Red Zone Chili Recipes

RED BEEF CHILI

Steps:

• Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
• In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
• Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.

RED EYE CHILI

Steps:

• Preheat the oven to 400 degrees F.
• Heat 1 tablespoon of the oil in large Dutch oven or chili pot over medium-high heat, add the coppa and cook until crisp, 2 to 3 minutes. Remove the coppa with a slotted spoon and reserve for later use. Add the remaining tablespoon oil, a turn of the pot. Pat the ground meat with paper towels to dry. When the oil smokes, add the beef and sprinkle with salt and lots of pepper. Brown to caramelize the sugars in the meat. Then add the coriander, chili powder, cumin, allspice and cinnamon. Stir a minute, then add the garlic and onions, and cook 5 minutes. Add the tomato paste and stir a minute more. Add the beef stock, coffee, wine, ham and beans, if using. Reduce the heat to a simmer. Cook to thicken and combine flavors, 20 to 30 minutes, stirring occasionally. Cool and store for make-ahead meal.
• While the chili cooks, make the tortilla strips. Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick. Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin. Arrange on baking sheets in a single layer and bake until crisp. Store wrapped in a foil pouch.
• To serve, reheat over medium heat and top the hot chili with a few tortilla strips, cheese, onions and hot peppers.

TEXAS RED CHILI

Steps:

• Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
• Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
• Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
• Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

ZONE CHILI

Steps:

• Put tomates into a medium saucepan and crush with a potato masher to release some of the juice.
• Add the remaining ingredients and stir well.
• Heat on medium heat until the chili starts to boil.
• This recipe does not add any of the required fats, although some of the ingredients have fat on their own. I usually eat some nuts along with the chili to account for the fat blocks.

RED-HOT CHILI

Steps:

• In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside.
• Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through.
• Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.

RED CHILI

Steps:

• In a stockpot over medium heat, brown the meats. When they are halfway done, add in the onion and garlic and continue to saute until the onions are clear. Add tomato juice, tomatoes, chile powder, cumin, salt, and cayenne pepper and thoroughly stir to blend and incorporate all the flavors and seasonings. Simmer for 1 hour.
• Add the beans and simmer for 30 minutes. Remove from heat; cool down quickly via an ice bath. Cover and refrigerate. Before serving or freezing, skim fat from the top of the chili.

RED-ZONE CHILI WITH RANCH CREAM

Steps:

• In a large Dutch oven or other heavy-bottomed pot with a lid, heat the oil over medium heat. Add the ground beef and saute, stirring frequently, until browned, about 5 minutes. Add the onions and jalapenos and saute until soft but not brown, about 3 minutes longer. Stir in the seasoning mix and chili seasoning. Add the diced tomatoes, including the juice from the can, and the chicken broth. Bring to a boil, and reduce the heat to a simmer. Partially cover and simmer for 30 minutes. Add the beans and simmer, uncovered, until thickened, about 10 minutes longer.
• Meanwhile, to make the Hidden Valley® Original Ranch® sour cream, combine the sour cream with the seasoning mix and stir until smooth and completely combined. Set aside for up to 1 hour or refrigerate until ready to serve.
• To serve, ladle the chili into warm bowls. Garnish with a dollop of sour cream.

RED ZONE CHILI

Steps:

• Place all ingredients in 4-quart slow cooker; stir to combine thoroughly.
• Cook on LOW setting 6-1/2 hours or until vegetables are tender.

RED ZONE CHILI

Steps:

• Place all ingredients in 4-quart slow cooker; stir to combine thoroughly.
• Cook on LOW setting 6-1/2 hours or until vegetables are tender.

RED ZONE CHILI

Steps:

• Place all ingredients in 4-quart slow cooker; stir to combine thoroughly.
• Cook on LOW setting 6-1/2 hours or until vegetables are tender.

RED CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
• Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
• Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
• Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

RED ZONE CHILI

Steps:

• Place all ingredients in 4-quart slow cooker; stir to combine thoroughly.
• Cook on LOW setting 6-1/2 hours or until vegetables are tender.