Chili - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Since today would have been my dad's 90th birthday, today's double post deals with one of his favorite foods, chili. Here are six yummy chili recipes to help you through the day, including Hearty Turkey Chili and Dad's Texas Chili. Enjoy!

By the way, I also have a photography blog, titled A Year (or More) of Photos. Here are a couple of photos of my dad. Happy Birthday, Dad!

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 – 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

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.

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.

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!

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.

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.