Cooks Illustrated Ultimate Chili Recipes

THE ULTIMATE CHILI

The Ultimate Chili image

Easy recipe with little preparation time. This can also be made with ground turkey, and it tastes even better the next day!

Provided by Wendy

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 6h20m

Yield 6

Number Of Ingredients 13

Ingredients

1 pound lean ground beef
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans
3 (14.5 ounce) cans Mexican-style stewed tomatoes
2 stalks celery, chopped
1 red bell pepper, chopped
¼ cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash Worcestershire sauce
½ cup red wine

Steps:

In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.

Nutrition Facts : Calories 413.7 calories, Carbohydrate 49.5 g, Cholesterol 49.6 mg, Fat 11 g, Fiber 16.7 g, Protein 28.4 g, SaturatedFat 3.8 g, Sodium 1015 mg, Sugar 8.9 g

COOK'S ILLUSTRATED "ULTIMATE CHILI"

COOK'S ILLUSTRATED

Categories Beef

Yield 6-8 servings

Number Of Ingredients 21

Ingredients

6 dried Ancho chile peppers (about 1 ¾ ounces), stems and seeds removed,
and flesh torn into 1-inch pieces
2 to 4 dried Arbol chile peppers, stems removed, pods split, seeds removed
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons unsweetened cocoa powder
2 1/2 cups low-sodium chicken broth
3 tablespoons vegetable oil
2 medium onions, cut into 3/4-inch pieces (about 2 cups)
3 small jalapeno chilies, stems and seeds removed and discarded, flesh cut
into ½-inch pieces
4 medium garlic cloves, minced or pressed through garlic press (about 4
teaspoons)
2 (14 ½ ounce) can diced tomatoes
½ small can of tomato paste
2 teaspoons sugar
2 teaspoons light molasses
2-3 cans pinto, pinquito or kidney beans
2 ½ pounds blade steaks, trimmed of gristle and fat and cut into ¾-inch pieces
1 (12 ounce) bottle lager

Steps:

Preheat oven to 300 degrees. Place Ancho chilies in 12-inch skillet over medium-high heat; toast, stirring frequently, until flesh is dry and fragrant, 4-6 minutes, reducing heat if chilies begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet. Add arbol chilies, cornmeal, oregano, cumin, cocoa, and1 teaspoon salt to food processor with toasted ancho chilies; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth, thick paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapenos and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until any exuded moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, tomato paste, sugar and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and beans; bring to boil then reduce heat to simmer. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Pat beef dry with paper towels and sprinkle with 1 tsp salt. Add half of beef and cook until browned on all sides, about 8 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining oil, beef, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer. Cover pot and transfer to oven. Cook until meat is fully tender, 1 ½ to 2 hours. Let chili stand, uncovered, for 10 minutes. Stir well and season to taste with salt. Serve with desired condiments.

THE ULTIMATE CHILI

The Ultimate Chili image

This is the best chili ever! I don't remember where I got the orginal recipe for this, but I've tweeked it to fit our tastes.

Provided by Chippie1

Categories One Dish Meal

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean ground beef
salt and pepper
3 (15 ounce) cans dark red kidney beans
3 (14 1/2 ounce) cans Mexican-style stewed tomatoes
2 stalks celery, chopped
1 red bell pepper, chopped
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash Worcestershire sauce
1/2 cup red wine

Steps:

In a large skillet over medium-high heat, cook ground beef until evenly browned.
Drain off grease, and season to taste with salt and pepper.
In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar.
Season with chili powder, cumin, parsley, basil and Worcestershire sauce.
Stir to distribute ingredients evenly.
Cook on High for 6 hours, or on Low for 8 hours.
Pour in the wine during the last 2 hours.

Nutrition Facts : Calories 470.2, Fat 9.3, SaturatedFat 3.3, Cholesterol 49.1, Sodium 936.7, Carbohydrate 59.6, Fiber 17.4, Sugar 2.1, Protein 35.8

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