Craigs Chili Recipes

INDIAN CURRIED CHILI AND OVEN FRIES

Steps:

• Heat the EVOO in a Dutch oven or chili pot over medium-high heat. Add the meat, then crumble and brown. Add the garlic, chiles, onions, ginger, chili powder, coriander, cumin, turmeric and some salt and pepper. Cook for 5 minutes, then add the tomato paste and stir a minute more. Add the stock and simmer for the flavors to combine, 15 to 20 minutes. Cool and store for a make-ahead meal.
• Stir together the yogurt and Sriracha and store in a airtight container in the refrigerator.
• When ready to eat, reheat the curry chili over medium heat, adding more stock or water if needed, while you bake the sweet potato fries.
• For the fries: Place a rack in upper third of the oven and preheat to 450 degrees F. Cut the sweet potatoes into fairly thin fries, 1/4-inch thick, and arrange on baking sheet. Spray with the cooking spray and season with salt and pepper. Bake for 7 to 8 minutes, then switch on the broiler and broil until brown and crispy at edges, 15 to 20 minutes, turning once.
• Melt the butter in a small skillet over medium heat. When it foams, add the garlic and swirl for a minute. Toss the fries with the butter and cilantro in large bowl using tongs.
• To serve, arrange the fries on a platter or individual plates. Ladle the chili over the fries and top with the spicy yogurt, mint and scallions, and pass the limes for squeezing on top.

CHRIS' CHILI

Steps:

• Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.
• Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
• Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.

CRAIG'S CHILI

Steps:

• Combine all ingredients in large soup pot. Bring ALMOST to a boil. Reduce heat and cook on medium to low heat for a minimum of 8 hours,being careful not to scorch. Scorching will most certainly ruin the flavor. Serve with toppings of sour cream and or shredded cheese.

CRAIG'S THREE BEAN CHILI

Steps:

• Saute the onion and garlic in oil until the onion becomes translucent, or about 5 minutes.
• Add chili powder, cumin and cayenne and cook for about a minute, being careful not to let the spices burn.
• Add diced tomatoes and barbeque sauce (if using) and bring to a boil.
• Add the cans of beans and corn.
• Cover and simmer for about 40 minutes, adding salt and tabasco sauce to taste.

CHASEN'S CHILI

Steps:

• Pour the beans in a saucepan and cook until tender, adding water if necessary Heat the oil in the skillet, add the peppers and onions and cook until the onions are translucent.
• Add the garlic and parsley.
• Heat oil and butter in a pot large enough for all the ingredients.
• Add the beef and cook about 25 minutes, stirring to break up the lumps.
• Add the chili powder and cumin about halfway through the cooking process.
• Add the peppers and onions to the meat.
• Add the tomatoes, salt, and pepper.
• Simmer for 60 minutes, stirring often.
• Add the beans and water and continue cooking for an additional 30 minutes.
• Skim off fat.
• Serve with sour cream, chopped onions, shredded cheddar cheese and crackers.

CHUCK'S SUPER CHILI

Steps:

• Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.
• Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.
• Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.
• Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.