Autumnwinter Essentials Heart Warming Chili Recipes

AUTUMN/WINTER ESSENTIALS: CHILI, CHILI SPICE MIX

Steps:

• 1. PREP/PREPARE
• 2. If you do not have access to dried chilies, you can always use the store-bought, pre-ground variety. However, Amazon does sell these items, and the mix will taste better if you use whole chilies and grind them yourself.
• 3. If you want the mix to have deeper, richer flavor, after you stem and remove the seeds from the chili's, place them in a hot dry pan for a bit. The heat will bring out more of the chili flavor. Or, you could put them in a 250f (120c) oven for about 20 - 30 minutes.
• 4. Gather your ingredients (mise en place).
• 5. Cut the chilies open and remove the seeds and the stems.
• 6. Add all of the ingredients to a spice, or really good blender (I use a Vitamix).
• 7. Mix until a powder. Blend-Baby-Blend.
• 8. Store in a glass jar with a good lid, in a cool dry place, as you would any other spices.
• 9. PLATE/PRESENT
• 10. Use in any recipe that calls for chili powder, but especially a nice pot of chili. Enjoy.
• 11. Keep the faith, and keep cooking.

HEARTWARMING CHILI

Steps:

• In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours, stirring occasionally.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

AUTUMN/WINTER ESSENTIALS: HEART WARMING CHILI

Steps:

• 1. PREP/PREPARE
• 2. You will need a heavy-bottomed pot large that is large enough to hold all of the ingredients.
• 3. There are a lot of brands of chili beans out there. Some of my favorites are Bush's and Westbrae Organic. Most come packed in a sauce, and because that sauce will sway the taste of the chili, I usually rinse them before adding. But, that is just a personal preference.
• 4. Prepping trick, to save time, add all of the dry ingredients to a small bowl, mix to combine, and dump them in all at once.
• 5. Cocoa powder in a Chili? Many of you may already know this little trick, but adding of a bit of cocoa powder to something like a chili adds a richness you cannot describe.
• 6. Gather your ingredients (mise en place).
• 7. Add the oil and butter to a heavy-bottom pot, over medium heat.
• 8. After the butter melts, give the pot a swirl to mix it with the oil, and throw in the diced onions.
• 9. Cook until the onions soften, but do not allow them to brown, about 4 - 6 minutes.
• 10. Add the ground beef and cook while breaking it up with a wooden spoon.
• 11. Cook until browned, about 4 - 7 minutes.
• 12. Add the DRY INGREDIENTS, then stir until they are incorporated with the onions, and beef, about 1 - 2 minutes.
• 13. Add the tomato paste and stir for an additional 1 - 2 minutes.
• 14. Add the beef stock, and stir, while slowly bringing the pot up to a simmer.
• 15. Add the remaining WET INGREDIENTS and bring back to a simmer.
• 16. Allow the chili, to simmer for an additional 30 - 45 minutes.
• 17. Chef's Tip: Give the chili a stir every few minutes, just make sure nothing is sticking to the bottom. I HATE it when that happens.
• 18. PLATE/PRESENT
• 19. Serve in big bowls with your choice of toppings and sides. Enjoy.
• 20. Keep the faith, and keep cooking.