Mark’s Chili Con Carne

This recipe is from Mark Vogel. Serve it with crackers and sweet pickles.

• 1 large onion, chopped

• 4 fresh hot peppers, seeds and stems removed, finely chopped
  (use jalapeños for hot, serranos for more heat, or one habanero for the max)

• 1 tablespoon olive oil

• 1 tablespoon chile oil

• 1 pound ground beef

• 2 cloves garlic, chopped

• 1-16 ounce can plum tomatoes

• 1 tablespoon chili powder

• ½ teaspoon cayenne powder

• A few dashes of hot pepper sauce

• 1 teaspoon cumin

• ½ teaspoon achiote powder

• ½ teaspoon coriander

• ½ teaspoon paprika

• ¼ teaspoon oregano

• ¼ teaspoon freshly ground black pepper

• ½ teaspoon salt (start with this much salt and then taste it after it's done cooking to see if it needs more)

In a large pot, sauté the onion and peppers with the ground beef in the oils until the meet is browned and the onions and peppers are soft.

Add the garlic and sauté one minute.

Add the tomatos, chili powder, cayenne powder, hot pepper sauce, cumin, achiote, coriander, paprika, oregano, black pepper, and salt.

Bring to a boil and then simmer, uncovered, for 1 hour, stirring frequently. Taste and adjust seasoning accordingly.

Yield: 4 servings

Heat Scale: Varies

Top of Page

Chef Jay's Chipotle Chili

Chef Jay Burgess writes: "What a coincidence for you to ask for chili recipes, as I just made a

batch this weekend. My first of the fall season. Well, it ain't exactly fall, but football is getting started so what the heck. This is pretty simple, hope you like it. I developed this recipe over time. As my taste for hot foods grew, I added fresh jalapeños. The final addition that made it a favorite is the chipotle puree. I make the puree by simply blending a can of chipotles in adobo sauce to a smooth consistency in a blender or food processor."

• 2 teaspoons vegetable oil

• 1½ pounds ground meat (beef is preferred, but you can use turkey, pork, etc.)

• 1 onion, finely chopped

• 3 jalapeños, seeds and stems removed, finely chopped

• 1 bell pepper, seeds and stem removed, finely chopped

• 5 cloves garlic, minced

• 3 tablespoons chili powder (store-bought or see recipe below)

• 1 can (15 ounce) diced tomatoes

• 1 can (15 ounce) black beans (or whatever beans you prefer)

• 3 tablespoons chipotle puree

• Chili Powder:

• 3 tablespoons ancho chile powder

• 2 tablespoons cayenne powder

• 2 teaspoons cumin powder

• 2 teaspoons ground oregano

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

Heat 1 teaspoon of vegetable oil in a large heavy pan on medium heat. When oil is warm, brown meat all through. After done, drain any excess fat and set aside in a bowl.

Return the pan to medium heat, allow 1 tsp vegetable oil to heat for one minute. Add the onions, peppers, garlic, and saute for about 5 minutes.

Return the meat to the pan and add the chili powder, tomatoes, beans, and chipotle puree (for added heat, use more chipotle!). After it begins to boil, reduce the heat to low, cover and allow to simmer for one hour.

Yield: 4 to 6 servings

Heat Scale: Medium

Top of Page

Rosetta’s (tm) Chili con Carne

This recipe is from Rosetta Johnson of Rosetta’s (tm) Salsa Excitement Serve it topped with chopped onions and grated cheddar cheese, and sour cream as an option.

• 1½ pounds ground chuck steak, preferably ground by you

• ½ pounds pork chorizo

• 1 yellow onion, diced

• 6 cloves fresh garlic, crushed and minced

• 3 15-ounce cans stewed crushed tomatoes

• 1 15-ounce tomato sauce

• 2 tablespoons red chile powder

• 1 tablespoon cumin powder

• 1 teaspoon Italian seasoning

• 1 teaspoon dried sweet basil

• 1½ teaspoon paprika

• 1 tablespoon cayenne powder

• 1 small bunch fresh cilantro, leaves only, minced

• 1 small bunch Italian parsley, leaves only, minced

• 2 jalapeños, seeds and stems removed, finely chopped

• 2 cups hot salsa

• 2 30-ounce cans pinto beans

• 1 30-ounce can red beans

• 1 handful masa harina (corn flour)

In a large, heavy pot, place the meat, chorizo, onions, and garlic and fry until the meat is no longer pink. Drain off any grease. Add the tomatoes and tomato sauce and crush with a potato masher. Add the remaining ingredients except for the masa harina and simmer for 2 minutes. Add the beans with the liquid, lower the heat to very low, and simmer, uncovered, for 1 hour, stirring often. Throw in the masa harina and simmer for ½ hour more, until the desired consistency is achieved.

Yield: 12 servings

Heat Scale: Medium

Top of Page

Monty’s Volcanic TV Chili

This is currently posted on my hot sauce site under recipes. It came from my imagination, and was used to demonstrate my hot sauces on a local cooking show here in Kansas City. Monty Fritts, owner of MyHotSauces.Com

• 1 pound hamburger

• 1 pound breakfast sausage (your choice of heat)

• 1 packet (1 ounce) Williams chili seasoning

• 1 can (8 ounces) tomato sauce

• 1 can (14.5 ounces) diced tomatoes

• 1 can (15.5 ounces) chili beans

• ½ cup ketchup

• 1/3 cup brown sugar

• 2 cups water

• 1 medium onion, diced (red, yellow, or white, your choice)

• 1 tablespoon of Monty’s Smoke & Fire hot sauce, or hot sauce of choice

In a large pot, brown the hamburger and breakfast sausage together. Once meat has started to sizzle, sprinkle the chili seasoning over the meat in the pan and work it in good. While the meat is cooking, open all the canned goods and dump into a crock-pot on low heat. Then add your water, ketchup amd brown sugar. Once the meat is about ¾ browned, add the medium sized onion, diced, into the pan with the meat, and finish cooking. Once the meat is nicely browned and the onions are translucent, drain the grease off and then place the meat into crock-pot. Stir. Add 1 tablespoon of Monty’s Smoke & Fire or to taste.

Cook for at least 2 hours of low to medium crock pot time so the flavors will blend.

Yield: 6 to 8 servings

Heat Scale: Medium

Top of Page

Emerald City Chile Verde

Yes, we are not in Kansas anymore! This recipe for Chile Verde utilizes ideas from some of the award winning recipes from the International Chili Society’s annual competitions. It is my current version for competition. –Dave Hendricks

• 2 24-ounce cans poblano chiles, drained and chopped

• 1 24-ounce cans green chiles, drained and chopped

• 1 15-ounce can tomatillo enchilada sauce

• 1½ pounds green tomatillos, husked and chopped

• 1 pint chicken stock

• 2 12-ounce bottles amber beer

• 2½ pounds pork sirloin, cut in ½ inch cubes

• ½ pound andouille sausage, cut in ½ inch cubes

• Olive oil

• 1 large sweet onion, diced

• 4 cloves garlic, minced

• 3 teaspoons cumin powder

• 1 teaspoon jalapeño powder

• 1 teaspoon oregano

• Salt and freshly ground black pepper, to taste

• ½ bunch fresh cilantro, chopped

• 1/4 cup lime juice

In a large pot, 8 to 12 quart, combine the chopped poblanos, green chiles, tomatillo enchilada sauce, chopped tomatillos, chicken stock, and beer. Heat until almost at a boil, then reduce to a simmer.

In a large skillet, brown the pork and sausage in some olive oil. Do this in small batches and do not crowd the pan with the meats. When browned, add the meat to the pot containing the chili mixture. In the same skillet, saute the onions and garlic in some olive oil until soft and translucent. Add these to the chili mixture, along with the cumin, jalapeño powder, and oregano. Add salt and pepper to taste. Simmer, uncovered, for about 2 hours or until the pork is very tender.

About 15 minutes before serving, add the cilantro and lime juice and simmer.

Serve with generous amounts of corn bread.

Yield: 8 servings

Heat Scale: Medium-hot

Top of Page

Dave Hughes’ Chili

Note that 3/8 cup of a good commercial chili powder may be substituted for the ground chiles and cumin. Serve this chili with cornbread and beer.

• 2 pounds beef chuck, very coarsely ground (1/4-inch pieces)

• 1 tablespoon vegetable oil

• 1 medium onion, chopped fine

• 4 cloves garlic, minced

• Water or beef stock as needed

• 1/4 cup dried, ground pasilla or mulato chile

• ¼ cup dried, ground ancho chile

• 1/4 cup cumin powder

• 3 tablespoons Mexican oregano

• 1/3 cup paprika

• 2 tablespoons extra cumin powder for adding near end of cooking

• 6 tablespoons masa harina (probably won’t use it all)

• Ground or crushed chile piquin for heat adjustment.

In a large pot, qickly sear the meat over high heat in the oil until gray all over. Add onions and garlic about halfway thru this process. Reduce heat and add water or beef stock to cover the meat by about 1". Add all remaining ingredients except the reserved cumin, masa, and piquins and simmer, covered, for at least 2 hours, or until onions and garlic "disappear" in the chili and the meat is seriously tender.

In a jar, mix the masa with cold water until you get a fairly thick liquid. Add some to the chili, basically until you can just smell it in there, to thicken the chili and add flavor. Simmer it another 15 minutes, and add cumin until you can detect its aroma. Taste for heat, salt content, and adjust as necessary to your taste.

Yield: 8 to 10 servings

Heat Scale: Medium

Top of Page

Great Bowl of Fire

This recipe is from Risa Golding.

• 2 tablespoons vegetable oil

• 1½ pounds hot Italian sausage, chopped up

• ½ large onion, chopped

• 3 cloves garlic, minced

• 1 cup water

• 1 14-ounce can diced tomatoes

• 2 tablespoons chili powder

• Salt, to taste

• 1 teaspoon ground cumin

• 1 teaspoon crumbled Mexican oregano

• 1 teaspoon sugar

• 1 tablespoon paprika

• To thicken:

• 2 tablespoon all-purpose flour

• 2 tablespoons cornmeal

• Garnishes: sour cream, chopped cilantro, chopped green chiles,
  and shredded cheddar cheese, optional

Place the oil in a large pot. Heat until smoking and add the sausage. Cook, breaking the sausage up into small pieces, until it is no longer pink. This should take about 6 minutes. Add

onion and garlic and cook until softened but not burned, about 6 minutes. Add the water and tomatoes to the meat mixture and simmer, uncovered, for 45 minutes. Add the chili powder, salt, ground cumin, Mexican oregano, sugar, and paprika and cook, uncovered, for another 30 minutes.

To thicken, add 1 tablespoon flour and 2 tablespoons cornmeal and cook for 5 minutes. Skim off fat if there is any.

To serve, place a ladle full of chile in warmed bowl and top with a dollop of sour cream, a sprinkle of chopped cilantro and green chile. If you wish, sprinkle with a bit of cheddar cheese.

Yield: 4 servings

Heat Scale: Medium

Top of Page

Cape Cod Seven-Chile Chili

Chili is much like barbecue. Everyone knows what he or she likes and everyone has his or her favorite recipe. For this chili (and most chilis I make), my preference is not to add beans to the chili pot but serve them on the side. But for those who must have beans in their chili, I won‘t be offended if you add your beans to the pot. (I still have problems with chili that contains spaghetti!) Top the chile with shredded Monterey Jack cheese, sour cream, sliced jalapeños, pickled okra, or whatever you like. Jalapeño cornbread and cold Lone Star beer are perfect accompaniments. –Michael Stines

• 1 package pinto beans

• 3 to 6 tablespoons olive or vegetable oil

• 1½ pounds top round, cut into 3/4-inch cubes

• 1 3/4 pounds top sirloin, cut into 3/4-inch cubes

• 1 large red onion, chopped

• ½ cup Merlot or red wine

• 1 pound ground lean pork

• 1 tablespoon hot Hungarian paprika

• 6 large garlic cloves, minced

• 1 large red or green bell pepper, seeded and diced

• 1 tablespoon Worcestershire sauce

• 1 28-ounce can stewed tomatoes

• 1 pound fresh Roma tomatoes, seeded and diced

• 1 cup tomato sauce

• 1 12-ounce can beer

• 2 4-ounce cans diced green chiles

• 2½ tablespoons ground ancho chile

• 2 teaspoons ground cumin

• 1 teaspoon crushed red pepper flakes

• 4 jalapeño peppers, seeded and diced

• 3 Anaheim or fresh green New Mexican chiles, seeded and diced

• 6 serrano peppers, seeded and diced

• 1 teaspoon ground chipotle chile

• 2 teaspoons dark brown sugar

• 1 teaspoon coarse kosher salt

• 2 teaspoons cracked black peppercorns

• 1 teaspoon dried oregano

• 2 to 4 cups beef stock, as needed

Prepare the pinto beans according to the package directions, and reserve. (Or if you prefer Texas-style chili without beans, don’t prepare.)

Heat three tablespoons of oil in a 10½ -quart stockpot or Dutch oven over medium high heat. In a bowl, mix together the cubed top round and top sirloin. Add a single layer of cubed beef and a handful of diced red onion and cook, stirring often, until onions are translucent and meat is well browned, about five minutes. Remove meat and onions with a slotted spoon and keep warm. Continue cooking the diced meat and onions in batches, adding more oil if necessary, until all the meat is cooked. Deglaze the pot with the wine. Add the ground pork and a splash of more oil, stir, and cook for five minutes; add paprika, garlic, bell pepper, Worcestershire sauce, and cooked beef with onions. Simmer, stirring often, for five minutes.

Add the undrained stewed tomatoes, diced tomatoes, tomato sauce, beer, and undrained diced green chiles. Bring to a low simmer. Add the chili seasoning (ground Ancho, cumin, and red pepper flakes), fresh chile peppers, ground chipotle chile, dark brown sugar, kosher salt, cracked black pepper, and oregano. Stir well to combine. Cover and reduce heat to medium low. Simmer for at least 2 ½ hours, stirring occasionally, and adding beef stock as needed to hold the correct consistency.

After 2½ hours of cooking, add the cooked pinto beans to the chili pot and simmer an additional 10 to 20 minutes until beans are warmed. Stir carefully so as not to crush the beans. (Or reheat beans and serve beans on the side.)

Yield: 6 to 8 servings

Heat Scale: Medium to Medium Hot

Top of Page

McSmith's Rustic Chili

This is a pretty simple, rustic recipe that I have enjoyed for many years. In the summer, I replace the chili powder and canned chilis with freshly grown peppers. The quantity will vary depending on variety. --Tim McClure

• 1 tablespoon olive oil

• 1 large and 1 small onion, chopped

• 1 pound stew beef, cut into ½-inch cubes

• 3 cloves minced garlic

• 3 tablespoon chili powder

• 2 cans chopped green chiles

• ½ teaspoon cumin

• ½ tablespoon oregano

• 1 16-ounce can stewed tomatoes

• 1 16-ounce can kidney beans

In a Dutch oven, over medium high heat, heat the olive oil and saute onions until clear. Add the meat and brown over high heat. When meat is browned add garlic, chili powder and green chile. Saute for a few minutes.

Add the remaining ingredients except for the beans. Simmer, uncovered, for four hours. Add the beans in the last half hour.

Yield: 4 servings

Heat Scale: Mild

Top of Page

Texas-Style Chili

Here is my basic chili recipe that I cooked on a Philadelphia TV show with executive chef Jim Coleman (a transplanted Texan) on July 31, 1999. It was a big hit with the TV crew. I have modified it for supermarket ingredient availability. --Art Singer, King of Prussia, Pennsylvania.

• 3 large red bell peppers

• 2 tablespoons vegetable oil

• 1 teaspoon ground cumin

• 1 large Spanish onion, finely diced

• 3 large garlic cloves, finely minced

• 3 jalapeño chiles, seeds and stems removed, finely diced

• 3 pounds of chuck roast, cut in ½-inch cubes

• 16 ounces beer

• 2 tablespoons paprika

• ½ to 2 teaspoons ground cayenne

• 1 tablespoon of oregano (preferably Mexican)

• Salt and freshly ground black pepper to taste

• 2 teaspoons of masa harina (if needed)

Preheat the oven to 400° F. Cut bell peppers in half lengthwise, and remove seeds and stems. Place bell pepper halves skin side up on aluminum foil on oven rack, and roast until skin pulls away from the flesh, and the color of the skin darkens somewhat. Remove the peppers from the oven to a plastic container and cover to steam for about 10 minutes. When cooled remove the pepper skin and discard.

Heat a 5-quart Dutch oven (preferably cast iron) at medium high temperature for about one minute, then add vegetable oil. Add ground cumin to hot oil and let cumin infuse in oil. Add the diced onion to the oil and sauté until it softens. Add the garlic and diced jalapenos and sauté for about 2 minutes.

Add cubed chuck roast, and immediately add beer. Do not brown meat before adding the beer. The beer should cover the meat. Bring briefly to a boil, stirring occasionally. Turn down the heat to a simmer, and allow to simmer uncovered for about one hour. Stir frequently to make sure each meat cube is cooked.

In a blender, puree the roasted bell peppers. After meat has simmered for an hour, add the pureed bell peppers, paprika, ground cayenne, oregano, and salt and black pepper. Allow the chili to simmer uncovered until liquid has thickened so that a wooden stirring spoon stands upright. Add masa harina (corn flour) if needed to thicken chili. Stir the masa harina in allow to cook for about 10 minutes more.

Serve with refried beans on the side and tortilla chips. It is best if refrigerated and served next day.

Yield: 4 to 6 servings.

Heat Scale: Medium-hot

Top of Page