Chili Concoction Option Recipes

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CHILI CONCOCTION OPTION



Chili Concoction Option image

I compiled some recipes and then played with it some more and ended up with this. My husband says it has a zing to it. It's hot but not too hot, I can't handle it too hot. Feel free to play and make your own concoction... vegetarian...ground turkey...soy sauce...just have fun!

Provided by Engrossed

Categories     Beans

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 27

1 lb lean ground beef
2 large white onions, chopped
4 fresh garlic cloves, minced
3 tablespoons dark chili powder
1 tablespoon hot Hungarian paprika
2 teaspoons garlic salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon red chili pepper flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 bay leaf
1 (6 ounce) can tomato paste
1 tablespoon dark molasses
2 tablespoons dark brown sugar
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
2 beef bouillon cubes
1 (15 ounce) can tomato sauce
3 (14 ounce) cans diced tomatoes
2 (14 ounce) cans dark red kidney beans
1 (11 ounce) can mexicorn
1 (4 ounce) can sliced black olives
1 cup water
1 tablespoon balsamic vinegar (optional)

Steps:

  • In a large pot, brown ground beef with onion. Drain.
  • Add garlic and dry spices. Cook stirring for 2 minutes until fragrant.
  • Add tomato paste, molasses, brown sugar, Worcestershire sauce and Tabasco sauce. Stir until combined.
  • Stir in the rest of the ingredients (except vinegar). Bring to a boil. Turn down heat to low and cook uncovered for 1 hour, stirring a few times.
  • Add balsamic vinegar. Stir.
  • Serve hot with shredded cheese, sour cream and chopped green onions.

Nutrition Facts : Calories 388.4, Fat 9.2, SaturatedFat 2.9, Cholesterol 37, Sodium 1059.4, Carbohydrate 56.5, Fiber 13.7, Sugar 16.1, Protein 25.5

COMPETITION CHILI



Competition Chili image

This recipe follows the guidelines for the ICS (International Chili Society) cookoff rules. There are no beans allowed in cookoff chili, but feel free to add any type you like if you're making it just for fun.

Provided by Mike Lynch

Categories     Pork

Time 4h

Yield 2 quarts, 4-6 serving(s)

Number Of Ingredients 16

2 lbs pork, diced into 1/2 inch cube
2 cups red onions, diced
2 cups red bell peppers, diced
1 jalapeno pepper, minced seeds removed
4 tablespoons garlic, minced
2 (15 ounce) cans Hormel chili without beans
2 (28 ounce) cans crushed tomatoes
1/2 cup beef stock
8 teaspoons chili powder
4 teaspoons dried chipotle powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/4 teaspoon cinnamon

Steps:

  • Combine the canned chili, tomatoes, and beef stock in a medium pot over low heat.
  • Combine all the spices together, and add 3/4 of the mixture to the pot. Stir to incorporate.
  • Saute the pork with the remaining spice mixture and 2 tablespoons of minced garlic on high heat until just browned, not cooked through. Drain any excess fat and add the pork to the pot. Leave enough grease in the pan to saute the remaining vegetables.
  • In the same pan sautee the onion and the red pepper over medium high heat. Once the onions start to turn translucent, add the remaining 2 tablespoons of minced garlic. Saute until the garlic becomes fragrant, then add the vegetables to the pot
  • Simmer the chili over low heat for 2 to 3 hours, stirring periodically so the bottom does not burn
  • ***TIP*** In order to dice the pork so small, first freeze the larger pieces for a few hours until they are solid, but not so hard that they cannot be cut with your knife.

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