Beef and Beer Chili

Apr 11

Chili Recipe MasterBeef and Beer Chili , , 1 Comment

INGREDIENTS
1/2 tablespoonground cumin
1 tablespoonground coriander
5 lbsground chuck
2 tablespoonscanola oil
2 1/2 lbsonions, coarsely chopped
1 1/2 lbsred bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 lbsyellow bell peppers, seeded, cut into 1/2-inch pieces
2 largejalapeno chiles, with seeds, chopped(about 1/3 cup)
7 tablespoonschili powder
2 teaspoons packed minced cannedchipotle chiles in adobo
2 (28 ounce)canscrushed tomatoes in puree
2 (15 ounce)canskidney beans, drained
1 (12 ounce)bottledark beer(such as stout)
sour cream
choppedgreen onions
coarsely gratedextra-sharp cheddar cheese

DIRECTIONS
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
Heat oil in large skillet over medium-high heat.

Add onions, all bell peppers, and jalapenos. Sauté until vegetables begin to soften, about 15 minutes.
Add mixture to pot with meat.
Mix in toasted spices, chili powder, and chipotle chiles.
Add crushed tomatoes, beans, and beer.
Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often.
Season with salt and pepper.
DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.
Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

Turkey White Bean Chili

Apr 11

Chili Recipe MasterTurkey White Bean Chili , , 3 Comments

Ingredients:

1/2 cup diced onions
1 tablespoon butter
2 cans (15-ounce size) white northern beans
1/2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
2 cans (15-ounce size) chicken broth
1 cup salsa
1 1/2 cup turkey, cubed
1/2 cup grated Monterey jack or cheddar cheese
sour cream and salsa for garnish

Directions:
Saute the onions in the butter in a saucepan.

Add the beans (not drained), cumin, chili powder, garlic, broth, and salsa.

Cook until it starts to simmer. Add the turkey.

Turn the heat to very low and add the grated cheese. Stir until it melts and thickens the soup.

Serve hot garnished with a couple spoons full of salsa and topped with dollops of sour cream

Wendy’s Chili Recipe

Apr 11

Chili Recipe MasterWendys Chili , , 3 Comments

2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 cup celery, diced
1/4 cup green pepper, diced
1/4 cup chili powder
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. sugar
1/8 tsp. cayenne pepper

In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes