Chili - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with chili.

I absolutely love chili. I've tried several different chili recipes, al of which have pleasant memories for me.

Today's six chili recipes include my dad's Texas Chili, as well as Hearty Veggie Chili. 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 at https://cooking.nytimes.com/recipes/7985-turkey-chili.

Ingredients

1 tablespoon olive oil

2 pounds ground turkey, 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.

SUPER EASY VEGETARIAN AND VEGAN CHILI

This comes from Jolinda Hackett, vegetarian expert for The Spruce. Jolinda wrote, “Even though this easy homemade vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint.

“This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding in the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.”

Makes 6 servings.

To view this online, click here.

Ingredients

1 can black or pinto beans, drained

1 can kidney beans, drained

1 can diced tomatoes

1/2 onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

2 tbsp olive oil

1/4 cup vegetable broth

2 tbsp chili powder

1/2 tsp salt

1/2 tsp pepper

dash cayenne pepper (optional)

dash red pepper flakes (optional)

1/2 cup TVP + 1/2 cup water (optional)

Directions

In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.

Add tomatoes, vegetable broth and chili powder and stir.

Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.

For a spicier chili, add extra cayenne and red pepper flakes, if you'd like.

Nutrition Facts (from Calorie Count):

One serving of this vegetarian chili (based on six servings) provides approximately:

Calories: 334, Calories from Fat: 54, Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%, Cholesterol: 0mg, 0%, Sodium: 260mg, 11%, Total Carbohydrates: 55.4g, 18%, Dietary Fiber: 15.5g, 62%, Sugars: 5.9g, Protein: 18.7g, Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet

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.

Ingredients

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 – 9 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

Directions

In heavy pot place 3 balls suet with bacon. Cook out fat. Add and brown beef and 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 and simmer slowly 1 1/2 – 2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.

HEARTY VEGGIE CHILI

This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online click here.

Ingredients

1 cup coarsely chopped red onions, divided

2 cloves garlic, minced

2 teaspoons vegetable oil

2 tablespoons chili powder

1 teaspoon ground cumin

1 can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes

1 can (15 oz.) kidney beans, rinsed and drained

1 1/2 cups water

1 teaspoon sugar

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®

2 1/2 cups coarsely chopped zucchini

Shredded cheddar cheese (optional)

Parsley sprigs (optional)

Directions

In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.

Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).

WEEKNIGHT TWO-BEAN CHILI

This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”

Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients:

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable or chicken broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

SLOW COOKER CHILI

This comes from Sarah Digregorio in The New York Times cooking e-newsletter. Sarah wrote, “A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.”

Yield: 6 to 8 servings; Time: 4 hours, 30 minutes.

Check out the Times guide (by Sam Sifton) titled “How to Make Chili”. Very helpful, very informative.

To view the recipe online, go to https://cooking.nytimes.com/recipes/1019903-slow-cooker-chili.

Ingredients

2 tablespoons olive oil

1 large yellow or red onion, finely chopped

Kosher salt

2 pounds ground beef, 80 percent lean, 20 percent fat

8 garlic cloves, finely chopped

1 (6-ounce) can tomato paste

1 tablespoon sweet paprika

2 teaspoons chipotle powder

2 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons mustard powder

2 teaspoons hot smoked paprika

1/2 teaspoon cayenne powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial

1 (14-ounce) can diced or crushed tomatoes in juice

1/4 cup cider vinegar

2 tablespoons maple syrup or dark brown sugar

2 tablespoons soy sauce

2 teaspoons beef stock bouillon paste, such as Better Than Bouillon

1 1/2 teaspoons unsweetened cocoa powder

2 (14-ounce) cans kidney beans, drained and rinsed

2 (14-ounce) cans pinto beans, drained and rinsed

1 tablespoon Worcestershire sauce

Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Preparation

Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.

Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)

When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Tip

You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. In step 2, add 1 cup water instead of 1/2 cup and let the mixture come to a simmer over medium-high. (Because the cooking liquid reduces further on the stovetop, this method starts with more water.) Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.