Nscc Northside Carnivore Chili Recipes

CARNIVORE CHILI

Steps:

• In a 5-quart pan, warm olive oil over medium heat. Add onions and garlic and cook, uncovered, stirring once or twice, for 10 minutes.
• Add ground beef and cook, stirring and breaking up lumps, until meat is evenly crumbled and no longer pink, about 8 to 10 minutes.
• Stir in chili powder, cumin, oregano, cocoa, salt, celery seeds, turmeric, cinnamon and red pepper flakes; cook another 3 minutes, stirring often. Stir in tomato juice, beef broth and cornmeal, and bring to a boil.
• Lower heat and simmer, uncovered, stirring occasionally, until chili is thick and reduced by one-third, about 1 1/2 hours. Taste and adjust seasonings.
• Serve topped with shredded cheese, sour cream and chopped green onions, if desired.

NSCC NORTHSIDE CARNIVORE CHILI

Steps:

• Cook/Brown coat meats with 2 T. of spice mix of chili powder, cayenne powder, paprika & basil (above ingredients). Set aside while preparing vegetables.
• Saute onions in olive oil and rice vinegar until clear, Add peppers and garlic and saute till wilted. Remove from pan and add meats into remaining juices until browned.
• Add liquid of choice, spice mix, chili base, tomato puree, diced tomatoes, and jalapenos.
• Bring to a low boil, reduce heat to simmer, cover and occasionally stir. Simmer approximately 2 1/2 hours. Test for taste and spice "Heat". If you want less spice "Heat", remove jalapenos. If you want more "Heat", take a spoon and squeeze the juices out of the Jalapenos and leave in the Chili. Adjust to taste with chili powder and/or salt. Simmer 10 more minutes.
• Last 15 minutes before finish, add beans, molasses, and honey. Garnish with cheese or chopped onions.