Debs White Chili Food

DEB'S MOOSE CHILI

Steps:

• 1. Cube meat into 1" cubes. Add garlic, green peppers and onions to bottom of pot and add a small amount of olive oil. Stir and cook until onions are almost transparent. Remove vegetables and add cubed meat. Brown meat in pot. Add oil if needed.
• 2. Return vegetables to pot. Add tomatoes and tomato sauce, coffee and all the spices. Bring to a boil and turn down to a simmer. Cover. Simmer for 2 1/2 hours or longer until meat is tender. Remove bay leaf and add kidney beans. Stir pot. Cover and simmer for 30 minutes. Serve with sour cream and grated cheddar cheese. If you want to change this up just a little for the next night, add more tomato sauce and a cup of elbow macaroni. Add water if necessary. Bring to a simmer and cook until macaroni is done.

DEB'S "WHITE" CHILI

Steps:

• PART I.
• Put chicken thighs in a medium stock pot, add water to cover and add the next 8 ingredients.
• Bring to a boil, reduce heat and simmer for 45 minutes.
• Remove chicken thighs to a platter to cool (about an hour until you can handle them.).
• Strain the stock into a large bowl with a lid; throw away the vegetables. Put the stock in the fridge to cool.
• Pick the meat from the chicken thighs, chop into small bite-sized pieces and store it in the fridge.
• PART II.
• Put the olive oil in your favorite soup pot and saute the poblano pepper and onion until soft.
• Add the andouille sausage and saute for a few minutes.
• Add the chicken pieces from Part I and remaining ingredients on the list.
• Skim the fat from the reserved stock.
• Add stock to the soup pot a little at a time and stir until chile is desired consistency. Simmer chili on medium heat for at least an hour. You may want to add a little more stock as the chili simmers.
• Serve garnished with shredded cheese and a dollup of sour cream.

DEBBIE'S CROCK POT CHILI

Steps:

• Mix together seasoning mix.
• Store in an airtight container in a cool, dry place. (You will only use 5 tsp in this recipe - save the rest for next time!).
• In a skillet, cook ground beef until no longer pink.
• Drain.
• Add onion and 3 tsp of seasoning mix.
• In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
• Place the other can of beans in a blender and process until smooth.
• Add beans and meat to the crock pot.
• Stir together.
• Cook on low for 6 to 8 hours.

DEB'S SMOKY CHOCOLATE LIME CHILI

Steps:

• 1. Place chili peppers in hot water. Let them sit to rehydrate while you assemble.
• 2. In a BIG Dutch oven, brown your ground beef over medium-high heat. Drain fat. With extra lean, there should be hardly any to drain.
• 3. Add bacon, onion, and garlic. Stir well to incorporate. Watch your heat so it doesn't burn. If you start to get some really intense browning, add some water (maybe a dribble or two from the rehydrating peppers) or broth, reduce heat, and stir to deglaze. Cook until onion is translucent.
• 4. Add smoke, salt, cumin, coriander, paprika, dried onion and garlic powder. Stir well; stop and fully appreciate the incredible aroma :).
• 5. Add chopped beans, corn, fresh tomato, and lime juice & zest. Stir well.
• 6. Add chipotles, tomato paste, tomato sauce and chili sauce. Stir well. Bring to a simmer. Reduce heat to maintain a slow simmer.
• 7. Sprinkle cocoa powder over the top (I use a small metal sieve to ensure there are no lumps). Add molasses and tomatoes. Stir to incorporate.
• 8. Add all beans and mushrooms. Stir gently to mix through. Take one last appreciative breath of the lovely aroma, then cover and simmer for at least 30 minutes.
• 9. Serve with shredded Monterey Jack cheese, a dollop of sour cream and lime-flavoured tortilla chips. Welcome to chili heaven :).

DEBS

Steps:

• Set oven to 375F (moderate oven).
• Cream butter and sugar.
• Add egg, flour, 2 T cocoa powder and milk. Mix well.
• Pour mixture into greased casserole dish.
• Sprinkle sugar and remaining 2 T cocoa powder on top.
• Gently pour hot water on top. (Don't be scared, just pour the water on and watch the magic happen in the oven).
• Bake at 375 for 30 minutes.
• The end result is a cakey top and a chocolate sauce underneath. Serve with ice cream, whipping cream, creme fraiche, etc.

DEBDOOZIE'S BLUE RIBBON CHILI

Steps:

• In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
• Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.