Best Kims Chili Recipes

TURKEY CHILI

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
• Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
• Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
• Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
• Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.

KIM'S CHILI

Steps:

• Brown the ground beef in a dutch oven with about 1/2 bottle chili powder.
• Add to this the can of chiles, the crushed tomatoes and the tomatoe sauce (rinse out the tomatoe cans with about 1/3 can of water and add this as well).
• Simmer for about 5 minutes to blend and then dump in all four cans of undrained beans.
• Next, stir in the cocoa powder and simmer for another 5 or 10 minutes.
• Add a couple of teaspoons of salt and some freshly ground green peppercorns.
• Taste and add additional salt and pepper and chili powder if needed.
• Simmer for about an hour and serve.

KIM'S SALSA

Steps:

• Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.

KIM'S AWARD WINNING CHILI

Steps:

• 1. Follow preparation directions and simmer time on Bear Creek package (adding the 8 oz can of tomato sauce instead of tomato paste as the package calls for).
• 2. While that is simmering, brown ground beef with diced onion and drain fat.
• 3. Once both chili starter package and browned ground beef are ready combine together.
• 4. Add all of the spices, the brown sugar, can of black beans and can of petite diced tomatoes. Stir well to incorporate everything into chili.
• 5. Add pinch of cinnamon (you only need a teeny amount because it will over-power the chili), so be careful!
• 6. Cook for an additional 10-15 minutes if desired, otherwise it's READY to eat!