Best Crazy Eds Holiday Chili Recipes
CRAZY ED'S HOLIDAY CHILI
This recipe has won its share of awards. However, my greatest pleasure comes in sharing a great meal with friends and family. It may seem a bit unusual but it is unusually good
Provided by Ed Sizemore
Categories Wild Game
Time 2h45m
Yield 10 quarts
Number Of Ingredients 39
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.
Nutrition Facts : Calories 913.2, Fat 46.4, SaturatedFat 16.6, Cholesterol 144.8, Sodium 2245, Carbohydrate 70.4, Fiber 18.4, Sugar 22.3, Protein 52.9
CLYDE'S FAMOUS CHILI
From the Washington, DC restaurant's website. My husband loves chili and this is one of his favorites. On the website, this is described as: Sweet and slightly hot, this saloon-style Chili has been a staple on Clyde's menu for over 30 years. Liz Taylor would order it by the gallon and have it shipped to her house! Since we no longer offer our chili in the can at Britches clothing store, it's only fair that we give you the recipe that has been top secret for many years. *Note: the light chili powders have more of the hot seeds or flakes ground with the pods. By using more of the dark chili powder, our chili is a little sweeter.
Provided by Oolala
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy bottomed pot, saute the onion and garlic in the vegetable oil until golden brown.
- Add the beef to the onions and cook until it is about medium rare. Do not stir the beef around too much-you want to have large clumps of beef in the finished chili.
- Add the rest of the ingredients and stir until just blended. (It may seem like a lot of chili powder but that's why they call it chili!).
- Cook the chili over medium heat for about 10 minutes, just until the meat is fully cooked. Don't overcook it!
- Serve with ice cold beer and condiments like sharp cheddar cheese, sour cream, and minced onions.
Nutrition Facts : Calories 420.3, Fat 16, SaturatedFat 5.5, Cholesterol 57.8, Sodium 937.1, Carbohydrate 43.2, Fiber 10, Sugar 7.8, Protein 26.2
CRAZY HOLIDAY MEATBALLS
This recipe is so easy and tasty. Kids love them. I make these around the holidays and people rave. I hate to tell them how crazy easy they are. If you don't have access to Hormel Chili no beans. It is just canned chli with no beans. Any brand would do. I sometimes use strawberry jelly.
Provided by aronsinvest
Categories < 4 Hours
Time 1h25m
Yield 12 , 12 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees.
- Place frozen meatballs on a cookie sheet and bake for approximately 20 minutes.
- In a sauce pan put jelly and chili and warm over low heat. Continue to stir to blend.
- Place meatballs in a crock pot on low and pour the heated jelly - chili over meatballs.
- Leave them heat for approx 60 minutes.
- The meatballs can simmer in crockpot as long as you want.
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