AUTUMN/WINTER ESSENTIALS: HEART WARMING CHILI
You know the best way to warm up on a cold Autumn/Winter day? Throw together a yummy pot of chili. Yeppers, that will do the trick quite nicely. I made two pots of this chili yesterday, and hardly have enough left for a bowlful today. It is that good. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Chili
Time 1h35m
Number Of Ingredients 29
Steps:
- 1. PREP/PREPARE
- 2. You will need a heavy-bottomed pot large that is large enough to hold all of the ingredients.
- 3. There are a lot of brands of chili beans out there. Some of my favorites are Bush's and Westbrae Organic. Most come packed in a sauce, and because that sauce will sway the taste of the chili, I usually rinse them before adding. But, that is just a personal preference.
- 4. Prepping trick, to save time, add all of the dry ingredients to a small bowl, mix to combine, and dump them in all at once.
- 5. Cocoa powder in a Chili? Many of you may already know this little trick, but adding of a bit of cocoa powder to something like a chili adds a richness you cannot describe.
- 6. Gather your ingredients (mise en place).
- 7. Add the oil and butter to a heavy-bottom pot, over medium heat.
- 8. After the butter melts, give the pot a swirl to mix it with the oil, and throw in the diced onions.
- 9. Cook until the onions soften, but do not allow them to brown, about 4 - 6 minutes.
- 10. Add the ground beef and cook while breaking it up with a wooden spoon.
- 11. Cook until browned, about 4 - 7 minutes.
- 12. Add the DRY INGREDIENTS, then stir until they are incorporated with the onions, and beef, about 1 - 2 minutes.
- 13. Add the tomato paste and stir for an additional 1 - 2 minutes.
- 14. Add the beef stock, and stir, while slowly bringing the pot up to a simmer.
- 15. Add the remaining WET INGREDIENTS and bring back to a simmer.
- 16. Allow the chili, to simmer for an additional 30 - 45 minutes.
- 17. Chef's Tip: Give the chili a stir every few minutes, just make sure nothing is sticking to the bottom. I HATE it when that happens.
- 18. PLATE/PRESENT
- 19. Serve in big bowls with your choice of toppings and sides. Enjoy.
- 20. Keep the faith, and keep cooking.
FALL ESSENTIALS: DARK SECRET AUTUMNAL CHILI
Okay, about a week ago I posted my recipe for the seasoning I use when making a pot of chili. The other day, I posted my recipe for make-ahead chili meat, and now I am tying them all together with a yummy pot of Autumn Chili. Serve it up with a bunch of friends on one of those cool evenings where there is just a slight hint of...
Provided by Andy Anderson !
Categories Chili
Time 1h
Number Of Ingredients 30
Steps:
- 1. PREP/PREPARE
- 2. This recipe uses two other recipes of mine. One is for the chili seasoning, and the other is for the meat. You do not have to use them; however, if you do, here they are: Autumn/Winter Essentials: Chili, Chili Spice Mix https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/autumn-winter-essentials-chili-chili-spice-mix.html?r=2 Do Ahead Essentials: Chili Meat in the Freezer https://www.justapinch.com/recipes/main-course/beef/do-ahead-essentials-chili-meat-in-the.html?r=1
- 3. When it comes to canned tomatoes, there are great, good, and not so good brands. If you are interested in reading more on this fascinating subject, here are two articles I wrote, one that describes the different brands lurking out there, and another that talks about getting canned tomatoes tasting fresh. https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html?r=1 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?r=2
- 4. FYI: When it comes to the tomatoes, I usually can of whole peeled tomatoes, put them into a bowl, and use my hands to squeeze them until they break up. Why? Because that is how Aunt Josephine did it.
- 5. You will need a big old pot to make this recipe.
- 6. The "Dark Secret" to this recipe is the addition of dark chocolate. Which probably is not all that much of a secret to begin with. Just remember, to be careful. Adding to much chocolate (a little goes a long way) can turn your recipe from awesome to awful.
- 7. Gather your Ingredients (mise en place).
- 8. Add the chopped bacon to a large pot over medium heat.
- 9. Cook until the bacon renders its fat but does not crisp, about 5 - 7 minutes.
- 10. While the bacon is rendering chop up the onions, and mince the garlic.
- 11. Add the onions; along with the garlic, to the pot with the bacon.
- 12. Allow them to soften but not brown, about 3 - 5 minutes.
- 13. Add the beef stock tomatoes, and apple cider vinegar, then bring up to a simmer.
- 14. Add the recipe of make-ahead beef and stir to combine.
- 15. Add the dry ingredients and stir to combine.
- 16. Whisk together the flour and stock (The Slurry).
- 17. Add to the simmering chile and stir into the pot.
- 18. Simmer for an additional 25 - 30 minutes, to allow the chili to thicken, and the flavors to blend.
- 19. PLATE/PRESET
- 20. Serve while nice and hot, with some of my suggested side items. Enjoy.
- 21. Keep the faith, and keep cooking.
AUTUMN PUMPKIN CHILI
We have this turkey pumpkin chili often because everyone loves it, even the most finicky grandchildren. It's a definite keeper in my book! -Kimberly Nagy, Port Hadlock, Washington
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and the green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink., Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.
Nutrition Facts : Calories 281 calories, Fat 13g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 468mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
AUTUMN/WINTER ESSENTIALS: CHILI, CHILI SPICE MIX
I use chili spice mixes in a lot of recipes; however, this is the mix that I like to use when making a nice pot of chili. And, as I pen these words, we are only a scant 2 days until Autumn. It has heat, it as kick, but it will not bowl you over. It is a great spice mix with plenty of hearty flavor to keep you warm on those cold...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 15m
Number Of Ingredients 12
Steps:
- 1. PREP/PREPARE
- 2. If you do not have access to dried chilies, you can always use the store-bought, pre-ground variety. However, Amazon does sell these items, and the mix will taste better if you use whole chilies and grind them yourself.
- 3. If you want the mix to have deeper, richer flavor, after you stem and remove the seeds from the chili's, place them in a hot dry pan for a bit. The heat will bring out more of the chili flavor. Or, you could put them in a 250f (120c) oven for about 20 - 30 minutes.
- 4. Gather your ingredients (mise en place).
- 5. Cut the chilies open and remove the seeds and the stems.
- 6. Add all of the ingredients to a spice, or really good blender (I use a Vitamix).
- 7. Mix until a powder. Blend-Baby-Blend.
- 8. Store in a glass jar with a good lid, in a cool dry place, as you would any other spices.
- 9. PLATE/PRESENT
- 10. Use in any recipe that calls for chili powder, but especially a nice pot of chili. Enjoy.
- 11. Keep the faith, and keep cooking.
AUTUMN CHILI
A touch of baking cocoa gives my chili a rich flavor without adding sweetness. When I was growing up in the North, we served chili over rice. But after I married a Texan, I began serving it with chopped onions, shredded cheese and, of course, homemade corn bread!-Audrey Bryne, Lillian, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan coated with cooking spray, saute onion until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
Nutrition Facts : Calories 540 calories, Fat 16g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 1026mg sodium, Carbohydrate 58g carbohydrate (14g sugars, Fiber 18g fiber), Protein 43g protein.
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