Traditional Chili Midwestern Style Food

TRADITIONAL CHILI, MIDWESTERN STYLE

Steps:

• Heat a large pot or Dutch oven over medium high heat. When hot, add the oil and when it shimmers add the onions with a pinch of salt.
• Cook the onions for 7-8 minutes, until they are becoming translucent. Add the garlic and the canned diced green chile peppers. Stir and cook for another 2-3 minutes.
• Add the chopped sweet bell pepper with another pinch of salt. Stir and let cook for 5 minutes, stirring occasionally. If the vegetables have stuck or scorched at all, add a small splash of cider vinegar.
• Add the ground beef. Break it up into clumps and sprinkle with a pinch of salt. Mix into the onions. Let the beef brown, stirring occasionally, about 8-10 minutes.
• Add the chile powders, cumin and cinnamon. Stir into the ground beef mixture and let the spices roast. Add the minced canned chipotle pepper. Stir it into the mixture and let everything cook for 3-5 minutes. If anything is scorching or sticking, add a small splash of cider vinegar.
• Add the fire roasted tomatoes. Mix into the ground beef mixture until incorporated. Stir in the cocoa powder. Let simmer for 5 minutes.
• Add the rinsed and drained beans with 1 cup of chicken stock. Stir and bring to a simmer. Let simmer, partially covered, for 30 minutes.
• A good chili should be rich and stew-like, but not watery or brothy. If the chili is getting too dry after 30 minutes add more chicken stock. At the 30 minute mark is also when you add the corn if using. If you need to add more stock, let it simmer for 10-15 minutes after adding in order to blend the chicken stock into the chili; if you only added corn, 5-7 minutes should do. Turn the heat down to a lower simmer if it is evaporating too quickly.
• Stir the 1 tablespoon of cider vinegar into the chili. Stir and taste for more vinegar and more salt.
• Serve with cilantro, shredded cheeses and sour cream, and tortilla chips if desired.

CLASSIC CHILI

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Cook, stirring, until brick red, 2 minutes.
• Add the beef, 1 teaspoon salt and a few grinds of pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, 35 to 45 minutes. Season with salt.

CLASSIC CHILI

Steps:

• In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

MIDWEST BEST CHILI

Steps:

• Brown the ground beef in chili pot over medium heat.
• Drain excess fat.
• Add remaining ingredients.
• cook on medium high heat until it simmers.
• Stir about every 15 minutes, for 2 to 3 hours.
• Remove from heat and rest 15 minutes before serving or cool immediately then reheat tomorrow for better yet.

BEST MIDWEST CHILI YOU'LL EVER EAT * NO NOODLES OR KIDNEY BEANS

Steps:

• Fry ground meat; as it finishes, add the onion and sauté together.
• While that is working, open all the cans and dump into slow-cooker; add the seasonings; stir to mix.
• When meat is browned and onions are transparent or golden brown, add the green pepper, cook 1-2 more minutes; then add to the bean mixture; mix well.
• Cook on high for 3-4 hours; medium for 4-6; low for 6-8 hours.
• Serve with corn/tortilla chips in bottom of bowl, chili next, and cheese sprinkled over the top; onions & sour cream optional.
• NOTE: This is actually even BETTER as leftovers!