Appalachian Chili Recipes

FRED'S FAMOUS TAR HEEL CHILI

Steps:

• 1. Soak the dried beans according to the package directions and drain. In a pot, combine the beans with enough water to cover by two inches. Bring just to a boil. Reduce the heat and simmer the beans until almost tender, about an hour.
• 2. Set an eight-quart Dutch oven over medium-high heat. In batches, add the beef and pork. Cook, breaking the meat up with a spoon, until well browned (don't crowd the pot or the meat will steam, not brown). Transfer each batch to a bowl using a slotted spoon.
• 3. Heat the drippings in the same pot over medium heat. Add the bell peppers, onions, chili powder, cumin seeds, and oregano; cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the tomatoes with their juice and the reserved meat, and simmer for one hour. Add the beans and simmer until the chili is thickened and the beans are tender, about an hour longer. Stir in the parsley, salt, and pepper. Garnish each serving with onion, cheese, sour cream, and salsa.

APPALACHIAN CHILI

Steps:

• In a large cooking pot, pour in the beef and chicken broth and crumble in the burger.
• Bring to a boil over medium heat.
• Add all other ingedients, except for the beans and the spaghetti, stirring after adding each one.
• Once the chili begins to boil, reduce the heat so that it will boil slowly with the lid on.
• Allow the chili to slowly boil for 90 minutes, stirring occasionally.
• Add the beans after 90 minutes and allow the chili to continue the slow boil for another 30 minutes.
• If desired, Prepare the spaghetti separately, boiling in water per package directions, and set aside, covered.
• Serve either in medium-sized bowls with saltines or oyster crackers available at the table or, portion out the chili over the spaghetti on large plates.

JUST LIKE WENDY'S® CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
• Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
• Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.