Queen City Chili

Queen City Chili  recipe

https://www.splendidtable.org/story/2024/01/12/queen-city-chili

 

INGREDIENTS

2 tablespoons vegetable oil

2 cups Spanish onion, very finely diced

2 tablespoons garlic, minced

1 quart cold water

2 pounds ground beef, at least 80% lean

3 beef bouillon cubes

1 (6-ounce) can tomato paste

3 bay leaves

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons Hungarian paprika

½ teaspoon ground allspice

½ teaspoon ground Korintje or Mexican cinnamon

½ teaspoon ground cayenne pepper

¼ teaspoon ground cloves

2 tablespoons yellow mustard

1 tablespoon Worcestershire sauce

2 teaspoons Tabasco sauce

1 to 2 additional teaspoons salt, to taste

DIRECTIONS 

In a 4-quart saucepan or stockpot, heat the vegetable oil over medium-high heat 

until a piece of onion tossed in sizzles fiercely. Add the onion and garlic and sauté, 

stirring constantly, until the onions are rendered and just starting to brown, 4 to 6 

minutes. Turn off the heat and add the cold water to stop the cooking. Crumble the beef 

into the pot and use a potato masher or spatula to work the beef in the water until it 

comes apart completely. Turn the heat back up to medium high and bring to a boil, 

working the beef constantly to keep breaking it up until it is a fine slurry. Skim 

any scum or foam that rises. Once it comes to a boil, add the bouillon cubes and tomato 

paste and return to a boil.

Reduce heat to maintain a low boil, and add the bay leaves, chili powder, cumin, paprika, 

allspice, cinnamon, cayenne, and cloves. Maintain a low boil to cook down to desired 

consistency, about 3 hours, skimming any fat as it rises. Stir more often as it 

thickens to prevent scorching. The chili is ready when a spoonful of it dolloped 

onto a plate doesn’t bleed watery broth; it should hold up at about the consistency 

of a thick milkshake. Reduce heat to a simmer, add the mustard, Worcestershire, and 

Tabasco, simmer 15 more minutes, taste for seasoning, and add additional salt if 

desired.

This is best refrigerated overnight and reheated in a saucepan. When taking from the 

refrigerator, discard any fat from the surface. 

Making a plate (or Bowl) of chili

The ordering key to a chili parlor is thus, and will guide you in your own kitchen as well:

1-way: Chili, plain in a bowl. Enough said.

2-way: Chili with beans to taste, or with spaghetti. With beans, it’s served in a bowl. 

       With spaghetti, about 2 cups of cooked spaghetti is topped with 1 cup of chili.

3-way: Chili with spaghetti and cheese. See 2-way for proportions of spaghetti and 

       chili. Top with 2 ounces mild cheddar, grated on the smallest side of a box grater 

   in long, smooth strokes to create long, cotton-like threads.

4-way: Chili with spaghetti, beans, and cheese. Heat canned kidney beans in the liquid 

       they come in, then drain them well. Add ½ cup of beans to top the chili before 

   adding the cheese.

5-way: Chili with spaghetti, beans, cheese, and onions. Add ¼ cup very finely diced 

       yellow Spanish onion after the beans and before the cheese.

Many restaurants come up with other “ways” to order chili, such as adding goetta 

     (p. 151) or hot dogs to the plate. My advice is to stick to a 5-way or a 3-way.

Pro tip: If your pasta isn’t well drained, it will contribute to a watery plate 

     of chili.

This is the top, and worst, Cincinnati chili fail. Drain your pasta into a colander in a 

clean sink, and shake up and down until the pasta drips no more water.

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Stew Meat Chili

 

Ingredients

▢2 tablespoons olive oil divided

▢3 pounds beef stew meat

▢1 large onion diced

▢1 large green bell pepper diced

▢2 jalapeno peppers seeded and chopped

▢5 cloves garlic minced

▢20 ounces Rotel diced tomatoes and green chilies undrained, (2) 10 ounce cans

▢2 ½ cups beef broth

▢2 tablespoons tomato paste

▢1 tablespoon chili powder

▢1 tablespoon ground cumin

▢2 teaspoons smoked paprika

▢1 ½ teaspoons ground oregano

▢1 ½ teaspoons ground coriander

▢1 teaspoon cayenne pepper more or less to desired spice level

▢Salt and pepper to taste

▢15.5 ounces kidney beans rinsed and drained

Instructions

1. In a large dutch, add a tablespoon of olive oil and heat on medium high heat. Working in batches, add the stew meat and brown it on all sides. (Drain any excess fat between batches) Place the meat in a bowl after browning and set aside.

2 tablespoons olive oil,3 pounds beef stew meat

2. After browning all the meat, add another tablespoon of olive oil and the diced onions, bell peppers, and jalapeño peppers into the dutch oven and sauté the onions about 3-4 minutes until they begin to soften.

1 large onion,1 large green bell pepper,2 jalapeno peppers

3. Then add the minced garlic and sauté for a minute until fragrant.

5 cloves garlic

4. Place the browned meat back into the pot and add the diced tomatoes, broth, tomato paste, spices and stir to combine thoroughly.

20 ounces Rotel diced tomatoes and green chilies,2 ½ cups beef broth,

2 tablespoons tomato paste,1 tablespoon chili powder,1 tablespoon ground cumin,

2 teaspoons smoked paprika,1 ½ teaspoons ground oregano,

1 ½ teaspoons ground coriander,1 teaspoon cayenne pepper,Salt and pepper

5. Bring to a boil and then reduce the heat to a simmer uncovered, simmering for about 2 hours, stirring occasionally.

6. Stir in the drained kidney beans during the last 30 minutes of cooking.

15.5 ounces kidney beans

7. Serve with rice or a small pasta like elbow or ditalini and top with any favorite chili toppings like , diced avocado, diced onions, shredded cheese, sour cream, cilantro and tortilla chips.

Notes

Swap the kidney beans for a different kind of bean like cannellini beans or pinto beans.

Substitute the stew meat for ground beef or ground turkey.

Use any diced tomatoes you’d like other then Rotel with chilis.

Leave out the jalapeños and cayenne pepper if you prefer less spiciness to your chili.

For a thinner chili, you can add an extra ½ cup of broth.

For a thicker chili, you can make a cornstarch slurry by mixing 2 teaspoons cornstarch with 1 tablespoon cold water then mix it into the chili. Cook and allow the sauce to thicken before serving.

Adding the beans towards the end of the cook time helps to keep them from becoming too mushy. You can add them earlier if you’d like.

Cook low and slow to give time for the meat to become tender and the flavors to really come together.

The longer it cooks and sits, the more the flavors meld together so leftovers taste amazing.

Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. Freeze for up to 2 months.

recipe

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easy crockpot chili

easy-crockpot-chili

ingredients

1 lbs. lean ground beef (or turkey)
1/2 can of red kidney beans, rinsed (15 oz)
1/2 can crushed tomatoes (28 oz)
1/2 can of water (28 oz)
1/2 large onion, minced
1 cloves of garlic, minced or pressed
1 Tbsp chili powder
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/4 tsp cinnamon
1/4 tsp cayenne pepper (optional – depends on how spicy you want it)
2 tsp red wine vinegar
1/2 tsp worcestershire sauce
1 tsp chocolate chips or cocoa powder

Directions

Place the ground beef in the bottom of the slowcooker.
Top with all spices.
Add liquid ingredients.
Cook on high for 4 hours, medium for 6, or low for 8.
Add kidney beans and cook for another 20 minutes.

Steak'n Shake Chili 5 ways lookalike recipe

Ingredients

• 2 lbs lean ground chuck (coarsely ground)
• 1 cup onion (diced)  (for chili)
• ¹⁄₂ cup onion (diced) (topping)
• 1 teaspoon celery salt
• 4 (8 ounce) cans tomato sauce
• 1 cup water
• 2 (16 ounce) cans light kidney beans
• 2 teaspoons garlic powder
• 1 teaspoon garlic salt
• ¹⁄₂ teaspoon garlic salt
• 2 tablespoons chili powder, plus
• 1 teaspoon chili powder
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon pepper
• 2 (8 ounce) cans tomato paste

Directions

1. In a skillet on medium low heat sauté ground beef and onions.
2. When beef has been cooked, drain all grease and place in a medium large sauce pan.
3. Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt, mix all ingredients.
4. On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.
5. Serving:
6. In a shallow bowl or plate place:.
7. Generous helping of spaghetti.
8. 3/4 Cup Chili.
9. 2 Tbs. Chili Sauce.
10. Chopped Onions (to taste).
11. 1/2 Cup Shredded Monterey Jack and Colby Cheese Mix.
12. Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack.
13. Chili sauce can be purchased at most grocery stores in the condiment area. It is sold in a glass bottle, and looks somewhat like the old glass Heinz Ketchup bottles.

Ohio Chili (sounds like Chili 3 ways)

Ingredients

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• 2 pounds ground beef
• 4 cups water
• 1 onion, chopped
• 4 teaspoons chili powder
• 1 teaspoon cumin
• 2 teaspoons cinnamon
• 1 bay leaf
• 1 tablespoon minced garlic
• 1 can tomato sauce
• 2 tablespoons apple cider vinegar
• 4 cups spaghetti
• Cheddar cheese, shredded

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Instructions

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1) In a large pot over medium-high heat, combine ground beef, water and chopped onion. Stir. Bring to a boil, reduce heat and simmer for 30 minutes.

2) After 30 minutes add chili powder, cumin, cinnamon, 1 bay leaf (crack it), garlic, tomato sauce and apple cider vinegar. Stir to combine. Simmer for another 2 hours.

3) Cook spaghetti according to package directions until al dente. Drain.

4) After 2 hours, serve chili over cooked spaghetti. Top with cheddar cheese,

Cowboy Bean And Potato Chili

Ingredients

• 4 (15 oz.) cans assorted beans (black, kidney, butter, pinto, black-eyed peas, etc.)
• 1 pound bacon, cut into small cubes
• 1 white onion
• 1 jalapeno chili, seeds removed, minced
• 2 cloves garlic, minced
• 1/3 cup honey or brown sugar
• 1/3 cup preferred barbeque sauce
• 1/3 cup ketchup
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon chili powder
• 2 teaspoons Worcestershire sauce
• salt and pepper, to taste
• 6-8 baking potatoes
• 1/4 cup olive oil
• 1/4 cup Parmesan cheese
• sea salt, to taste

Directions

1. In a large stockpot or Dutch oven over medium-high heat, cook bacon until crispy, and fat is rendered.
2. Add onions to the pot and cook until softened and translucent. 6-8 minutes.
3. Add minced garlic and jalapeno and cook for 2 minutes, stirring frequently. Optional: transfer vegetables to crock pot or keep on the stove.
4. Pour beans into Dutch oven and add honey (or brown sugar), barbeque sauce, ketchup, vinegar and Worcestershire sauce, and stir well.
5. Season with chili powder, salt and pepper, and cook on low heat for 4 hours.
6. Taste and adjust seasoning, if necessary.
7. Preheat oven to 400 F.
8. While beans are cooking, prepare potatoes by cutting off a little slice on the bottom so that the potatoes sit solidly on baking sheet.
9. Carefully cut horizontal slices along the length of the potato, leaving 1/4-inch at the bottom so potato doesn’t fall apart.
10. Drizzle olive oil over the tops of the potatoes and sprinkle them with Parmesan and sea salt.
11. Cover with aluminum foil, place in oven and bake for 30 minutes.
12. Uncover and bake for another 15-20, or until fork tender.
13. Enjoy!

southwest skillet chili mac

Ingredients:

olive oil – 2 tbsp

red onion – 1 medium, finely diced

green pepper – 1/2, finely diced

garlic cloves – 3, minced

beef – 1 pound (500 g), ground

chili powder – 1 1/2 tbsp

cumin – 1 tsp

cayenne pepper – 1/4 tsp

salt and pepper – use very generously

diced tomatoes – 1 15 oz (400 g) can, with liquid

tomato paste – 1 6 oz (140 g) can

water – 1 1/2 cups

corn – 1/2 cup, canned, drained

black beans – 1 15 oz (400 g) can, drained and rinsed

macaroni – 1 1/2 cups, uncooked

cheddar cheese – 1 1/2 cups, shredded

Instructions:

Heat the oil over medium low heat in a large cast iron skillet, dutch oven or oven-safe saute pan.

Add the onions and pepper and cook until beginning to soften – about 4 minutes then add the garlic and cook for another minute or two.

Increase the heat to medium high and add the ground beef, breaking it up well with a wooden spoon and cook until browned.

Add the chili powder, cumin, cayenne and salt and pepper and mix well.

Stir in the tomatoes, tomato paste, water, corn, beans and macaroni – mixing well.

Cover and simmer for about 15 minutes, stirring occasionally – until the pasta is just tender.

Stir in half of the cheese, then sprinkle  the rest on top and put in the top third of your oven with the broiler on 400 F (200 C) and allow the cheese to brown, then serve.

Mexican Beef Stew

Cook Time: 6 hrs in crock pot
Servings: 8

Ingredients

1 1/2 lbs. lean all natural stew beef (if u can find organic even better)
1 28oz. can diced tomatoes
1 can black beans
1 red bell pepper chopped
1/2 small onion chopped
1tsp. Cumin
2 tsp. chili powder
Garlic powder to taste
Sea salt to taste

Directions

Put all of the ingredients in crockpot on high and stir. 

Let this cook for about 6 hrs. or until meat is tender. 

Then with a slotted spoon dish out meat and weigh to your allotted protein count. 

Then break the meat up into small pieces-it almost shreds. Place in a bowl. 

Measure out 1cup of soupy mixture for 1count of carbs. 

Pour this over the meat and stir. 

Add 1oz. of avocado and 1 oz. of raw cheddar cheese for 2 counts of fat. 

Adjust portions for your allotted amounts of proteins, carbs, and fats. Do not know how many serving this makes as it depends on your allotted servings.

Mexican Sweet Chili - Deb Staires

Mexican Sweet Chili

Ingredients

1 can, sweet corn
1 can, black beans (unseasoned)
1 can, Rotel tomatoes
1 can, diced tomatoes
1 pound, ground chuck
3/4 cup, brown sugar
1 packet, chili seasoning
1 raw jalapeño, sliced
2 cloves, garlic, chopped
2 tbsp, salt
1 tbsp, pepper



Directions

• Brown the beef, drain the fat, but leave a little extra grease. Just a little bit, probably a tablespoon’s worth. 
•  Mix in the chili seasoning, garlic and jalapeños and cook on medium-low heat for 10 minutes in the frying pan, stirring occasionally. 
• Empty beef, garlic and jalapeño mixture into crock pot, set on low heat. 
• Mix in sweet corn, black beans, Rotel tomatoes, diced tomatoes, brown sugar, salt and pepper. 
• Let it stew for three hours or overnight. Your call. The longer it cooks, the better it is. 
• Once ready to eat, set crock pot on “keep warm” for an hour, then eat all of the chili. 
• Best garnished with sour cream, colby jack and/or guacamole.

Slow-Cooker Southwest Chili

Ingredients

• 3 tablespoons vegetable oil
• 2 medium yellow onions, diced
• 1 medium red bell pepper, diced
• 6 gloves garlic, chopped
• 2 small cans corn kernels no salt added, drained
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon cayenne pepper
• 2lbs lean ground beef
• 1lb hot Italian sausage
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 28oz can diced tomatoes
• 1 can tomato paste
• 1 bottle lager (Sam Adams work very well)
• 1 cup beef broth
• 1 tablespoon light molasses
• 2 15oz cans kidney beans, drained and rinsed
• 4 small jalapeno chili peppers, seeded, stemmed, and diced
• 2 arbol peppers, seeded, stemmed, and diced
• 3 teaspoons minced chipotle peppers in adobo sauce

Directions

1. In a large skillet over medium-high heat, cook and break apart the ground beef and sausage. Cook until beef is evenly browned, and sausage is cooked (about 8 or so minutes). Drain and discard any excess grease.
2. Combine the remaining ingredients in the slow cooker. Cover, and cook on low for 10 hours, or high for 4 hours.

Wendy's Chili

 Ingredients:

2 pounds fresh ground beef 
1 quart tomato juice 
1 (29-ounce) can tomato purée 
1 (15-ounce) can red kidney beans, drained 
1 (15-ounce) can pinto beans, drained 
1 medium-large onion, chopped (about 1 1/2 cups) 
1/2 cup diced celery 
1/4 cup diced green bell pepper 
1/4 cup chili powder (use less for milder chili) 
1 teaspoon ground cumin (use more for real flavor) 
1 1/2 teaspoons garlic powder 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 teaspoon dried oregano 
1/2 teaspoon sugar 
1/8 teaspoon cayenne pepper 
(P.S. I would substitute ground turkey for the ground beef) ... 

 Instructions: 

In a large skillet, brown the ground beef. 
Drain off the fat. 
Put the beef and the remaining ingredients in a 6-quart pot. 
Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. 
You can also cook this in a slow cooker on low for 3 to 4 hours. 

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