Chris Chili Food

CHRIS' CHILI

Steps:

• Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.
• Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
• Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.

CHILLI CON CARNE RECIPE

Steps:

• Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
• Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
• Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
• Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
• Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
• Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
• Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
• Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
• Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
• Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
• Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
• Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
• Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
• Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
• Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
• Serve with soured cream and plain boiled long grain rice.

SPICY TOUCHDOWN CHILI

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage., Stir in the next 13 ingredients. Cook, covered, on low 4-5 hours or until heated through. If desired, top with shredded cheddar cheese, sour cream and chopped green onions when serving.

CHRIS'S PUEBLO GREEN CHILI SAUCE

Steps:

• In large stainless kettle, brown pork in bacon fat or vegetable oil.
• (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.
• Add diced onion and garlic, cook till soft.
• Add flour and stir, browning flour as you would a roux (rue).
• Add some of your water if flour is too thick, keep stirring till it bubbles.
• Add chicken broth.
• Add the rest of the ingredients and bring to a bubble, then turn heat to low.
• Cook uncovered for 2-3 hours, stirring occasionally.
• If your chile is too thin, add more flour.
• If your chile is too thick, add more chicken broth.
• Taste often and add more spices or peppers to your liking!
• If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!
• (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).

CHRIS' WHITE CHICKEN CHILI

Steps:

• Brown chicken breasts using oil in soup pot or large skillet. Shred the chicken and set aside (do not rinse pot or pan). Use same pot or skillet and sauté chopped onion and garlic for 4-5 minutes.
• In large pot, add great northern white beans, chicken broth, Ro*Tel, basil, oregano, cayenne pepper, salt, black pepper, sautéed onions and garlic, and shredded chicken. Bring to a boil, than turn heat to low and simmer for 2 ½ to 3 hours stirring occasionally.
• A half-hour before serving, stir in sour cream and Monterey Jack cheese (continue to simmer stirring occasionally). Chili will be rather thick, and is great with a spoon (even fork) or as a dip. Serve with tortillas or tortilla chips.

SMOKY KENTUCKY CHILI

Steps:

• In a large nonstick saute pan, brown the beef and turkey. Season with smoked salt and smoked pepper. Drain and add to a large pot or slow cooker insert.
• In the same pan, toast the garlic with bourbon-smoked chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and turmeric until fragrant. Add to pot or slow cooker insert and stir to combine with meat mixture. Add beer, beef stock, crushed tomatoes, black beans, pinto beans, Worcestershire sauce, and chipotle pepper sauce. Stir to combine.
• Simmer on low in large pot or cook in slow cooker on low for at least 2 hours, longer if possible. Make sure to taste the chili before serving and adjust the seasonings as necessary.
• Serve chili with sour cream, shredded cheddar cheese, diced onions, tortilla strips, or any other toppings of your choice.