Monday, September 19, 2011

CHILI...Three Ways

First bit of cool weather had me wanting chili! SO this weekend, I made chili! Here's 3 of my favorite recipes that I use!


Rick's Chili

Rick Smith

2 lbs. ground chuck, browned & drained
2 large yellow onions, diced
2 large green bell peppers, diced
4 stalks celery, diced
1 Tbsp. Minced garlic
3-4 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. Mexican oregano
1 Tbsp. kosher salt
1 tsp. black pepper
1 tsp. smoked paprika
1 packet beef bouillon
1/4 cup dark brown sugar or Splenda blend
2 cans Van Camp's Dark red kidney beans, undrained
2 cans diced tomatoes
1/2 can tomato paste

1 stick salted butter

Combine all ingredients except butter in crockpot. Cover and cook on low 8 hours. Cut butter in pieces and add to chili last 15 minutes of cooking.


The next one is a recipe or guess I should say my copycat version of McAlister's Vegetarian Chili...a food board member asked me to try it and see if I could recreate it; this is the result of my tasting!

Copycat McAlister's Chili
By "George" (pun intended) I think I've got it!
copycat Vegetarian Chili
1 large onion, diced
2 Tbsp. Extra Virgin olive oil
1 Tbsp. minced garlic
1 cup grated carrots
1/4 cup finely chopped red roasted peppers (I used jarred)
1 (4 oz.) can chopped green chiles (mild)
1 can navy beans, undrained
1 can red beans, undrained
1 can pinto/northern bean mix, undrained
1 can light red kidney beans, undrained
1 28 oz. petite diced tomatoes
2 heaping Tablespoons tomato paste (about 1/2 of a 6 oz. can)
1 28 oz. can Enchilada sauce (mild) (I used El Pato)
1 cup water
2 heaping Tbsp. ground cumin
3 heaping Tbsp. Mexene Chili Powder
1 heaping Tbsp. Mexican oregano
1 cone piloncillo (or use 1/4 cup dark brown sugar and 2 Tbsp. molasses)
1 oz. unsweetened baking chocolate
1 tsp. fresh ground black pepper
In Dutch oven, saute onions, garlic and carrots; using 2 Tbsp. olive oil. Saute for 5 minutes.
Add remaining ingredients. Bring to boil and simmer for 30 minutes.
NOTE:
I didn't add any salt as most of the canned products contain salt other than the tomato paste,
I chose lower sodium count products where available.
If you desire additional heat...add a couple of diced jalapenos or chipotle peppers in adobe sauce.



And the third one, my daddy's recipe for Sand Crab Chili...don't let the name scare you. There are no sand crabs in the chili...Daddy was from Pensacola, FL and felt it was just a fun name for it!

One more family recipe. My Dad's "Sand Crab Chili"...our hometown: Pensacola, FL
Gene George



Brown 2 lb. round steak, cut in cubes, coated with seasoned flour...in 3 Tbsp. olive oil
Be sure to start with large stockpot
Add 2 large onions, chopped
2 large green bell peppers, chopped
Saute for 5 minutes.
Add: 3 qts. water
2 (6 oz.) cans tomato paste
3 cans Van Camp's New Orleans Style kidney beans, undrained
1 -2 tsp. garlic powder
1 tsp. ground cumin
1 (1 oz.) jar Mexene chili powder
1 tsp. salt
Bring to boil. Reduce to simmer and cook covered for 1 hour.
Add: 1 Tbsp. apple cider vinegar.
Remove from heat.
Serve cooked white rice, your favorite toppings or with crackers.




Enjoy! I know there are numerous chili recipes out there...these are just a few of my favorites! And, there's always White Chicken Chili...but that's another story! ;)

No comments:

Post a Comment