Tag Archives: chili

Redheaded Stepchild Chili

Posted on by
Reply

A combination of Rutgers Three Bean and Wendy’s Copycat chili recipes. Serves 12.

Ingredients

  • 2 lbs ground beef 85%, browned and drained
  • 1 29 oz can tomato sauce
  • 1 29 oz can diced tomato (or 4 large tomatoes, diced)
  • 2 15 oz cans small red beans, with liquid
  • 1 15 oz can black beans, with liquid
  • 1 15 oz can small white beans or navy beans, with liquid
  • 1 large white onion, diced (approximately 2 cups)
  • 3 poblano peppers, washed and diced (approximately 1 1/2 cups)
  • 3 stalks celery, diced (approximately 1 cup)
  • 6 cloves garlic, minced (approximately 1/4 cup)
  • 2 -3 teaspoons cumin powder or ground fresh cumin seed
  • 2 tablespoons chili powder
  • 2 teaspoons ground oregano
  • 1½ teaspoons black pepper
  • 1 teaspoon chipotle pepper powder
  • ½ teaspoon cayenne pepper powder
  • 2 cups chicken stock
  • 1/4 cup cider vinegar
  • 2 teaspoons salt, reserved, to taste
  • 3 tablespoon corn starch, reserved
  • 3 tablespoons water, reserved

Instructions

Preheat oven to 225°F.

Brown ground beef in a large dutch oven, drain and set aside. Combine olive oil, onion, garlic, poblano pepper and celery in dutch oven. Sauté over medium heat until aromatic, about 6 minutes. Add garlic and saute an additional 1 to 2 minutes until garlic is tender and aromatic. Combine remaining ingredients and stir. Place dutch oven on oven, covered, for 2-4 hours, stirring occasionally, until flavors meld. Uncover and bake an additional 2 hours until liquid is reduced, or gradually add a slurry of equal parts corn starch and water until thickened. Add salt to taste.

Serve over tortillas, baked potato, rice or pasta.

Basic Chili

Posted on by

Makes 5 quarts, serves up to 8

Ingredients

  • 1 lb. ground beef
  • 3 poblano peppers, washed, de-stemmed, seeded and diced
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 12oz can tomato paste
  • 3 28 oz cans diced tomato
  • 1 15 oz can black beans
  • 1 15 oz can red beans
  • 1 15 oz can white beans
  • 1 tbsp olive oil or vegetable oil

Spice Blend

  • 1 tbsp salt
  • 1/2 tbsp cumin
  • 1/2 tbsp paprika
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1/2 tsp curry
  • 1/2 tsp cayenne pepper
  • 1/2 tsp celery salt
  • 1/4 tsp white pepper

Combine spices in a small bowl and set aside.   Preheat oven to 225°F.

Heat large dutch oven or stock pot over medium heat, and brown ground beef beef.  Remove beef to a bowl, leaving two tablespoons of fat. Sautee peppers, onion and minced garlic in reserved fat until tender, 5-7 minutes.

Combine remaining ingredients in pot and cover. Place in 225°F oven for 4 hours.

For crock pot, combine ingredients in crock pot and heat on HIGH for 2-3 hours, or LOW for 4-6. Remove cover as little as possible.

For stove top, medium heat until simmering; reduce heat. Allow to simmer 1 hour, or until done. Stir occasionally.

Wendy’s Chili

Posted on by

This is cribbed with tweaks from an article on TSR.

  • 2 lbs ground beef 85%, browned and drained
  • 1 (29 ounce) can tomato sauce
  • 1 (29 ounce) can kidney beans (with liquid)
  • 1 (29 ounce) can pinto beans (with liquid)
  • 1 cup diced onion (1 medium onion)
  • 1 cup diced poblano pepper, 1 pepper (substitute 7oz can chopped green chiles)
  • ¾ cup diced celery (3 stalks)
  • ¼ cup crushed garlic (6 cloves)
  • 3 medium tomatoes, chopped or (substitute 29oz can chopped tomato)
  • 2 -3 teaspoons cumin powder
  • 2 tablespoons chili powder
  • 2 teaspoons ground oregano
  • 1½ teaspoons black pepper
  • 1 teaspoons chipotle pepper powder
  • ½ teaspoon cayenne pepper powder
  • 2 cups water (substitute 2 cups tomato juice, omitting salt)
  • 2 teaspoons salt

Brown ground beef in a large skillet and drain. Combine olive oil, onion, garlic, poblano pepper and celery and black pepper in a large pot or dutch oven. Sauté over medium heat until aromatic, about 4 minutes. Combine remaining ingredients and simmer uncovered 1½ to 2 hours, stirring occasionally until liquid is reduced. Serves 12.