Chunky Monkey Chili Recipes

CHUNKY CHILI RECIPE

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers and garlic and sauté until tender, about 7 minutes. Spoon the mixture to a bowl and set aside.
• Add the ground beef and stewing beef to the pot. Brown the meat over medium-high heat for 10 minutes.
• Return the onion mixture to the pot and add the tomatoes, beef broth, cumin, chili powder, smoked paprika, salt, chili pepper and beans.
• Cover the pot and simmer for about 1 hour, stirring occasionally. Then simmer uncovered until the chili thickens, about 30 minutes.
• Ladle into bowls and serve with grated cheddar cheese, sour cream and green onions for toppings.

CHUNKY CHILI

Steps:

• Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
• Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
• Taste the chili and adjust the seasoning as needed.
• Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.

BEST EVER CHUNKY CHILI

Steps:

• Cover beans with water and bring to a boil; set aside to soak at least 1 hour. Rinse, discarding bean water and recover beans with more water by 2-inches. Season and pressure cook, see tips (or soak overnight, then season and cook for 60-90 min, adding water as necessary).
• Tips: Bring a 5 qt pressure cooker up to 15 lb pressure (PSI, 2nd ring for 2nd generation cookers). Cook 15 minutes @ sea level (adding 1 minute per 1000 ft in altitude) or consult the Ball Blue Book.
• Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar) BEFORE the beans are fully softened.
• In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.

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.

CHUNKY CHILI

Steps:

• In a large skillet over medium heat, melt butter. Add onion and saute until softened. Crumble in the ground beef and cook until browned. Add beans and marinara sauce and combine thoroughly. Stir in chili seasoning, reduce heat, and simmer for 15 minutes. Spoon into individual bowls and garnish with shredded cheese, a dollop of sour cream, and chives.

FLYING MONKEY CHILI

Steps:

• In a large soup pot over medium heat, brown the cubed pork, sirloin and ground beef. Season with salt and pepper, to taste.
• Add all of the chopped vegetables and the dry spices and cook until the vegetables are cooked through. Add enough flour to make the roux and cook for 2 minutes.
• Stir in the beer of choice and cook until everything is combined and hot. Add the beans, chipotle, beef broth and tomato sauce, and bring to a simmer. Once at a simmer, turn the heat to low and cook until the beans are soft. Ladle into serving dishes and top with shredded cheese, jalapenos, and lime wedges.

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
• Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
• Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
• Serve with fixings such as pico de gallo, sour cream and lime wedges.

CHUNKY COWBOY CHILI

Steps:

• Heat 1 T oil in a large pot over med-high heat.
• Add in half the beef; cook 12 minutes or until dark brown, turning after 5 minutes.
• Remove beef from pan, and keep warm.
• Repeat procedure with remaining half of beef.
• Add remaining 1 T oil to pan; add in onion, bell pepper, and garlic; saute 5 minutes or until tender.
• Return beef and accumulated juices to pan.
• Stir in 1 cup water, Worcestershire sauce, and remaining ingredients.
• Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beef is tender and chili is thick; taste and adjust seasoning to taste.

SLOW-COOKED CHUNKY CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

CHUNKY MONKEY CHILI

Steps:

• 1. Chop the onion and sauté it with the garlic in 1 & 1/2 tablespoons butter till it starts to caramelize.
• 2. Add the chili mix to the onions and cook {stirring often } to bloom the dry seasonings, this should take about 2 minutes. If the bottom of the pot seems dry add the other 1 & ½ tablespoons of the butter so the spices do not burn. Remove the onions from the pot and set aside.
• 3. In the same pot add the Turbinado sugar, chopped celery and the ground beef. Once the beef starts to cook add the stout beer. Continue to cook the meat till it is browned, and the celery has started to soften.
• 4. While the beef is browning, chop the peppers, if you like more of a kick add the veins and seed, if you want a milder flavor discard the veins and seeds.
• 5. Once the beef has browned add the onions back to the pot, and stir to make sure it is thoroughly mixed. Then add the peppers, canned tomatoes, beans, V8, and beef broth and stir again and add the trimmed pork hocks.
• 6. Add the salt and pepper. Let this cook for about 1 hour before you taste for seasonings. If it needs any more of the spices, peppers or salt and pepper add it now, because you'll want to give the chili enough time to cook.
• 7. Cook this low and slow for at least 3 hours { stirring occasionally }. Before you add the Mexican chocolate remove the hocks let them cool and pull off the meat and discard the bones and add back to the pot.
• 8. Once the chili is cooked to your liking { more soupy or thick } turn it off and add the chocolate. Stir this till it has melted and is thoroughly mixed into the chili.
• 9. Place this in the refrigerator overnight, the next day remove any grease that has risen to the top, then re-heat and serve.
• 10. You are now ready to eat and enjoy!