Difference between revisions of "Make Chili"

#Saute the peppers, onions, and celery until tender. Add 1 tablespoon (15 ml) of vegetable oil to a Dutch oven or large soup pot. Heat it on medium heat for 3 to 5 minutes, and then add 1 chopped medium green pepper, 2 chopped medium onions, and ½ cup (115 g) of chopped celery to the pot. Cook the vegetables until they are tender, which should take approximately 5 minutes. Stir the veggies frequently to prevent them from sticking.<ref name="rf1">http://www.tasteofhome.com/recipes/classic-chili</ref>

#Mix in the ground beef and cook until it is browned. After you’ve sauteed the vegetables for several minutes, add 2 pounds (907 g) of ground beef to the pot. Allow the mixture to cook until the beef is completely browned, which should take 5 to 10 minutes. Drain off the excess fat when the meat is finished cooking.<ref name="rf1" />

#Stir in tomatoes, tomato sauce, water, Worcestershire sauce, and seasonings. Once the meat is browned and you’ve drained the fat from the pan, add two 28-ounce (794 g) cans of diced tomatoes with the juice, an 8-ounce (227 g) can of tomato sauce, 1 cup (237 ml) of water, 2 tablespoons (30 ml) of Worcestershire sauce, 1 to 2 tablespoons (8 to 16 g) of chili powder, 1 teaspoon (3 g) of garlic powder, 1 teaspoon (2 g) of ground oregano, 1 teaspoon (2 g) of ground cumin, 1 teaspoon (6 g) of salt, and ½ teaspoon (1 g) of pepper to the pot. Mix the ingredients well to ensure that they’re fully incorporated.<ref name="rf1" />

#Bring the mixture to a boil. After you’ve mixed all of the ingredients together, raise the heat to medium-high. Allow the mixture to come to a boil, which should take approximately 5 to 10 minutes.<ref name="rf1" />

#Cover the pot and simmer for an hour and a half. When the pot reaches a boil, lower the heat to medium-low or low. Place the lid on the pot, and let it simmer for an hour and a half.<ref name="rf1" />

#Add the kidney beans and simmer again. Once the mixture has simmered for an hour and a half, pour 2 15.5-ounce (439 g) cans of kidney beans that have been rinsed and drained to the pot. Mix them into the chili well, and let it simmer for another 10 minutes.<ref name="rf1" />

#Spoon the chili into bowls and serve. When the chili has been simmered for another 10 minutes with the beans, remove it from the heat. Use a ladle to place it into individual bowls and serve.<ref name="rf1" />

#Heat the oil. Add 3 tablespoons (45 ml) of olive oil to a large, heavy pot on the stove. Turn the heat to medium-high, and allow the oil to heat until it begins to shimmer, which should take approximately 5 minutes.<ref name="rf2">http://www.epicurious.com/recipes/food/views/vegetable-chili-4420</ref>

#Saute the garlic and onion until tender and fragrant. Once the olive oil is heated, add 1 large, coarsely chopped onion and 6 large, minced garlic cloves to the pot. Cook the onion and garlic until the onion is tender and the garlic becomes fragrant, which should take approximately 5 minutes. Stir the veggies frequently to prevent them from sticking.<ref name="rf2" />

#Mix in the tomatoes, green chilies, and seasonings and cook. After the onion and garlic have cooked for several minutes, add three 14.5-ounce (411 g) cans of diced tomatoes with the juice, a 4-ounce (113 g) can of diced mild green chilies, 3 tablespoons (24 g) of chili powder, 1 tablespoon (6 g) of ground cumin, and 1 tablespoon (6 g) of dried oregano. Stir well to ensure that the ingredients are fully combined and allow the mixture to cook for 10 minutes so the flavors have time to meld.<ref name="rf2" />

#Stir in the beans, peppers, and corn. Once the mixture has cooked for another 10 minutes, add a 15.5-ounce (439 g) can of rinsed and drained kidney beans, a 15.5-ounce (439 g) can of rinsed and drained black beans, 1 chopped green bell pepper, 1 yellow bell pepper, and a 10-ounce (284 g) package of frozen corn kernels to the pot. Mix well so all of the ingredients are combined.<ref name="rf2" />

#Reduce the heat and simmer until the chili thickens. When all of the ingredients are mixed in the pot, lower the heat to medium-low. Allow the chili to simmer for approximately 35 minutes, or until it is thick. Keep the lid off of the pot to help the chili thicken as it simmers. <ref name="rf2" />

#Season the chili with salt and pepper and serve. After the chili has simmered for a half hour or so, taste it. Add salt and black pepper to taste, and spoon it into individual bowls to serve. You can top the chili with shredded cheddar cheese and sour cream if you like. It is also delicious spooned over rice.<ref name="rf2" />

#Toast the chiles in a pan. Add 6 to 8 dried, whole New Mexico chiles to a large, straight-sided skillet. Heat the chiles over medium-low to gently toast them until they become fragrant. It should take approximately 2 to 3 minutes on each side of the chiles.<ref name="rf3">http://www.epicurious.com/recipes/food/views/true-texas-chili-355049</ref>

#Soak the toasted chilies in water. After the chiles are toasted, transfer them to a bowl. Cover them with very hot water, and allow the chiles to soak for 15 to 45 minutes or until they are soft.<ref name="rf3" />

#Drain the chilies and remove the seeds and stems. Once the chiles are soft, remove them from the water. Use a sharp knife to cut off the stems and split the chiles open to take out the seeds.<ref name="rf3" />

#Combine the chilies, cumin, black pepper, some salt, and some water in a blender. After you’ve removed the stems and seeds, add the chiles to a blender with 1 ½ teaspoons (3 g) of ground cumin, ½ teaspoon (1 g) of freshly ground black pepper, 1 tablespoon (18 g) of kosher salt, and ¼ cup (59 ml) of water. Puree the mixture until it forms a smooth, slightly liquid-y paste. Set the paste aside.<ref name="rf3" />

#Heat the oil and brown the beef in two batches. Heat 2 tablespoons (30 ml) of vegetable oil in the skillet over medium-high heat. Add half of 2 ½ pounds (1.1 kg) of boneless beef chuck that’s been trimmed and cut into ¾-inch (19-mm) cubes, and lightly brown the meat on at least two sides, which should take about 3 minutes per side. Transfer the cooked meat to a bowl, and repeat the process with another 2 tablespoons (30 ml) of the oil and the rest of the meat. Transfer the cooked meat to a bowl.<ref name="rf3" />

#Saute the onion and garlic. Allow the skillet to cool for 5 to 10 minutes before returning it to the stove on medium low heat. Add the remaining 1 tablespoon (15 ml) of oil, ⅓ cup (50 g) of finely chopped onion, and 3 large, minced cloves of garlic to the skillet, and saute the onion and garlic for 3 to 4 minutes.<ref name="rf3" />

#Stir in in the stock, water, and masa harina. Once the onion and garlic have sauteed for several minutes, add 2 cups (473 ml) of beef stock, 2 cups (473 ml) of water, and 2 tablespoons (14 g) of masa harina to the skillet. Whisk the ingredients together to ensure that there are no lumps.<ref name="rf3" />

#Mix in the chile paste and cooked beef and simmer. After you’ve mixed in the stock, water, and masa harina, add the chile paste that you made earlier and the cooked beef to the skillet. Raise the heat to high, and bring the mixture to a simmer.<ref name="rf3" />

#Reduce heat and cook the mixture for 2 hours. When the mixture begins to simmer, turn the heat down to low. Allow the mixture to cook for about two hours or until the meat is tender but still slightly firm. Keep the lid off to allow some of the liquid to evaporate. This will help the chili thicken.<ref name="rf3" />

#Add the brown sugar, vinegar, and salt to taste and simmer again with the lid off. After the mixture has simmered for a couple of hours, mix 1 tablespoon (13 g) of firmly packed dark brown sugar, 1 ½ tablespoons (22 ½ ml) of distilled white vinegar, and more salt to taste into the skillet. Allow the mixture to simmer for another 10 minutes.<ref name="rf3" />

#Remove the chili from heat and allow it to stand. When the chili has finished simmering, turn off the heat. Let it stand for about 30 minutes, or until the meat absorbs approximately half of the sauce in the pan.<ref name="rf3" />

#Adjust the consistency and seasonings of the chili if necessary. After the chili has had a chance to stand for a half hour, stir it to determine if the consistency is right. Taste it as well to see if you want to add more of any of the seasonings.<ref name="rf3" />

#Reheat the chili and ladle it into bowls to serve. Turn the heat back on under the skillet to low or medium-low and reheat the chili gently. When it’s warmed through, transfer it into individual bowls and serve the chili with a lime wedge and spoonful of sour cream.<ref name="rf3" />

#Saute the onions until they are tender. Pour 1 tablespoon (15 ml) of olive oil into a large heavy-bottomed pot, and heat it on medium-high heat. Add 1 medium chopped onion, and cook it until it is tender, which should take approximately 4 to 5 minutes. Stir the veggies frequently to prevent them from sticking.<ref name="rf4">http://www.simplyrecipes.com/recipes/white_chili/</ref>

#Mix in the garlic, cumin, cloves, and cayenne. After you’ve sauteed the onion, add 1 minced clove of garlic, ¼ teaspoon (½ g) of cayenne pepper, ⅛ teaspoon (¼ g) of ground cloves, and 2 teaspoons (6 g) ground cumin to the pot. Let the mixture cook for another minute.<ref name="rf4" />

#Stir in the green chilies, dried oregano, and jalapeno. When you’ve cooked the onion mixture for another minute, add two 4-ounce (113 g) cans of chopped green chilies, 1 ½ teaspoons (3 g) of dried oregano, and 1 finely chopped jalapeno pepper to the pot. Mix well so the ingredients are fully incorporated.<ref name="rf4" />

#Add the chicken and chicken stock and bring to a simmer. After you’ve mixed in the chiles and oregano, stir 3 cups (375 g) of diced, cooked chicken and 3 cups (709 ml) of chicken stock into the pot. Raise the heat to high, and allow the mixture to come to a simmer.<ref name="rf4" />

#Lower the heat and simmer for another 5 minutes. Once the mixture comes to a simmer, reduce the heat to low and place a lid on the pot. Allow the chili to cook for another 5 to 10 minutes or until the chicken is warmed through.<ref name="rf4" />

#Mix in the beans and cook for another 15 minutes. When the chili has simmered with the chicken mixed in, add two 15.5-ounce (439 g) cans of white beans that have been drained. Allow the mixture to cook for another 15 minutes.<ref name="rf4" />

#Season the chili to taste and top with the cheese to serve. After you’ve simmered the beans with the chili, taste it. Add in more salt and pepper if necessary before ladling the chili into bowls. Top the bowls with some shredded Monterey Jack cheese, and serve.<ref name="rf4" />