Trinkets Special Chili Recipes

SECRET INGREDIENT CHILI

Secret Ingredient Chili image

Summer means grilling season is in full gear, and if you're like me, it also means leftover hamburgers from cookouts. Put them to tasty use in this chili, ready in about 20 minutes. Canned beans add some heft, and help stretch two leftover burgers into a meal for the whole family.

Provided by Jennifer Perillo

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cooked burgers (3 ounces each), crumbled
One 15-ounce can tomato sauce (plain, not marinara)
One 10.5-ounce can pink beans, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and freshly ground black pepper, to taste
Grated Cheddar, to serve, optional

Steps:

Heat the oil in a 4-quart pot over medium heat until shimmering. Add the onions and saute until lightly golden, 2 to 3 minutes. Add the meat, sauce, beans, cumin and coriander to the pot. Stir well. Let the chili come to a gentle boil, then reduce the heat to low. Season with the salt and pepper. Let simmer for 10 minutes.
Ladle into deep bowls to serve. Top with cheese, if desired.

SIX-PACK CHILI

Six-Pack Chili image

Kit Carson's last words were, "I wish I had time for one more bowl of chili." He had the right idea - you shouldn't take anything too seriously, except maybe chili. Chili was given to us by the gods especially to go with good music, good friends, good beer, and good times. If this recipe doesn't do that for you, then you don't have a pulse.

Provided by Food Network

Number Of Ingredients 20

Ingredients

1 6-pack of Corona beer, chilled
2 1/2 lb tri-tip roast, cut into 1/2" cubes
2 1/2 lb ground chuck
1/2 tablespoons dried mexican oregano
7 tablespoons Gephart's chili powder
1 tablespoon ground cumin
1 tablespoon paprika
2 large Vidalia onions, diced
6 cloves garlic, minced
1 red bell pepper, diced
1/2 can chipotle peppers in adobo sauce, diced (about 4-5)
1 jalapeno pepper, seeded and diced
1 4-oz can diced green chiles
15-oz can crushed tomatoes
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
Masa Harina
Salt and pepper to taste
Sour cream
Your favorite salsa

Steps:

1. Drink a beer and read the directions.
2. In a large Dutch oven brown the beef with 2 TBL chili powder. Drain the fat, but don't go overboard cause there's lots of flavor in there. Add two beers, the rest of the chili powder, oregano, cumin, paprika and get it to start to boil. Simmer for an hour.
3. Have a beer to reward yourself for all that hard work.
4. Heat up a skillet and caramelize the onions. During the last couple of minutes, add the garlic and saute. Add onion and garlic to the chili along with chipotles, jalapeno, green chiles, red bell pepper, and tomatos. Simmer another 1-2 hours.
5. You'll want another beer here. Make sure your friends have put on some kickin tunes.
6. Add sugar and vinegar. Whisk together equal parts of Masa Harina and cold water (I use about 1/3 cup each). Bring to a boil and stir until it thickens. Season to taste.
7. Ladle into bowls, top with sour cream and salsa. Serve hot sauce on the side. 8. Open your final beer and enjoy the fruits of your labor. Try not to get a swelled head from all the compliments.

TRINKET'S SPECIAL CHILI

Trinket's Special Chili image

I searched all over for the perfect chili recipe. I finally ended up combining everything I liked and creating my own. We usually do a Creole rub on a bone-in rib roast and slow smoke/grill it and always have leftovers. That is the meat I use unless I am out and then I'll use either Venison or lean beef stew meat. Or, rub a chuck roast and smoke/grill it slowly at 250 degrees for 4-5 hours. Any smoked or slow grilled lean meat will add a great smoky flavor. Great with Recipe #364497

Provided by Penny Stettinius

Categories Meat

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 garlic cloves, minced
2 large onions, chopped
2 -3 tablespoons olive oil
3 lbs lean meat, cut into small, bite sized pieces (Venison or beef)
1 (12 ounce) bottle dark beer
1 (14 1/2 ounce) can beef consomme
1 (6 ounce) can tomato paste
1 (14 1/2 ounce) can chopped tomatoes
2 tablespoons flour
3 tablespoons cumin
3 tablespoons chili powder
3 teaspoons salt
1 teaspoon cayenne (or more, according to taste)
2 1/2 cups water (or more as needed)
1 (14 1/2 ounce) can black beans, drained
1 (14 1/2 ounce) can pinto beans, drained

Steps:

Salt and pepper meat and sear in oil,remove and set aside.
While oil is still hot in pan sauté onions a few minutes.
Add garlic and stir, mix flour, Cumin, chili powder, salt and cayenne in a bowl and add to sauce pan a little at a time stirring well after each addition.
Add beer and stir.
Add tomatoes, tomato paste, consommé,water and meat and stir.
Cover and simmer 1-2 hours, stirring occasionally, may need to add water.
Add beans.
Serve with your choice of toppings such as minced fresh cilantro, sour cream, shredded cheddar, and chopped green onions.
Serve with Hot corn bread!

Nutrition Facts : Calories 335.4, Fat 6.9, SaturatedFat 1, Sodium 1798.5, Carbohydrate 51.7, Fiber 15, Sugar 8.1, Protein 17.4

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