I have these recipes from Your Smart Kitchen so I might as well use them here. Thet have proven to be good over some time. Give them a try and let me know what you think.
Best Chili Recipe
Serves: 8 to 10
This could the best chili recipe you’ll ever make or at least it was the blue ribbon winner at a chili cook-off, garnering a prize worth $20,000. With surprise ingredients like beer and unsweetened cocoa, the blend of seasonings and flavors creates a mouthwatering chili that will have them begging for the recipe.
For the brave souls that like more fire, double the hot sauce to kick it up a notch.
Ingredients:
- 2 1/2 lb. lean
chuck, ground- 1 lb. lean pork, ground
- 4 garlic cloves, finely chopped
- 1 cup finely chopped onion
- 8 oz. hunt’s tomato sauce
- 1 cup water
- 1 can beer (12 oz.)
- 3 Tablespoons chili powder
- 2 Tablespoons instant beef bouillon (or 6 cubes)
- 2 Tablespoons cumin, ground
- 2 teaspoons paprika
- 2 teaspoons oregano leaves
- 2 teaspoons sugar
- 1/2 teaspoon coriander, ground
- 1 teaspoon unsweetened cocoa
- 1/2 teaspoon Louisiana hot sauce
- 1 teaspoon cornmeal
- 1 teaspoon flour
- 1 teaspoon warm water
Directions:
- In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
- Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
- Add the garlic and onion, cook and stir until tender.
- Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
- Bring to a boil then reduce heat and simmer, covered, for 2 hours.
- In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
- Stir into the chili and cook, covered, for an additional 20 minutes.
Here is another but with turkey instead of beef or pork.
Ancho-Chipotle Turkey Chili
Serves:6 servings
Ingredients
- 4 to 5 medium dried ancho chiles, stemmed and seeded
- 4 cups chicken stock
- 1 tablespoon extra-virgin olive oil
- 4 ounces Applewood smoked bacon, chopped
- 2 pounds ground turkey (mix of light and dark meat)
- Kosher salt and freshly ground black pepper
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 tablespoons finely chopped seeded chipotle in adobo sauce
- 1 rounded tablespoon smoked sweet paprika
- Scant palmful ground cumin
- Scant palmful coriander
- 2 teaspoons unsweetened cocoa powder
- 2 pinches ground cinnamon
- 1/4 cup tomato paste
- 1 (12-ounce) bottle Mexican-style beer
Garnishes:
- Chopped raw onions
- Scallions, chopped
- Cilantro leaves
- Lime wedges
- Lightly crushed tortillas
- Shredded extra-sharp Cheddar cheese
- Sour cream
- Toasted pumpkin seeds
- Diced avocado dressed with lime or lemon juice
Directions
Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
Puree the anchos and stock.
Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes.
Cool and store for a make-ahead meal. To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.
