Game Day Chili
There is nothing better than a steaming bowl of chili on a cold, snowy day. This is another good recipe for cold and flu season because spicy foods help to clear out your sinuses.
Ingredients:
1 small can chopped green chili's or Jalapenos depending on how spicy you like it.
1 lb bacon diced
2 lb ground beef
6 cloves garlic, smashed and peeled (no need to chop, we will be pureeing them)
2 tbsp chili powder
2 tsp crushed cumin
2 tsp dried oregano leaves
1 tsp ground coriander
1/4 tsp sea salt
1/2 tsp fresh ground black pepper
1 large can diced tomatoes
1/4 cup chopped fresh cilantro
1 small can pumpkin puree
How To:
1. Saute bacon in a dutch oven until it is brown and has left some nice brown bits on the bottom of the pan. Drain and discard fat.
2. Return the dutch oven to heat (leaving the brown stuff on the bottom for flavour) and brown the ground beef. Drain and return to pot with bacon, onions 1/8 tsp salt and the pepper. Saute until the onion is tender.
3. While your meat is sauteing, put your chili's with liquid into a blender or food processor (I use my little handy chopper, it is just a smaller version of a food processor and much easier to clean up). Add in the garlic, chili powder, cumin, oregano, coriander and the other 1/8 tsp salt. Puree until smooth adding a bit of water to thin it out if necessary. You should have a smooth paste when you are done.
4. Here you have two options. Either add the pureed chili paste and remaining ingredients to the pot, bring to a simmer and let it simmer away on the stove for an hour or so stirring and adding a little bit of beef stock as needed to keep a good consistency. OR you can throw everything into a slow cooker and let it cook away on medium for a few hours while you prepare other snacks or clean up and get ready for your guests.
Ingredients:
1 small can chopped green chili's or Jalapenos depending on how spicy you like it.
1 lb bacon diced
2 lb ground beef
6 cloves garlic, smashed and peeled (no need to chop, we will be pureeing them)
2 tbsp chili powder
2 tsp crushed cumin
2 tsp dried oregano leaves
1 tsp ground coriander
1/4 tsp sea salt
1/2 tsp fresh ground black pepper
1 large can diced tomatoes
1/4 cup chopped fresh cilantro
1 small can pumpkin puree
How To:
1. Saute bacon in a dutch oven until it is brown and has left some nice brown bits on the bottom of the pan. Drain and discard fat.
2. Return the dutch oven to heat (leaving the brown stuff on the bottom for flavour) and brown the ground beef. Drain and return to pot with bacon, onions 1/8 tsp salt and the pepper. Saute until the onion is tender.
3. While your meat is sauteing, put your chili's with liquid into a blender or food processor (I use my little handy chopper, it is just a smaller version of a food processor and much easier to clean up). Add in the garlic, chili powder, cumin, oregano, coriander and the other 1/8 tsp salt. Puree until smooth adding a bit of water to thin it out if necessary. You should have a smooth paste when you are done.
4. Here you have two options. Either add the pureed chili paste and remaining ingredients to the pot, bring to a simmer and let it simmer away on the stove for an hour or so stirring and adding a little bit of beef stock as needed to keep a good consistency. OR you can throw everything into a slow cooker and let it cook away on medium for a few hours while you prepare other snacks or clean up and get ready for your guests.
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