Renegade Chili Chic Style Recipes

CHEF JOHN'S CINCINNATI-STYLE CHILI

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

CHUNKY CHILI

Steps:

• Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
• Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
• Taste the chili and adjust the seasoning as needed.
• Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.

VEGGIE CHILI

Steps:

• Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
• Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
• Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
• Ladle the chili into bowls and top with the desired toppings.

CHILI-GHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Drain spaghetti; add to beef mixture. Stir in the beans, tomatoes, mushrooms, water, chili seasoning and Parmesan cheese. Cover and simmer for 10 minutes. Sprinkle with mozzarella cheese.

PUMPKIN SPICE LATTE OVERNIGHT OATS WITH MAPLE PEPITAS

Steps:

• In a medium mixing bowl, whisk the milk coffee, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a good pinch of kosher salt.
• Stir in the oats and chia seeds. Cover and refrigerate for at least 4 hours or overnight. (If you want to make things super easy for yourself in the a.m., divide the oats between two jars or Tupperware containers before refrigerating, so you can grab and go.).
• maple pepitas: Line a plate or cutting board with a piece of parchment. Heat a small skillet over medium heat. When hot, add the pepitas. Toast for 2-3 minutes, shaking the pan occasionally, until the pepitas are lightly browned. (They will make a little popping noise as they toast.
• Add the maple syrup and a pinch of salt and cook, stirring regularly, for 1 minute more. Transfer the pepitas to the parchment and let cool completely, about 10-15 minutes. Break up any large clumps with your hands.
• When you're ready to serve, give the oats a good stir and spoon them into jars or bowls (if you haven't already.
• Top with candied pepitas and hemp seeds (if using).

RENEGADE CHILI - CHIC STYLE

Steps:

• In a large pot heat the vegetable oil.
• Add the chopped onions and simmer for about two minutes or until the onions become translucent. Stir frequently.
• Add the ground beef and cook on high heat for about five minutes or just until the beef turns colour. Stir mixture frequently and try to avoid overcooking the meat.
• Turn the heat down to medium then stir in the remaining ingredients.
• Simmer on medium/high heat for about 15 to 20 minutes. Stir frequently to avoid burning.
• Remove chili from heat.
• Eat and Have FUN!