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Chili Recipes for the Big Game

February 3, 2012

Blustery winter days were made for chili. With Super Bowl Sunday fast approaching, we at Sunset Foods thought it was a perfect time to share some of our favorite recipes with you.

Chili is the perfect one-pot meal. And you can whip it up with minimal slaving over the stove-especially if you have a slow cooker. What? No slow cooker? Get thee to a store, stat! The perennial favorite registry item of brides-to-be proves its worth year after year. You can throw everything into the pot, set the heat level and timer and go about your day – the slow cooker will do almost all of the work for you!

THE RECIPES:

Touchdown Beef Chili with Sour Cream and Cheddar Biscuits

White Bean Chicken Chili

Green Chili with Pork

Slow-Cooker Turkey Chili

Vegetarian Mole Chili

         

                                    

Touchdown Beef Chili with Sour Cream and Cheddar Biscuits

Recipe courtesy of Gourmet by way of Smitten Kitchen
2 large onions, chopped (about 3 cups)
1/4 c. vegetable oil
1 Tbs minced garlic
2 carrots, sliced thin
3 lbs boneless beef chuck, ground coarse or 3 lbs ground beef
1/4 c. chili powder
1 Tbs ground cumin
2 Tbs paprika
1 Tbs crumbled dry oregano
Dried red pepper flakes, to taste
2 8-oz cans tomato sauce or 2 cups fresh tomato sauce or tomato puree
1 1/4 c. beef broth
3 Tbs cider vinegar
1 3/4 c. or 1 19-oz can kidney beans, rinsed and drained
2 green bell peppers, chopped
Sour Cream and Cheddar Biscuits, below
Sour cream and pickled jalapeños (optional, to finish)

In a large pot, heat the oil over moderately low heat and cook the onions in it for 5 to 10 minutes, until softened. Add the garlic and carrots and cook for one minute more. Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Add the chili powder, cumin, paprika, oregano, and pepper flakes and cook for another minute. Add the tomato sauce, broth and vinegar and simmer the chili, covered, for 35 to 40 minutes (if you used ground beef) or 50 to 60 minutes (if you used coarse chuck). Add the kidney beans, bell peppers, salt and pepper to taste and simmer for an additional 15 minutes, until the bell peppers are tender. Serve ladled over a split Sour Cream and Cheddar Biscuit, below, with additional sour cream and pickled jalapeños , if desired.

Yield: 6 servings


Sour Cream and Cheddar Biscuits

Recipe courtesy of Gourmet by way of Smitten Kitchen
1 1/2 c. all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbs cold unsalted butter, cut into bits
1/4 lb sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
Drained and chopped pickled jalapeños, to taste (I used about 2 tablespoons)
1 c. sour cream

Preheat oven to 425°F. Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the cheddar, jalapeños and sour cream until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and use a 3 1/2-inch biscuit cutter to cut six rounds. Bake on an ungreased baking sheet for 15 to 17 minutes, until golden on top.


White Bean Chicken Chili

Recipe courtesy of Taste of Home
¾ lb boneless skinless chicken breasts, cubed
½ tsp salt
¼ tsp pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
2 tsp dried oregano
1 tsp ground cumin
2 Tbs olive oil
4 garlic cloves, minced
2 cans (15 oz each) white kidney or cannellini beans, rinsed and
drained, divided
3 c. chicken broth, divided
1 ½ c. shredded cheddar cheese
sour cream and minced fresh cilantro (optional, to finish)

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, jalapeno, oregano, and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer. Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth. Cover and cook on low for 3 to 3-1/2 hours or until heated through. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.

Yield: 6 servings.

                    

Green Chili with Pork

Recipe courtesy of Food.com

2 -3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
2 Tbs cooking oil or 2 Tbs lard or 2 Tbs bacon grease
1 large chopped onion
1 head minced garlic
6 Tbs flour
1 (15 oz) can tomatoes , drained
2 c. diced green chilies
3 large tomatillos, husks removed and coarsely chopped (optional)
2 -4 tsp jalapeños (optional)
5 c. water or 5 c. chicken broth
2 Tbs ground cumin
2 Tbs ground chili powder
1 tsp salt

Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks, cut to bite size pieces, browned in the pot with the onion and garlic before adding the rest of the ingredients). Cool meat enough to handle. Cube cooked pork into bite size pieces. Process 1/2 of the green chilies until smooth. In the same large pan used to cook the pork, melt the lard or bacon grease (or heat oil). Add onions and garlic; sauté until tender but not brown. Stir flour into the onion, garlic, and fat until flour absorbs the oil or fat. Add broth or water. Cook and stir until mixture comes to boil and is slightly thickened. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies, and jalapeños if desired (taste first). Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. Simmer for at least 1 hour, stirring occasionally to prevent it from sticking to the bottom of the pan. (At this point, you could transfer the mixture to a slow cooker and simmer on low for several hours.) If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.

Yield: 15 servings

                 

Slow Cooker Turkey Chili

Recipe courtesy of Southern Living

1 1/4 lbs lean ground turkey
1 large onion, chopped
1 garlic clove, minced
1 (1.25-oz.) envelope chili seasoning mix
1 (12-oz.) can beer
1 1/2 c. frozen corn kernels
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can black beans, drained and rinsed
1 (8-oz.) can tomato sauce
3/4 teaspoon salt

Shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeños (optional, to finish) Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.

Yield: 4-6 servings

                 

Vegetarian Mole Chili

Recipe courtesy of Gourmet

2 medium dried ancho chiles, wiped clean
1 dried chipotle chile, wiped clean
1 tsp cumin seeds, toasted and cooled
1 tsp dried oregano, crumbled
Rounded 1/8 tsp cinnamon
2 medium onions, chopped
2 Tbs olive oil
4 garlic cloves, finely chopped
3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces
3/4 lb kale, stems and center ribs discarded and leaves coarsely chopped
1 tsp grated orange zest
1/8 teaspoon sugar
1 oz unsweetened chocolate, finely chopped (3 tablespoons)
1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1 1/4 c. water
3 (15-oz) cans pinto beans, drained and rinsed

Cooked rice, chopped cilantro, chopped scallions, sour cream (optional, to finish)

Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces. Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt. Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in beans and simmer 5 minutes. Season with salt.

Yield: 6 servings.

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