Recipes

Savory Steak and Olive Chili

Savory Steak and Olive Chili

Couverts6
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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
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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
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
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

Spicy Venison Chili Delight

Spicy Venison Chili Delight

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large pot

Ingredients

  • 4 pounds boneless venison cubed
  • 2 jalapenos seeded and chopped
  • 3 tablespoons bacon grease
  • 3 tablespoons soy sauce
  • 5 tablespoons fresh ground cumin
  • 1/2 cup chopped green bell pepper
  • 5 garlic cloves minced
  • 2 onions chopped
  • 1 1/2 cans of beer not lite
  • 8 ounces canned tomato sauce
  • 1/2 teaspoon cayenne pepper
  • 2 cups stewed tomatoes
  • 6 whole fresh jalapenos
  • 2 tablespoons masa harina
  • 1/2 teaspoon salt
  • 1 ounce Jack Daniels whiskey

Instructions

  • In a large pot, brown the cubed venison in bacon grease over medium-high heat.
  • Add chopped jalapenos, green bell pepper, and minced garlic to the pot.
  • Saute until the onions start to become transparent.
  • In another pot, bring beer and whiskey to a boil.
  • Add the browned meat, soy sauce, cumin (reserving 1 tablespoon), sauteed vegetables, and seasonings (except salt) to the boiling mixture.
  • Boil for 5-7 minutes.
  • Reduce the heat to medium and add the stewed tomatoes and tomato sauce.
  • Stir occasionally and continue cooking for 30 minutes.
  • Reduce heat to simmer, add whole jalapenos, masa harina, and salt.
  • Cook for an additional hour, stirring occasionally.
  • Serve hot and enjoy the spicy venison chili delight!

Notes & Wine Advice

This recipe is a flavorful twist on traditional chili, featuring tender venison and a blend of spices for a satisfying meal. Adjust the spice level to your preference by adding more or fewer jalapenos.

Wine Advice:

A bold red wine like Syrah or Zinfandel complements the robust flavors of this chili.

Nutrition values

Calories: 380 kcal | koolhydraten: 14 g | Eiwitten: 42 g | Vet: 15 g | Suiker: 4 g
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Course; Chili / Main Course

Doc’s Secret Remedy Chili

Doc’s Secret Remedy Chili

Couverts5
Deel op Facebook Print Recipe

Ingredients

Instructions

  • eat oil in a Dutch oven over medium heat.
  • Cook beef in the oil, stirring occasionally, until beef is browned.
  • Cook sausage in a small skillet, stirring frequently, until no longer pink; drain.
  • Stir pork, 1 cup of beef broth, tomato sauce, tomato cocktail, 3/4 cup of beer, 6 tablespoons of chili powder, onion powder, garlic powder, and 1 teaspoon of Tabasco sauce into the beef.
  • Heat the mixture to boiling, then reduce the heat.
  • Simmer uncovered for about 1 1/2 hours, adding remaining beef broth as needed for desired consistency.
  • Cook until beef is fork-tender.
  • Stir in the remaining chili powder, Tabasco sauce, and ground cumin.
  • Simmer uncovered for an additional 30 minutes.
  • Salt to taste.

Notes & Wine Advice

Feel free to enjoy the remaining 6 oz. of beer while cooking; after all, making chili is hot work!
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Course; Chili / Main Course

Diet-Friendly Chili

Diet-Friendly Chili

This diet-friendly chili is packed with flavor from the combination of spices and vegetables, making it a satisfying and healthy option for any meal.
Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • 2 onions finely chopped
  • 2 pounds coarse ground beef
  • 2 tablespoons ground hot red chili
  • 3 tablespoons ground mild red chili
  • 1 garlic clove minced
  • 1 teaspoon dried oregano preferably Mexican
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon salt
  • 5 tomatoes coarsely chopped
  • 12 ounces whole green chiles

Instructions

  • Heat the vegetable oil in a medium-sized heavy saucepan over medium heat.
  • Add the chopped onions and cook until they become translucent.
  • Combine the ground beef with the ground hot red chili, ground mild red chili, minced garlic, dried oregano, cumin, and salt.
  • Add this meat-and-spice mixture to the pan with the onions.
  • Break up any lumps with a fork and cook, stirring occasionally, for about 15 minutes until the meat is evenly browned.
  • Add the coarsely chopped tomatoes and whole green chiles with their liquid to the pan.
  • Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 1 hour.
  • Stir occasionally during cooking, and add water if necessary to maintain desired consistency.
  • Taste the chili and adjust the seasonings if needed.
  • Allow the chili to cool, then refrigerate.
  • Once the fat has risen and congealed, skim it off the top.
  • Reheat the chili before serving.
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Course; Beef / Chili / Main Course

Deadman’s Firehouse Chili

Deadman’s Firehouse Chili

This fiery chili, originating from Don Houston’s Chili-Pot circa 1983, is sure to warm you up on a chilly evening with its bold flavors and spicy kick.
Couverts6
Deel op Facebook Print Recipe

Equipment

Ingredients

  • 2 1/2 pounds lean coarse ground beef chuck
  • 1 pound turkey coarsely chopped and boned
  • 3 cups stewed chopped tomatoes
  • 1 1/2 cups tomato paste
  • 4 tablespoons chili powder
  • 6 whole jalapeno peppers
  • 1 1/2 teaspoons cayenne flakes
  • 1 1/2 teaspoons salt
  • 1 tablespoon blackstrap molasses
  • 3 medium onions chopped
  • 1/4 cup chopped green and/or red bell pepper
  • 2 ounces tequila
  • 6 cloves garlic minced
  • 12 ounces beer not lite
  • 1/4 cup masa harina
  • 1 teaspoon Angostura Bitters
  • 4 ounces sour mash whiskey
  • 3 bay leaves
  • 4 tablespoons ground cumin

Instructions

  • In a large pot, cook the ground beef, turkey, 1 clove of minced garlic, and 1 chopped onion together until the meat is browned and cooked through.
  • In a separate bowl, mix together all remaining ingredients except for 1 tablespoon of ground cumin.
  • Pour the mixed ingredients over the cooked meat in the pot.
  • Bring the mixture slowly to a boil, stirring continuously until it begins to boil.
  • Once boiling, cook for 10 minutes over medium heat, stirring occasionally.
  • Lower the heat to medium-low and continue to cook for an additional 15 minutes, stirring several times.
  • Reduce the heat to simmer and cook for 1.
  • 5 to 2 hours, stirring frequently.
  • After cooking for 1 hour, add the remaining tablespoon of ground cumin.
  • For extra heat, slit the sides of the jalapeno peppers and add more as desired.
  • Serve the chili hot over rice with fresh cornbread or enjoy it over scrambled or fried eggs for a delicious twist.

Notes & Wine Advice

Wine Advice:
This bold and spicy chili pairs well with a robust red wine like Cabernet Sauvignon or Zinfandel to complement its intense flavors.

Nutrition values

Calories: 540 kcal | koolhydraten: 25 g | Eiwitten: 45 g | Vet: 30 g | Suiker: 10 g
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Course; Beef / Chili / Main Course

Dawn’s Hearty Homestyle Chili

Dawn’s Hearty Homestyle Chili

Warm up with a bowl of this homestyle chili, perfect for cozy family dinners or casual gatherings with friends.
Couverts8
Deel op Facebook Print Recipe

Equipment

  • Large pot

Ingredients

  • 2 pounds ground chuck
  • 2 cups onion chopped
  • 4 cloves garlic crushed
  • 4 stalks celery chopped
  • 1 cup green pepper chopped (optional)
  • 1 tablespoon regular chili powder
  • 3 cans 28 oz each whole tomatoes or 2 cans whole and 1 can crushed tomatoes
  • Salt and pepper to taste
  • 1 can 15 oz kidney beans
  • 1 can 15 oz white beans (Great Northerns)

Instructions

  • In a large pot, sauté the ground chuck over medium heat until fully cooked.
  • Drain off any excess grease.
  • Add chopped onions and crushed garlic to the pot and cook gently until the vegetables are tender.
  • Stir in chopped celery and green pepper (if using), and cook gently for an additional 15 minutes.
  • Add the cans of tomatoes to the pot, breaking them up with a spoon.
  • Turn up the heat and bring the chili to a boil, then reduce the heat to medium and simmer for at least 30 minutes, stirring occasionally.
  • Add the kidney beans and white beans to the pot and heat through over medium heat.
  • Reduce the heat to low, remove the lid, and simmer the chili for at least another 30 minutes, stirring occasionally.
  • Longer simmering time enhances the flavors.
  • Serve hot and enjoy with crisp carrot sticks and crusty round rolls.

Notes & Wine Advice

Wine Advice:
Pair this comforting chili with a smooth Merlot or a fruity Zinfandel to complement its rich flavors.

Nutrition values

Calories: 380 kcal | koolhydraten: 25 g | Eiwitten: 25 g | Vet: 18 g | Suiker: 8 g
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Course; Chili / Main Course

David’s Durango Texas Chili

David’s Durango Texas Chili

Savor the bold and hearty flavors of this Texas-style chili, perfect for a cozy meal on chilly nights or game day gatherings with friends and family.
Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large pot

Ingredients

  • 3 pounds ground beef browned
  • 2 cans 28 oz each whole peeled tomatoes
  • 1 can 46 oz tomato juice
  • 3 medium onions diced
  • 2 medium green bell peppers diced
  • 45 ounces approximately canned chili beans
  • 2 packets Frank’s Buena Vida chili powder
  • Pinch of salt pepper, seasoned salt
  • 5 shakes of red hot sauce

Instructions

  • In a large pot, brown the ground beef until fully cooked.
  • Cut the whole peeled tomatoes into chunks.
  • In the same pot with the browned beef, add the diced onions, diced green bell peppers, canned tomatoes, canned tomato juice, chili beans, chili powder, salt, pepper, seasoned salt, and red hot sauce.
  • Stir well to combine all ingredients.
  • Simmer the chili over medium heat for about 1 hour, or until the peppers and onions are soft and the flavors have melded together.
  • Serve hot and enjoy!

Notes & Wine Advice

Wine Advice:
Pair this robust chili with a bold red wine such as Zinfandel or Cabernet Sauvignon to complement its rich flavors.

Nutrition values

Calories: 620 kcal | koolhydraten: 60 g | Eiwitten: 45 g | Vet: 20 g | Suiker: 25 g
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Course; Beef / Chili / Main Course