Arringtons Irish Chili Recipes

ARRINGTON'S IRISH CHILI

Arrington's Irish Chili image

The blend of chili powders in this recipe and their proportions can be widely varied according to your own taste and how spicy you like your foods. The long cooking melds the flavors. If you make the chili a day ahead, cook it for two hours, then refrigerate. Reheating it before serving will complete the cooking. Serve the chili with cooked pinto, pink or kidney beans, and bowls of chopped onion and grated Cheddar cheese. Allow your guests to choose their own proportions of each type of bean to suit their own taste. Purists add only a few beans, always on top of the chili, never mixed in.

Provided by Olha7397

Categories One Dish Meal

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 21

Ingredients

4 tablespoons oil or 4 tablespoons shortening
6 lbs extra-lean beef chuck, cut into 1/4 inch cubes
2 lbs extra lean pork loin, cut into 1/4 inch cubes
3 large onions, finely chopped
4 celery ribs, finely chopped
10 garlic cloves, finely chopped
1 (6 ounce) can tomato sauce
3 cups rich brown stock (homemade)
6 -12 ounces high quality Bourbon
1 (12 ounce) bottle dark beer
3 tablespoons cumin
1 tablespoon dried oregano
1 teaspoon freshly grated nutmeg
1 tablespoon sugar
1 tablespoon unsweetened cocoa
3 tablespoons new mexico chile powder, heaped
3 tablespoons pasilla chili powder, heaped
3 tablespoons crushed quebrado chili peppers, heaped
1 teaspoon mace
salt & freshly ground black pepper, to taste
chopped fresh cilantro, for garnish (fresh coriander)

Steps:

In an 8 quart or larger Dutch oven, melt the lard over medium heat. Brown the beef and pork cubes in the fat. Transfer the browned meat to a large, low sided stockpot or Dutch oven, and reserve the fat in the pan.
Saute the onions, celery, and garlic in the remaining fat until the vegetables are soft and golden but not brown. Add them to the meat. Stir in the tomato sauce, beef stock, and bourbon.
Pour the beer into a bowl and add the cumin, oregano, nutmeg, sugar, cocoa, chili powder, chili quebrado, mace, salt, and pepper. Stir the seasonings into the meat mixture, and simmer the chili uncoverd for 2 1/2 to 3 hours. If more liquid is needed to maintain consistency, add either water, beer, or bourbon. Serves about 20.
*Make brown stock with well roasted meat bones, veal, beef, and chicken bones, wings add good flavor. Carrots, onion, leeks, celery, bouquet garni, bay leaves and 1/2 onion, browned well to burning.
George and Piret Munger Cookbook.

Nutrition Facts : Calories 528.6, Fat 34.4, SaturatedFat 13.6, Cholesterol 133.1, Sodium 233, Carbohydrate 6.9, Fiber 1.7, Sugar 2.4, Protein 39.3

CHILI

Chili image

This bean-rich, ground beef chili will not only be delicious today, but it might even taste better tomorrow. Adjust the red pepper sauce to your own preference, and be sure to serve this easy chili recipe with plenty of optional toppings, including chopped black olives, fresh limes, guacamole, shredded cheese, salsa, shredded lettuce and sour cream.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h50m

Yield 4

Number Of Ingredients 10

Ingredients

1 lb ground beef (at least 80% lean)
1 cup chopped onions
2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, undrained

Steps:

In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g

QUICK IRISH CHILI

Quick Irish Chili image

A Bridget Murphy recipe direct from Lake Eden, Minnesota. This chili is especially good when served with soda bread. If you don't like things spicy, cut back on the red pepper. A generous dallop of sour cream mixed into your bowl will also work to cut the heat from the pepper.

Provided by Foxfire13

Categories Meat

Time 35m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs hamburger (don't use lean, it needs some fat in it)
1 tablespoon jarred chopped garlic
1 large onion (finely chopped)
8 ounces tomato sauce
3 whole cooked tomatoes, skins removed and cut into large pieces (you can use canned)
12 ounces Guinness stout (1 bottle)
3 teaspoons chili powder
3/4 teaspoon ground red pepper (cayenne)
2 teaspoons ground cumin
2 teaspoons whole green peppercorns
1 teaspoon salt
1 tablespoon brown sugar

Steps:

Brown the hamburger in a large skillet. Add the garlic and onion and stir until the onion pieces are translucent.
Add the tomato sauce and the tomatoes. Stir well.
Add remaining ingredients and heat everything up over medium heat, then cover, turn heat to low, and simmer for 20 minutes.
Optional toppings: Chopped celery sauteed in oil, but still a bit crunchy. Chopped green onions. Shredded cheese. Chopped black olives. Sour cream.
Fill bowls with chili and top with any or all of the above.

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