Recipes

Spicy Black Bean Delight

Spicy Black Bean Delight

Couverts6
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
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
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

Big Al’s Whiskey Infused Chili

Big Al’s Whiskey Infused Chili

Couverts12
Deel op Facebook Print Recipe

Equipment

  • Large bowl

Ingredients

Instructions

  • In a large bowl, combine half of the herbs and spices, 4 cloves of chopped garlic, 4 cups of beef broth, and 1 cup of whiskey.
  • Add the stew meat and Italian sausage pieces to the bowl, ensuring they are covered by the liquid.
  • Add more beef broth if necessary.
  • Marinate the mixture in the refrigerator overnight or for at least 12 hours, covered tightly.
  • The next day, in a 5-quart stockpot, heat 1/4 cup of olive oil over medium heat.
  • Remove the marinated meat from the refrigerator and using a slotted spoon, transfer the meat to the pot, reserving the marinade.
  • Chop the onion, red and green bell peppers, Ancho peppers, and jalapeno peppers (seeded).
  • Add them to the pot with the remaining chopped garlic.
  • Cover and sweat the ingredients for 5 minutes until tender, stirring occasionally.
  • Add the marinated meat to the pot and brown for about 10 minutes, stirring occasionally.
  • Pour in the reserved marinade, remaining beef broth, and remaining herbs and spices.
  • Simmer for 15 minutes.
  • Add the plum tomatoes (peeled) and drained kidney beans to the pot.
  • Cover and simmer for 1 1/2 hours, stirring occasionally.
  • Adjust seasoning to taste during cooking.
  • Remove the bay leaves before serving.
  • Serve the chili with warm crusty bread, chopped red and green bell peppers, chopped Spanish onions, shredded sharp cheddar cheese, and oyster crackers.
  • Pair with a hearty red wine such as Zinfandel, Cabernet Sauvignon, or Chianti.
  • Cold beer also complements the chili well.

Notes & Wine Advice

Wine Advice:

Serve this robust and flavorful chili with a hearty red wine like Zinfandel, Cabernet Sauvignon, or a quality Chianti. The wine’s bold flavors will complement the richness of the chili perfectly.
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Course; Chili / Main Course

Hearty Beef and Bell Pepper Chili

Hearty Beef and Bell Pepper Chili

Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat canola oil in a large heavy casserole over low heat.
  • Add chopped onions, diced red bell peppers, and minced garlic.
  • Cook for 5 minutes, stirring occasionally until vegetables are wilted.
  • Remove vegetables with a slotted spoon and set aside.
  • Increase heat to medium and brown the beef cubes in small batches.
  • Return all browned meat to the casserole along with the cooked onions, peppers, and garlic.
  • Add crushed plum tomatoes, tomato paste, dry red wine, chili powder, ground cumin, dried sweet basil, dried oregano, salt, and black pepper to the casserole.
  • Stir well to combine.
  • Cook the chili partially covered for 1 1/2 hours, stirring occasionally.
  • Stir in drained garbanzo beans and cook uncovered for an additional 15 minutes.
  • Remove the casserole from heat and stir in chopped flat-leaf parsley.
  • Adjust seasonings to taste.
  • If desired, divide cooked rice equally among serving bowls and ladle chili on top.
  • Sprinkle each bowl with sliced scallions and top with a dollop of yogurt.

Notes & Wine Advice

Wine Advice:

Pair this robust beef and bell pepper chili with a bold red wine such as Cabernet Sauvignon or Zinfandel. Their rich flavors and tannins will complement the hearty nature of the dish perfectly.

Nutrition values

Calories: 473 kcal | Vet: 28 g
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Course; Beef / Chili / Main Course

Texas-Style Slow Cooker Chili

Texas-Style Slow Cooker Chili

Couverts8
Deel op Facebook Print Recipe

Equipment

  • medium nonstick skillet
  • Crockpot

Ingredients

Instructions

  • In a medium nonstick skillet, heat olive oil.
  • Add chopped onions, celery, and minced garlic.
  • Cook over medium heat until softened, about 2 minutes.
  • Transfer the cooked vegetables to a slow cooker.
  • Add the broiled lean ground beef, chopped plum Italian tomatoes (with reserved liquid), tomato sauce, cooked red kidney beans, cooked pinto beans, granulated sugar, bay leaves, whole allspice, chili powder, dried oregano, ground black pepper, ground cumin, and ground red pepper to the slow cooker.
  • Stir to combine.
  • Cook on the low setting for 4 hours.
  • Serve hot, garnished with your favorite toppings such as shredded cheese, chopped green onions, sour cream, or diced avocado.

Notes & Wine Advice

Wine Advice:

Pair this hearty Texas-style chili with a bold and fruity red wine such as Zinfandel or Malbec. The wine’s richness and robust flavors will complement the depth of flavors in the chili beautifully.

Nutrition values

Calories: 354 kcal | koolhydraten: 23 g | Eiwitten: 14 g | Vet: 36 g | Suiker: 536 g
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Course; Beef / Chili / Main Course

Ultimate Classic Beef Chili

Ultimate Classic Beef Chili

Couverts8
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

Instructions

  • In a Dutch oven or large pot, cook ground beef, onion, green pepper, and celery over medium heat until the meat is browned and the vegetables are tender.
  • Drain any excess fat.
  • Add the drained kidney beans, diced tomatoes (with their juices), tomato paste, minced garlic, chili powder, and salt to the pot.
  • Stir well to combine.
  • Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring occasionally.
  • If desired, stir in some of the reserved bean liquid to reach your preferred consistency.
  • Serve hot, garnished with your favorite toppings such as shredded cheese, chopped green onions, sour cream, or sliced jalapeños.

Notes & Wine Advice

Wine Advice:

Pair this rich and flavorful classic beef chili with a bold red wine such as Cabernet Sauvignon or Syrah. Their robust flavors and tannins will complement the hearty nature of the dish.

Nutrition values

Calories: 380 kcal | koolhydraten: 32 g | Eiwitten: 30 g | Vet: 14 g | Suiker: 9 g
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Course; Beef / Chili / Main Course

Zesty Beef and Bean Fiesta Chili

Zesty Beef and Bean Fiesta Chili

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Saucepan 1-quart

Ingredients

Instructions

  • Rinse pinto beans under cold water.
  • Place them in a 1-quart saucepan and cover with water.
  • Cook over medium heat for about 1 hour or until tender.
  • Drain and set aside.
  • In a large nonstick skillet, simmer chopped onion and green pepper in 1/4 cup water until the onion becomes translucent.
  • Add ground beef to the skillet and cook over medium heat until browned.
  • Drain excess fat from the pan.
  • Stir in minced garlic, chili powder, ground cumin, and cayenne pepper.
  • Add drained diced tomatoes and tomato sauce to the chili mixture.
  • Stir well.
  • Finally, add the cooked pinto beans to the chili mixture.
  • Stir to combine.
  • Simmer the chili, uncovered, for 15 minutes.
  • Cover and continue cooking over low heat for an additional 30 minutes.

Notes & Wine Advice

Wine Advice:

Pair this comforting beef and bean chili with a medium-bodied red wine like Merlot or Zinfandel. The fruity notes and moderate tannins will complement the richness of the dish without overpowering its flavors.

Nutrition values

Calories: 380 kcal | koolhydraten: 31 g | Eiwitten: 30 g | Vet: 14 g | Suiker: 7 g
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Course; Beef / Chili / Main Course

New York State Championship Chili

New York State Championship Chili

Couverts6
Deel op Facebook Print Recipe

Equipment

  • small dry skillet

Ingredients

Instructions

  • In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes.
  • Grind them using a spice mill or mortar and pestle.
  • Heat a large enameled cast-iron casserole.
  • Season the beef brisket with salt and pepper.
  • Work in batches, add the meat to the casserole, and cook over moderately high heat until well browned all over, about 8 minutes per batch.
  • Transfer each batch to a large plate.
  • Add the minced garlic, chopped jalapenos, and onions to the casserole.
  • Cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
  • Stir in the commercial chili powder (or Reno Red Chili Mix), pure red chili powder, ground coriander, and half of the ground cumin.
  • Cook, stirring, for 2 minutes.
  • Return the cooked brisket to the casserole.
  • Add the beef stock, chopped tomatoes with their juices, and the oregano.
  • Bring to a boil over moderately high heat, then lower the heat and simmer gently, stirring occasionally, for 3 hours.
  • Stir in the coarsely ground beef chuck.
  • Season with salt and continue cooking until the brisket is very tender and the sauce has thickened, about 1 hour longer.
  • Stir in the remaining ground cumin and simmer for 15 minutes.
  • Garnish with thinly sliced scallions and serve.
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Course; Beef / Chili / Main Course