Chili Recipes

Texas Red Chili (no beans)

Ingredients

2 lb. coarse ground beef OR
2 lb. chuck roast, cut into 1/4-inch pieces OR
2 lb. stew meat, cut into 1/4-inch pieces
3 tablespoons olive or vegetable oil
2 tablespoons butter or margarine
1 large green bell pepper
1 large Texas yellow onion
1 8 oz. can tomato sauce
3 heaping tablespoons Gebhardt chili powder
2 tablespoons fresh garlic, chopped fine
1 green pickled jalapeño pepper
1 tablespoon salt
1 tablespoon coarse ground black pepper
6 cups water
3 ancho chili pods
1 tablespoon ground cumin (comino)
1/2 cup all purpose flour

Preparation

Heat the 6 cups of water in a saucepan. While this is heating, roast the ancho chili pods under a hot broiler for 10 seconds on each side. Remove the pods and when cool enough to handle, remove the stem and shake out any seeds. Place the pods in the water that has come to a boil, cover and remove from the heat. Let steep until later in the recipe.
In a large stew or chili pot, add the oil and butter. When hot, add one of the meats listed above. Brown the meat on on a medium high heat, stirring often. While the meat is cooking, peel the onion and dice into 1/4-inch pieces and remove the stem, seeds, and membrane from the bell pepper. Also dice the remaining outer skin into 1/4-inch pieces.
When all the pink has disappeared from the meat, add the onions and bell peppers and stir in well. Add the chili powder, cumin, salt, garlic and black pepper. Again, stir well.
Add the flour, a little at a time and stir to mix well. Reduce the heat to medium and let cook for 5 minutes. It will be normal for some of the flour to stick to the bottom of the pan. Slowly add the broth that has the ancho chili pods in it. Scrape the bottom of the pot with a spatula and now add the tomato sauce and the jalapeno pepper (remove seeds for less heat).
Stir to mix well, reduce to medium low and cook uncovered for 1 1/2 to 2 hours, until the meat is very tender. Check and stir every 30 minutes, making sure to scrape the bottom of the pan with a spatula to keep from burning. Remove and serve in a large soup bowl with crackers and/or jalapeno cornbread.
Optional toppings are finely grated, longhorn cheddar cheese and fresh, raw, chopped yellow onion.  

Market Street Chili

Ingredients

1/4 pound bacon, diced
3 pounds beef stew meat, chili-grind
1 1/2 pounds pork butt, chili-grind
2 tablespoons peanut oil
1 2/3 cups chopped onions
2 jalapenos, diced
1 3/4 teaspoons dried mexican oregano
2 teaspoons ground cumin
2 1/2 tablespoons minced serrano (hot)or California green chiles (mild)
2 1/2 tablespoons ground pasilla chiles
1 1/4 tablespoons cayenne pepper
1 3/4 tablespoons chopped garlic
Kosher Salt / fresh ground pepper to taste
1 (16-ounce) can tomato puree
1 pound plum tomatoes, diced
6 tablespoons water
1 bottle ale
1 tablespoon lemon juice

Preparation

Cook the bacon in a skillet over medium heat until crisp, 5 minutes. Strain and reserve the drippings for another use. Set the bacon aside.

Cook the beef and pork in the peanut oil over medium-high heat until brown, about 10 minutes. Add the onions and jalapenos and cook until the onions are tender, 10 minutes.

Add the oregano, cumin, serrano and pasilla chiles, cayenne, garlic and salt to taste. Stir, then add the tomato puree, tomatoes, water and ale. Bring to a complete boil and reduce the heat to a simmer. Simmer until the meat is tender, about 1 hour. Stir in the reserved bacon. Sprinkle with lemon juice just before serving.  

Chili w/ Cilantro and Chipotle

Ingredients

2 pounds lean ground beef
2 cups chopped onions
3 tablespoons ground cumin
3 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 tablespoon chopped canned chipotle chiles in adobo sauce*
2 1/2 cups (or more) water
1 cup finely chopped fresh cilantro
Grated Cheddar cheese
Sour cream
Additional chopped onion

Sauté beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes.

Preparation

Add cumin, chili powder, garlic powder and chipotle chiles; sauté 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately. Serves 4.

Black and White Chili

Ingredients

1 large onion, chopped (about 2 cups)
1 cup chopped celery
1 tablespoon vegetable oil
1 to 1 1/2 pounds boneless skinless chicken
breasts, cut into 1/2-inch cubes
2 (14 1/2 ounce) cans chicken broth
1 (4 1/2 ounce) can chopped green chiles (undrained)
2 teaspoons ground cumin
1 (2.75 ounce) envelope country gravy mix
1/2 cup cool water
2 (15 ounce) cans black beans, rinsed and drained well
1/4 cup chopped fresh cilantro leaves

Preparation

In large saucepan, cook onion and celery in oil over medium-high heat for 5 to 7 minutes, stirring often, until onion is tender. Add chicken and cook until chicken is no longer pink. Add chicken broth, green chiles and cumin; heat to a boil.

In 2-cup glass measure, dissolve gravy mix in water. Stir into boiling soup; stir until thickened. Cover; reduce heat and simmer for 10 minutes to allow flavors to blend. Stir in beans and cilantro; heat through.

Yields 8 servings. 

Cincinnati Chili

Ingredients

5 pounds lean ground beef, chili grind
3 cups water
2 tablespoons vinegar
2 tablespoons liquid beef stock base
1/2 cup plus 1 tablespoon tomato paste
1 tablespoon onion powder
2 tablespoons garlic powder
2 tablespoons granulated sugar
2 teaspoons salt
1/4 teaspoon ground black pepper
1/8 cup ground cinnamon
1 tablespoon unsweetened cocoa
1 teaspoon ground cayenne pepper
1 tablespoon ground oregano
1 tablespoon ground cardamom
1 tablespoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground cloves
1/2 teaspoon ground thyme
1/2 teaspoon ground tarragon
1/2 teaspoon ground allspice

Preparation

In a large Dutch oven or heavy soup pot, combine the ground beef, water, vinegar, beef stock base, tomato paste, onion powder, garlic powder, sugar, salt and pepper. Over medium heat, bring the mixture to a simmer. Stir to combine. Lower the heat to low and cover. Cook for 9 hours, stirring occasionally.

Remove the lid, and stir in the cinnamon, cocoa, cayenne pepper, oregano, cardamom, coriander, cumin, cloves, thyme, tarragon and allspice. Cook over low heat for one additional hour.