatoes. Heat a saute pan over medium-high heat and saute onions in olive oil until soft and slightly translucent. Add minced garlic, roasted peppers and sun-dried tomatoes and cook for a couple of minutes. Then, add all canned tomatoes with their liquid, additional can of beef broth, and all spices. Simmer for a few minutes; transfer to oven-proof casserole or dutch oven, cover and place in 350 oven for 30-40 minutes. Meanwhile, saute portobello mushrooms in olive oil until no liquid remains and mushrooms are nicely browned. Remove chili from oven, add portobello mushrooms and canned beans. Heat and serve with cornbread.
John's Cajun Style Chili
The same week that I was entering the church cook-off, a fellow boomerang enthusiast,John Bordelon, was entering another at his church. His recipe place 2nd in both the "Best Chili" and "Healthy Chili" catagories. He was kind enough to provide his recipe for a Cajun style chili for our enjoyment.
2 pounds ground beef, browned and drained
1 large (yellow, red, or white) onion, chopped
2 stalks celery, finely chopped (a Cajun touch)
1 green bell pepper, seeds and ribs removed, chopped
1 can Rotel tomatoes with green chilies (try two sometime)
1 can tomatoes
1 small can tomato paste if you want a little more red color and tomato flavor
1 can black beans, drained
1 can pinto beans, drained (you can use red beans if you prefer, or all three)
1 Tbl spoon cumin, maybe even more
1 Tbl minced garlic (I buy the kind in the little glass jars in oil)
1/2 cup fine yellow corn meal, or corn flower (masa) if you can get it
1 to 3 Tbl spoon chili powder (I use about one and add other stuff)
Several good whacks on the back of a Tabasco bottle (the heat cooks off)
Maybe a teaspoon of black pepper
Dump everything but the corn meal into a crock pot, cover and cook
on high for about an hour, stirring once or twice. Turn the heat down to
low and cook for another 8 to 10 hours. Near the end, slowly stir in the
corn meal. Add some more chili powder or Tabasco if it seems too mild.
(Mine was too mild, but was full-bodied and good eating)
Serve with corn bread, preferably Mexican corn bread, or some good
crusty French bread and butter.
"Gracious! I'm making myself hungry!" John
Great Bowl of Fire by Risa Golding
Dave met Risa through the CHileheads email list.
2 tablespoons vegetable oil
1½ pounds hot Italian sausage, chopped up
½ large onion, chopped
3 cloves garlic, minced
1 cup water
1 14-ounce can diced tomatoes
2 tablespoons chili powder
Salt, to taste
1 teaspoon ground cumin
1 teaspoon crumbled Mexican oregano
1 teaspoon sugar
1 tablespoon paprika
To thicken:
2 tablespoon all-purpose flour
2 tablespoons cornmeal
Garnishes: sour cream, chopped cilantro, chopped green chiles,
and shredded cheddar cheese, optional
Place the oil in a large pot. Heat until smoking and add the sausage. Cook, breaking the sausage up into small pieces, until it is no longer pink. This should take about 6 minutes. Add onion and garlic and cook until softened but not burned, about 6 minutes. Add the water and tomatoes to the meat mixture and simmer, uncovered, for 45 minutes. Add the chili powder, salt, ground cumin, Mexican oregano, sugar, and paprika and cook, uncovered, for another 30 minutes.
To thicken, add 1 tablespoon flour and 2 tablespoons cornmeal and cook for 5 minutes. Skim off fat if there is any.
To serve, place a ladle full of chile in warmed bowl and top with a dollop of sour cream, a sprinkle of chopped cilantro and green chile. If you wish, sprinkle with a bit of cheddar cheese.
Yield: 4 servings
Heat Scale: Medium
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