Chill Chaser Chili Recipes

CHILL-CHASER NOODLE SOUP RECIPE - (5/5)

Steps:

• In a large stockpot over medium heat, sauté onion and celery in oil until translucent. Add remaining ingredients except noodles. Reduce heat and simmer, uncovered, for 25 to 30 minutes. Stir in noodles. Simmer an additional 10 to 15 minutes, until noodles are tender. Makes 8 servings.

CHILL-CHASIN' CHILI

Steps:

• Put the ground beef in the saucepan. Stir with the long-handled spoon until beef is broken into small pieces. Cook over medium heat 8 to 10 minutes, stirring often, until beef is brown.
• Take saucepan off hot burner. Put the strainer over the small bowl. Spoon beef into strainer to drain the fat. Put beef back in saucepan.
• Open the can of tomatoes with the can opener. Add the tomatoes (with the liquid in the can), chili powder, garlic salt and red pepper sauce to beef. Stir until mixed. Heat to boiling over medium-high heat, stirring a few times. Turn the heat down to low. Cook for 30 minutes, stirring a few times.
• Open the can of kidney beans with the can opener. Add the beans (with the liquid in the can) to beef mixture. Stir until mixed. Cook for 20 minutes longer.
• Take saucepan off hot burner. Top each serving of chili with the cheese.

LYN'S CHILL CHASER SOUP

Steps:

• Bring a large pot of lightly salted water to a boil; add the macaroni and cook until al dente, 8 to 10 minutes; drain.
• Crumble the sausage into a large, deep skillet over medium heat; cook and stir the sausage until completely browned, 5 to 7 minutes.
• Combine the cooked sausage, tomatoes, broth, mushrooms, butter, pepperoni, onion powder, garlic powder, and pepper in a large pot over medium heat and simmer 50 minutes; add the cooked macaroni and cook another 10 minutes. Sprinkle with Parmesan cheese to serve.

CHASEN'S ORIGINAL CHILI RECIPE

Steps:

• A secret ingredient added by a chef (after Dave Chasen stopped making the chili himself) is a quarter cup or 4 tablespoons of Kahlua liqueur. I heard someone won a chili championship with the recipe, including that addition.
• *Chasen's used the best beef chuck, center cut, trimmed completely of fat. The restaurant used a special meat grinder, but for the home cook, meat chopped into one-quarter to one-half-inch chunks is much better than ground meat for this chili. Alternatively, ask the butcher to put the meat through a "chili plate" ONE time - this is a very coarse grind, and works well for chili.
• ** Chasen's used Gebhardt's Chili Powder and Farmer Bros Cumin. Sometimes cumin seed is used in place of the ground cumin. It's a matter of personal preference. You might toast the seeds in a dry skillet, and crush them before adding to the recipe.
• Rinse the beans, picking out debris. Place beans in a Dutch oven with water to cover 2' above beans. Boil for two minutes. Remove from heat. Cover and let stand one hour. Drain off liquid.
• Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer covered, for one hour or until tender.
• Stir in tomatoes and their juice. Simmer five minutes. In a large skillet, sauté bell pepper in oil for five minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet, melt the butter and sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper and cumin.
• Bring mixture to a boil. Reduce heat. Simmer, covered, for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn't be too thick - it should be somewhat liquid but not runny like soup. Skim of excess fat and serve.
• NOTE: You can freeze this chili for several months. When reheating refrigerated leftover or frozen chili, add a few tablespoons of water to regain proper consistency.

CHILL CHASER

Steps:

• In a medium saucepan over high heat, bring water to a boil. Add tea bags. Remove from heat. Cover and let stand for 5 minutes. Remove tea bags and discard.Stir in milk, half-and-half, maple syrup, cinnamon and nutmeg. Stirring occasionally over medium heat, heat through.Pour into mugs. If desired, serve with a dollop of whipped cream.Note: For a richer drink, use more half-and-half and less milk. If making ahead, stir before serving.

CHILL CHASER

Steps:

• In a bowl, beat the egg yolks until they are thick and light. Warm the honey and add it, in a stream, stirring constantly. Beat in the scalded milk and orange-flavored liqueur. Divide the mixture among six 10-ounce, heat-proof mugs, rinsed with boiling water, and garnish each drink with grated orange rind.

LYN'S CHILL CHASER SOUP

Steps:

• Bring a large pot of lightly salted water to a boil; add the macaroni and cook until al dente, 8 to 10 minutes; drain.
• Crumble the sausage into a large, deep skillet over medium heat; cook and stir the sausage until completely browned, 5 to 7 minutes.
• Combine the cooked sausage, tomatoes, broth, mushrooms, butter, pepperoni, onion powder, garlic powder, and pepper in a large pot over medium heat and simmer 50 minutes; add the cooked macaroni and cook another 10 minutes. Sprinkle with Parmesan cheese to serve.

CHILL-CHASER CHILI

Steps:

• Drain and rinse the first 5 ingredients; transfer beans to a large soup pot.
• Add in remaining ingredients and mix well.
• Bring to a boil; stir occasionally.
• Lower heat, cover, and simmer for about 1 hour.
• Spoon into serving bowl and garnish with shredded cheddar cheese.