The Generals Chili Recipes

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THE GENERAL'S CHILI



The General's Chili image

This chili won third place in a chili competition. It has been entered in 5 competitions. This chili tastes even better the next day after the flavors have blended overnight. Can be stored in freezer with no loss of taste.

Provided by Starman5

Categories     Steak

Time 2h25m

Yield 16 1 cup, 16 serving(s)

Number Of Ingredients 14

4 lbs beef, cut into 1/4 inch cubes or very, very coarsely ground
1 lb sweet, mild italian sausage plus 1/2 teaspoon ground fennel seed or 1 pound breakfast sausage plus 1 ground fennel
6 medium tomatoes, finely diced
3 cups chopped onions (or two 16 ounce bags frozen, chopped onions)
4 cloves, garlic, chopped
1 teaspoon ground cayenne pepper
4 dried, medium hot anaheim or" new mexico" chilies, stemmed and deseeded, roasted, then ground into powder (6 to 8 tablespoons)
1 tablespoon chili powder, mix (any brand)
1 tablespoon oregano
3 tablespoons ground cumin
2 teaspoons salt
1 teaspoon white pepper
1 cup wheat bran flakes (optional)
2 quarts water

Steps:

  • Fry, then crumble the sausage.
  • Add all ingredients except crumbled sausage and beef to a stockpot, bring to a boil. Add the beef a little at a time, so that the pieces don't stick together, and reduce to a medium simmer for about 1 hour or until beef cubes are almost tender, stirring every 15 minutes.
  • Add crumbled sausage and reduce heat to a low simmer until beef cubes are tender, another ½ to 1 hour, stirring every 15 minutes.
  • The wheat bran flakes add no taste, but makes the chili thicker, and the fiber content is good for digestion.
  • Most chili recipes use coarsely ground beef. This one uses ¼ inch cubes of beef, which would be like very, very coarsely ground beef. It gives the dish a unique heavier texture, and this recipe is a little soupier than most chili recipes. I now use a #22 meat grinder with a grinder plate that has 3/4 inch holes to grind the beef instead of spending the lengthy time to dice the beef into 1/4 inch cubes.

THE GENERAL STORE CHILI



The General Store Chili image

Provided by Food Network

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 14

3 pounds ground beef (80/20)
1 medium-sized onion, diced (about 1 cup)
1 habanero pepper with seeds, minced
1 jalapeno pepper, minced (with seeds)
3 cloves garlic, minced
1/3 cup chili powder
1 (16-ounce) can crushed tomatoes
1 (10-ounce) can tomato paste
1 cup chicken stock
1 (40-ounce) can kidney beans
1/4 cup bittersweet cocoa powder
2 tablespoons dark brown sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper

Steps:

  • In a large heavy pot over medium-low heat, add the beef and cook until browned. Make sure to stir it if it starts to stick and break up any clumps that form. Add the diced onion, habanero, jalapeno and garlic. When the fat has rendered from the meat, add the chili powder and stir well. Cook for about 5 minutes on low heat, stirring occasionally.
  • Stir in the tomatoes, tomato paste and the chicken stock. Stir vigorously to combine and simmer for 1 to 2 minutes. Gently stir in the beans so as not to break the beans. Simmer over very low heat for 1 1/2 hours.
  • Turn off the heat and add the cocoa powder and brown sugar. Stir vigorously, and then add the salt and pepper. Transfer the chili to a serving bowl and serve.

THE GENERAL STORE CHILI



The General Store Chili image

Provided by Alex Witchel

Categories     dinner, easy, one pot, main course

Time 2h

Yield Serves 8

Number Of Ingredients 13

3 pounds ground beef, 80% lean
1 medium onion, peeled and finely chopped
1 jalapeño, minced, with seeds
3 cloves garlic, peeled and minced
1/4 cup chili powder
2 cups crushed tomatoes
1 cup tomato paste
3 (15-ounce) cans kidney beans and their liquid
1/4 cup unsweetened cocoa powder
2 tablespoons dark-brown sugar
2 teaspoons salt
1 teaspoon black pepper
Cornbread, slathered in butter, for serving (optional)

Steps:

  • In a large, heavy pot set over medium-low heat, brown the beef, stirring it if it starts to stick to the bottom and breaking up any clumps, about 20 minutes.
  • Add the onion, jalapeño and garlic and cook until the onion is translucent, about 4 minutes.
  • Add the chili powder and stir well. Cook for about 5 minutes over low heat, stirring occasionally.
  • Add the tomatoes and tomato paste. If using a can, add about 1/4 cup water to the can to remove excess paste and add it to the pan. Stir vigorously to incorporate and let simmer for 1 to 2 minutes.
  • Add the beans and their liquid, stirring gently so as not to break them. Simmer over very low heat for 1 1/2 hours.
  • Turn off the heat and stir in the cocoa powder and sugar. Add the salt and pepper, taste and season as needed. Serve with buttered cornbread if desired.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 18 grams, Carbohydrate 42 grams, Fat 36 grams, Fiber 12 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 1074 milligrams, Sugar 13 grams, TransFat 2 grams

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