Best Crazy Eds Holiday Chili Recipes

THREE-BEAN HOLIDAY CHILI

Steps:

• In 4-quart Dutch oven, mix all ingredients except sour cream, salsa and cilantro. Heat to boiling, breaking up tomatoes. Reduce heat; cover and simmer 15 to 20 minutes or until bell peppers are tender.
• In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.

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.

CRAZY ED'S HOLIDAY CHILI

Steps:

• Using a large skillet cook the onions in half of the olive oil until nearly translucent.
• Add the garlic to the skillet and cook for 1 more minute.
• Place the onions in a large stock pot (12 quart).
• Brown the meat in the remaining oil.
• Add the tomato paste to the meat during the last few minutes of browning.
• Add this to the stock pot without draining.
• Remove the seeds, veins, and stems from the chipoltes, habaneros, and anchos.
• Tear the chilies into small pieces and soak them in the hot water for 30 minutes.
• Puree the chilies and water in a blender until a paste forms.
• Add this paste to the stock pot and mix well.
• Add all of the liquid ingredients and vegetables, except for the spices, to the stock pot and bring them to a simmer.
• Do not drain any of the canned items.
• Mix the Worcestershire sauce, vinegar, honey, and liquid smoke in a small dish until the honey is dissolved.
• Add this mixture to the stock pot and stir well.
• Add all of the dry spices together in a small bowl and mix well.
• Add this spice mixture to the stock pot slowly, a little at a time.
• Once all the ingredients are mixed together, return the chili to a simmer.
• Simmer the chili for 2-3 hours uncovered.
• Remember to stir the chili occasionally and add water or beer if necessary.
• Makes about 10 quarts (leftovers freeze well).
• The chili should be allowed to age 1-2 days in the refrigerator.
• Serve the chili over rice or pasta Midwest-style and add your favorite condiments.
• Serve the chili with a salad and your favorite beer and you will have a feast.
• Cheese biscuits and cornbread are also wonderful with this recipe.
• The ingredients in steps 4 and 5 can be prepared the day ahead to save time and to avoid any last second measuring mistakes.
• Just place them in sealed containers or Ziplock bags and place in the refrigerator until the next day.