Nscc Northside Carnivore Chili Recipes

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NSCC NORTHSIDE CARNIVORE CHILI



NSCC Northside Carnivore Chili image

Make and share this NSCC Northside Carnivore Chili recipe from Food.com.

Provided by MadCity Dale

Categories     One Dish Meal

Time 3h15m

Yield 2 3/4 gallons, 35-40 serving(s)

Number Of Ingredients 18

1 lb ground beef, Jim's Meat Market
2 lbs ground pork, Jim's Meat Market
2 lbs cooked italian meatballs, GFS
1 lb cooked chicken
1/2 cup olive oil
4 white onions, chopped
3 green bell peppers, chopped
3 heads garlic
1/2 cup chili powder
1/4 cup paprika
1/2 cup basil
8 cups tomato puree
8 cups tomatoes, diced
1 quart chicken stock
3 jalapenos, 3 (slits or side)
1/2 cup molasses
1/2 cup maple syrup
12 cups cooked black beans, Tenuto's

Steps:

  • Cook/Brown coat meats with 2 T. of spice mix of chili powder, cayenne powder, paprika & basil (above ingredients). Set aside while preparing vegetables.
  • Saute onions in olive oil and rice vinegar until clear, Add peppers and garlic and saute till wilted. Remove from pan and add meats into remaining juices until browned.
  • Add liquid of choice, spice mix, chili base, tomato puree, diced tomatoes, and jalapenos.
  • Bring to a low boil, reduce heat to simmer, cover and occasionally stir. Simmer approximately 2 1/2 hours. Test for taste and spice "Heat". If you want less spice "Heat", remove jalapenos. If you want more "Heat", take a spoon and squeeze the juices out of the Jalapenos and leave in the Chili. Adjust to taste with chili powder and/or salt. Simmer 10 more minutes.
  • Last 15 minutes before finish, add beans, molasses, and honey. Garnish with cheese or chopped onions.

Nutrition Facts : Calories 310.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 38.1, Sodium 125.7, Carbohydrate 33.1, Fiber 8.2, Sugar 10.8, Protein 18.2

CARNIVORE CHILI



Carnivore Chili image

Courtesy of the Oregonian- we make two chilis at my house: one for the vegetarians and one for the meatetarians. Omnivores can just mix. This is also good with the addition of some veggies, such as zucchini or other squashes, carrots, potato, corn, bell peppers, or whatever else you may want to add. Garnish with shredded cheese, sour cream, and/or green onions

Provided by VNess

Categories     Meat

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 tablespoons olive oil
3 cups finely chopped yellow onions
5 garlic cloves, minced
2 lbs extra lean ground beef
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons unsweetened cocoa
2 teaspoons salt
1 teaspoon celery seed
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes
2 cups tomato juice
2 cups reduced-sodium fat-free beef broth
1/4 cup yellow cornmeal

Steps:

  • In a 5-quart pan, warm olive oil over medium heat. Add onions and garlic and cook, uncovered, stirring once or twice, for 10 minutes.
  • Add ground beef and cook, stirring and breaking up lumps, until meat is evenly crumbled and no longer pink, about 8 to 10 minutes.
  • Stir in chili powder, cumin, oregano, cocoa, salt, celery seeds, turmeric, cinnamon and red pepper flakes; cook another 3 minutes, stirring often. Stir in tomato juice, beef broth and cornmeal, and bring to a boil.
  • Lower heat and simmer, uncovered, stirring occasionally, until chili is thick and reduced by one-third, about 1 1/2 hours. Taste and adjust seasonings.
  • Serve topped with shredded cheese, sour cream and chopped green onions, if desired.

Nutrition Facts : Calories 322.6, Fat 12.1, SaturatedFat 4.1, Cholesterol 93.7, Sodium 1144.7, Carbohydrate 18.9, Fiber 3.9, Sugar 6.6, Protein 35.2

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