We may not be huge fans of soup at my house, but we can both get behind a pot of chili in a heartbeat. I’ve still not found my go-to chili recipe — and good gracious, I’d give my right arm for a white chicken chili recipe that was worth a damn — but it’s not for a lack of trying. That’s not to say that the recipes I’ve tried are bad — the two here are very, very good (duh like I’d give you bad recipes), they just aren’t quite what I’m looking for. Maybe they’re what YOU are looking for though!
Green Chile Chili
via Cooking Light
- 1 tablespoon canola oil
- 12 ounces ground sirloin
- 1 1/2 cups chopped onion
- 1 tablespoon chili powder
- 1 teaspoon hot paprika
- 5 garlic cloves, minced
- 1 (12-ounce) bottle dark beer
- 1/2 cup salsa verde
- 1 (4-ounce) can diced green chiles, undrained
- 1 (15-ounce) can no-salt-added tomatoes, undrained and crushed
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1/4 cup (1 ounce) shredded sharp cheddar cheese
1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté for 5 minutes or until no longer pink, stirring to crumble. Add chopped onion, chili powder, and paprika; sauté 4 minutes, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly.
2. Stir in beer; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Add salsa and the next 3 ingredients (through beans); bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Ladle 1 1/4 cups chili into each of 4 bowls, and top each serving with 1 tablespoon cheese.
This year has been a productive.. harvest? for Matt and his deer hunting, so we are flush with venison of all types. You want cube steak? Bulk sausage? Link sausage? Tenderloin? Snack sticks? Hamburger? We have it ALL. I am coming around on some of it and used both bulk sausage and hamburger in this chili. It was very good and not at all game-y. Now, does anyone want to come help us find a spot for the new deer head he had mounted? Bueller? Bueller?
also via Cooking Light
- 6 ounces hot turkey Italian sausage
- 2 cups chopped onion
- 1 cup chopped red bell pepper
- 8 garlic cloves, minced
- 1 pound ground sirloin
- 1 jalapeño pepper, chopped
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 bay leaves
- 1 1/4 cups Merlot or other fruity red wine
- 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
- 2 (15-ounce) cans kidney beans, drained
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
I obviously did not use kidney beans – I had Great Northern and used those. Also, I am a firm believer in italian sausage making everything better, so I used more than 6 oz. It was more like a pound. Why waste the other links in the package? (yes I could freeze it. Hush up.) This was by far a more traditional chili, what with the tomatoes and all. It’s closer to what I’m looking for, but still not quite it.
No more soup for us for awhile,