Crazy Eds Holiday Chili Recipes

CRAZY ED'S HOLIDAY CHILI

Steps:

• Using a large skillet cook the onions in half of the olive oil until nearly translucent.
• Add the garlic to the skillet and cook for 1 more minute.
• Place the onions in a large stock pot (12 quart).
• Brown the meat in the remaining oil.
• Add the tomato paste to the meat during the last few minutes of browning.
• Add this to the stock pot without draining.
• Remove the seeds, veins, and stems from the chipoltes, habaneros, and anchos.
• Tear the chilies into small pieces and soak them in the hot water for 30 minutes.
• Puree the chilies and water in a blender until a paste forms.
• Add this paste to the stock pot and mix well.
• Add all of the liquid ingredients and vegetables, except for the spices, to the stock pot and bring them to a simmer.
• Do not drain any of the canned items.
• Mix the Worcestershire sauce, vinegar, honey, and liquid smoke in a small dish until the honey is dissolved.
• Add this mixture to the stock pot and stir well.
• Add all of the dry spices together in a small bowl and mix well.
• Add this spice mixture to the stock pot slowly, a little at a time.
• Once all the ingredients are mixed together, return the chili to a simmer.
• Simmer the chili for 2-3 hours uncovered.
• Remember to stir the chili occasionally and add water or beer if necessary.
• Makes about 10 quarts (leftovers freeze well).
• The chili should be allowed to age 1-2 days in the refrigerator.
• Serve the chili over rice or pasta Midwest-style and add your favorite condiments.
• Serve the chili with a salad and your favorite beer and you will have a feast.
• Cheese biscuits and cornbread are also wonderful with this recipe.
• The ingredients in steps 4 and 5 can be prepared the day ahead to save time and to avoid any last second measuring mistakes.
• Just place them in sealed containers or Ziplock bags and place in the refrigerator until the next day.

JAMAICA ME CRAZY CHILI

Steps:

• Brown ground beef over medium high heat in a large, deep frying pan.
• Drain off fat and set aside.
• Coat a large dutch oven with cooking spray and place over medium high heat.
• When pan is hot add the olive oil and cook the onion and garlic until the onion is tender, then add the peppers and cook until tender.
• Season with the cumin, paprika, chili powder, sugar, salt and cloves.
• Stir in the canned diced tomatoes, and the drained cans of beans.
• Add water to cover all.
• Bring to a boil and then stir in the meat and tomato paste.
• Bring to a boil and then simmer 30 minutes.
• Remove from the heat and stir in the vinegar.
• May serve with chopped fresh cilantro as decorative topping.

JAMAICAN ME CRAZY CHILI

Steps:

• Place ground round in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Coat a large Dutch oven with cooking spray, and place over medium-high heat. When pan is hot, cook the onion and garlic in olive oil until the onion is tender. Add the yellow pepper, and cook until tender. Season with cumin, paprika, chile powder, sugar, salt, and cloves. Stir in the stewed tomatoes, kidney beans, black beans, and cannellini beans. Pour in water to cover. Bring to a boil, then stir in the meat and tomato paste. Bring to a boil, and simmer for 30 minutes.
• Remove from heat, stir in the vinegar and serve hot topped with fresh cilantro.

CRAZY CANTINA CHILI

Steps:

• Open the cans of beans. Drain off the liquid from the cans into the sink. Set the beans aside.
• Put the onion on a cutting board. Carefully slice off the root end and the stem end. Use your fingers to strip off the dry skin. Then cut the onion in half from the top to the bottom. Hold an onion half cut side down and thinly slice it crosswise. Now hold the slices together and cut across them in the opposite direction. Be sure to keep your fingers clear of the knife blade. Set aside.
• Put the oil in a large saucepan. Set the pan on the stove and switch on the heat to medium-high. When the oil is hot, add the chopped onion and stir with the wooden spoon until tender, about 5 minutes.
• Add the chili powder and cayenne pepper and stir for 30 seconds.
• Add the beans, the crushed tomatoes, and the tomato juice. Stir well. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally. Season to taste with salt and pepper.
• Serve the chili with the cheese and sour cream on the side.