Recipes

Spicy Firehouse Beef Chili

Spicy Firehouse Beef Chili

Couverts8
Preparation 15 minutes
Preparation time:3 hours
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Ingredients

Instructions

  • Heat beef suet in a Dutch oven over medium-low heat until partially rendered and lightly browned.
  • Add ground round beef, minced garlic, hot chili powder, hot paprika, kosher salt, white pepper, cumin seeds, and crushed red pepper flakes to the Dutch oven.
  • Cook and stir for 8-10 minutes, or until the beef is browned.
  • Reduce heat, cover, and simmer for 2 hours.
  • After 2 hours, add water to the Dutch oven, cover, and simmer for an additional 90 minutes, stirring often.
  • Add drained kidney beans to the chili and simmer, uncovered, for 15-30 minutes.
  • Serve hot and enjoy the bold and spicy flavors of this firehouse beef chili!

Notes & Wine Advice

This chili is perfect for warming up on cold days and is sure to please any spicy food lover. Adjust the amount of chili powder and crushed red pepper flakes to suit your taste preferences. Serve with toppings such as shredded cheese, sour cream, diced onions, or chopped cilantro, if desired.

Wine Advice:

Pair this hearty chili with a bold red wine like Zinfandel or Syrah to complement its robust flavors.

Nutrition values

Calories: 480 kcal | koolhydraten: 40 g | Eiwitten: 25 g | Vet: 25 g | Suiker: 3 g
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Course; Beef / Chili / Main Course

Bold and Spicy Beef Chili

Bold and Spicy Beef Chili

Couverts6
Preparation 15 minutes
Preparation time:1 hour
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Equipment

  • Large skillet

Ingredients

Instructions

  • In a large skillet, melt the margarine over medium heat.
  • Add the ground beef, season with salt and pepper to taste, and crumble it while browning.
  • Once the beef is browned, add Worcestershire sauce, chili powder, sugar, and chopped onions.
  • Cook until the onions are almost translucent.
  • Chop the tomatoes and add them to the skillet along with the chili beans.
  • Stir well to combine.
  • Bring the mixture to a boil, then reduce the heat to low.
  • Simmer uncovered for about 1 hour, stirring occasionally, until the chili thickens and the flavors meld together.
  • Taste and adjust seasoning if necessary.
  • Serve hot and enjoy the bold and spicy flavors of this fire alarm chili from College Park!

Notes & Wine Advice

This chili recipe is perfect for warming up on chilly evenings. Feel free to customize it with your favorite toppings such as shredded cheese, sour cream, or diced avocado.

Wine Advice:

Pair this fiery chili with a robust red wine like Cabernet Sauvignon or Malbec to complement its bold flavors.

Nutrition values

Calories: 450 kcal | koolhydraten: 20 g | Eiwitten: 25 g | Vet: 30 g | Suiker: 10 g
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Course; Beef / Chili / Main Course

Tropical Spiced Pork Chili

Tropical Spiced Pork Chili

Couverts8
Preparation 20 minutes
Preparation time:3 hours
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Equipment

  • Dutch oven
  • Large bowl

Ingredients

  • 1 can 28 oz Dole pineapple chunks in syrup
  • 1 can 28 oz whole tomatoes with juice
  • 1 can 6 oz tomato paste
  • 1 can 4 oz diced green chilies
  • 3 cloves garlic pressed or minced
  • 2 medium yellow onions chopped
  • 1 green bell pepper seeded and chopped
  • 1/4 cup chili powder
  • 4 teaspoons ground cumin
  • 1 tablespoon dried jalapeno chilies
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 2 pounds lean boneless pork butt cut into 1-inch cubes
  • Condiments: small bowls of sliced green onions cheddar cheese, and sour cream

Instructions

  • Drain pineapple, reserving syrup.
  • Drain and chop tomatoes, reserving juice.
  • In a large bowl, combine the reserved pineapple syrup, chopped tomatoes and juice, tomato paste, diced green chilies, 2 cloves minced garlic, chopped onion, bell pepper, chili powder, ground cumin, dried jalapeno chilies, and salt.
  • Heat olive oil in a Dutch oven until very hot.
  • Brown the pork cubes on all sides in batches.
  • Avoid overcrowding the pot; add just enough pork to cover the bottom.
  • Once all pork is browned, add the remaining minced garlic and chopped onion.
  • Cook until the onion is soft.
  • Add the tomato mixture to the pork mixture in the Dutch oven.
  • Cover and simmer for 3 hours, stirring occasionally.
  • Add the pineapple chunks for the last 30 minutes of cooking.
  • Serve the tropical spiced pork chili hot with condiments such as sliced green onions, cheddar cheese, and sour cream.
  • Enjoy the unique blend of tropical sweetness and spiciness in this flavorful chili!

Notes & Wine Advice

For extra heat, add 2 tablespoons of diced jalapeno chilies. Adjust the level of spiciness according to your preference.

Wine Advice:

Pair this unique chili with a crisp Riesling or a fruity Pinot Noir to balance the tropical sweetness and spiciness.

Nutrition values

Calories: 320 kcal | koolhydraten: 25 g | Eiwitten: 28 g | Vet: 12 g | Suiker: 15 g
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Course; Chili / Main Course / Pork

Quick Vegetarian Chili

Quick Vegetarian Chili

This fast and easy chili is perfect for a quick weeknight dinner. Feel free to customize it with your favorite toppings such as shredded cheese, diced avocado, or a dollop of sour cream. It's hearty, nutritious, and ready in no time!
Couverts4
Preparation 15 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • large saucepan

Ingredients

  • 1 large onion chopped medium
  • 2 tablespoons water
  • 2 hot peppers or more to taste, chopped fine
  • 3 garlic cloves chopped fine
  • 1 can pinto or kidney beans 15 oz, drained and rinsed
  • 1 can tomato sauce 15 oz
  • 1 cup textured vegetable protein TVP
  • 1 teaspoon chili powder
  • Salt to taste

Instructions

  • n a large saucepan, sauté chopped onion and hot peppers in water over medium heat until softened.
  • Add chopped garlic to the saucepan when the onion is nearly translucent.
  • Continue cooking until garlic is fragrant.
  • Stir in drained and rinsed beans, tomato sauce, textured vegetable protein (TVP), chili powder, and salt to taste.
  • Cook over low heat for 5 to 10 minutes, stirring occasionally, until TVP is soft and chili is heated through.
  • Adjust seasoning if necessary.
  • Serve hot and enjoy this quick and flavorful vegetarian chili!

Notes & Wine Advice

Wine Advice:

Pair this speedy chili with a light-bodied red wine like Pinot Noir or a crisp white wine such as Sauvignon Blanc.

Nutrition values

Calories: 280 kcal | koolhydraten: 45 g | Eiwitten: 18 g | Vet: 2 g | Suiker: 8 g
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Course; Chili / Main Course
Diets; Vegetarian

Southwest White Chicken Chili

Southwest White Chicken Chili

Couverts4
Preparation 2 hours
Deel op Facebook Print Recipe

Equipment

  • large kettle

Ingredients

Instructions

  • In a large kettle, combine the dried white beans, chicken stock, half of the chopped onions, chopped garlic, and salt.
  • Bring to a boil, then reduce heat, cover, and simmer for 1 1/2 hours or until the beans are very tender, adding more chicken stock as needed.
  • In a skillet, heat vegetable oil over medium heat.
  • Add the remaining chopped onions and cook for about 5 minutes, until tender and translucent.
  • Add diced green chiles, ground cumin, dried oregano, ground coriander, ground cloves, and cayenne pepper to the skillet.
  • Mix thoroughly and cook for an additional 2 minutes.
  • Add the skillet mixture to the cooked bean mixture, stirring to combine.
  • Portion the chicken breasts into 4 servings.
  • Cook the chicken breasts until fully cooked through.
  • To serve, place a cooked chicken breast in the bottom of each bowl.
  • Spoon the chili over the chicken, then sprinkle with grated Monterey Jack cheese and sliced green onions.
  • Serve hot and enjoy the delightful flavors of this Southwest white chicken chili!

Notes & Wine Advice

This Southwest-inspired white chicken chili is packed with hearty beans, tender chicken, and aromatic spices. Garnish with your favorite toppings such as sour cream, avocado slices, or chopped cilantro for added flavor.

Wine Advice:

Pair this flavorful chili with a crisp Sauvignon Blanc or a light-bodied Pinot Grigio
 

Nutrition values

Calories: 380 kcal | koolhydraten: 38 g | Eiwitten: 28 g | Vet: 12 g | Suiker: 4 g
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Course; Chicken / Chili / Main Course

Ultimate Homestyle Chili

Ultimate Homestyle Chili

Couverts6
Preparation 1 hour
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large pot, heat olive oil over medium heat.
  • Add onions, green pepper, and celery with leaves.
  • Cook for about 5 minutes until softened.
  • Add any leftover cooked vegetables, peeled and crushed tomatoes, diced tomatoes, beef stock, tomato paste, drained kidney beans, mixed beans, paprika, garlic, Worcestershire sauce, chili powder, steak sauce, Tabasco sauce, salt, and pepper to the pot.
  • Bring the chili to a boil, then reduce the heat and simmer for at least 1 hour, stirring occasionally.
  • Adjust seasoning to taste, adding more chili powder, Worcestershire sauce, Tabasco sauce, salt, or pepper as needed.
  • Serve hot with your choice of condiments such as cooked spaghetti noodles or rice, shredded cheddar cheese, sour cream, jalapeno peppers, and a side of moist cornbread.

Notes & Wine Advice

This ultimate homestyle chili recipe combines a variety of flavors and textures for a hearty and satisfying meal. Feel free to customize it with your favorite toppings and adjust the spice level to suit your taste preferences. Enjoy the comforting warmth of this delicious chili on a chilly evening.

Wine Advice:

Pair this comforting chili with a medium-bodied red wine like Merlot or Zinfandel.

Nutrition values

Calories: 320 kcal | koolhydraten: 45 g | Eiwitten: 15 g | Vet: 8 g | Suiker: 10 g
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Course; Chili / Main Course

Savory Steak and Olive Chili

Savory Steak and Olive Chili

Couverts6
Preparation 2 hours
Deel op Facebook Print Recipe

Equipment

  • Large pot

Ingredients

Instructions

  • Heat olive oil in a large pot over medium-high heat.
  • Add the chopped steak cubes and brown them on all sides, turning as needed.
  • Add the finely chopped onions to the pot and sauté with the steak for 2-3 minutes.
  • Then, add the finely chopped garlic and continue to cook for another minute.
  • Season the mixture with salt to taste.
  • Pour in the boiling water and add the caraway seeds, sesame seeds, and dried oregano.
  • Reduce the heat to low, cover the pot, and let it simmer for 1 hour.
  • After simmering for an hour, gradually stir in the chili powder, tasting frequently to adjust the flavor and heat level according to your preference.
  • Add the pitted green olives to the chili, cover the pot again, and simmer for another hour.
  • Taste the chili and adjust the seasoning if needed.
  • Finally, mix in the drained and rinsed kidney beans and heat through.
  • Serve the savory steak and olive chili hot, accompanied by toasted French bread, tortillas, or cornbread, along with a crisp green salad.

Notes & Wine Advice

This gourmet-style chili offers a savory blend of flavors from lean ground steak, aromatic spices, and tangy green olives. Freeze leftovers for a convenient meal option, and enjoy the bold flavors paired with a cold beer for the ultimate dining experience.

Wine Advice:

Pair this robust chili with a cold beer to complement its spiciness.

Nutrition values

Calories: 480 kcal | koolhydraten: 30 g | Eiwitten: 38 g | Vet: 24 g | Suiker: 3 g
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Course; Chili / Main Course

Quick & Hearty Beef and Bean Chili

Quick & Hearty Beef and Bean Chili

This easy chili recipe is perfect for a quick and satisfying meal. With just a few simple ingredients and minimal prep time, you can enjoy a hearty and flavorful dish that’s sure to become a family favorite. Adjust the seasoning and spice level to your preference by adding more chili seasoning mix or additional spices like cayenne pepper or smoked paprika.
Couverts4
Preparation 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large pot or Dutch oven, sauté diced onion and bell pepper over medium heat for about 5 minutes until softened.
  • Add ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks.
  • Stir in the Chili seasoning mix and cook for another minute.
  • Add the undrained kidney beans and stewed tomatoes to the pot.
  • Stir well to combine.
  • Bring the chili to a simmer and let it cook for about 30 minutes, stirring occasionally.
  • Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, diced avocado, or chopped cilantro.

Notes & Wine Advice

Wine Advice:

Pair this comforting chili with a medium-bodied red wine like Merlot or Sangiovese.

Nutrition values

Calories: 380 kcal | koolhydraten: 35 g | Eiwitten: 24 g | Vet: 15 g | Suiker: 9 g
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Course; Beef / Chili / Main Course

Texas-Style Spicy Beef Chili

Texas-Style Spicy Beef Chili

This chili recipe features a rich and complex flavor profile with a hint of sweetness from the chocolate. Adjust the spice level by adding more or fewer dried ancho chili peppers according to your preference. Serve with your favorite toppings such as shredded cheese, sour cream, and chopped green onions for a satisfying meal.
Couverts9
Preparation 1 hour 30 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 tablespoons oil
  • 2 pounds chili meat ground beef or cubed beef
  • 2 large onions finely chopped
  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 4 tablespoons paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 28 ounces canned tomato sauce
  • 28 ounces canned whole tomatoes
  • 3 cups water divided
  • 6 dried ancho chili peppers seeds removed
  • 1 4.5 oz milk chocolate candy bar

Instructions

  • Heat oil in a 5 to 6 quart pan over medium heat.
  • Add chili meat and chopped onions.
  • Saute, stirring frequently, until meat is browned and onions are soft.
  • Add garlic powder, dried oregano, paprika, cumin, salt, canned tomato sauce, and canned whole tomatoes (chopped into large pieces) to the pan.
  • Stir to combine.
  • In a separate pot, bring 2 cups of water to a boil.
  • Add dried ancho chili peppers and simmer until peppers are soft, about 10-15 minutes.
  • Drain the peppers and transfer them to a blender.
  • Puree until smooth.
  • Add the pureed peppers to the meat mixture in the pan.
  • Rinse the blender with the remaining 1 cup of water and add it to the pan as well.
  • Break the milk chocolate candy bar into pieces and add it to the chili mixture.
  • Allow the chili to simmer over low heat for approximately 1 hour, stirring occasionally.
  • Serve hot and enjoy the bold flavors of Texas-style spicy beef chili!

Notes & Wine Advice

Wine Advice:

Pair this bold and spicy chili with a robust red wine such as Merlot or Cabernet Sauvignon.

Nutrition values

Calories: 380 kcal | koolhydraten: 12 g | Eiwitten: 24 g | Vet: 25 g | Suiker: 6 g
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Course; Beef / Chili / Main Course

Flavor Explosion Chili with Beans

Flavor Explosion Chili with Beans

This chili recipe is packed with bold flavors and hearty ingredients, making it a satisfying meal on its own or served with your favorite toppings such as sour cream, shredded cheese, and chopped cilantro. Adjust the spice level to your preference by adding more or fewer jalapeno peppers.
Couverts3
Preparation 1 hour 30 minutes
Deel op Facebook Print Recipe

Equipment

  • medium saucepan

Ingredients

Instructions

  • In a medium saucepan, combine water and beans.
  • Bring to a boil over medium-high heat, then reduce heat and simmer until tender, about 1 hour.
  • In a large skillet, heat oil over medium-high heat.
  • Add sliced onion, chopped green pepper, and minced garlic.
  • Saute until tender, then transfer to a Dutch oven and set aside.
  • In the same skillet, add pork and beef.
  • Brown well, then stir into the vegetables in the Dutch oven.
  • Add the cooked beans and their liquid, canned whole tomatoes (crushed by hand), chili powder, diced jalapeno pepper, dried Mexican oregano, and cumin to the Dutch oven.
  • Mix well, cover, and simmer for 1 hour.
  • After 1 hour, add dry red wine and cook uncovered for an additional 30 minutes.
  • Season with salt and pepper to taste.
  • If the mixture is too liquid, stir in some of the tortilla flour paste to thicken.
  • Serve hot and enjoy the flavor explosion chili with beans!

Notes & Wine Advice

 

Wine Advice:

Pair this bold chili with a robust red wine such as Cabernet Sauvignon or Malbec.

Nutrition values

Calories: 480 kcal | koolhydraten: 33 g | Eiwitten: 28 g | Vet: 24 g | Suiker: 6 g
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Course; Chili / Main Course