Gina Pfeiffers Chili Recipes

PAT'S FAMOUS BEEF AND PORK CHILI

Steps:

• In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

SMOKY MEATY CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the pork and beef with 1/2 teaspoon of the salt. Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch. Remove the browned meat to a plate and continue with the next batch.
• When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper. Cook, stirring often, for about 3 minutes. Season the vegetables with the chile powder, cumin, chipotle, coriander and 1 teaspoon of salt. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the diced tomatoes and kidney beans along with 3 cups of water. Add the seared meat and the remaining 1/2 teaspoon salt. Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour. Stir in the bourbon, espresso and agave and turn off the heat.
• Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired.

JUST LIKE WENDY'S® CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
• Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
• Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

IT'S CHILI BY GEORGE!!

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
• In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

GINA PFEIFFER'S CHILI

Steps:

• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the green pepper, onion, jalapeno, garlic and celery. Cook, stirring occasionally, until tender, about 8 minutes. Transfer to a bowl.
• In the pan used to cook the vegetables, heat the remaining oil over high heat. Add 1/4 of the combined meat to the oil and brown it on all sides for about 6 minutes. Remove with a slotted spoon and brown the remaining three batches of meat. (Use a little more oil if needed.)
• Pour the stock into the pan and bring to a boil, stirring to dissolve the brown bits in the pan. Set aside. In a stockpot, combine the meat and the vegetables. Add the salsa, cumin, oregano, chili powder, coriander, cayenne pepper, reserved stock and beer to the pot and bring to a simmer. Cover and simmer for 2 hours, stirring occasionally.
• Uncover and simmer 30 minutes to 1 hour to thicken the chili. The meat should be tender but not falling apart. Add salt and pepper to taste. Serve over rice.

GRANDMA'S CHILI

Steps:

• Brown ground beef and onions together.
• Add remaining ingredients.
• Bring to a boil and reduce heat.
• Simmer on low heat for 2 hours or in the crockpot on low for 6 hours stirring occasionally.

CAPITAL PUNISHMENT CHILI

Steps:

• In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
• In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
• Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minute.
• Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.