Chili! - Double-Post Thursday

Besides being Diabetic Thursday, it's Double-Post Thursday. Today's double post deals with chili. Here are six chili recipes to help you through the day, including Texas-Style Chili and Simple, Perfect Chili. Enjoy!

ROASTED SQUASH CHILI MAC

This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.

Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

4 tablespoons butter, plus more for the casserole dish

1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)

EVOO, for drizzling

Kosher salt and freshly ground pepper

Freshly grated nutmeg

1 pound rigatoni, penne or macaroni with ridges

2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle

1 tablespoon chopped fresh oregano

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 cloves garlic, made into a paste

1 fresh chile pepper, such as Fresno or jalapeno, finely chopped

3 tablespoons all-purpose flour

2 1/2 cups milk

2 cups shredded sharp yellow Cheddar

1/2 cup grated Parmigiano-Reggiano

One 14-ounce can kidney beans, rinsed and drained

1 cup shredded pepper jack or other hot-pepper melting cheese

Ingredients

Watch how to make this recipe.

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.

Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

TEXAS-STYLE CHILI

This is from Juila Moskin in The New York Times cooking email. Julia wrote, “Calling a dish ‘Texas Chili,’ especially if you’re not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.”

Yield: 12 servings; Time: 2 hours.

This was featured in “Texas Chili Makes a Welcome Guest” and can be viewed online here.

Ingredients

1 tablespoon whole cumin seeds

1 1/2 teaspoons whole coriander seeds

4 pounds beef chuck roast or steak

1 teaspoon salt, more to taste

3 tablespoons vegetable oil, plus extra as needed

1 large yellow or white onion, chopped, plus extra chopped onion for serving

6 large garlic cloves, minced

4 to 7 large fresh green jalapeños (depending on how much heat you like), stemmed, seeded and chopped

3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)

2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho

1 tablespoon dried oregano

1 (12-ounce) bottle Negra Modelo beer

1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles

1 ounce unsweetened chocolate

3 whole dried large red chiles, such as New Mexico or guajillo

Chopped fresh cilantro, for serving

Fritos or warmed flour tortillas, for serving

Preparation

In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.

Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.

In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.

To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.

Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.

Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

SIMPLE, PERFECT CHILI

This comes from Ree Drummond, from The Food Network show, The Pioneer Woman.

Total: 1 hr 40 min; Active: 30 min; Yield: 6 to 8 servings; Level: Easy

To view this online, click here.

Ingredients

2 pounds ground beef

2 cloves garlic, chopped

One 8-ounce can tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup masa harina

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can pinto beans, drained and rinsed

Shredded Cheddar, for serving

Chopped onions, for serving

Tortilla chips, for serving

Lime wedges, for serving

Directions

Watch how to make this recipe.

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

VEGETARIAN CHILI WITH TORTILLA CRISPS

This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”

Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

4 corn tortillas

1/4 c. Country Crock Original

1 large yellow onion, finely chopped

1 red pepper, diced

1 yellow pepper, diced

3 cloves garlic, minced

2 tbsp. chili powder

1 tbsp. cumin

1/2 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

1 28-oz. can whole tomatoes

1 15-oz. can pinto beans, drained and rinsed

1 15-oz. can black beans, drained and rinsed

1 15-oz. can kidney beans, drained and rinsed

1/2 c. freshly chopped cilantro, plus more for serving

1/4 c. sour cream

1/4 c. shredded Cheddar

Directions

Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.

Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.

Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.

Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.

BLACK BEAN AND CORN VEGETARIAN CHILI

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “Who doesn't love a good vegetarian black bean chili recipe? This one is simple to prepare (don't be fooled by the long ingredients list) and is completely vegetarian, low in fat and gluten-free. Omit the cheese and optional sour cream topping if you need it to be vegan and dairy-free as well.

“Made with mostly canned ingredients, this a quick and easy vegetarian black bean chili recipe that's perfect even for novice chefs. Give it a try - it's practically foolproof! Black bean and corn chili recipe and photo courtesy of Bush's Beans.” Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: 4 servings

To view this online, click here.

Ingredients

2 tablespoons olive oil

2 (6- or 8-inch) corn tortillas, cut into 2-inch strips

2 medium onions, chopped

1 large red bell pepper, chopped

4 cloves garlic, chopped

1 (15 ounce) can corn, undrained

2 tablespoons chili powder

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1/4-1/2 teaspoon cayenne pepper

1 (15 ounce) can black beans, drained

1 (16 ounce) can tomato sauce

salt and pepper, to taste

1/4 cup shredded Monterey Jack cheese or Jalapeno Jack cheese (or a blend, optional for serving)

2 green onions, chopped (optional, for serving)

1/4 cup sour cream (optional, for serving)

2 tablespoons fresh cilantro, chopped (optional for serving)

Preparation

First, heat half the oil (one tablespoon) in a large saucepan over medium-high heat. Add the cut tortillas and lightly brown. Remove to a paper towel-lined plate; let drain. These tortilla strips will top your chili and give it a fantastically crunchy finishing touch.

Next, heat the remaining oil (one tablespoon) in same large saucepan. Add the onion, red pepper, garlic and corn, then stir in the chili powder, oregano, cumin and cayenne pepper.

Allow to cook for four minutes, stirring often.

Next, add the beans and tomato sauce. Season with a bit of salt and pepper to taste. Allow to simmer over medium-low heat for 20 minutes.

Serve your black bean and corn chili topped with tortilla strips, cheese, green onions, sour cream and cilantro.

Nutritional Information, Per Serving: Calories: 399, Fat 15g, Sodium 1481mg, Dietary Fiber 14g, Protein 15g, Sugars 13g, Cholesterol 13mg

BLACK BEAN VEGETARIAN CHILI WITH SWEET POTATO

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. For this one, Jolinda wrote, “I have to confess, chili is not my favorite of vegetarian meals, but even I couldn't stop eating this vegetarian and vegan black bean chili, it was just so flavorful! The sweet potatoes and carrots match perfectly with the spiciness of the fresh chili flavor. This is my new favorite homemade chili recipe!” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 3-4 servings (though it ends “Makes 5 servings of homemade black bean chili.”)

To view this online, click here.

Ingredients

2 cloves garlic, minced

1 small onion, diced

2 small sweet potatoes, peeled and chopped

2 medium carrots, sliced

1/2 red bell pepper, chopped (optional)

2 tbsp olive oil

1 15 ounce can black beans (or a little less than two cups, if you're cooking them fresh)

1 15 ounce can diced tomatoes or tomato sauce

1/2 cup vegetable broth

1 tbsp chili powder

1 tsp cumin

1/2 tsp cayenne (or to taste)

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Preparation

Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.