Caution Flag Chili Recipes

CAUTION-FLAG CHILI

Caution-Flag Chili image

Make and share this Caution-Flag Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons extra virgin olive oil
2 poblano peppers, seeded and thinly sliced
2 lbs ground sirloin
1 medium onion, chopped
3 -4 garlic cloves, minced
2 tablespoons McCormick's Montreal Brand steak seasoning
2 tablespoons Worcestershire sauce
2 chipotle chiles in adobo, chopped
1 tablespoon adobo sauce
1/2 cup steak sauce
1 cup beer
1 cup beef stock
1 (28 ounce) can crushed fire-roasted tomatoes
1 (8 1/2 ounce) package Jiffy corn muffin mix
1 egg
2 tablespoons melted shortening
3/4 cup milk
1 (15 1/2 ounce) can black beans, rinsed, drained, patted dry
1/2 tablespoon ground cumin
2 scallions, chopped
softened butter, for greasing a griddle

Steps:

Heat the olive oil in a soup pot over med-high heat.
When the oil smokes, add in the sliced poblanos and char them for a couple of minutes, then scoot them off to the side of the pan and add in the meat.
Break up the meat and brown it for a couple of minutes, then add in the onions and garlic.
Season the meat with grill seasoning, Worcestershire, chipotles, and adobo sauce.
Cook 5-6 minutes, until the onions are tender; stir in the steak sauce and beer.
Cook the beer off for 1 minute; then add in the stock and tomatoes; decrease heat to low.
Prepare corn pancake batter: in a bowl, combine corn muffin mix, egg, melted shortening, and milk; batter will be slightly lumpy.
Finely chop the beans in a food processor and stir them into the corn batter.
Season the batter with cumin; stir in the scallions.
Heat a nonstick griddle over medium heat; butter the griddle, then pour three 3 to 4 inch corn pancakes.
Flip the pancakes when the bottoms are deeply golden and cook them for another minute or two on the second side.
Repeat with the remaining batter to make 6 cakes.
Top each bowlful of the chili with a corn and black bean pancake.

Nutrition Facts : Calories 688.8, Fat 31.9, SaturatedFat 10.2, Cholesterol 134.3, Sodium 856.1, Carbohydrate 55.5, Fiber 10.3, Sugar 12.8, Protein 42.6

AWARD WINNING CHILI

Award Winning Chili image

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Provided by KelBel

Categories Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
sour cream
cheddar cheese
green onion

Steps:

In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
Serve with desired toppings.

CAUTION FLAG CHILI WITH FLAT TIRE TOPPERS

CAUTION FLAG CHILI WITH FLAT TIRE TOPPERS image

Categories Soup/Stew Bean

Yield 4

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 poblano peppers, seeded and thinly sliced
2 pounds ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
2 tablespoons grill seasoning, a couple of palm fulls
2 tablespoons Worcestershire sauce, eyeball it
2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce
1/2 cup steak sauce (recommended: Peter Luger or A1)
1 cup beer (1/2 a bottle)
1 cup beef stock
1 (28-ounce) can crushed fire roasted tomatoes
1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes, listed on the side of the box)
Softened butter, for greasing a griddle
1 can black beans, rinsed and drained
1 1/2 teaspoons cumin, half a palm full
2 scallions, chopped

Steps:

Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low. Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes. Season beans with cumin. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches. Top bowlfuls of the chili with flat tire toppers and serve. Serve with plenty of cold 40s or wine coolers (recommended: thunderbird). Put all firearms away before serving.

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