Springfield Chilli Recipe 445 Food

SPRINGFIELD CHILLI RECIPE - (4.4/5)

Steps:

• 1. Cook bacon in a large Dutch oven over medium heat 5 minutes or until browned. Stir in 2 cups onion; cover and cook until onion is tender (about 5 minutes). Uncover and stir in garlic; cook for 1 minute. 2. Increase heat to medium-high; add turkey and sirloin to pan. Cook 5 minutes or until browned, stirring to crumble. Add beer; cook until liquid is reduced to 1/3 cup (about 7 minutes). Stir in chili powder and next 5 ingredients (through tomato sauce). Cover, reduce heat, and simmer 30 minutes or until mixture thickens. Stir in beans; cook 10 minutes or until thoroughly heated. Ladle 1 cup chili into each of 6 bowls. Top each serving with 4 teaspoons cheese and 2 teaspoons onion. Serve with crackers, if desired.

SPRINGFIELD CHILLI

Steps:

• Cook bacon in large Dutch oven over medium heat until browned.
• Stir in onion, cover and cook until onion tender.
• Uncover, stir in garlic, cook for another minute.
• Increase heat to med-high, and add ground beef and brown.
• Add beer; cook until liquid reduced to 1/3 cup.
• Stir in chili powder and all the ingredients through the tomato sauce; cover, reduce heat, and simmer for 30 minutes or until mixture thickens.
• Stir in beans and cook another 10 minutes or until heated through.
• Serve with cheese on top and oyster crackers if you would like.

SPRINGFIELD CHILLI - FROM COOKING LIGHT

Steps:

• Cook bacon in a large Dutch oven over medium heat 5 minutes or until browned. Stir in 2 cups onion; cover and cook until onion is tender (about 5 minutes). Uncover and stir in garlic; cook for 1 minute.
• Increase heat to medium-high; add turkey and sirloin to pan. Cook 5 minutes or until browned, stirring to crumble. Add beer; cook until liquid is reduced to 1/3 cup (about 7 minutes). Stir in chili powder and next 5 ingredients (through tomato sauce). Cover, reduce heat, and simmer 30 minutes or until mixture thickens. Stir in beans; cook 10 minutes or until thoroughly heated.
• Ladle 1 cup chili into each of 6 bowls. Top each serving with 4 teaspoons cheese and 2 teaspoons onion. Serve with crackers, if desired.

FEED-A-CROWD CHUNKY BEEF CHILLI

Steps:

• Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
• Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
• Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
• Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.

SPRINGFIELD TAVERN STYLE CHILLI

Steps:

• All spoons are mounded measurements, but no higher than salt would form. All spices are GFS brand. There's a lot of difference in combination seasonings (cajun seasoning, chili powder and beef base) from one brand to the next. I order the 5 pound mylar bag of unflavored textured vegetable protein from motherearthproducts dot com. It's a quality product in all respects.
• Prepare the beans in a separate process.
• Simmer dried beans in a covered pot (with beef base, dried peppers, cumin, salt and garlic pwdr) for 2 to 3 hours in a one to two mix of tomato juice and water.
• Stir occasionally, adding more tomato juice/water mixture if needed.
• The cooked tender beans should be swimming in a generous amount of broth.
• Prepare the chilli by first rendering the suet in a little water on high heat in a 7 quart stew pot.
• Once rendered into liquid, allow to cool some before skimming off any foam and adding the ground round.
• On medium high heat, stir and mince until the meat's just fully cooked.
• On low heat, add the remaining (meat prep) ingredients and mix well.
• Finally, add your previously prepared beans and broth.
• Return to medium high heat and stir until the pot comes to a low boil.
• Set heat to warm and serve with oyster crackers and Tabasco sauce.