Best Eskimo Joes World Famous Chili Recipes

ESKIMO JOE'S WORLD FAMOUS CHILI

Steps:

• Brown meat in a skillet. Add remaining ingredients and simmer until vegetables are tender. After browning the meat, you could also put this in a crockpot and cook on low for about 8 hours.

FARMHOUSE CHILI

Steps:

• Brown the ground beef in a skillet over medium heat; drain off the fat.
• break the meat into tiny pieces.
• In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.

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.

HEIDI'S FAMOUS CHILI

Steps:

• Brown ground beef in a little oil or water, add onions.
• Add chili powder and RO-TEL diced tomatoes/chiles, stir and heat for several minutes.
• Add HOT chili beans (I use Brooks' Hot Chili Beans but you can use whatever brand is available--if you aren't "into" hot, you can try any style of chili beans). I rinse the cans and add 1/2 a can (1/2 cup) of water per can of beans so there's extra water for noodles. If you're not using noodles, don't add the water.
• After this mixture has heated, I add the 2 large cans of tomatoes, juice and all. Simmer. Add the 2 squares of unsweetened baking chocolate--it adds an extra dimension to the flavor of the tomatoes.
• When this is near-boiling, add noodles if you're going to. Simmer until these are done.
• Taste-test--you can add more chili powder if you like it really spicy.
• Remove from heat for 5-10 minutes and let rest. Stir once more before serving. It should have a nice, thick texture, not too runny. Makes 10 hearty servings, holds its flavor for leftovers.
• Serve with cornbread muffins, mexican cheese or mild cheddar, sour cream, and oyster crackers.
• Everytime I make this, I try to improve it. The recipe is a work in progress! Last night I added some garlic powder to the mix and it was quite good. I've added vermouth at times, tequila, beer (not so crazy about this), stewed whole tomatoes instead of diced (use 3 cans of whole tomatoes), and green peppers if they're available. It's all a matter of taste.
• Enjoy!

BEST DAMN CHILI

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

CLYDE'S FAMOUS CHILI

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.

CHASEN'S FAMOUS CHILI

Steps:

• Rinse beans, put in a bowl and add water so that it extends 2 inches above beans.
• Allow to soak overnight.
• Transfer beans AND water to a large stock pot.
• Simmer, covered, in the same water until tender, about 2 to 2 1/2 hours.
• Add tomatoes and simmer 5 minutes.
• Heat oil in large skillet and sauté green peppers slowly 5 minutes.
• Add onions and cook until tender, stirring frequently.
• Add garlic and parsley.
• In a second large skillet, melt butter and sauté beef and pork 15 minutes.
• Add meat to onion mixture, stir in chili powder and cook 10 minutes.
• Add meat mixture to beans in large pot.
• Season with salt, pepper, and cumin.
• Simmer, covered, 1 hour.
• Remove cover and cook 30 minutes longer.
• Skim fat off top.
• NOTE: This chili freezes very well.