Winter Chili Food

WINTER VEGETABLE CHILI RECIPE BY TASTY

Steps:

• In a large, heavy-bottomed pot, heat a drizzle of olive oil over medium heat. Add the onion, season with salt, and cook until the onion starts to sweat and become translucent, 3 minutes. Add the garlic and cook until fragrant, 2 minutes more.
• Add the parsnips and butternut squash and season with salt, paprika, oregano, cumin, allspice, and chipotle powder. Stir to coat the vegetables with the spices. Cover and cook for 20 minutes, stirring occasionally to prevent sticking, until the vegetables begin to soften.
• Add the cannellini beans, cilantro, and vegetable broth. Increase the heat to medium-high and bring to a boil for 2 minutes. Reduce the heat to medium-low and simmer for 15 minutes, until the chili is thickened and the vegetables are cooked through.
• Ladle the chili into bowls and top with cilantro and cheddar cheese.
• Enjoy!

WINTER CHILI

Steps:

• Brown ground beef adding onion and garlic towards the end of browning over medium heat.
• Add everything else.
• Let it cook and stew for at least an hour -- preferably longer.
• I like to make it in the crockpot and let it cook all day long.
• And it is even better the next day!

SMOKEY WINTER CHILI

Steps:

• Preheat an oven to 400F, or 375 if you have a convection oven (I recommend using convection because you're going to need to at least two racks to fit everything in).
• Start by doing a little roasting. If you're feeling ambitious, you can roast these ingredients on a charcoal grill and get some smoke on them, but it's not necessary. Wash the mushrooms and cut them into bite size pieces. For most crimini mushrooms, cutting them in half is fine. Drizzle them with a bit of olive oil and salt & pepper. Put them in the oven and roast for about 30 minutes.
• Cut the jalapeños as described and put them on a baking sheet or in a small cast iron dish and roast in the same oven with the mushrooms (they can share a baking sheet or pan, they'll take the same amount of time).
• Cook the bacon however you want to so that it's crisp, but not crunchy. I recommend lining a cookie sheet with parchment paper and baking them in the same oven with the jalapeños and mushrooms. They take about the same time and the house will smell amazing. While it's cooking you can finish prepping your other ingredients.
• While the oven is roasting away, dice up the onion into whatever size you like in your chili. Mince the garlic, and portion out your spices. I usually like to open all my cans right now as well to get prepped.
• In a very large pot, cook your ground beef so it's nicely browned. It's ok if it's got a touch of pink left in it, because you're going to simmer it long enough to finish the cook. If the beef wasn't very lean, you might want to drain off a little of the fat, but not too much. Remove the beef to a bowl and set aside.
• If your bacon is cooked, drain about 2 tbsp of the fat into the pot where you cooked the beef. Let it get nice at hot with the remaining beef fat, then add in your onions, chili powder, salt, cumin, oregano and paprika. Cooke it for 5 minutes or so to get the onions translucent and tender. If it's feeling too dry in the pot, add a splash of the beer to deglaze and keep the spices from burning. Add the garlic in and throw the beef back in, stirring and cooking for another few minutes together.
• Chop up the cooked bacon, and add that along with the roasted mushrooms and jalapeños.
• Add the canned tomatoes and beans along with all the juices in the cans. Add the tomato paste and beer as well, stirring to get it all mixed inches.
• Let it simmer for 30 minutes or so to get fully incorporated. Tase it along the way and add more spice if you want it. I'm usually cooking for people who can't handle the heat, so I add ground chipotle pepper to my bowl when I serve it.
• Top with some shredded cheese and plain greek yogurt. I also like a little cilantro on mine.
• Enjoy!

WINTERTIME CHILI

Steps:

• Heat oil in large stockpot and add first 5 ingredients.
• Saute for about 10 minutes.
• Add the rest of the ingredients (except the cheese) and bring to a boil, reduce heat, cover and simmer for 1 hour.
• Serve with a little cheese sprinkled on top.

WINTER VEGETABLE CHILI

Steps:

• In 5-quart Dutch oven over medium-high heat, heat 2 teaspoons olive oil.
• Add butternut squash and cook, stirring occasionally, until golden; remove.
• In same pan heat 2 more teaspoons olive oil; cook carrots and onion until well browned.
• Stir in chili powder; cook 1 minute, stirring.
• Add tomatoes with their liquid, chiles with their liquid, vegetable broth, and salt; over high heat, heat to boiling.
• Reduce heat to low; cover and simmer 30 minutes, stirring occasionally with spoon to break up tomatoes.
• Stir in black beans and butternut squash; over high heat, heat to boiling.
• Reduce heat to low; cover and simmer 15 minutes or until squash is tender and chili thickens.
• Stir in cilantro.
• Serve with sour cream, if desired.

MEXICAN WINTER CHILI

Steps:

• In a Dutch oven cook and stir pork in hot oil over medium-high heat for 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
• Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. If desired, top with fresh cilantro.