Chili Five Alarm Recipes

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FIVE-ALARM CHILI



Five-Alarm Chili image

This hearty Five-Alarm Chili is loaded with enough spice to call in the fire department. The spice comes from 5 different sources: jalapeno, chipotle in adobo, chili powder, cayenne, and ancho.

Provided by Christin Mahrlig

Categories     Chili

Time 1h15m

Number Of Ingredients 19

2 ounces died ancho chiles stems and seeds removed and flesh torn into 1-inch pieces ((4 to 6))
3 1/2 cups water
1 (28-ounce) can whole peeled tomatoes
3/4 cup crushed corn tortilla chips
1/4 cup canned chipotle chilis in adobo sauce plus 2 teaspoons adobo sauce,
2 tablespoons Vegetable oil
2 pounds 85% lean ground beef ((I used 93% lean))
salt and pepper
2 pounds onion, (I used 2 medium-sized onions, chopped fine)
2 jalapeno chilis, (I just used 1, stemmed, seeds reserved, and minced)
6 cloves garlic ((I used 4))
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons ground coriander
2 teaspoons sugar
1 teaspoon cayenne pepper, (I used 1/2 teaspoon)
1 1/2 cups beer ((I used Budweiser))
3 (15-ounce) cans pinto beans, (rinsed)

Steps:

  • Combine ancho chilis and 1 1/2 cup water in a medium microwave-safe bowl and microwave until softened, about 2 1/2 to 3 minutes. Drain and discard liquid.
  • Place ancho chilis, tomatoes and their juice, remaining 2 cups water, tortilla chips, and chipotle in adobo sauce in a blender and process until smooth, about 1 minute. Set aside.
  • Heat 2 teaspoons oil in a Dutch oven until oil starts to smoke. Add ground beef, 1 teaspoon salt, and pepper and cook until well-browned, breaking into pieces with spoon, 10 to 15 minutes. Drain meat in a colander and set aside.
  • Heat remaining 4 teaspoons oil in Dutch oven and add onions and jalapenos with seeds. Cook for approximately 5 minutes, until onion is nicely browned. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds.
  • Pour in beer and bring to a simmer. Add in beans, ancho-tomato mixture, and beef and return to a simmer. Cover and reduce heat to low. Cook 50 to 60 minutes, stirring occasionally.

5 ALARM CHILI



5 Alarm Chili image

Some like it REAL hot!

Categories     Main Dish     Chili     Beef     Beans and Grains     Bell pepper

Time 16h

Yield 20

Number Of Ingredients 38

tomato paste
sweet vidalia onions
green bell peppers
sweet red bell peppers
seranos chilies
jalapeño pepper
scotch bonnet chile peppers
chipotle puree
green chili peppers, canned
pasilla chiles
garlic cloves
red kidney beans
pinto beans, dried
chili powder
cumin
coriander seeds
olive oil
water
beef, steak
tomato paste
sweet vidalia onions
green bell peppers
sweet red bell peppers
seranos chilies
jalapeño pepper
scotch bonnet chile peppers
chipotle puree
green chili peppers, canned
pasilla chiles
garlic cloves
red kidney beans
pinto beans, dried
chili powder
cumin
coriander seeds
olive oil
water
beef, steak

Steps:

  • The day before. (Skip if using canned beans.) Place the dried beans and chili powder in a container large enough to allow water to cover by at least 2 inches. Leave on counter over night, at least 6 hours, or 12 hours in the refrigerator. After soaking the beans. If the beans have been soaking under refrigeration pull out at least 2 hours before cooking. In a 8 qt dutch oven or sauce pot over low heat add olive oil. When the oil shimmers add the meat and cook until done. Next add the onions, bell peppers, jalapeno, and seranos, sweat until onion is translucent. While the onion meat mixture is sweating, in a food processor or blender add the garlic, green chilies, chipotle, and pasilla. Blend until smooth. Ad garlic mixture to onion mix and cook 3 to 5 minutes. Add beans and enough water to cover. At this time add the scotch bonnets, cumin, and corriander. Increase heat to med high and bring to a boil. Reduce heat to low and cover. Cook stirring occasionally until beans are tender adding water as needed. Add tomato paste. Cook until paste disolves add water if to thick.

Nutrition Facts :

CHILI.... FIVE ALARM



Chili.... Five Alarm image

Developed in 1885 by Joseph Steinwald, son of a cheese maker in Colby, Wisconsin. THIS IS FOR A CROCKPOT, but can be made on the stove top.

Provided by Timothy H.

Categories     Black Beans

Time 8h35m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 lbs ground beef
1 large onion
4 garlic cloves, minced
1 bell pepper, chopped
2 jalapeno peppers, minced
1/4 cup chili powder
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 (14 1/2 ounce) cans tomatoes, diced undrained
1 1/2 cups beef stock
1 (15 1/2 ounce) can pinto beans, rinsed and drained
1 cup plain yogurt
1/4 cup chopped fresh cilantro
1/2 tablespoon chili powder
1/2 teaspoon cayenne pepper
3/4 cup grated colby cheese

Steps:

  • In a large skillet brown the beef, drain and set aside.Add onion and garlic sautee' on medium heat for about 5 minutes.
  • Using a slotted spoon scoop the beef into a large crock pot. Combine all the ingredients in the crock pot EXCEPT, spicy topping!
  • Stir to mix very well. Cook on low for 8-10 hours or on high for 4-5 hours. If you are cooking on high you must stir once and awhile.
  • In a bowl, combine all the ingredients for topping. Stir well to combine all the flavors together. Refrigerate until ready to serve. Drop a couple of spoon fulls on top! Sprinkle with colby cheese, Serve.

DING DONG EIGHT-ALARM CHILI



Ding Dong Eight-Alarm Chili image

Categories     Soup/Stew     Bean     Beef     Pepper     Super Bowl     Dinner     Brisket     Spice     Hot Pepper     Fall     Winter     Tailgating     Poker/Game Night     Party     Potluck     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

2 oz dried ancho chiles (4 large), stemmed and seeded
6 large garlic cloves, 3 of them finely chopped
1 tablespoon salt, or to taste
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder (not pure chile)
4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
3 to 4 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes in juice
1/4 cup canned chipotle chiles in adobo
1/2 cup coarsely chopped fresh cilantro
1 1/2 lb white onions, chopped (4 cups)
1 tablespoon dried oregano (preferably Mexican), crumbled
1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
1 (12-oz) bottle beer (not dark)
2 cups water
2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned
Accompaniments: cubed avocado; chopped white onion; shredded Cheddar; chopped fresh cilantro; sour cream

Steps:

  • Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
  • While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
  • Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)
  • Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
  • Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
  • Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
  • Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
  • Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.

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