Bjs Chili Recipes

BJ'S CHILI

Steps:

• In a 5 qt. pot, heat canola oil while chopping onion. When oil is hot (not burnt) add garlic and onion and caramelize.
• Once onion and garlic are caramelized, pour in beer or whiskey (both have unique flavors, very different, but both very good) and cook for 3-5 more minutes.
• Add ground turkey and brown. Add chili seasoning and mix. Add tomatoes and green chilies, tomato sauce, and kidney beans and simmer. Add cayenne pepper, hot sauce, and chili powder to taste.
• Cover pot, and simmer for 1 hour, stirring intermittently.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

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.

SOME REAL GOOD CHILI - EMERIL LAGASSE

Steps:

• Place all the ingredients in a mixing bowl.
• Stir well to combine, using a wooden spoon.
• Store in an airtight container for up to 3 months.
• Heat the oil in a large, heavy pot over medium-high heat.
• Add meat and stir with a long handled wooden spoon to break up the pieces.
• Cook, stirring, until the meat is brown and cooked through; about 5 minutes.
• Add onion, garlic, chili powder, 2 tsp Baby Bam, salt, cumin and pepper and cook, stirring, until soft, about 4 minutes.
• Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
• Add the squeezed tomatoes, tomato paste, sugar, and water to the pot.
• Stir well and bring to a boil; lower the heat to medium-low and simmer, uncovered, for 30 minutes stirring occasionally to prevent the chili from sticking to the bottom of the pot.
• Using oven mitts or pot holders, remove the pot from the heat.
• ladle the chili into bowls, and serve.

BJ'S CHICKEN CHIMICHANGAS

Steps:

• Combine chicken, diced tomatoes with green chile peppers, chopped green chile peppers, sesame oil, sugar, chipotle chile peppers, garlic, and salt in a bowl. Cover bowl with plastic wrap and marinate chicken in the refrigerator, 1 hour to overnight. Drain chicken in a colander.
• Heat olive oil in a large skillet over medium heat. Cook 1 tortilla in the hot oil for 5 seconds; flip tortilla and cook for 5 seconds more. Repeat with remaining tortillas.
• Spoon about 1/2 cup chicken mixture onto each tortilla. Sprinkle Monterey Jack cheese over filling. Spoon filling in a line down the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling.
• Place each chimichanga, seam-side down, in the hot oil of the same skillet until browned, about 3 minutes per side.