Best Dr Johns Chili Recipes

DR. JOHNS' CHILI

Steps:

• In a large skillet, brown the ground beef, one pound at a time, over high heat together with the garlic and onions. If your skillet or wok is large enough, you can brown the beef all at once to save time. On the last batch, add the spices after the beef is browned and continue frying for another couple of minutes.
• Add the browned beef to a very large pot with a lid, and then add the beans, tomatoes, carrots, peppers, and V8 juice. Bring to a boil and then reduce heat to simmer. To make the cashew meal, process the cashews in a blender in short bursts, until a grainy meal is formed. Don't process for too long or you'll have cashew butter. Stir in the cashew meal, cover, and simmer for an additional 30 minutes. Makes 10 servings.

GREEN BAY CHILI

Steps:

• Make the chili: in a big skillet, saute/stir the onion in oil over med-high heat until soft.
• Add in beef; cook/stir until browned, separating meat so it remains crumbly rather than cloddish.
• Drain off excess fat; season with salt, pepper, Worcestershire sauce, and Tabasco.
• Stir in barbecue sauce and simmer over med-low heat 5 minutes, stirring to mix.
• Make the spicy oil: Combine the oil with the chili powder, cumin, coriander, and cardamom.
• Heat mixture to a simmer in a small skillet; stir in the garlic and cook until soft.
• Stir half the spicy oil into the chili; reserve the remaining oil; keep the meat mixture warm.
• Cook the spaghetti until just tender; drain and toss with the butter and keep warm.
• Rinse the beans and place in a small saucepan; add 1/2 cup water and cook over medium heat until warm; drain well.
• To serve--arrange noodles on 4 to 6 plates; top each serving with beans and chopped onion.
• Ladle chili over all and add the reserved spicy oil to taste.
• Sprinkle toppings over, as desired.

CHEF JOHN'S TURKEY CHILI

Steps:

• Mix the ancho chile powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.
• Heat the olive oil in a large heavy pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in the spice mixture. Cook until fragrant, 3 to 4 minutes.
• Stir in the tomato puree and water. Bring to a simmer, then reduce heat to low. Cook until the turkey meat is broken down, about 1 hour. Stir in the beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.

CHEF JOHN'S CINCINNATI-STYLE CHILI

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

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.