Best Chili On A Stick Recipes

EASY FIRECRACKER CINNAMON CHILI

Steps:

• Drain and rinse beans, add to crockpot or large soup pot. Brown and drain ground meat, add to crock or soup pot.
• While meat is browning, measure out all spices and place in small bowl, stirring to blend. Set aside. Pour diced tomatoes and tomato sauce over brown meat and beans. In same pan you browned meat, over medium heat; add butter, once melted add diced onions and sauté until soft and caramel colored. About 6-7 minutes. Or swap and brown your onions and spices ahead of the beef, cooking the beef in the spices.
• Add garlic and sauté 1 minute until fragrant. Add bowl of spices to the browned onions and garlic, stir around until spices are fragrant. Toss in bay leaf and cinnamon sticks and stir around, remove from heat and pour onion and spice mixture on top of tomatoes. If using, add shredded zucchini, carrots and/or pumpkin puree, mix in well. Empty can of olives into crock along with juices.
• Cover and cook on low for 4-8 hours (if longer needed, stir in ½ cup water) or high 4 hours (be sure to add a little extra water). Serve hot with desired toppings.

AUTHENTIC CINCINNATI CHILI

Steps:

• Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
• The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.

CHILI

Steps:

• In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
• Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
• Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

CHILI ON A STICK

Steps:

• Trim the steaks of all fat and sinewy material, then pat dry with paper towels. In a glass bowl or resealable plastic bag, combine the marinade ingredients: vinegar, apple juice, oil, onion, cilantro, garlic, chili powder, salt, and black pepper. Stir, then add the steaks. Place the marinating steaks in the refrigerator, covered or sealed, for 2-4 hours. When the first hour is up, put the mesquite wood chips in a pail of water, and prepare the vegetables for the skewers. Wearing rubber gloves, cut off the tops of the jalapeños and core and seed them. Cut them in half lengthwise. Trim the tops and bottoms of the onions, leaving about 3 inches of green tops. Drain the meat, cut it up into 1- to 2-inch chunks, and alternate the meat, onion, jalapeños, and tomatoes on the skewers. Begin and end with the meat to secure the stringer. For a propane barbecue: Drain the wood chips and place them in a wood box. Set it on one side of the coal grate. Preheat the unit for 10 minutes, then turn down to medium-high heat. For charcoal: Start 40 charcoal briquettes on one side of the grill, wait 25 minutes, then spread them out in a single layer, leaving room in the middle to nestle the wood box among the coals. Place the kabobs over the hot coals, and not directly over the wood chips. Cover the grill and cook 8-10 minutes, basting often and turning once. Serve with lots of chips and Mexican beer in well-chilled glasses.