GREAT CHILI RECIPES
To me there is nothing more comforting than a great bowl of chili.....not chili out of a can, but chili that you make from scratch. While it cooks for hours on your stove top, the aroma of home made chili fills your senses, not to mention the entire kitchen, and you can't wait to dive into a bowl of this all-time favorite dish. There is nothing better than sitting in front of a fireplace on a cold winter's night and comfort yourself with a bowl of chili.
These recipes were adapted from "100 Great Soup, Stew and Chili Recipes" by the Ladies Home Journal. They are all terrific recipes, but my personal favorite is Venison Cowboy Chili.
4 to 6 servings
Texas is known for its chili which is prepared with cubed beef and no tomatoes or beans! The red color of the chili comes strictly from the chili powder...A fiery taste for the chili lover!
3 pounds boneless, lean beef chuck, cut into ½ inch cubes
1 teaspoon salt, divided
¾ teaspoon freshly ground pepper, divided
3 tablespoons vegetable oil, divided
4 cups chopped onions
1 tablespoon minced garlic
3 tablespoons chili powder
3 tablespoons yellow cornmeal
1 tablespoon cumin
2 teaspoons oregano
¼ teaspoon ground red pepper
1 can (13 - 14 ½ ounce) beef broth, plus enough water to equal 3
cups
1 tablespoon brown sugar
1. Season beef cubes with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon of the oil in a large Dutch oven over high heat. Divide beef into three batches. Add a batch of beef and brown well on all sides, adding oil as needed, about 6 minutes per batch. Repeat with remaining 2 batches. Transfer beef with a slotted spoon to a large bowl and set aside.
2. Add onions to Dutch oven and cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until onions are tender, about 5 minutes. Stir in garlic, chili powder, cornmeal, cumin, oregano and red pepper; cook 30 seconds. Add beef broth and water, reserved meat, and remaining ½ teaspoon salt and remaining ¼ teaspoon pepper.
3. Bring chili to a boil, then cover and lower heat to a simmer, stirring occasionally, over low heat until meat is tender, 1 ½ to 2 hours. Garnish with chopped red or green pepper.
Each of 4 servings contains approximately 489 calories; 25 grams of total fat.
4 to 6 servings
3 tablespoons vegetable oil, divided
2 pounds ground venison
2 cups chopped onions
1 cup chopped green peppers
2 tablespoons yellow cornmeal
1 tablespoon chopped garlic
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
¼ teaspoon ground red pepper
1 can (14 ½ - 16 oz) tomatoes, liquid reserved
1 can (4 oz) whole green chilies, drained and chopped
1 bottle (12 oz.) Beer
2 teaspoons salt
¼ teaspoon freshly ground pepper
2 cans (16 oz ea) pinto beans, drained and rinsed
1. Heat 1 tablespoon oil in a large Dutch oven over high heat. Add half the venison and cook, breaking up meat with a spoon, until browned, approximately 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon. Brown the remaining venison with another tablespoon of the oil and add to the bowl.
2. Add remaining 1 tablespoon oil to the Dutch oven. Add onions and green peppers; cook until vegetables are tender, approximately 5 minutes. Add cornmeal, garlic, chili powder, cumin, oregano and red pepper and cook until fragrant, about 30 seconds. Add tomatoes with reserved liquid, breaking up tomatoes with a spoon. Then add chilies, beer, salt, pepper, and browned meat; bring to a boil. Cover and turn heat down to a simmer and cook until thickened, approximately 1 ½ hours.
Each of 6 servings contains 401 calories and 12 grams of total fat.
The classic chili, ready in just a short time to enjoy in the traditional way garnished with chopped onion and cheddar cheese over rice, or use this classic chili as a filling for enchiladas, burritos or tostadas.
1 tablespoon vegetable oil
2 cups finely chopped onions
2 tablespoons minced garlic
¼ cup chili powder
2 tablespoons cumin
2 teaspoons salt
½ teaspoon freshly ground pepper
¼ to ½ teaspoon ground red pepper
3 pounds ground beef (chuck)
1 can (28 oz) tomatoes, coarsely chopped and liquid reserved
¼ cup chopped fresh cilantro
1. Heat oil in a large skillet over medium heat. Add onions and cook until softened, approximately 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in chili powder, cumin, salt, pepper and ground red pepper and cook 1 minute.
2. Add beef and cook, stirring to break up meat with a spoon, until no longer pink, approximately 5 to 10 minutes. Stir in tomatoes with reserved liquid and simmer until thickened, about 20 minutes. Stir in cilantro just before serving.
Each of 8 servings contains 521 calories and 38 grams of total fat. (Note: The leaner the ground beef, the less total fat in each serving)
Copyright © 2006 Ann Hall Every, CCP
