The Ultimate Crowd-Pleasing Chili

FullSizeRender (3)

It’s November!  Hurray!  My favorite month.  My birthday and my favorite holiday up to bat.  Full of chunky sweaters to hide our chunky mid-sections from eating too much Chunky bars at Halloween.

Do they still make Chunky bars?

Anywho, I have not forgotten that amidst all of the holidays and birthdays that are flying around on my calendar, it is still very much football season!  How is your team doing?  Uh oh, did I touch a nerve there?

It’s no secret that my favorite part of football is the f-o-o-d.  I love eating hot, protein-and-cheese combinations all day every Sunday.  You know what else I love?  Tailgating!  Especially when people go way over the top with it.  I just love how it brings people together:  the comraderie of tailgating, mixed with endless pigging out and laughing is always a good time.  My favorite tailgating food has got to be chili.  It feeds a crowd, fills you up, and everyone loves it.  Except vegans, I guess.  But do vegans watch football?

Confession:  I have never made chili the same way twice. In fact, I have never really paid too much attention to what I put into my chili until someone requested this recipe.  So, after some tweaking and tinkering with batches, this one is a slam dunk!  I promise everyone will love it.  It’s complex yet uncomplicated, the way chili should be.  It’s even better the next day, and it freezes well.

Enjoy!


 

Materials:

  •  large pot or dutch oven
  • wooden spoon or spatula
  • slotted spoon
  • measuring cups and spoons
  • mixing bowl

Ingredients:

  • 1 lb ground turkey or beef
  • 1/2 sweet yellow or white onion, diced
  • 1 bell pepper, diced*
  •  3 cubes beef Bullion (or 3 cups stock, or 1 bottle of beer)
  • 2 cans diced tomatoes (not drained)*
  • 1/2 can tomato paste (about a 1/4 cup)
  • 2 cans kidney beans, rinsed and drained
  • 1/4 cup strongly brewed coffee
  • 1 tsp cocoa powder
  • 3 T Cumin (feel free to use a lot of this stuff… it’s what gives chili it’s distinct flavor!)
  • 2 tsp Coriander
  • Salt
  • Pepper
  • Chili powder to taste
  • Red pepper flakes to taste
  • oregano
  • 1 T corn flour
  • 3 T hot water

*I bought 2 cans of diced tomatoes with green peppers, so I cheated here.  You’re welcome to do the same. 

Directions:

  1. Heat about 1 T oil over medium-high heat in a large pot or dutch oven.  When oil is hot (not smoking), place your ground meat in the pan.  Add salt (not too much) and pepper to taste.  Break up with a wooden spoon or spatula.  FullSizeRender (2)
  2. Keep stirring/flipping the meat, until just browned.
  3. Remove the meat once it is browned with a slotted spoon, and place in a large bowl.  Reserve the fat and liquids in the pot.
  4. Cook your onion and pepper in the reserved fat/liquid.  Cook, covered, until soft.  TIP:  I always add a little water periodically when I am sauteing vegetables.  It allows them to “sweat” and soften, without burning and sticking to the bottom of my pan!  FullSizeRender (1)
  5. Once your veggies are cooked, add your meat back to the pan.
  6. Add the tomatoes (with the juice), the tomato paste, the bullion cubes, and the beans to the pot.  FullSizeRender (5)
  7. In a measuring cup, mix together a 1/4 c strongly brewed coffee and cocoa powder.  FullSizeRender (6) Pour into pot.
  8. Add all of your spices:  cumin (be generous!), coriander, chili powder, red pepper flakes, oregano, salt, pepper. Add about 1 c water, and cover.  FullSizeRender (4)
  9. Simmer for about 30 minutes.
  10. Mix together corn meal and hot water in a cup, until the corn flour is completely dissolved. IMG_2719 Mix into chili. (This thickens the broth.)
  11. Simmer for another 10 minutes.
  12. Enjoy with your favorite toppings (seen here with some mild cheddar 🙂FullSizeRender (3)

 

 

The Ultimate Crowd-Pleasing Chili

  • Servings: 6-8
  • Difficulty: medium
  • Print

FullSizeRender (3)

Materials:

  •  large pot or dutch oven
  • wooden spoon or spatula
  • slotted spoon
  • measuring cups and spoons
  • mixing bowl

Ingredients:

  • 1 lb ground turkey or beef
  • 1/2 sweet yellow or white onion, diced
  • 1 bell pepper, diced*
  •  3 cubes beef Bullion (or 3 cups stock, or 1 bottle of beer)
  • 2 cans diced tomatoes (not drained)*
  • 1/2 can tomato paste (about a 1/4 cup)
  • 2 cans kidney beans, rinsed and drained
  • 1/4 cup strongly brewed coffee
  • 1 tsp cocoa powder
  • 3 T Cumin (feel free to use a lot of this stuff… it’s what gives chili it’s distinct flavor!)
  • 2 tsp Coriander
  • Salt
  • Pepper
  • Chili powder to taste
  • Red pepper flakes to taste
  • oregano
  • 1 T corn flour
  • 3 T hot water

*I bought 2 cans of diced tomatoes with green peppers, so I cheated here.  You’re welcome to do the same. 

Directions:

  1. Heat about 1 T oil over medium-high heat in a large pot or dutch oven.  When oil is hot (not smoking), place your ground meat in the pan.  Add salt (not too much) and pepper to taste.  Break up with a wooden spoon or spatula.
  2. Keep stirring/flipping the meat, until just browned.
  3. Remove the meat once it is browned with a slotted spoon, and place in a large bowl.  Reserve the fat and liquids in the pot.
  4. Cook your onion and pepper in the reserved fat/liquid.  Cook, covered, until soft.  TIP:  I always add a little water periodically when I am sauteing vegetables.  It allows them to “sweat” and soften, without burning and sticking to the bottom of my pan!
  5. Once your veggies are cooked, add your meat back to the pan.
  6. Add the tomatoes (with the juice), the tomato paste, the bullion cubes, and the beans to the pot.
  7. In a measuring cup, mix together a 1/4 c strongly brewed coffee and cocoa powder.  Pour into pot.
  8. Add all of your spices:  cumin (be generous!), coriander, chili powder, red pepper flakes, oregano, salt, pepper. Add about 1 c water, and cover.
  9. Simmer for about 30 minutes.
  10. Mix together corn meal and hot water in a cup, until the corn flour is completely dissolved.  Mix into chili.
  11. Simmer for another 10 minutes.
  12. Enjoy with your favorite toppings (seen here with some mild cheddar 🙂

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