Texas Tornado Chili - Recipe we won our Work Chili Cook Off

 

Ingredients:

3 lbs. ground beef – 93% lean

2 cans Hunt's Tomato Sauce - 14.8oz

2 cans Rotel® Original Diced Tomatoes & Green Chilies 10oz

1 jalapeno Pepper – chopped (remove seeds)

1 habanero Pepper – chopped (remove seeds)

1 poblano pepper – chopped (remove seeds)

1 clove garlic - chopped

1 onion - chopped

2 tbsp. chili powder (See modification below)

1 tsp ground cumin

1 tsp ground oregano

1 tsp salt

1 tsp black pepper

1 tsp cayenne pepper

 

What I modified (use in place of Chili Powder):

About 9 Dried Ancho Chilies

About 7 Dried Guajillo Chilies (I don’t know what kind I used. Our HEB only had two kinds of dried chilies and the one I picked said “good for Chili”.

About 5 to 6 Dried chiles de arbol (these are in the seasoning section with the Fiesta brand stuff - they are the smaller red peppers that give the heat to chili)

8 Garlic cloves, unpeeled

Salt/Pepper

1 tsp Honey

 

Cut peppers in half, lengthwise; remove stems and seeds. Place chilies de arbol in a small bowl and pour very hot water and let soak for 45 minutes.

Tear Ancho and Guajillo chilies into 1 inch pieces.

Add dried chilies to a large heavy-bottomed Dutch oven or stockpot and cook over medium-high heat, stirring frequently, until slightly darkened with an intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chilies, place in a small bowl, and set aside. Toast garlic cloves in their skins, until browned in spots but not burned, about 3 minutes. It is suggested that you brown your meat in a dutch oven, then dump the meat out and use the same Dutch oven to prepare the chilis as follows: Heat a Dutch oven to medium-high heat and add 1 cup (240ml) chicken broth, using a flat wooden spoon or stiff spatula to scrape browned bits off of bottom of pan. Reduce heat until chicken broth is at a bare simmer, add toasted chilies to liquid, and cook until chilies have softened and liquid is reduced by half, 5 to 8 minutes. Transfer chilies (all but chilies de arbol) and liquid to a blender. Peel garlic cloves and add to blender. Blend at high speed, scraping down sides as necessary, Add honey, 1T salt and 1 tsp pepper and blend until a completely smooth purée has formed, about 2 minutes. Taste and add chilies de arbol to your preference for heat. Start with 4. Set chili purée aside.

 

Optional ingredients:

1 can Bush’s Light Red Kidney Beans 16oz

 Directions (original recipe):

Place the ground beef in a large pot and cook over medium heat until browned. Drain off the excess fat and add to large crock pot (slow cooker). Add tomato sauce, rotel diced tomato with green chili, garlic cloves, onion, habanero pepper, jalapeno pepper, poblano pepper, chili powder, cumin, oregano, black pepper, salt, and cayenne pepper to crock pot (slow cooker).

Stir together well, cover, and cook on lowest crockpot (slow cooker) heat for 10-12 hours, stirring occasionally.

Place finely grated cheddar cheese on bottom of serving bowl, add chili to bowl, put more grated cheddar cheese on top of chili and serve.

Serve with side of warm corn bread and cold beer

Enjoy!

Directions for what we did at the cook-off:

1. Heat over med-high heat 4 T lard or oil in a large pan.
2. Add 1/3 meat, ¼ tsp salt, ½ tsp pepper and brown, 6 to 8 mins per batch. Do this for the remaining meat. Transfer to a bowl
3. In stock pot, lower heat to medium and add 1 Tbsp of oil/lard. Cook the onion and diced peppers with 1/8 tsp salt. About 5 mins.
4. Add cumin and cook 1 more minute.
5. Add the chili puree and bring to a simmer. Cook for about 15 minutes.
6. Add 4 cups of beef broth, oregano and meat.
7. Combine 4T masa with 4 cups of water and add to the mixture.
8. Add Tomato Sauce and Rotel
9. Bring to a boil, reduce to simmer and cook uncovered until meat is tender and broth is thickened, for three hours. (Needs to be simmering by 9AM)
   
10. Add Sugar and Vinegar 1 T at a time to taste.
11. Add cayenne, salt and pepper to taste.
12. Let sit for at least an hour.

Here are two recipes I looked at to come up with my modifications:

https://www.seriouseats.com/recipes/2010/01/the-best-chili-recipe.html

https://www.epicurious.com/recipes/food/views/our-favorite-texas-beef-chili-51249010

Dried Chilies to Replace Chili Powder

 

How to Prepare Chiles for Cooking

Cooking with chilies is a three-step process. First, you've got to clean them by removing their stems and seeds. (Wear gloves if you're in any way sensitive to spicy food or have sensitive skin!) Next, I recommend toasting them for maximum flavor. Finally, they need to be ground or puréed. I'll walk you through each of these processes.

Clean - remove stems and seeds

Toasting chilies, just like toasting spices, can improve their flavor and add complexity. It's not 100% necessary, but it takes only a few minutes. There are a number of ways to do it.

The oven is the best method if you're toasting lots of chilies. Spread them out on a rimmed baking sheet, and place them in an oven preheated to 350°F (180°C), turning them occasionally, until they smell roasted and are very pliable. (If you toast the chilies before cleaning them, they'll also puff up.)

A skillet is a decent choice if you're doing only a few. Place them in a dry skillet, and heat over medium heat, tossing them occasionally, until they're toasted and pliable. It'll take about three minutes.

The microwave is an even better tool for the job than the stovetop, and it's my method of choice for a single batch of chilies. Just lay the chilies on a microwave-safe plate, and microwave them on high in 15-second intervals until they're toasted and pliable. It should take around 30 seconds.

Ingredients

• 3 whole sweet fresh dried chilies, such as costeño, New Mexico, or choricero, stems and seeds removed

• 2 small hot dried chilies, such as de árbol or cascabel, stems and seeds removed

• 3 whole rich, fruity dried chiles, such as ancho, mulato, negro, or pasilla, stems and seeds removed

• 2 whole chipotle dried chilies canned in adobo sauce, plus 2 tablespoons (30ml) sauce

• 1 quart (950ml) homemade or store-bought low-sodium chicken stock

• Directions

  1. Place chiles on a microwave-safe plate and microwave on high at 15-second intervals until hot, pliable, and toasted-smelling, about 30 seconds total.

  2. Combine all chiles in a medium saucepan and add chicken broth. Simmer over medium-high heat until chiles are completely tender, about 10 minutes. Alternatively, place chiles and chicken broth in a 2-quart microwave-safe container, cover with plastic wrap, and microwave on high power until liquid is simmering, about 5 minutes. Let stand 5 minutes. Transfer to a countertop blender or hand blender cup and blend until completely smooth.

  3. Store chile paste in the refrigerator for up to 1 week. Alternatively, divide paste into ice cube trays, freeze, and transfer frozen chile paste cubes into freezer bags to store in the freezer for up to 6 months.

  4. Exchange 4:1 (4 paste to 1 powder)

5-Ingredient Slow-Cooker Pulled Pork Chili

Ingredients

2 cans (15 oz each) Progresso™ red kidney beans, drained, rinsed                                                                

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained                                                                

2 cans (4.5 oz each) Old El Paso™ chopped green chiles                                                                

2 packages (1 oz each) Old El Paso™ original taco seasoning mix                                                                

3 to 4 lb boneless pork shoulder roast, trimmed  

    

Spray 5-quart slow cooker with cooking spray. Mix beans, tomatoes, chiles and taco seasoning mixes in cooker.

Add pork to cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.                                                                    

Transfer pork to cutting board and shred, using two forks. Add shredded pork back to slow cooker; stir to combine. Cover, and cook on Low heat setting 10 to 15 minutes or until hot.          

Source; Pillsbury

Slow Cooked Skinny Taco Chicken Chili

Prep time: 5 minutes

Cook time: low for 10 hours or high for 6 hours

Yield: 10 servings

Serving size: 1 1/4 cup

Ingredients

• 1 onion, chopped
• 16 oz can black beans, rinsed + drained
• 16 oz can kidney beans, rinsed + drained
• 8 oz can tomato sauce
• 10 oz package frozen yellow corn
• 3 - 10 oz cans diced tomatoes with chilies (mild or medium)
• 1 packet reduced-sodium taco seasoning
• 1 Tbsp chili powder 
• 24 oz boneless, skinless chicken breasts (About 3-4)
• ¼ cup chopped fresh cilantro

Instructions

1. Combine all ingredients (except chicken and cilantro) in a slow cooker and mix well.
2. Place chicken breasts on the top, and press it down slightly.
3. Cook on low for 10 hours or on high for 6 hours.
4. 30 minutes before serving, remove chicken breasts and shred. 
5. Return chicken to slow cooker, and mix everything together.
6. Top with fresh cilantro before serving.

Nutrition Information

Per Serving (1 1/4 cup):

Calories: 219

Fat: 3g

Carbohydrates: 26g

Fiber: 7g

Protein: 22g

Sugars: 10g

Sodium: 810mg

Vitamin A: 8%

Vitamin C: 10%

Calcium: 10%

Iron: 9%

WWP+: 5 points

Source: skinnymom.com

Bison Chili

 2-3 slices nitrite-free uncooked bacon, chopped
1 onion, chopped
4 cloves garlic, minced
2 lbs. ground meat (I used 1/2 bison, 1/2 ground turkey)
2 tbs. chili powder
1 tsp. dried oregano
1 tsp. paprika
1 1/2 – 2 cups organic chicken or beef broth (or water)
1 14.5 oz can of diced tomatoes (with juice)
1 T unsweetened cocoa powder
1 T apple cider vinegar
1-2 peeled carrots cut into half inch dice or smaller (optional)
salt & pepper, to taste

 In a large sauce pan or dutch oven over medium-low heat cook bacon a few minutes until slightly brown and some fat is rendered out. Add chopped onion to the pan and stir into bacon. When the onions are semi-translucent add garlic and stir. Cook a few minutes longer. Add ground meat to pan and cook over medium low heat until brown. Add spices, water or broth, tomatoes, and carrots and stir well to combine. Cover and simmer over low heat for 1 hour, stirring every 20 minutes or so to prevent sticking. Add vinegar and cocoa powder and stir well, adding additional water if necessary, then simmer uncovered another 20 minutes. Season to taste with salt and pepper.

 Source: http://www.preppypaleo.com/2013/01/paleo-bison-chili-recipe-revisit.html

Black Bean Chili (O)

Ingredients:

2 ¼ c dried black beans
3 T olive oil
3 yellow onions, chopped
2 fresh Serrano peppers
5 large garlic cloves, minced
6 T chili powder
3 T ground cumin
1 tsp dried oregano
48 oz fresh tomatoes, crushed
Salt to taste
Goat Cheese

Directions:
• Rinse the beans, place in a bowl and add water to cover generously. Let stand for about 3 hours. Drain the beans, pick over any damaged beans and set aside.
• In a large saucepan over low, warm the olive oil. Add onions and serranos and sauté, stirring occasionally, until the onions are translucent and tender.
• Add the garlic, chili powder, cumin and oregano. Stir for about 2 minutes more.
• Add the beans, tomatoes and water to cover by 3 inches.
• Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the beans are very tender and have begun to fall apart, 2 ½ to 3 hours.
• Add water if the beans begin to dry out but are not yet cooked.

Season with salt; ladle warm chili into bowls and sprinkle with a little bit of goat cheese.

Adapted from the Williams-Sonoma Vegetarian Black Bean Chili recipe to accommodate type Os.

Source: http://thehealthyblooddiet.wordpress.com/2010/08/09/black-bean-chili/

Winning Chili Recipe

Step 1

2 lbs - beef chuck tender cut into 3/8" cubes

1 tsp - cooking oil

1 tbsp - dark chili powder

2 tsp - granulated garlic

In a three quart heavy saucepan, add the above ingredients while browning the meat.

Step 2

1 - 8 oz can of tomato sauce

1 - 14-1/2 oz can of beef broth

1 tsp - chicken bouillon granules

1 tsp - jalapeno powder

1 tbsp - onion powder

2 tsp - garlic powder

1/2 tsp - red pepper

1 tsp - white pepper

16 oz - spring water

1 tbsp - dark chili powder

2 - serrano peppers

1/2 tsp - salt

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours. Float 2 serrano peppers.

Step 3

1 tbsp - paprika

1 pkg - Sazon seasoning (msg)

1 tsp - onion powder

1 tsp - garlic powder

1/2 tsp - white pepper

5 tbsp - medium and dark chili powders

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft.

Step 4

2 tsp - cumin

1/8 tsp - salt

Add above ingredients and simmer for 10 minutes.

Chili Recipe from the only 2 time

Terlingua International Chili Championship Winner

Cindy Reed – Houston, TX

Slow-Cooked Chicken Chili

1 (14 1/2 ounce) can Italian-style tomatoes, diced, drained, 1/4 cup liquid reserved
1 (11 ounce) can mexicorn, drained
1 garlic clove, minced
5 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
2/3 cup tortilla chips, finely crushed
1 large onion, chopped, 2 cups
1 large green pepper, chopped, 1 3/4 cups
1 (15 1/4 ounce) can kidney beans, rinsed, drained

cheese, shredded (optional)
sour cream (optional)
fresh cilantro, chopped (optional)

Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.
In separate bowl, combine chicken and tortilla chips.
Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.
Cook on high four hours.
Serve with cheese, sour cream and cilantro, if desired.
Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.

Wild West Chili

1 pound lean ground beef
1 large onion, chopped (about 1 cup)
1 clove garlic, minced
1 can (15 ounces) Ranch Style® Beans, undrained
2 cans (10 ounces each) Ro*Tel® Diced in Sauce Tomatoes & Green Chilies, undrained
1 teaspoon Gebhardt® Chili Powder
salt
ground black pepper

Directions
Cook beef with onions and garlic in large skillet over medium-high heat about 7 minutes or until beef crumbles and is no longer pink; drain.
Add beans, tomatoes with their sauce and the chili powder; mix well. Bring to boil; reduce heat to low.
Simmer 10 minutes, stirring occasionally. Season with salt and pepper to taste.

Source: http://www.ro-tel.com/