Dark Rich Chili

Chili Paste Ingredients

• 3 tablespoons of ancho chili powder
• 1 tablespoon of chipotle chili powder
• 3 tablespoons of cornmeal
• 1 tablespoon of ground cumin
• 1 tablespoon of cocoa powder
• 1 tablespoon of smoked paprika
• 2 teaspoons of ground coriander
• 2 teaspoons of mexican oregano

Chili Ingredients

• 4 pounds of beef stew meat
• 2 tablespoons of olive oil
• 2 tablespoons of worcestershire sauce
• 1 large onion (diced)
• 2 poblano peppers (diced)
• 1-5 jalapeno peppers (minced)*
• 6 cloves of garlic (minced)
• 1 tablespoon of brown sugar
• 4 cups of beef broth*
• 1 can of tomato sauce (14oz can)
• 2 cans of beans (14oz can) pinto or red kidney beans*

Directions

Mix all ingredients for chili paste into a bowl. Slowly pour ½ cup of warm water into the bowl and stir. Set bowl aside for now. Brown the meat over a stove and throw in slow cooker set to high. Sear the onion and poblano peppers in same pan used for the meat. After about 5 minutes add the jalapeno(s) and garlic into the pan. Cook for about 2 minutes. Once done, throw it in the slow cooker. Add the chili paste to the slow cooker and stir it so that it even coats everything. Let it sit in the slow cooker for a couple minutes, then add the brown sugar, worcestershire sauce, beef broth, and tomato sauce. Add salt and pepper to your liking. Stir it all together so that it is evenly distributed. Let sit for 5-8 hours.

Serving

Recommended garnishings are shredded Mexican cheese, fresh cilantro, sour cream, diced

sweet onion, and Fritos/tortilla chips. Recipe should make 6-11 servings.

Notes from Travis

• Use as many jalapenos as your taste can handle.
• People on the internet say you can use beer or brewed coffee for more interesting flavors instead of beef broth.
• Beans are entirely optional and are not typically used in Texas chili. If using beans, add them to the crockpot a couple of hours before serving. 

Travis

Chicken and Corn Chili

From AllRecipes iPhone app - submitted by Sarah Jane

4 skinless, boneless chicken breast halves

1 16-oz jar of salsa

2 teaspoons garlic powder

1 teaspoon ground cumin

1 teaspoon chili powder (I use chipotle powder for a smokier taste - Laura)

salt to taste

ground black pepper to taste

1 11-oz can Mexican-style corn

1 15-oz can pinto beans

Garnishes

Chopped green onions

Shredded cheese

Chopped cilantro

Sour cream

Flour tortillas

Serve on the side; add to the chili.

Place chicken and salsa in the slow cooker the night before you want to eat the chili (or in the morning).  Season with garlic powder, cumin, chili powder, salt, and pepper.  Cook 6-8 hours on low setting.

About 3-4 hours before you want to eat, shred the chicken with two forks.  Return to the pot, and continue cooking.

Before serving, stir in the corn and the pinto beans.  Simmer until ready to serve.

Sarah 

White Chili

1 lb dried white beans
2 lb boneless chicken breasts
1 tbsp olive oil
2 medium onions, chopped
4 garlic cloves
2 (4 oz) cans chopped mild green chilies
3 cups grated Monterey jack cheese
2 tsp ground cumin
1 ½ tsp dry oregano, crumbled
¼ tsp ground cloves
¼ tsp cayenne pepper
6 cups chicken stock or broth
Sour creamSalsa
Chopped fresh cilantro

Place beans in large heavy pot, add cold water to cover by at least 3 inches, & soak overnight.

Cook & cube chicken.

Drain beans and set aside. Heat oil in same pot over medium–high heat. Add onions & sauté til translucent, about 10 min. Stir in garlic, chilies, cumin, oregano, cloves & cayenne & sauté 2 min. Add beans & stock & bring to boil. Reduce heat & simmer til beans are very tender, stirring occasionally, about 2 hours.

Add chicken & 1 cup cheese to chili and stir til cheese melts. Season with salt & pepper. Ladle into bowls, garnish with remaining cheese, sour cream, salsa & cilantro. Makes 8 servings.

Martha