My Penzeys Chili Recipes

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MY PENZEY'S CHILI RECIPE



My Penzey's Chili Recipe image

Penzey's published this as their "Chili 3000" recipe, but I prefer making it with their Chili 9000 powder. I also increased the salt a bit to my taste - but otherwise this recipe is perfect!

Provided by jchausse

Categories     Meat

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
3 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
4 tablespoons chili powder
3 cups water
1 (26 ounce) can tomato puree
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
2 (15 ounce) cans kidney beans, drained
1 -2 teaspoon salt (as desired)

Steps:

  • Brown beef in two batches in a thick-bottomed soup kettle.
  • Drain off the fat and set browned beef aside.
  • Heat 3 TB. oil in the kettle over medium high heat, adding onions when hot.
  • Sauté for 4-5 minutes, stirring often. add the red bell pepper and continue cooking for 2-3 more minutes.
  • Add the Chili 3000, stirring until the spices begin to stick to the bottom of the kettle and brown (about 30-45 seconds).
  • Quickly add the water.
  • Add the tomato puree, chopped tomatoes and the juice they were packed inches.
  • Add the kidney beans and salt.
  • Add the beef but try not to include any fat that may have accumulated.
  • Stir.
  • When the chili begins to boil, reduce heat to low and cover.
  • Ideally chili should be simmered 3 hours to let all the flavors blend together.
  • Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.

Nutrition Facts : Calories 452.1, Fat 23.7, SaturatedFat 7.6, Cholesterol 77.1, Sodium 785.7, Carbohydrate 32, Fiber 10.3, Sugar 10.4, Protein 29.8

PENZEYS CHICKEN CHILI



Penzeys Chicken Chili image

If I had to eat one recipe for the rest of my life, this one would be it. Naturally, since its a Penzeys recipe it is best with penzeys spices.

Provided by Lou6566

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breasts
2 tablespoons vegetable oil (I used olive oil)
1/2 cup onion, chopped
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 (15 ounce) can tomatoes, diced
1 (15 ounce) can tomato sauce (I only used 1 8 oz. can)
2 tablespoons ancho chilies (You can use regular chili powder, but not as good)
2 -4 tablespoons fresh cilantro leaves (I used 2 tsp.dried)
1/2 teaspoon cocoa powder (optonal,, doesn't make a difference)
1/2 teaspoon salt
1/2 teaspoon sugar (I didn't use this)
1/4-1/2 teaspoon chipotle pepper (can substitute cayenne pepper,crushed red pepper)
1 -8 ounce fresh white mushroom, sliced ((I used an 8 oz. can)
1 (14 ounce) can pinto beans (I used 2 cans, 1 pinto with onion, 1 white kidney bean, regular size) or 1 (14 ounce) can kidney beans (I used 2 cans, 1 pinto with onion, 1 white kidney bean, regular size)
i added penzeys arizona dreaming seasoning, which added to the flavor

Steps:

  • Heat oil in a soup pot over med. heat. chop chicken into bite-sized pieces. Place in hot skillet with the onion.
  • Sprinkle with cumin and garlic. cook until browned, stirring frequently, 5-7 minutes. Add tomatoes, tomatoe sauce.
  • , ancho chili pepper cilantro leaves, cocoa, salt, sugar, and the hot pepper of your choice and amount.
  • Start with less than you think you want, you can always add more.
  • Add mushrooms to the skillet and cook until tender, about 10 minutes. Add beans ( I added liquid also), and heat til hot.
  • Taste and add extra spices as desired.
  • Add Penzeys arizona dreaming seasoning if desired. It gives it a special flavor.

Nutrition Facts : Calories 220.1, Fat 6.4, SaturatedFat 1, Cholesterol 25.2, Sodium 622, Carbohydrate 26.2, Fiber 8.4, Sugar 6.2, Protein 16.4

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