Recipes

Firehouse-Style Spicy Beef Chili

Firehouse-Style Spicy Beef Chili

Couverts16
Preparation 30 minutes
Preparation time:1 hour 30 minutes
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Equipment

  • large, heavy pot

Ingredients

  • 3 tablespoons lard butter, or bacon drippings
  • 2 large onions coarsely chopped
  • 8 pounds beef chuck coarse ground or beef round, coarse ground
  • 5 garlic cloves finely chopped
  • 5 1/3 tablespoons ground hot red chili
  • 5 1/3 tablespoons ground mild red chili
  • 1 tablespoon cumin
  • 1 teaspoon dried Mexican oregano
  • 3 cans 8 oz each tomato sauce
  • 3 cups water
  • 2 tablespoons salt
  • Parsley optional
  • 1 cup corn flour masa harina

Instructions

  • n a large heavy pot, melt the lard, butter, or bacon drippings over medium heat.
  • Add the coarsely chopped onions and cook until they are translucent.
  • In a separate bowl, combine the beef with the finely chopped garlic, ground hot red chili, ground mild red chili, cumin, and dried Mexican oregano.
  • Add this meat-and-spice mixture to the pot with the onions.
  • Break up any lumps with a fork and cook, stirring occasionally for about 30 minutes, until the meat is evenly browned.
  • Add the tomato sauce, water, salt, and optional parsley to the pot.
  • Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
  • Stir in the corn flour (masa harina) to achieve the desired consistency.
  • Cook for an additional 10 minutes, stirring occasionally.
  • Taste and adjust seasonings if necessary.
  • Serve hot and enjoy the fiery flavors of this firehouse-style spicy beef chili!

Notes & Wine Advice

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

Nutrition values

Calories: 480 kcal | koolhydraten: 10 g | Eiwitten: 40 g | Vet: 30 g | Suiker: 4 g
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Course; Bacon / Beef / Chili / Main Course

Wild West Venison Chili

Wild West Venison Chili

Couverts8
Preparation 20 minutes
Preparation time:2 hours
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Equipment

  • large, heavy pot

Ingredients

Instructions

  • In a large, heavy pot, fry the bacon until crispy.
  • Remove the bacon and set it aside.
  • Add the rough-ground venison, chopped onions, minced garlic, and salt to the bacon grease.
  • Fry the venison until cooked through, then remove it from the pot.
  • Drain off excess grease from the pot.
  • Pour in the Beaujolais red wine, tomato sauce, and crumbled bacon.
  • Bring the wine to a boil.
  • Add the minced jalapenos, cooked venison mixture, Tabasco sauce, 3 tablespoons of freshly ground cumin, allspice, Angostura Bitters, salt, dried crushed anchos, red pepper flakes, and chopped mushrooms.
  • Stir well.
  • Reduce the heat after cooking for 3 minutes.
  • Add tomato paste and chili powder, then simmer for 1 1/2 hours, stirring occasionally.
  • After 1 1/2 hours, add the remaining freshly ground cumin.
  • Cook for an additional 15 minutes.
  • Serve hot and garnish with your favorite toppings such as shredded cheese, sour cream, and chopped scallions if desired.
  • Enjoy the robust flavors of this Wild West Venison Chili!

Notes & Wine Advice

Wine Advice:
Pair this hearty chili with a bold red wine like Beaujolais or Zinfandel to complement its rich flavors.

Nutrition values

Calories: 480 kcal | koolhydraten: 20 g | Eiwitten: 45 g | Vet: 25 g | Suiker: 10 g
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Course; Chili / Main Course

Craft Brewed Beef Chili

Craft Brewed Beef Chili

Couverts8
Preparation 15 minutes
Preparation time:1 hour
Deel op Facebook Print Recipe

Equipment

  • Large pot
  • skillet

Ingredients

  • 2 pounds ground beef
  • 1 medium onion diced
  • 1 medium bell pepper diced
  • 8 ounces tomato sauce
  • 16 ounces beer your favorite craft brew
  • 1 package Brown Bag Mix chili seasoning mix
  • 4 tablespoons Tabasco sauce
  • 2 tablespoons Masa flour corn flour mixed with water to form a paste
  • Cayenne pepper to taste

Instructions

  • n a large pot, brown the ground beef over medium heat.
  • In a separate skillet, sauté the diced onion and bell pepper until softened.
  • Add the sautéed vegetables to the pot with the browned beef.
  • Pour in the tomato sauce and beer.
  • Mix thoroughly.
  • Add the Brown Bag Mix chili seasoning and Tabasco sauce.
  • Stir well to combine.
  • Allow the chili to simmer over low heat for 30-60 minutes, stirring frequently.
  • Slowly add the Masa flour paste to the chili to thicken it to your desired consistency.
  • Season with cayenne pepper for an extra kick if desired.
  • Serve hot and enjoy the bold flavors of this craft brewed beef chili!

Notes & Wine Advice

Wine Advice:
A hearty red wine like Merlot or Cabernet Sauvignon would complement the robust flavors of this chili.

Nutrition values

Calories: 320 kcal | koolhydraten: 12 g | Eiwitten: 25 g | Vet: 18 g | Suiker: 4 g
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Course; Beef / Chili / Main Course

Rustic Cowboy’s Whiskey-infused Chili

Rustic Cowboy’s Whiskey-infused Chili

Couverts12
Preparation 30 minutes
Preparation time:1 hour 30 minutes
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Equipment

  • Large cast iron skillet

Ingredients

Instructions

  • Heat corn oil or peanut oil in a large, cast-iron skillet.
  • Cook the ground sirloin, ground pork, onions, garlic, and bell peppers until the meat is browned and the onions are translucent.
  • In a large pot, bring the beer and sour mash whiskey to a slow boil.
  • Add the cooked meat mixture, stewed tomatoes, tomato sauce, tomato paste, jalapenos, ground cumin, Tabasco sauce, salt, and ground allspice to the pot.
  • Stir well to combine.
  • Reduce the heat, cover, and simmer for 1 hour, stirring frequently.
  • After 1 hour, remove the lid and continue to cook for an additional 30 minutes, stirring frequently.
  • Finally, add the remaining ground cumin and stir well.
  • Serve hot and garnish with your favorite toppings such as shredded cheese, sour cream, and chopped scallions if desired.
  • Enjoy the rustic flavors of this cowboy’s whiskey-infused chili!

Notes & Wine Advice

Wine Advice:
Opt for a bold red wine like Cabernet Sauvignon or a Malbec to complement the rich flavors of this chili.

Nutrition values

Calories: 420 kcal | koolhydraten: 15 g | Eiwitten: 35 g | Vet: 25 g | Suiker: 8 g
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Course; Chili / Main Course

Hearty Veggie Delight Chili

Hearty Veggie Delight Chili

Couverts6
Preparation 30 minutes
Preparation time:5 hours 30 minutes
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Equipment

  • Large pot

Ingredients

Instructions

  • In a large pot, heat olive oil over medium heat.
  • Add onions, garlic, and peppers.
  • Saute until onions are translucent.
  • Stir in chili powder, cumin, paprika, and dried oregano.
  • Simmer for two minutes, allowing the spices to release their flavors.
  • Add diced tomatoes, tomato sauce, Rotel Tomatoes and Chilis, and dark red kidney beans.
  • Pour in water or beer, depending on your preference.
  • Stir in textured vegetable protein (TVP) and adjust the amount according to your desired texture and consistency.
  • Season with lemon juice, salt, pepper, and Tabasco sauce to taste.
  • Stir well to combine.
  • Bring the chili to a simmer, then reduce heat to low.
  • Cover and let it simmer for 4-6 hours, stirring occasionally.
  • Once the flavors have melded and the chili has thickened to your liking, serve hot.
  • It’s even better when enjoyed the next day!

Notes & Wine Advice

Wine Advice:
Pair this vegetarian chili with a light-bodied red wine such as Pinot Noir or a fruity Zinfandel.

Nutrition values

Calories: 280 kcal | koolhydraten: 35 g | Eiwitten: 12 g | Vet: 10 g | Suiker: 8 g
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Course; Chili / Main Course
Diets; Vegetarian

Champion’s Signature Chili

Champion’s Signature Chili

Couverts8
Preparation time:2 hours
Deel op Facebook Print Recipe

Equipment

  • Large pot

Ingredients

  • 3 pounds tri-tip beef or sirloin tip cut into small pieces
  • 2 teaspoons Wesson Oil
  • 1 small yellow onion diced
  • 1 can 14 oz beef broth
  • 3 tablespoons ground cumin
  • 1 teaspoon dried oregano
  • 6 cloves garlic finely chopped
  • 3 tablespoons Gebhardt chili powder
  • 1 tablespoon New Mexico Mild chili powder
  • 5-6 tablespoons California Chili powder
  • 1 can 8 oz Hunts tomato sauce
  • 1 dried New Mexico chili pepper boiled and pureed
  • 3 dried California chili peppers boiled and pureed
  • 1 can 14 oz chicken broth
  • 1 teaspoon TABASCO sauce
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • Dash of MSG optional

Instructions

  • In a large pot, brown the beef pieces in Wesson Oil over medium heat for about an hour.
  • Add diced onion and enough beef broth to cover the meat.
  • Bring to a boil and cook for 15 minutes.
  • Stir in 1 tablespoon of cumin and the dried oregano.
  • Reduce heat to a light boil and add half of the chopped garlic and half of the chili powder.
  • Cook for 10 minutes.
  • Add Hunts tomato sauce with the pulp from the boiled and pureed dried peppers, along with the remaining garlic.
  • Pour in any remaining beef broth and chicken broth to achieve the desired consistency.
  • Cook for one hour on medium heat, stirring occasionally.
  • Add the remaining chili powders and cumin.
  • Simmer for an additional 25 minutes over low to medium heat, stirring occasionally.
  • Increase the heat to a light boil and add TABASCO sauce, salt to taste, brown sugar, and lime juice.
  • Simmer on medium heat until ready to serve.
  • Serve hot and garnish with your favorite toppings like shredded cheese, sour cream, and chopped scallions if desired.
  • Enjoy the bold flavors of this champion’s signature chili!

Notes & Wine Advice

Wine Advice:
Opt for a bold red wine such as Cabernet Sauvignon or Malbec to complement the rich flavors of this chili.

Nutrition values

Calories: 380 kcal | koolhydraten: 15 g | Eiwitten: 30 g | Vet: 20 g | Suiker: 7 g
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Course; Beef / Chili / Main Course

Spicy Black Bean Delight

Spicy Black Bean Delight

Couverts6
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • stockpot

Ingredients

Instructions

  • Heat vegetable oil in a stockpot over medium-high heat.
  • Add dried oregano, diced onions, diced green bell peppers, and minced garlic to the pot.
  • Saute until the onions begin to brown.
  • Stir in the panang curry paste, ensuring it’s well mixed with the vegetables.
  • Add the black beans, crushed tomatoes, and Garlic Chili Pepper Sauce to the pot.
  • Continue cooking over medium heat for 20 minutes, allowing the flavors to meld.
  • Serve the chili in crocks, garnished with chopped cilantro.
  • Serve shredded sharp cheddar cheese, sour cream, and chopped scallions on the side for garnishing.
  • Enjoy your spicy black bean delight with your favorite accompaniments!

Notes & Wine Advice

Wine Advice:
A fruity and slightly sweet wine like a Riesling or a Gewürztraminer would complement the spiciness of this chili.

Nutrition values

Calories: 450 kcal | koolhydraten: 35 g | Eiwitten: 18 g | Vet: 25 g | Suiker: 8 g
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Course; Chili / Main Course

Champion’s Spicy Beer Chili

Champion’s Spicy Beer Chili

Couverts10
Preparation time:4 hours
Deel op Facebook Print Recipe

Equipment

  • Large pot

Ingredients

  • 1 tablespoon dried oregano
  • 2 tablespoons paprika
  • 2 tablespoons monosodium glutamate MSG
  • 11 tablespoons chili powder
  • 4 tablespoons ground cumin
  • 4 tablespoons beef bouillon powder instant, crushed
  • 36 ounces beer such as Old Milwaukee
  • 2 pounds pork cubed (thick butterfly pork chops)
  • 2 pounds chuck beef cut into cubes
  • 6 pounds ground rump
  • 4 large onions finely chopped
  • 10 cloves garlic finely chopped
  • 1/2 cup vegetable oil or kidney suet
  • 1 teaspoon powdered mole also called mole poblano
  • 1 tablespoon sugar
  • 2 teaspoons coriander seeds
  • 1 teaspoon Louisiana-style hot sauce
  • 8 ounces tomato sauce
  • 1 tablespoon masa harina flour
  • Salt to taste

Instructions

  • In a large pot, combine the oregano, paprika, MSG, chili powder, cumin, beef bouillon, and beer with 2 cups of water.
  • Let it simmer over low heat.
  • In a separate skillet, brown the pork, beef cubes, and ground rump in batches with vegetable oil or suet.
  • Drain excess fat and add the browned meat to the pot of simmering spices.
  • Saute the chopped onions and garlic in a tablespoon of oil or suet until softened, then add them to the pot with the meat and spices.
  • Add more water if necessary.
  • Simmer the chili mixture for 2 hours, then add the powdered mole, sugar, coriander seeds, hot sauce, and tomato sauce.
  • Continue simmering for an additional 45 minutes.
  • Dissolve the masa harina flour in warm water to form a paste, then stir it into the chili to thicken.
  • Season with salt to taste and simmer for another 30 minutes.
  • Adjust the spiciness by adding more Louisiana-style hot sauce if desired.
  • Serve hot and enjoy the flavors of this champion’s spicy beer chili!

Notes & Wine Advice

Wine Advice:

A robust red wine such as Zinfandel or Syrah would complement the bold flavors of this chili.

Nutrition values

Calories: 580 kcal | koolhydraten: 15 g | Eiwitten: 45 g | Vet: 35 g | Suiker: 3 g
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Course; Beef / Chili / Main Course / Pork

Big Boy’s Ultimate Chili with Hickory-Smoked Beans

Big Boy’s Ultimate Chili with Hickory-Smoked Beans

Couverts12
includes soaking time for beans 6 hours
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

Beans:

  • 6 slices hickory-smoked bacon finely chopped
  • 1 pound dried small pink beans soaked and still in their soaking liquid
  • 1 large garlic clove minced or crushed
  • 2 teaspoons salt

Instructions

  • In a large, heavy casserole or Dutch oven over moderate heat, add vegetable oil or bacon fat.
  • Sauté onions until softened and lightly colored, about 10 minutes.
  • Add garlic and sauté for 2 more minutes.
  • Reserve.
  • Return the pot to moderate heat.
  • Crumble in the ground beef and pork.
  • Increase heat to high and brown well without stirring for 5 minutes.
  • Then reduce heat to moderately high and brown, stirring occasionally, for 15 minutes longer.
  • Return onions to the pot and stir in 1/2 cup chili powder, cocoa powder, sugar, cumin, oregano, fennel seeds (if using), salt, cayenne pepper (if using), and bay leaves.
  • Add chopped tomatoes, tomato sauce, 2 bottles of beer, and 4 cups of water.
  • Bring to a boil over moderate heat, then reduce heat to low and simmer, uncovered, for 3 hours.
  • Stir every 30 minutes, but avoid stirring during the last 15-20 minutes to allow fat to rise to the top.
  • Meanwhile, prepare the beans.
  • In a large, heavy saucepan over moderate heat, cook chopped bacon until crisp and golden brown.
  • Spoon off excess fat, leaving 1 tablespoon in the pan.
  • Drain soaked beans and measure the soaking liquid.
  • Add water to make 6 cups.
  • Add beans and liquid to the bacon in the pan.
  • Bring to a boil, then reduce heat to low, partially cover, and simmer for 1 hour.
  • Add minced garlic and salt, partially cover, and simmer until beans are tender, about 1 hour longer.
  • Remove from heat and set aside.
  • After the chili has cooked for 3 hours, degrease it by skimming off most of the fat.
  • Place a paper towel flat on the surface to soak up any remaining fat.
  • Stir in the remaining chili powder, cocoa powder, cumin, and oregano.
  • Taste for balance of acidity to sweetness and stir in remaining sugar if needed.
  • Add beans and their cooking liquid.
  • Set aside to cool to room temperature.
  • If making ahead, cover and refrigerate overnight.
  • Preheat oven to 300°F.
  • Stir remaining bottle of beer into the chili.
  • Bake, uncovered, for 2 hours, stirring occasionally.
  • Serve hot.

Notes & Wine Advice

You can double or triple this recipe with equal success.
For a milder chili, you can omit the cayenne pepper.
Serve with your favorite toppings such as shredded cheese, diced onions, or sour cream. Enjoy with a cold beer or a hearty red wine.
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Course; Beef / Chili / Main Course / Pork