Chili - Double Post Monday

Surprise! It's Double-Post Monday!

I know I've started having double posts on Thursday, but I keep running across really fantastic recipes to send out that I may have to have an occasional double post on other days...that, or start posting regularly on Saturdays. I'm not sure how this will play out, but we'll see what happens.

In the meantime, here are six yummy chili recipes to help you through the day. I've always had a thing for chili...Check these recipes out, and see how you like them! Enjoy!

TURKEY CHILI

This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.” Yield: 6 servings or more; Time: 35 minutes.

This was featured in “60 Minute Gourmet” and can be viewed online here.

Ingredients

1 tablespoon olive oil

2 pounds turkey meat, white and dark combined

2 cups coarsely chopped onions

2 tablespoons chopped garlic

1 large sweet red pepper, cored, deveined and coarsely chopped

1 cup chopped celery

1 jalapeno pepper, cored, deveined and finely chopped

1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried

2 bay leaves

3 tablespoons chili powder

2 teaspoons ground cumin

3 cups canned diced tomatoes

2 cups chicken broth, fresh or canned

Salt and freshly ground pepper to taste

2 15-ounce cans of red kidney beans, drained

2 cups shredded cheddar cheese

1 cup sour cream (optional)

Sliced lime for garnish (optional)

Preparation

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

TEXAS CHILI

This is one of my dad’s recipes. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.

This can be found in my e-cookbook, Off the Wall Cooking.

3 balls ground beef suet

4 slices back, cut

2 lbs. stew beef, cut small

2 lbs. chopped chuck

3 cloves garlic, minced

1 T paprika

1 tsp. oregano

3/4 tsp. cumin

1 2/3 T salt

3/4 tsp. black pepper

1/4 tsp. cayenne

6 – 99 T chili powder

2 – 4 walnut-size pieces suet

2 Bermuda onions

1 can beef broth

3 cans measured water

6 C tomatoes & juice

1 1/2 lbs. drained kidney beans

In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2 – 2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.

COMFORTING CROCK POT CHILI

This one begins, “This classic and simple crock pot chili is sure to please your taste buds!”

http://www.diabeticconnect.com/diabetic-recipes/general/468-comforting-crock-pot-chili

Ingredients

1 pound ground turkey breast or very lean ground beef

1 large onion — finely chopped

5 oz pinto beans — rinsed and drained

8 1/2 oz corn — rinsed and drained

15 oz tomato sauce

14 1/2 oz diced tomatoes

10 oz diced tomato and green chilies

1 tbs. chili powder

1 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. salt

Directions

In nonstick skillet over medium heat, cook ground meat until meat is no longer pink; drain. Transfer meat to Crock Pot. Add remaining ingredients and stir until combined. Cook on "high" for 4 hours; remove lid and stir quickly halfway through.

Nutritional Facts: Servings 8; Serving size 1 cup; Per serving: Calories 214; Carbohydrate 24 g; Protein 16 g; Fat 6 g; Saturated Fat 2 g; Sodium 901 mg; Fiber 5

TEXAS-STYLE CHILI

This comes from Vegetarian Times, and begins, “Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.” Serves 6.

To view this online, click here.

Ingredients:

3 mulato or pasilla dried chiles

2 costeno dried chiles

1 cascabel dried chile

2 Tbs. olive oil

1 red bell pepper, cut into chunks

1 medium onion, cut into chunks

4 cloves garlic, peeled

1 15-oz. can whole tomatoes

1 1/2 Tbs. chili powder

2 tsp. light brown sugar or 1 tsp. molasses, optional

1 tsp. ground cumin

1 tsp. dried oregano

4 medium Japanese eggplant, peeled and cut into 2-inch chunks

2 Tbs. masa harina

Instructions:

Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.

Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.

Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.

Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.

Nutrition Information: Calories: 148; Protein: 4 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 242 mg; Fiber: 7 g; Sugar: 10 g

TOMATILLO TURKEY CHILI

Makes 6 servings.

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1314

View recipe with photo: http://diabeticgourmet.com/recipes/html/1314.shtml

Ingredients

1 Tbsp. canola oil

1 cup chopped onion

2 medium green bell peppers, seeded and chopped

1 large red, orange or yellow bell pepper, seeded and chopped

1 lb. lean ground turkey meat

4 cloves garlic, minced

1-2 fresh Fresno or jalapeno peppers, seeded and finely sliced

1 Tbsp. coriander

1 Tbsp. oregano

1 tsp. chili powder, or to taste

1 tsp. cumin

Salt and freshly ground black pepper

2 cups diced tomatillos or 2 (11 oz.) cans

1 cup frozen yellow corn

1 (15 oz.) can no salt added pinto beans, rinsed and drained

2 cups low-fat, reduced-sodium chicken broth

1/3 cup finely chopped cilantro

1/3 cup chopped green onions

Lime wedges for garnish

1/2 cup non-fat, plain, Greek yogurt, optional

Directions

Quick cooking directions:

In large pot, heat oil over medium-high heat. Add onion and bell peppers and saute until onion is translucent, about 5 minutes. Add turkey and saute until meat begins to brown, about 5 minutes.

Stir in garlic, Fresno or jalapeno peppers, coriander, oregano, chili powder and cumin. Salt and pepper to taste. Saute 2 minutes, stirring often.

Add tomatillos, corn, beans and broth. Reduce heat, cover and simmer for a minimum of 20 minutes, stirring occasionally.

Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Slow cooking directions:

In medium skillet, heat oil over medium-high heat. Saute onion and turkey until turkey almost cooked through, but still slightly pink, about 5 minutes.

In slow cooker, add turkey-onion mixture and remaining ingredients except cilantro, green onions, lime and yogurt. Stir until combined. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.

Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Nutritional Information Per Serving: Calories: 256; Protein: 19 g; Fat: 9 g; Sodium: 75 mg; Saturated Fat: 2 g; Dietary Fiber: 8 g; Carbohydrates: 29 g

CLASSIC BEEF CHILI WITH BEANS

This comes from Danny Seo, also in a recent TODAY Show Recipes email. This begins, “Green lifestyle guru Danny Seo uses grass-fed beef in his delicious classic chili. Since there are no strict standards for grass fed beef in the United States, the next best thing is to look for a mark on the package from a third party operation. The best mark is from the American Grassfed Association, which most sustainability experts agree has the best definition, procedures and certification methods for ensuring you're getting real grass fed products.” Prep Time: 1 hour 10 minutes; Servings: 6

To view this online, click here.

Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 red bell pepper, cored, seeded and medium diced

1 pound ground grass-fed beef

2 tablespoons chile powder

1 tablespoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

2 cups beef broth

15 ounces canned diced fire-roasted tomatoes

16 ounces jarred store-bought tomato salsa

15 ounces canned kidney beans, drained and rinsed

15 ounce canned pinto beans, drained and rinsed

1/4 cup shredded cheddar cheese

2 scallions, white and green parts, chopped

1 tablespoon chopped fresh cilantro

Tortilla chips, for serving

Preparation

In a large Dutch oven, heat the oil over medium heat. Add the onion, garlic and red pepper. Cover and cook for 5 minutes, stirring occasionally, until the onion is translucent.

Add the ground beef. Using a wooden spoon, break up the beef, cover the pot, and cook for 5 minutes, until the beef is browned.

Stir in the chile powder, cumin, coriander, salt and cayenne. Cook for 1 minute. Stir in the beef broth, tomatoes and salsa. Bring to a simmer, then add the kidney and pinto beans. Cover and simmer for 20 minutes.

Serve the chili garnished with the cheese, scallions, and cilantro. Accompany with tortilla chips.