Heidis Famous Chili Recipes

CLYDE'S FAMOUS CHILI

Steps:

• In a heavy bottomed pot, saute the onion and garlic in the vegetable oil until golden brown.
• Add the beef to the onions and cook until it is about medium rare. Do not stir the beef around too much-you want to have large clumps of beef in the finished chili.
• Add the rest of the ingredients and stir until just blended. (It may seem like a lot of chili powder but that's why they call it chili!).
• Cook the chili over medium heat for about 10 minutes, just until the meat is fully cooked. Don't overcook it!
• Serve with ice cold beer and condiments like sharp cheddar cheese, sour cream, and minced onions.

THE BEST EVER CHILI

Steps:

• Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

BEST DAMN CHILI

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

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.

EASY HOMEMADE CHILI

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

HEIDI'S FAMOUS CHILI

Steps:

• Brown ground beef in a little oil or water, add onions.
• Add chili powder and RO-TEL diced tomatoes/chiles, stir and heat for several minutes.
• Add HOT chili beans (I use Brooks' Hot Chili Beans but you can use whatever brand is available--if you aren't "into" hot, you can try any style of chili beans). I rinse the cans and add 1/2 a can (1/2 cup) of water per can of beans so there's extra water for noodles. If you're not using noodles, don't add the water.
• After this mixture has heated, I add the 2 large cans of tomatoes, juice and all. Simmer. Add the 2 squares of unsweetened baking chocolate--it adds an extra dimension to the flavor of the tomatoes.
• When this is near-boiling, add noodles if you're going to. Simmer until these are done.
• Taste-test--you can add more chili powder if you like it really spicy.
• Remove from heat for 5-10 minutes and let rest. Stir once more before serving. It should have a nice, thick texture, not too runny. Makes 10 hearty servings, holds its flavor for leftovers.
• Serve with cornbread muffins, mexican cheese or mild cheddar, sour cream, and oyster crackers.
• Everytime I make this, I try to improve it. The recipe is a work in progress! Last night I added some garlic powder to the mix and it was quite good. I've added vermouth at times, tequila, beer (not so crazy about this), stewed whole tomatoes instead of diced (use 3 cans of whole tomatoes), and green peppers if they're available. It's all a matter of taste.
• Enjoy!