Jodys Chili Recipes

JOHN'S CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
• Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.

JUDY'S CHILI

Steps:

• Saute onion, garlic, and chiles; add ground beef and continue cooking over medium heat until beef is cooked.
• Drain off fat.
• Add remaining ingredients except pinto beans and Monterey Jack Cheese.
• Heat to boiling and reduce heat to slow simmer.
• Cover and simmer (stirring occasionally) 45 minutes, stir in beans and continue to simmer until beans are heated.
• Place in bowls and sprinkle Monterey Jack cheese on top.
• We serve with crusty bread rolls.

TONY AND JODY'S CHILI

Steps:

• Brown ground beef and combine all ingredients in a large pot.
• Simmer for at least an hour, the longer the better!

JONNY'S CHILI

Steps:

• Heat a large pot over medium heat; cook and stir ground pork, onions, and bell pepper until pork is no longer pink, 5 to 7 minutes. Season with salt to taste and drain.
• Combine water, masa harina, coffee, chili powder, cumin, garlic powder, salt, oregano, and black pepper in a large bowl; stir until smooth. Pour coffee mixture into ground pork mixture and add tomato juice and tomato sauce; bring to a boil. Stir in smoked sausage and brown sugar. Cover and reduce heat to medium-low. Simmer for 4 hours, stirring often.

JODY'S CHILEAN POT PIE

Steps:

• Soak raisins in beef broth in a bowl for 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Unroll pie crust and place a ramekin, top side down, onto crust. Press lightly to make a circle. Repeat 5 more times to make 6 circles in all; cut out circles.
• Crumble ground beef into a large skillet, place over medium heat, and cook and stir until beef is browned, 10 to 15 minutes. Stir paprika, cumin, salt, and black pepper into ground beef. Drain raisins, reserving beef broth, and stir raisins and olives into beef mixture.
• Melt butter in a large saucepan over medium heat; stir flour into hot butter until thoroughly combined. Gradually stir reserved beef broth into flour mixture, reduce heat to medium-low, and bring to a simmer. Cook until sauce is thickened, about 5 minutes; season with salt and black pepper. Stir ground beef mixture into beef sauce.
• Spoon beef mixture into ramekins and top each with a pie crust circle, pressing crusts down onto edges of ramekins to seal. Cut several holes into top of each crust with a sharp knife. Set pot pies onto a baking sheet to contain drips.
• Bake in the preheated oven until crusts are browned, 20 to 25 minutes.

JAY'S PRIZE WINNING CHILI RECIPE - (3.8/5)

Steps:

• In Dutch oven, saute first four starred ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add water. Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3 hours, stirring frequently. Season to taste with garlic salt and pepper, if desired.

JODY'S BLACK BEAN CHILI

Steps:

• Dice onion into small pieces and sauté in oil over medium heat until translucent, then add minced garlic and sauté another couple of minutes.
• Transfer onion and garlic into large soup pot.
• Cook ground beef thoroughly, drain and add to pot. Add all remaining ingredients, but do NOT drain beans or tomatoes, put all the liquid from the cans into the chili.
• Bring to a boil, then simmer on low to medium low for an hour, stirring occasionally.
• Serve with shredded sharp cheese, a dollop of sour cream and plain Fritos corn chips.