Loris Calico Chili Recipes

JACK'S CHILI

Steps:

• Place cubed meat, Tabasco, vinegar, liquid smoke and garlic powder in zip lock bag and marinate four hours or overnight. Drain and discard marinade. Pat beef dry with paper towels.
• In a 10-quart heavy bottomed Dutch oven, heat olive oil over medium high heat. Brown beef cubes on all sides and remove from pan.
• In same pan, brown ground beef and pork and remove from pan.
• Add paprika, onions, celery, both peppers and garlic. Cook for 2 minutes and add beef cubes, ground beef and ground pork back in.
• Add in beer and stir to remove any brown bits from bottom.
• Add in both beans and simmer for an additional hour.
• Check seasoning and adjust with more salt, pepper, chili powder or cumin. Cook five more minutes to blend flavors.
• Serve with shredded cheddar cheese over top and cornbread. Or, serve with sour cream dobbed on top with chopped scallions.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

EASY SLOW COOKER CHILI

Steps:

• Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Add garlic, onion and chili. Cook, stirring occasionally, until tender, about 4-6 minutes. Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin and hot sauce; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Serve immediately, garnished with sour cream, green onions and corn chips, if desired.

SIMPLE, PERFECT CHILI

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

LORI'S MEXICAN CHILI CROCKPOT SOUP

Steps:

• In a nonstick pan, lightly brown ground beef. If you are using anything other than extra lean beef, you may want to strain off the fat now. Add onion, celery and garlic and saute for about 5 minutes.
• Add taco seasoning and beef broth and simmer for 15 minutes. This will infuse a lot of flavour into the ground beef. Meanwhile, add remaining ingredients to the crockpot. You can add the liquid from the beans or not - I did.
• Add ground beef mixture to the crockpot. If you find that there isn't enough liquid, add more beef broth. I cooked it on low for 6 hours, but I can't imagine why it can't be cooked longer. The longer you cook soups in a crockpot, the better they taste!
• If you can taste the soup partway through, you may want to season it to your tastes at this point. Add some freshly ground pepper, chili powder or any of your favourite spices or seasonings.
• Top with grated cheese and diced avocado and tortilla chip pieces if you wish.

LORI'S FLEXIBLE CHILI

Steps:

• In a 2 qt sauce pan, combine meat and onions.
• Brown meat.
• Add in green pepper, half of chili powder and half of black pepper. Cook for additional 2 minutes on high.
• Add in all beans and tomatoes. Stir together.
• Add in Worcestershire sauce, chipotle chili powder, rest of chili powder, and rest of black pepper.
• Bring to a boil, cover and reduce heat to low.
• Cook for 20 minutes.
• Serve with any garnishments you choose. (Mine are corn chips, shredded cheese and sour cream!).

LORI'S CHILI

Steps:

• Brown hamburger and onion.
• Drain grease.
• In large soup pot, put browned ground beef and all the other ingredients.
• Add enough chili powder to make it hot to your taste.
• Cook until celery is tender, about 30- 40 minutes.
• Serve with cornbread or oyster crackers.
• I like to also use jalapeno or other types of peppers depending on what I may have on hand.
• Some people like to add diced carrots to their chili too.

CALICO CHILI

Steps:

• 1. In a large dutch oven, brown meat with celery & onion, cilantro & parsley on high heat. Add salt, pepper, and about half of the other spices (excluding sugar). Stir and chop up meat while browning.
• 2. While meat is browning, open beans and rinse and drain in a colander. When meat is brown, add all of the beans, the diced tomatoes and most of the tomato juice. Stir in the remainder of the spices and the sugar. Add the remaining tomato juice if there is enough room in the pan. Stir, bring to a boil, turn heat down to low and simmer for at least 1 hour.
• 3. If making the vegan version add 2 more cans of beans. The more variety the better.
• 4. Like anything made with tomatoes, the longer this cooks, the better! Consider making it a day ahead. Serve with a sprinkle of shredded cheese (cheddar is best) and a dollop of sour cream. Corn bread is a great side dish.