My Penzeys Chili Recipes

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MY PENZEY'S CHILI RECIPE



My Penzey's Chili Recipe image

Penzey's published this as their "Chili 3000" recipe, but I prefer making it with their Chili 9000 powder. I also increased the salt a bit to my taste - but otherwise this recipe is perfect!

Provided by jchausse

Categories     Meat

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
3 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
4 tablespoons chili powder
3 cups water
1 (26 ounce) can tomato puree
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
2 (15 ounce) cans kidney beans, drained
1 -2 teaspoon salt (as desired)

Steps:

  • Brown beef in two batches in a thick-bottomed soup kettle.
  • Drain off the fat and set browned beef aside.
  • Heat 3 TB. oil in the kettle over medium high heat, adding onions when hot.
  • Sauté for 4-5 minutes, stirring often. add the red bell pepper and continue cooking for 2-3 more minutes.
  • Add the Chili 3000, stirring until the spices begin to stick to the bottom of the kettle and brown (about 30-45 seconds).
  • Quickly add the water.
  • Add the tomato puree, chopped tomatoes and the juice they were packed inches.
  • Add the kidney beans and salt.
  • Add the beef but try not to include any fat that may have accumulated.
  • Stir.
  • When the chili begins to boil, reduce heat to low and cover.
  • Ideally chili should be simmered 3 hours to let all the flavors blend together.
  • Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.

Nutrition Facts : Calories 452.1, Fat 23.7, SaturatedFat 7.6, Cholesterol 77.1, Sodium 785.7, Carbohydrate 32, Fiber 10.3, Sugar 10.4, Protein 29.8

PENZEYS CHICKEN CHILI



Penzeys Chicken Chili image

If I had to eat one recipe for the rest of my life, this one would be it. Naturally, since its a Penzeys recipe it is best with penzeys spices.

Provided by Lou6566

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breasts
2 tablespoons vegetable oil (I used olive oil)
1/2 cup onion, chopped
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 (15 ounce) can tomatoes, diced
1 (15 ounce) can tomato sauce (I only used 1 8 oz. can)
2 tablespoons ancho chilies (You can use regular chili powder, but not as good)
2 -4 tablespoons fresh cilantro leaves (I used 2 tsp.dried)
1/2 teaspoon cocoa powder (optonal,, doesn't make a difference)
1/2 teaspoon salt
1/2 teaspoon sugar (I didn't use this)
1/4-1/2 teaspoon chipotle pepper (can substitute cayenne pepper,crushed red pepper)
1 -8 ounce fresh white mushroom, sliced ((I used an 8 oz. can)
1 (14 ounce) can pinto beans (I used 2 cans, 1 pinto with onion, 1 white kidney bean, regular size) or 1 (14 ounce) can kidney beans (I used 2 cans, 1 pinto with onion, 1 white kidney bean, regular size)
i added penzeys arizona dreaming seasoning, which added to the flavor

Steps:

  • Heat oil in a soup pot over med. heat. chop chicken into bite-sized pieces. Place in hot skillet with the onion.
  • Sprinkle with cumin and garlic. cook until browned, stirring frequently, 5-7 minutes. Add tomatoes, tomatoe sauce.
  • , ancho chili pepper cilantro leaves, cocoa, salt, sugar, and the hot pepper of your choice and amount.
  • Start with less than you think you want, you can always add more.
  • Add mushrooms to the skillet and cook until tender, about 10 minutes. Add beans ( I added liquid also), and heat til hot.
  • Taste and add extra spices as desired.
  • Add Penzeys arizona dreaming seasoning if desired. It gives it a special flavor.

Nutrition Facts : Calories 220.1, Fat 6.4, SaturatedFat 1, Cholesterol 25.2, Sodium 622, Carbohydrate 26.2, Fiber 8.4, Sugar 6.2, Protein 16.4

LENNIE'S CHILI, FINALLY WRITTEN DOWN



Lennie's Chili, Finally Written Down image

Chili is one of my hubby's favourite dinners and I've been making it for years. I just made it again recently and this time I took great pains to measure and make a note of everything I did, so I could finally get it down on paper. And yes, it has beans in it. Deal with it.

Provided by Lennie

Categories     Lunch/Snacks

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 1/2 cups chopped onions
6 cloves garlic, minced (you can use less, of course)
8 mushrooms, thickly sliced
2 lbs lean ground beef
5 tablespoons chili powder, divided
2 (28 ounce) cans plum tomatoes, drained
2 (19 ounce) cans kidney beans, rinsed and drained
1 tablespoon brown sugar
1 tablespoon all-purpose flour
1 tablespoon cocoa
1 (14 ounce) can tomato sauce
1 (5 ounce) can tomato paste
4 teaspoons oregano
1 teaspoon cumin
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

  • First off, I have one thing to say about spices: I am not about to tell you how to season your chili; what you see here is what I do, but please adjust the spicing to suit your own tastes, whether you want to tone it down or spice it up.
  • Also, for the past couple of years, I have been using Penzeys medium-hot chili powder; if there's a Penzeys store near you or you order over the Internet from them, I highly recommend that blend.
  • To make the chili, you'll need a large heavy pot, like a Dutch oven.
  • Over medium-high heat, heat the oil in the pot and add the onion; saute for a couple of minutes, then add the garlic and mushrooms; saute for a couple more minutes.
  • Next, crumble the beef into the pot and stir well--the idea here is not to completely brown the beef, just take away the raw colour.
  • While beef is cooking, sprinkle with 1 tbsp of the chili powder; stir well.
  • After the beef has lost the raw red colour, spoon out any fat should you feel you need to.
  • Take one of the tins of drained tomatoes and dump into the pot, using a wooden spoon to break up the tomatoes into chunks.
  • Take the other tin of drained tomatoes and squeeze the tomatoes with your hand, to crush them; add these crushed tomatoes to the pot and combine well.
  • Stir in the well-drained kidney beans.
  • In a small bowl, using a fork or a small whisk, combine the brown sugar, flour and cocoa; set aside.
  • In a large measuring cup, stir together the tomato sauce and tomato paste, then stir or whisk in the cocoa mixture; when combined, add this mixture to the pot and stir well.
  • Now add the remaining 4 tbsp chili powder, oregano, cumin (if using, sometimes I leave it out), salt and pepper; stir well.
  • Let mixture start to bubble furiously, then turn the heat way down; after it's simmered for about 15 minutes, taste it; add more spices if you wish.
  • Let chili simmer, uncovered, for at least one hour, stirring occasionally (longer is better; best is to make it the day before you want it and let it simmer some more on the second day).
  • If you find it is cooking down too much or getting too thick for your tastes (this is not a thin chili), add some water or, even better, beef broth; best is a slug of beer should you happen to have some (I often don't).
  • Before serving, make sure you taste the chili and adjust the seasonings as required; I often find it needs more salt.
  • I serve this with sour cream on the table and usually some chopped raw green onion and shredded cheddar, plus a side of cornbread or cornbread muffins.

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