Sunday, March 27, 2011

Chili recipes

Fat: 12.6 g

Carbohydrates: 10.0g

Calories: 196.5

Protein: 12.3g

1 pound lean ground beef
1 cup diced celery
1 28 ounce can crushed tomatoes
1 small can diced green chilies
1/4 cup chopped raw onion
1/2 tsp salt
1 tsp Cayenne Pepper
3 tsp ground Cumin Seed
6 tsp Chili powder

Brown ground beef and drain.
Add all ingredients to crock pot and stir. Set on HIGH for 2 hours or LOW for 4 hours so the spices have a chance to really stew.

Serve hot with cheese if you would like.

Number of Servings: 8

That was for Kristi since she requested a crock pot chili recipe.
I like to substitute ground beef with pulled pork, chicken or turkey.

Regular stove top chili


2 onions, diced
1 red pepper, diced
2 pasilla peppers, diced
3 lbs beef chuck (cut to 1-inch cubes)
2 Serrano peppers, diced
4 tbsp virgin olive oil
2 tbsp paprika
2 tbsp coriander
2 tbsp dried oregano
1 tbsp cumin
1 tbsp Del Arbol chili powder (or Mexican Red)
6 garlic cloves
1 cinnamon stick
2 (28 oz) cans whole tomatoes, crushed
1 can beef broth
3 tbsp canned chipotle chile, diced

Optional Garnishes
grated pepper jack
cilantro leaves
Lime wedges
dollop of sour cream

In a large pot, heat half the olive oil with the diced onions and peppers. Cook at medium heat for about 10 minutes or until the onions begin to caramelize.

In a separate skillet, use the other 2 tbsp of olive oil to brown the cubed beef. After the beef is browned, use a spaghetti strainer to drain off the beef renderings into the trash (Hint: Wad up about 5 paper towels into your trash, pour the renderings into the towels. Otherwise there is a chance the renderings will melt the trash bag.)

Add the browned meat to the onions and peppers, and cook for another five minutes.

Add the rest of the ingredients (except vinegar): paprika, coriander, oregano, chili powder, cumin, cinnamon, garlic, tomatoes, beef broth, and chipotle. Kick the heat up to high, until the chili is boiling. Reduce heat to a simmer (usually lowest heat), cover and cook for an hour and a half, stirring occasionally.

After 1.5 hours, remove meat, shred with a fork, and add it back to the pot. Cook for a final 10 minutes uncovered, and add the red wine vinegar right before serving. Garnish as desired. Serves Six.

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