Bills Chili Recipes

BILL'S HERB AND CHILI EDAMAME

Steps:

• Bring the water to a slow boil over medium heat. Add the salt. Add the edamame and cook for 5 minutes. Drain. Never wash after cooking. Place on sheet pan to cool. Heat a saute pan with the olive oil. Add the edamame and season with salt, pepper and herb mix. Toss and serve.
• Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container.

BILL'S CHILI

Steps:

• Brown tenderloin and onions in large skillet with lots of butter.
• Add everything else with meat and onions to crock pot . Cook on low for two hours. Serve straight not stired.

WILD BILL'S HOT DOG CHILI

Steps:

• Heat a large pot over medium-high heat and add the olive oil and onions, stirring often until softened. Add the beef and brown, pouring off the excess fat if desired. Stir in 1 cup water, the chili powder, cumin and salt. Add another cup water and mix thoroughly. Cook on medium-high for 30 minutes, then add the saffron.
• Simmer uncovered, stirring occasionally, until the meat is tender and the sauce is reduced and thickened, 1 1/2 to 2 hours. Cover and let cool to room temperature and then blend thoroughly in a food processor. Top the hot dogs with the chili and serve.

BILL'S CROCK POT CHILI

Steps:

• In a large skillet, heat the olive oil and start to brown the meat.
• When the meat starts to lose it's pink color, push to one side of the pan and add the onions in the fat.
• Saute the onions until nearly transparent, stir the meat and onions together and pour into a crock pot.
• Add the rest of the ingredients, except the flour and butter, and cook on the low setting for 8 hours. Or if you are in a hurry, 4 hours will be enough on the crock pot's high setting.
• Stirring occasionally About an hour prior to serving, melt the butter in a small frying pan, add the flour and stir until a brown paste has formed.
• Add to the crock pot and stir.
• Recipe # 85268 is a Vegetarian version of this chili, using rice.

BUFFALO BILL CHILI

Steps:

• In a large dutch oven with a lid, heat the oil over medium heat and add ground buffalo to brown, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove meat and drain excess fat if any, but leave about 1 tablespoon of fat in the pot.
• Bring back to medium heat, add onions, red bell pepper, green bell pepper, and Anaheim and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add the jalapeno pepper, cook for another 3 minutes stirring from time to time. Add garlic, cook for another minute and then add cumin, oregano, coriander, 1/2 teaspoon salt and pepper to taste. Let spices cook for another minute, stirring.
• Return the cooked meat. Stir in the tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and raise heat and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 mintues. Add beans, continue simmering, covered, for another 10 minutes or until the beans are warmed through. Serve in bowls and garnish with chopped cilantro and green onions.
• Recipe Variation: To add a smoky depth of flavor, you can roast the peppers before adding. Also, you can mix and match your favorite beans to enhance the appearance, or add another layer of flavor by substituting dark Mexican beer, such as Negra Modelo, for the beef stock.
• Ingredient Note: The canned chipotle peppers in adobo sauce called for in this recipe is my latest grocery store gem! The smoky and almost sweet barbeque flavor compliments just about any dish. Let me know what you think as well!

WILLIE'S CHILI

Steps:

• Soak onions in water in a large bowl until the water takes on some of the onion flavor, at least 1 hour.
• Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned completely, about 10 minutes.
• Stir onion-and-water mixture, diced tomatoes, and diced tomatoes with green chile peppers with the beef in the pot; bring to a boil, reduce heat to medium-low, and simmer for about 90 minutes.
• Stir paprika, chili powder, sugar, seasoned salt, garlic powder, cumin, marjoram, and cayenne pepper into the liquid until dissolved; continue to cook at a simmer for 1 hour more.
• Stir cornmeal into the chili, 1 tablespoon at a time, simmering for a minute to check consistency before adding the next.

BILLY'S CHILI

Steps:

• Brown the ground beef in the olive oil; drain the liquid.
• Chop the onion and add the tomato sauce, tomato paste, stewed tomatoes, pepper, oregano, cumin, garlic powder, cayenne pepper, Tabasco sauce, soy sauce, and Worcestershire sauce.
• Cover and simmer for ½ hour.
• Add the beer and pinto beans.
• Simmer for another 1-1½ hours.
• Store refrigerated or frozen.

BOB'S LITTLE KNOWN, LESS CARED ABOUT CHILI

Steps:

• Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cook and stir until the beef is completely browned, 7 to 10 minutes.
• Stir kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

BILL'S AWARD WINNING TURKEY CHILI RECIPE

Steps:

• Cook all dried beans together according to package directions. Set aside.
• In a large Dutch oven, pour cans of tomatoes and chicken broth and turn heat on low.
• In a food processor fitted with a metal blade - add garlic, celery, hot peppers, and the quartered onion. Add about a ladle full of some of the juice from the pot and process on high until smooth. Place into the pot with the chicken broth and tomato mixture. Next, add green pepper, red pepper, yellow pepper, chocolate chips, 2 tablespoons of the olive oil, cumin, paprika, ancho chili powder, granulated garlic, salt, and pepper. Simmer for 3-4 hours. Add in the beans during the last hour or so of cooking time.
• In a large pan, heat the remaining 1 tablespoon of olive oil on medium-high heat. Add ground turkey and fully cook. Stir turkey into the pot of chili right before serving.