Annual Chili Cook-off 2012: Recipes!

Enjoy all of the recipes you tasted at our Annual Chili Cook-off.

 Ed’s “Just Like Momma’s Chili”

 (26 All Natural Ingredients) 

1lb Dry Red Organic Beans

1 ½ lb Ground Turkey

1 small red pepper (diced)

1small yellow pepper (diced)

1 med green pepper (diced)

1 med yellow onion (diced)

1 clove of garlic (chopped)

2 tblsp of fresh Ginger (chopped)

1 med habanera pepper (cut in half)

2 cups of fresh organic corn

1 large can of whole tomatoes

1 4oz can of tomato paste

1/3 cup of dark chili powder

¼ cup of ground cumin

1 Tbl of ground turmeric

1 Tbl of garlic powder

1 Tbl of onion powder

1 Tbl of cayenne pepper

1 Tbl of smoked paprika

¼ cup of dark brown sugar

3 cinnamon stick

1 Bay leaf

2 oz of fresh thyme

1 cup of red wine

Salt and pepper to taste

 

Soak red beans overnight in cold water. Transfer beans to a large pot, add thyme and bring to boil, let simmer for 45min. In a separate pan, cook off ground turkey, drain some of the fat and add to beans. In pan, sauté all veggies and deglaze pan with red wine to release any food particles that have stuck to the bottom. Add veggies and wine mixture to bean and turkey mixture. Add remaining ingredients bring to a boil reduce heat down to low, simmer for 1 hour.

Ben’s “Texas Chili Stew”

8 mild green chiles

5 tablespoons of extra virgin olive oil

4 lbs of grass-fed beef shanks, trimmed and cut into ½ inch pieces

2 cups chopped onion

3 jalapeño peppers, stemmed, seeded and minced

4 garlic gloves, minced

4 cups beef stock

1 (35-ounce) can of organic crushed tomatoes

2 lbs boiling potatoes, peeled and cut into 1in. chunks

2 teaspoons dried oregano

½ tsp. cumin

½ tsp. chile powder

Pinch of cayenne

1 ½ teaspoons salt 

Roast chiles, turning them till they are charred. Let the chiles steam in a paper bag until they are cool enough to handle. Strip away char as desired and cut into chunks. Set aside

 

Heat 2-3 tablespoons of olive oil in 5-quart dutch oven. Add beef shanksand  sear them, turning occasionally till brown.  Try doing this in batches to avoid over crowding the meat.  Remove meat from dutch oven. 

Reduce heat to low and place remaining olive oil in the dish. Stir in onions, jalepenos, garlic, chili powder, cumin, cayenne and oregano. Cover pot to cook and stir occasionally to avoid sticking.  After about 5 minutes stir in stock and tomatoes.  Return beef to the pot, season with salt. Bring the mixture to a boil, then reduce and let simmer.  Incorporate potatoes and chiles let simmer until potatoes are tender. For less chunky stew, reduce potatoes.  For soupier stew, increase amount of crushed tomatoes or stock. 

 

  Marge’s “Colorful No-Corn Chili”                                                                           

2 lbs. ground beef

3 T. grated onion (approx. 1 large onion)

3 large cloves garlic, crushed or finely chopped

 1 tablespoon oregano

1/2  teaspoon black pepper

1-1/2 teaspoons ground coriander

1/2 teaspoon salt

4 dried chili de arbol or cayenne peppers, crushed

1 large red bell pepper, roasted, outer skin removed, cut into inch-size pieces

2 large Anaheim peppers, cut into pieces or rings

3-4 serrano peppers, chopped

2-4 jalapeno peppers, chopped

1 C. peppadew peppers, left intact (available from Specialty Olive Bar)

3  15-oz. cans Eden (no salt added)  OR  365 Black Beans

1 15-oz. can tomato sauce, no salt added

2-1/2 C. tomato juice

Chopped fresh Cilantro for garnish (Optional) 

 Brown ground beef in a large stock pot over medium-high heat, and drain excess fat, if any. Lower heat, and add onion puree, garlic, and dried spices:  oregano, black pepper, salt, and cayenne pepper. Stir well to mix.  Add chopped serrano and jalapeno peppers, mix well;  then turn off heat and cover pot; let stand for a few minutes, (10-to- 20 minutes, depending on you,) to steam the mixture.  

 

 Drain the Black Beans, discard liquid.  Over medium heat, add the beans, tomato sauce, and remaining colorful peppers: Anaheim, red bell, and Peppadews.  Stir, and cook over medium heat. Slowly add the tomato juice until desired consistency; the amount of liquid is a matter of personal preference.  Add ground coriander. Simmer 25-minutes.  To serve, ladle into bowls and garnish each bowl with chopped cilantro.

 

 Teresa’s “Big Game Chili”

1 lb ground beef

1 lb seasoned sausage

2 – 15 ½ oz cans of hot chili beans

1 – 28 oz. can petite diced tomatoes

3 large onions, chopped

1 green pepper, chopped

3 garlic cloves, crushed

2 Tbs. chili powder

2 Tbs. sugar

1 Tbs. crushed red pepper

3 Tbs. Wine vinegar (red or white)

1 tsp. cumin

 

In a large pot brown meat with onions and garlic.  When meat is brown, drain fat and return seasoned meat to the pan. Add remaining ingredients, cover and simmer for 1 hour, stirring occasionally to avoid scorching.

This is also a great crock-pot meal.  For crock-pots, first brown the meat, onions and garlic on the stovetop, drain fat and transfer everything to the crock-pot.  Cook the chili mixture on high for 1-2 hours for faster cooking or 2-6 hours for low-slow cooking.