Best Arringtons Irish Chili Recipes

The Best Chili image

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

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.

Arrington's Irish Chili image

Provided by Olha7397

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 21

4 tablespoons oil or 4 tablespoons shortening
6 lbs extra-lean beef chuck, cut into 1/4 inch cubes
2 lbs extra lean pork loin, cut into 1/4 inch cubes
3 large onions, finely chopped
4 celery ribs, finely chopped
10 garlic cloves, finely chopped
1 (6 ounce) can tomato sauce
3 cups rich brown stock (homemade)
6 -12 ounces high quality Bourbon
1 (12 ounce) bottle dark beer
3 tablespoons cumin
1 tablespoon dried oregano
1 teaspoon freshly grated nutmeg
1 tablespoon sugar
1 tablespoon unsweetened cocoa
3 tablespoons new mexico chile powder, heaped
3 tablespoons pasilla chili powder, heaped
3 tablespoons crushed quebrado chili peppers, heaped
1 teaspoon mace
salt & freshly ground black pepper, to taste
chopped fresh cilantro, for garnish (fresh coriander)

Steps:

In an 8 quart or larger Dutch oven, melt the lard over medium heat. Brown the beef and pork cubes in the fat. Transfer the browned meat to a large, low sided stockpot or Dutch oven, and reserve the fat in the pan.
Saute the onions, celery, and garlic in the remaining fat until the vegetables are soft and golden but not brown. Add them to the meat. Stir in the tomato sauce, beef stock, and bourbon.
Pour the beer into a bowl and add the cumin, oregano, nutmeg, sugar, cocoa, chili powder, chili quebrado, mace, salt, and pepper. Stir the seasonings into the meat mixture, and simmer the chili uncoverd for 2 1/2 to 3 hours. If more liquid is needed to maintain consistency, add either water, beer, or bourbon. Serves about 20.
*Make brown stock with well roasted meat bones, veal, beef, and chicken bones, wings add good flavor. Carrots, onion, leeks, celery, bouquet garni, bay leaves and 1/2 onion, browned well to burning.
George and Piret Munger Cookbook.

Nutrition Facts : Calories 528.6, Fat 34.4, SaturatedFat 13.6, Cholesterol 133.1, Sodium 233, Carbohydrate 6.9, Fiber 1.7, Sugar 2.4, Protein 39.3