A couple of recipes to try
The following recipes were provided by contestants in the chili cook-off.
Smoky Chipotle Chili
In a large crock pot, combine two pounds of steak, cut into 1 to 2 inch squares, one-half pound of andouille sausage cut the same way, 2 medium onions coarsely diced, 3 to 5 chipotle peppers in adobo sauce diced small, 2 tablespoons chili powder, 1 tablespoon cumin, and 4 (15-ounce) cans of tomato sauce.
Cook on low for two hours then add 2 (15-ounce) cans of mild chili beans. Cook on low for two more hours then serve.
— James F. Whitley
Chunky Beef Chili
2 pounds beef round, trimmed and cut
into 1/2-inch chunks
Salt & freshly ground pepper, to taste
11/2 tablespoons olive or conola oil,
3 medium onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 (or more!) cloves garlic, minced
2 jalapeno peppers, seeded and
2 tablespoons ground cumin
2 tablespoons chili powder
Based on your tolerance for heat add 1
tablespoon of hot chili powder such as
Ancho, or a Mexican Chili Powder blend
1 to 2 Chipotle chilis in adobo sauce,
1 tablespoon smoked paprika
(regular is fine)
2 teaspoons dried oregano
6 ounces dark beer (any beer will do!)
6 ounces of beef stock
1 28-ounce can diced tomatoes,
use fire roasted if you can find them
8 smoked sun-dried tomatoes,
in oil), snipped into small pieces
2 bay leaves
3 (19-ounce) cans dark kidney beans,
rinsed (black beans are also great)
1/4 cup chopped fresh cilantro
Shredded cheddar cheese
Reduced fat sour cream
Season beef with salt and pepper. Heat 11/2teaspoons oil in a Dutch oven over medium-high heat. Add beef in small batched and cook, stirring occasionally, until browned. Transfer to a plate lined with paper towels. Repeat remaining beef.
Reduce heat to medium and add remaining 11/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes. Add beer and stock and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 to 2 hours. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro.
— Karen Vacchio