Chili - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with yummy chili, including Steak, Roasted Tomato and Bean Chili and Hearty Turkey Chili. Enjoy!

EASY GROUND BEEF CHILI

This is from Diana Rattray, who writes for The Spruce Eats. Diana wrote, “This hearty beef and bean chili is a comforting dish that will warm you up on cold fall and winter days.

“We can thank Texas for introducing the rest of us to this fabulous dish. The typical Texas chili does not include beans, but there are many variations with kidney beans, pinto beans, or black beans. It's the complex blend of ingredients that makes the best chili. You'll find this all-American dish in cans, on restaurant menus ("chili joints"), served on hot dogs or hamburgers, and used as a pasta sauce.

“Browned ground beef provides most of the protein, while vegetables, beans, tomatoes, and seasonings unite for a spicy and delicious long-simmered dish.

“The dish is versatile as well. The amount of jalapeno pepper can be adjusted up or down, depending on your heat tolerance. Unless it's labeled hot or spicy, most chili powders are fairly mild. For a spicier chili, taste and add some extra cayenne pepper. Some shredded carrots will add some natural sweetness to the chili, and they can easily be "hidden" in the chili for those picky kids.

“Condiments are another way to personalize your chili. Serve the chili with little dishes of shredded or grated cheddar or Monterey Jack cheese, lime wedges, diced onions, pickled jalapeno rings, avocado wedges or guacamole, or chopped cilantro. A fresh tossed green salad or homemade coleslaw can round out a chili meal nicely.

Prep Time: 15 minutes; Cook Time: 2 hours 10 minutes; Total Time: 2 hours 25 minutes; Yield: 6 servings.

To view this online, go to https://www.thespruceeats.com/easy-ground-beef-chili-3053290.

Ingredients

1 tablespoon vegetable oil

1 pound ground beef

1 large onion (chopped)

1 green bell pepper (chopped)

2 1/2 tablespoons chili powder

1 clove garlic (large, minced)

1 jalapeño pepper (seeded and minced)

1 (28-ounce) can tomatoes (diced, with juices)

1 (8-ounce) can tomato sauce

1/2 teaspoon ground cumin

1/2 teaspoon dried marjoram

1/4 teaspoon dried thyme

1 (15-ounce) can beans (e.g., chili beans, small red beans, black beans, kidney beans, pinto beans)

Directions

Gather the ingredients.

Heat the vegetable oil in a large skillet over medium heat. Crumble the ground beef into the skillet and add the onion and bell pepper. Cook until the vegetables are tender and the beef is no longer pink. Drain off excess fat.

Add chili powder, minced garlic, jalapeno pepper, tomatoes and tomato sauce, cumin, marjoram, and thyme. Stir to blend and bring to a boil. Cover the pan and reduce the heat to low; simmer for about 1 1/2 to 2 hours, stirring occasionally.

Pour the canned beans into a colander; rinse and drain well. Add the beans to the chili and heat through.

For serving, consider freshly baked cornbread or cornbread muffins.

Tip

Serve with saltines or fresh cornbread. Tex-Mex cornbread or no-knead jalapeño and cheese bread would be fantastic with this chili, or bake a pan of buttermilk biscuits to serve on the side.

ADAM RICHMAN'S CHICKEN CHILE VERDE

This comes from Adam Richman on Today's website. Adam wrote, "I think most people are used to the traditional brick red spicy, smoky chili that we all know and love. But in New Mexico, I was introduced to this delicious variation on the theme. The color is bright, it's still rich but oddly refreshing due to all the greens used in it.

"Technique tip: You can freeze homemade salsa for weeks and use for other dishes throughout the month.

"Swap option: Green tomatoes can be used in the place of tomatillos. A 2-pound pork picnic roast can be used instead of chicken."

Prep Time: 60; Cook time: 60 minutes; Servings: 8-10

To view this online, go to https://www.today.com/recipes/adam-richman-s-chicken-chile-verde-recipe-t172164.

Ingredients

Salsa Verde

1 pound tomatillos, peeled

1 large white onion, peeled and quartered

4 cloves garlic, peeled

3 to 4 jalapeños

Olive oil

1/2 cup fresh cilantro leaves

Salt and freshly ground black pepper

Chicken Chili

1 pound boneless, skinless chicken breast

1 pound boneless, skinless chicken thighs

Salt and freshly ground black pepper

Garlic powder

Four 15-ounce cans white beans, rinsed and drained

8 cups chicken broth

2 cups salsa verde (recipe above)

2 teaspoons cumin

1 teaspoon chili powder

1 yellow onion, diced

2 tablespoons olive oil

1 bunch cilantro, chopped

To serve

1 cup sour cream or plain Greek yogurt

1 cup Monterey Jack cheese, shredded

1 avocado, sliced

Lime wedges

Preparation

For the salsa verde:

Preheat oven to 400°F.

Toss the tomatillos, onion, garlic cloves and jalapeños with a drizzle of olive oil and spread out evenly on rimmed baking sheet. Roast for 15 minutes turning at the halfway mark.

Carefully remove veggies from baking sheet and blend in blender or food processor, making sure you still leave some texture to the mixture.

Heat 2 to 3 tablespoons of olive oil over high heat in saucepan. When oil begins to ripple, add blended vegetables and stir.

Reduce heat to medium-low and cook for about 15-20 minutes then pour mixture back in blender, add cilantro and blend again.

Salsa can be used immediately, or kept in fridge for roughly three days.

For the chicken chili:

Season the chicken with salt and pepper and garlic powder.

Place chicken in a slow-cooker on low for 6-8 hours.

Take the chicken out, shred and cut into bite size pieces. Place back into the slow cooker with the juices.

Add the beans, chicken broth, salsa verde and spices. Place lid on the slow cooker and turn heat up to high.

In a skillet, place the diced onion with the olive oil, sprinkle with salt and cook until softened and translucent. Add the onions to the slow cooker and let simmer for 1 hour.

Add the chopped cilantro right before serving. Ladle into bowls and garnish with sour cream, Jack cheese, avocado and lime.

ADAM RICHMAN'S EASY VEGGIE CHILI

This also comes from Adam Richman on Today's website. Adam wrote, "This recipe has been my salvation both during my college days and my younger bachelor days. It's easy, it tastes amazing, can all be made in one pot and it keeps for days. Plus, it makes an amazing filling for burritos and tacos. You can even spoon it on top of a hot dog!

“Technique tip: You can roast green chilies on the stove top using the burner to create an even richer flavor.

“Swap option: You can use zucchini and squash in place of some of the beans."

Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 8 - 10

To view this online, go to https://www.today.com/recipes/adam-richman-s-easy-veggie-chili-t172166.

Ingredients

Extra-virgin olive oil

1 large yellow onion, diced

4 cloves garlic, smashed and chopped

Salt and freshly ground black pepper, to taste

1 container meatless veggie crumbles, such as Lightlife Smart Ground

2 packets chili seasoning

One 10-ounce can diced tomatoes with green chiles

One 16-ounce can chickpeas

One 15-ounce can black beans

One 16-ounce jar medium salsa

Hot sauce, to taste

1 medium white onion, diced

Preparation

Preheat an empty pot over high heat. Add enough olive oil to cover the bottom of the pot by about 1/4 inch. Add chopped yellow onion and 2 pinches salt.

As onion slowly becomes translucent, lower heat to medium and add chopped garlic. When garlic starts to get golden, add veggie crumbles. Stir all ingredients together thoroughly to combine. Add seasoning packets stir to coat ingredients. Add the canned tomatoes with chiles and both cans of beans with the liquid (don't drain the beans). Keep stirring throughout. Add the salsa and stir to combine.

Cover the chili and raise heat to high until the mixture is bubbling, then reduce heat to low and cook, uncovered, for about 20-30 minutes, stirring regularly until desired consistency is achieved. Season with salt, pepper and hot sauce to taste.

Serve garnished with diced white onion.

STEAK, ROASTED TOMATO AND BEAN CHILI

Recipe Yield: Makes 8 servings.

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

View online at https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili.

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick

2 tbsp vegetable oil

1 medium green bell pepper, chopped

1 medium onion, chopped

2-1/2 cups no-salt added roasted tomato salsa

1/4 cup chili powder

2 tsp ground cumin

2 cans (15 ounces each) no-salt added black beans, rinsed, drained

Optional Toppings/Additions

Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

Cut beef steaks into 3/4-inch pieces.

Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.

Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.

Return beef and accumulated juices to stockpot.

Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.

Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.

Serve chili in bowls. Garnish with Toppings, as desired.

Nutritional Information Per Serving: Calories: 289; Fat: 10 g; Saturated Fat: 3 g; Fiber: 6 g; Sodium: 264 mg; Cholesterol: 78 mg; Protein: 32 g; Carbohydrates: 23 g

FIREHOUSE CHILI GUMBO

This comes from Sam Sifton in The New York Times cooking e-newsletter. It begins, “This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. ‘I just want people to remember his sacrifice,’ he said.”

Yield: Serves 8 to 10; Time: 2 hours

This was featured in “This Is the Best Firehouse Chili” and can be viewed online here.

Ingredients

For the Chili:

2 tablespoons neutral oil, like canola or grapeseed

3 pounds ground beef, ideally coarse-ground

1 tablespoon kosher salt

1 teaspoon ground white pepper

1 teaspoon ground black pepper

1 teaspoon ground cayenne pepper, or to taste

2 tablespoons chile powder

1 teaspoon ground turmeric

1 teaspoon dried oregano

1 teaspoon ground cumin

3 tablespoons steak sauce

2 tablespoons Worcestershire sauce

2 14.5-ounce cans diced tomatoes

For the Gumbo:

2 tablespoons unsalted butter

1 tablespoon olive oil

2 tablespoons all-purpose flour

1 large yellow onion, peeled and diced

2 medium shallots, peeled and diced

1 green bell pepper, diced

1 yellow bell pepper, diced

3 ribs celery, trimmed and diced

3 cloves garlic, peeled and minced

2 6-ounce cans tomato paste

2 8-ounce cans tomato sauce

1 to 2 cups tomato juice

1 cup ketchup

1 tablespoon apple-cider vinegar, or to taste

2 tablespoons hot sauce, or to taste

Preparation

Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.

Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.

Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.

Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.

HEARTY TURKEY CHILI

This comes from GE Appliances and can be viewed online here.

Ingredients

1 lb ground turkey

1 medium onion, chopped

2-15oz. cans chili-ready beans in chili gravy

1-12oz bottle beer (can use non-alcoholic)

1-14 1/2 oz can diced tomatoes (chili ready)

1/2 c. chili sauce

1 teaspoon chili powder

1 teaspoon Cajun seasoning

1/4 teaspoon garlic salt

Directions

In a large saucepan, brown turkey and onion over medium/high heat until turkey is no longer pink and onions are tender.

Add meat to slow cooker.

Stir in undrained beans, beer, undrained tomatoes, chili sauce, chili powder, Cajun seasoning and garlic salt.

Cook in slow cooker on low for 4 hours.

CHEF'S NOTES:

If you are in a hurry, you can add the ingredients to a Dutch oven, cover and cook on stovetop over medium heat for 30 minutes, stirring occasionally. Flavors will not develop as fully, but dinner is done much quicker!