Fairuzahs Chili Recipes

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

FANCY CHILI

Steps:

• In a large saucepan, heat the oil over medium heat. Add the garlic and green onions and cook for about 1 minute. Add the ground beef and cook until browned, about 5 minutes. Stir in the chili powder until fully combined. Add the tomatoes, beans, bell pepper, carrots, brown sugar and salt. Bring the mixture to a boil, and then reduce the heat to low. Cover and simmer the chili for 15 minutes.

GAME DAY CHILI

Steps:

• In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Season with salt and pepper.
• Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
• Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.

FAIRUZAH'S CHILI

Steps:

• In a large pot, combine the ground beef, ground turkey, and onion. Cook, stirring, over medium heat until meat is cooked through, about 10 minutes.
• Stir in the kidney beans, baked beans, tomatoes, and mushrooms. Season with chili powder, garlic, garlic powder, cinnamon, salt, and pepper. Reduce heat to low, and simmer for at least 1 hour, stirring occasionally. The longer the better. After the first half-hour has passed, taste, and adjust seasonings to suit your preference.

FIREHOUSE CHILI

Steps:

• Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.
• Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
• Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).

FIREHOUSE CHILI

Steps:

• In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.

NATIVE AMERICAN FIREWATER CHILI

Steps:

• Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes.
• Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally.
• I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened - a few minutes.

FAIRUZAH'S CHILI

Steps:

• In a large pot, combine the ground beef, ground turkey, and onion. Cook, stirring, over medium heat until meat is cooked through, about 10 minutes.
• Stir in the kidney beans, baked beans, tomatoes, and mushrooms. Season with chili powder, garlic, garlic powder, cinnamon, salt, and pepper. Reduce heat to low, and simmer for at least 1 hour, stirring occasionally. The longer the better. After the first half-hour has passed, taste, and adjust seasonings to suit your preference.

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.

FAIRUZAH'S CHILI

Steps:

• In a large pot, combine the ground beef, ground turkey, and onion. Cook, stirring, over medium heat until meat is cooked through, about 10 minutes.
• Stir in the kidney beans, baked beans, tomatoes, and mushrooms. Season with chili powder, garlic, garlic powder, cinnamon, salt, and pepper. Reduce heat to low, and simmer for at least 1 hour, stirring occasionally. The longer the better. After the first half-hour has passed, taste, and adjust seasonings to suit your preference.

FAIRUZAH'S CHILI

Steps:

• In a large pot, combine the ground beef, ground turkey, and onion. Cook, stirring, over medium heat until meat is cooked through, about 10 minutes.
• Stir in the kidney beans, baked beans, tomatoes, and mushrooms. Season with chili powder, garlic, garlic powder, cinnamon, salt, and pepper. Reduce heat to low, and simmer for at least 1 hour, stirring occasionally. The longer the better. After the first half-hour has passed, taste, and adjust seasonings to suit your preference.

FAIRUZAH'S CHILI

Steps:

• In a large pot, combine the ground beef, ground turkey, and onion. Cook, stirring, over medium heat until meat is cooked through, about 10 minutes.
• Stir in the kidney beans, baked beans, tomatoes, and mushrooms. Season with chili powder, garlic, garlic powder, cinnamon, salt, and pepper. Reduce heat to low, and simmer for at least 1 hour, stirring occasionally. The longer the better. After the first half-hour has passed, taste, and adjust seasonings to suit your preference.