Hearty Chili From Red Gold Recipes

RED GOLD CHILI

Steps:

• 1. Brown ground beef, sausage in large skillet. Season with salt, pepper to taste during browning. Remove meat to very large chili pot.
• 2. Brown stew meat or cubed roast, in batches, in drippings in skillet. Season with salt, pepper to taste during browning. Remove meat to pot.
• 3. Saute chopped onion, celery, bell, jalapeno and garlic in drippings in skillet until soft. Season with salt, pepper to taste during saute. Remove veggies to pot.
• 4. To chili pot over medium heat, stir in chili beans, refried beans, crushed tomatoes, tomato sauce, coffee.
• 5. Stir in seasonings of chili powder, brown sugar, cocoa, salt, cumin, garlic powder, red pepper, oregano, and cinnamon.
• 6. Bring chili to a bubble, turn heat to low, cover and simmer at least 2 hours, stirring frequently.
• 7. Serve garnishes of chopped onion, shredded cheese, and Fritoes, along with Mexican Cornbread.

MOOSEWOOD RED, GOLD, BLACK, AND GREEN CHILI

Steps:

• Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
• Cover and bring to a boil on high heat, then lower the heat and simmer gently.
• Heat the olive oil in a large saucepan.
• Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
• When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
• Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
• Stir the corn and beans, and heat thoroughly on low heat.
• Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
• Cover and simmer for a few minutes for the flavors to meld.
• Add salt to taste.
• Serve plain or topped with grated cheese and fresh cilantro.