Columbia Star

Star Chefs

Almost Chili Time


 

Quick Chili

2 pounds ground beef
1 onion, finely diced
3 cloves garlic, minced
2 (14.5 ounce) cans
diced tomatoes with
green chile peppers
1 (15 ounce) can kidney
beans
1 (15 ounce) can pinto
beans
1 (14.5 ounce) can
diced tomatoes
1 (8 ounce) can tomato
sauce
1 cup water
2 Tbsp. chili powder

2 Tbsp. white sugar
1 Tbsp. hot pepper
sauce
1 Tbsp. ground cumin
1 Tbsp. salt
1 tsp. ground black
pepper

Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Add onion and garlic to beef and cook until onion is translucent, 3 to 4 minutes.

Stir in diced tomatoes with chile peppers, kidney beans, pinto beans, tomatoes, tomato sauce, water, chili powder, sugar, hot pepper sauce, cumin, salt, and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes.

Super Chili

2 pounds hot Italian
sausage
2 pounds ground sirloin
1 large onion, chopped
1 red bell pepper,
chopped
1 yellow bell pepper,
chopped
1 green bell pepper,
chopped
8 cloves garlic, minced
2 jalapeno peppers,
finely chopped
3 Tbsp. chili powder
2 Tbsp. brown sugar
1 Tbsp. ground cumin
1 (6 ounce) can tomato
paste
2 tsp. dried oregano
¼ tsp. salt
½ tsp. freshly ground
black pepper
2 bay leaves
2 cups Merlot or other
dry red wine
2 (28 ounce) cans whole

tomatoes, undrained
and chopped
2 (15 ounce) cans dark
red kidney beans,
drained
1 (15 ounce) can
tomato sauce
3 chipotle peppers in
adobo sauce,
chopped

Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.

Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.

Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.

Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.

Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.

Easy White Chili

2 Tbsp. olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless
chicken breast half,
chopped
3 (14.5 ounce) cans
chicken broth
2 (4 ounce) cans canned
green chile peppers,
chopped
2 tsp. ground cumin
2 tsp. dried oregano
1 ½ tsp.cayenne pepper

5 (14.5 ounce) cans
great Northern
beans, undrained
1 cup shredded
Monterey Jack
cheese

Heat oil in a large pot over medium heat. Add onions and garlic; cook and stir until onions are tender, about 10 minutes. Stir in chicken, broth, green chile peppers, cumin, oregano, and cayenne pepper; bring to a boil.

Reduce heat to low; add beans and simmer, stirring occasionally, until thoroughly heated, about 20 to 30 minutes.

Ladle soup into individual bowls and top with shredded cheese.

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