Cooking Challenge Chili Recipes

CHILI COOKOFF WINNER

Steps:

• Combine all ingredients in a crock pot or a 4 quart (or larger) pot on the stove.
• Cook over medium heat (or high if using a crock pot) until hot.

TURKEY CHILI

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
• Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
• Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
• Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
• Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.

COOKING CHALLENGE CHILI

Steps:

• Peel broccoli stems and cube; set aside.
• In a large pot, place undrained tomatoes, tomato paste, and sugar; stir to combine.
• In a large skillet, begin to brown the ground beef; as meat starts to release its fat, add fresh garlic to pan and stir well.
• Saute until meat is browned; add to tomatoes, leaving fat behind in pan.
• In same skillet, over medium heat, add oil to pan and heat; add onions and saute until softened.
• To onions, add broccoli stems and chopped mushrooms; stir.
• Sprinkle salt, black pepper, cumin, oregano and cayenne over vegetables and stir so that the vegetables are coated with the spices.
• Add entire skillet mixture into the pot, add chili powder, and stir well.
• Over high heat, bring mixture to a bubble; reduce heat to medium-low and let simmer for 30 minutes.
• Add beans and cilantro to pot, stir well, and let mixture simmer for an additional 10 minutes or until beans are heated through and vegetables are cooked.
• Taste; add additional seasonings if desired, and serve.
• Note: like most chilis, this will be better the second day.