Best Autumnwinter Essentials Heart Warming Chili Recipes

AUTUMN/WINTER ESSENTIALS: CHILI, CHILI SPICE MIX

Steps:

• 1. PREP/PREPARE
• 2. If you do not have access to dried chilies, you can always use the store-bought, pre-ground variety. However, Amazon does sell these items, and the mix will taste better if you use whole chilies and grind them yourself.
• 3. If you want the mix to have deeper, richer flavor, after you stem and remove the seeds from the chili's, place them in a hot dry pan for a bit. The heat will bring out more of the chili flavor. Or, you could put them in a 250f (120c) oven for about 20 - 30 minutes.
• 4. Gather your ingredients (mise en place).
• 5. Cut the chilies open and remove the seeds and the stems.
• 6. Add all of the ingredients to a spice, or really good blender (I use a Vitamix).
• 7. Mix until a powder. Blend-Baby-Blend.
• 8. Store in a glass jar with a good lid, in a cool dry place, as you would any other spices.
• 9. PLATE/PRESENT
• 10. Use in any recipe that calls for chili powder, but especially a nice pot of chili. Enjoy.
• 11. Keep the faith, and keep cooking.

HEARTWARMING CHILI

Steps:

• In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours, stirring occasionally.

AUTUMN ESSENTIALS: AWESOME AUTUMN CHILI

Steps:

• 1. PREP/PREPARE
• 2. For this recipe you will need a good heavy-bottom pot, like a Dutch oven.
• 3. What about frozen beef? This recipe calls for browning the beef before making the chili, so frozen beef would not work. So, plan ahead and defrost before making this dish. What type of beef is best? If you are using ground beef, then pretty much any type will do. If you are cubing it, then chuck would be my first choice; followed by brisket, short ribs, or round. Once you have finished the browning of the beef, make sure you drain off any excess grease before moving on. Can I use something other than beef? Yes, you can. Ground turkey, chicken; even turkey would work fine. You could leave out the protein, add some extra beans, and make it vegetarian. What kind of beans are best to use? I am using kidney beans, but red and black beans would work also. Just remember they need to be precooked. If you are looking for a good canned variety, Bush's beans are an excellent choice; plus, each can weighs' in at 16 ounces (perfect). If you buy chili beans that come in a pre-seasoned sauce. I would taste the sauce first. If it is not so great, rinse them before adding. If it tastes okay, chuck it in with the beans. FYI: Bush's beans have a kickin' sauce. Here is the recipe that I used for my beans: https://www.justapinch.com/recipes/side/other-side-dish/cooking-under-pressure-flavorful-base-for-beans.html?r=4 Can I freeze the leftovers? Absolutely. If properly sealed, they should last several months in the freezer. I would recommend freezing it in individual portions. So, any time you have the urge for a chili fix, just take it out of the freezer. If you are using Ziploc bags, do not toss the bag into a pot of boiling water, they are not designed to withstand the extreme heat of boiling. My suggestion would be to remove the frozen chili from the bag, place it in a small saucepan over low, low heat, cover, and allow that low heat to speed up the defrosting process.
• 4. What about the chili seasoning? There are a lot of chili seasonings on the market, and you probably have your favorite. Since I enjoy homemade, this is the one I used for this recipe. It is not a powder but a paste: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/chili-paste-essentials-up-your-game.html If you prefer a chili powder, this is one that works well with this recipe: https://www.justapinch.com/recipes/soup/soup-chili/diy-kick-butt-chili-powder.html?r=2 Why are you using chicken stock? My first batch used beef stock, and although it tasted okay, it was a bit too heavy for my tastes. So, I changed to chicken stock, and it came out perfect. Tamari sauce or liquid aminos in a chili? Okay, definitely not a traditional ingredient in a good pot of Texas chili; however, just a bit will deliver that Unami flavor that we love so much. If you wish, you could use a bit of Worcestershire sauce.
• 5. Gather your ingredients (mise en place).
• 6. Cut your beef into small cubes or use ground beef. I ground mine thickly, in what is known as a chili grind. Regular, store-bought, ground beef will do just fine.
• 7. Add the oil to a pot over medium heat, and then add the beef.
• 8. Allow to cook down, until all the liquid has evaporated, and the beef begins to brown, about 12 - 14 minutes.
• 9. Add the onions and garlic, then cook, stirring occasionally, until the onions soften, and the garlic is fragrant, about 6 - 8 minutes.
• 10. Add the seasoning spices.
• 11. Stir until combined, about 1 minute.
• 12. Add the liquid ingredients, and gently simmer for about 30 minutes.
• 13. Add the beans.
• 14. Gently simmer, partially covered, for about 60 minutes.
• 15. PLATE/PRESENT
• 16. Serve while nice and hot with some crusty bread, and good conversations. Enjoy.
• 17. Keep the faith, and keep cooking.

THE BEST EVER CHILI

Steps:

• Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

THE BEST CHILI

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.

AUTUMN/WINTER ESSENTIALS: HEART WARMING CHILI

Steps:

• 1. PREP/PREPARE
• 2. You will need a heavy-bottomed pot large that is large enough to hold all of the ingredients.
• 3. There are a lot of brands of chili beans out there. Some of my favorites are Bush's and Westbrae Organic. Most come packed in a sauce, and because that sauce will sway the taste of the chili, I usually rinse them before adding. But, that is just a personal preference.
• 4. Prepping trick, to save time, add all of the dry ingredients to a small bowl, mix to combine, and dump them in all at once.
• 5. Cocoa powder in a Chili? Many of you may already know this little trick, but adding of a bit of cocoa powder to something like a chili adds a richness you cannot describe.
• 6. Gather your ingredients (mise en place).
• 7. Add the oil and butter to a heavy-bottom pot, over medium heat.
• 8. After the butter melts, give the pot a swirl to mix it with the oil, and throw in the diced onions.
• 9. Cook until the onions soften, but do not allow them to brown, about 4 - 6 minutes.
• 10. Add the ground beef and cook while breaking it up with a wooden spoon.
• 11. Cook until browned, about 4 - 7 minutes.
• 12. Add the DRY INGREDIENTS, then stir until they are incorporated with the onions, and beef, about 1 - 2 minutes.
• 13. Add the tomato paste and stir for an additional 1 - 2 minutes.
• 14. Add the beef stock, and stir, while slowly bringing the pot up to a simmer.
• 15. Add the remaining WET INGREDIENTS and bring back to a simmer.
• 16. Allow the chili, to simmer for an additional 30 - 45 minutes.
• 17. Chef's Tip: Give the chili a stir every few minutes, just make sure nothing is sticking to the bottom. I HATE it when that happens.
• 18. PLATE/PRESENT
• 19. Serve in big bowls with your choice of toppings and sides. Enjoy.
• 20. Keep the faith, and keep cooking.