Swinks Chili Recipes

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.

SWICK AND SWICK CHILI

Steps:

• Brown the beef in oil. Add the onion, garlic, and chicken broth and simmer one hour.
• After 1 hour, add the second ingredient group, and simmer for 1 more hour.
• After 2 total hours of cooking time, add the third ingredient group (spices) and cook for 45 minutes.
• After 2 hours and 45 minutes, add the fourth ingredient group and simmer 15 more minutes.

SWICK AND SWICK CHILI

Steps:

• In a large pot, heat oil over medium-high heat. Add beef and brown. Add onion, garlic, and chicken broth and simmer for 1 hour. Add green chili peppers, beef broth, both tomato sauces, and hot sauce; simmer for 1 more hour. Add cumin, California chili powder, 2 1/4 tablespoons New Mexico chili powder, and salt; simmer for 45 more minutes. Add arbol chili powder, remaining 1/2 teaspoon New Mexico chili powder, adobo seasoning blend, brown sugar, and jalapeno powder. Simmer for 15 more minutes and then serve.

SWICK AND SWICK WORLD CHAMPIONSHIP CHILI

Steps:

• Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
• Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
• Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
• Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
• Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.

CHILI

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.

SWICK AND SWICK WORLD CHAMPIONSHIP CHILI

Steps:

• Brown beef in oil. Add onion, broth and garlic. Simmer one hour.
• After one hour add second ingredient group. Simmer one more hour.
• After two total hours of cooking add the third ingredient group (spices).
• After two hours and forty-five minutes add the fourth ingredient group and simmer 15 more minutes.