Stampede Chili Recipes

STAMPEDE CHILI

Steps:

• In a large Dutch oven, saute the meat in the olive oil.
• Drain a bit and move meat to sides, leaving space to saute onions and garlic until they soften.
• Add beef stock, wine, vinegar, garlic, onions, spices, canned tomatoes, sundried tomatoes, and tomato paste. Simmer until meat is fully cooked and flavours meld, about 45-90 minutes on lowest heat. Adjust seasonings.
• Serve with choice of garnishes.

STAMPEDE CASSEROLE

Steps:

• Brown sausage and drain well.
• Split chillies and remove seeds.
• Save 1/3 of chillies and cut in thin strips.
• Layer sausage with both cheeses and remaining 2/3rds of chillies in a greased 9 x 13 baking dish.
• Beat eggs, milk and flour together until well blended.
• Pour over layered mixture.
• Decorate top with strips of chillies.
• Sprinkle with paprika and bake 350F 45 minutes.

JUST LIKE WENDY'S® CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
• Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
• Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.