Mild Beef Chili with Bean Medley

INGREDIENTS:

2 tablespoons olive oil
2 medium onions chopped fine
3 carrots
1 red bell pepper cut into 1/2 inch cubes
6 medium garlic cloves, minced or pressed
1 tablespoon chili powder
1 tablespoon cumin, ground
2 teaspoons coriander seeds, ground
2 teaspoons marjoram, fresh chopped
2 pounds grass fed ground beef, lean
1 ½ pounds scarlet runner beans (or canned red kidney beans) soaked and precooked
2 28 oz. crushed tomatoes with basil
salt
2 teaspoons lime juice, fresh to finish
1 avocado
2 tomatoes
1/2 cup sour cream
1 cup Jack cheese from Schoch Farm

METHOD:

Heat oil in large heavy-bottomed non-reactive Dutch oven over med heat until simmering but not smoking, 3 to 4 minutes.

Add onions, bell pepper and carrots. Saute until vegetables soften, 10 to 15 minutes, Add garlic, chili powder, cumin, marjoram and coriander. Cook for 2 minutes. Increase heat to med and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink.

Add fully cooked scarlet runner beans, crushed tomatoes, and 1/2 teaspoon of salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for about an hour.

Adjust seasoning with additional salt. Serve with lime wedges and condiments, if desired.

YIELD: 10 servings

Turkey Pumpkin Chili with Chipotle

A healthy, delicious chili that’s sure to please! Smoky chipotles combined with the earthy-sweetness of pumpkin and assertive spices makes this chili a crowd pleaser, too.

 

INGREDIENTS:

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 yellow or red bell pepper, cored, seeded and chopped
4 cloves garlic, finely chopped
1 1/4 pounds ground white or dark meat turkey
2 canned chipotle peppers in adobo sauce, minced
1 (14.5-ounce) can diced tomatoes (do not drain)
2 cups fresh puréed pumpkin (or 1 15-ounce can pumpkin purée)
1 cup chicken broth
1 (15-ounce) can black beans or kidney beans, rinsed and drained
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh cilantro, chopped
1/2 cup sour cream blended with a little adobo sauce (optional)
1/2 cup shredded cheddar cheese (optional)

METHOD:

Heat olive oil in a large, heavy saucepan or Dutch oven over medium-high heat. Add onion, bell pepper, and garlic, stirring occasionally, until tender, about 5 minutes.

Add ground turkey to pot, and break up the meat as it browns, about 10 minutes. Stir in chipotle peppers, tomatoes, pumpkin, chicken broth and beans. Season with chili powder, ground cumin, oregano, salt and pepper. Bring to a boil over high heat, then cover and reduce heat. Simmer for 20-25 minutes.

Taste and adjust seasoning.

To serve, top each bowl of chili with a little chopped cilantro and sour cream or shredded cheese, if desired.

VARIATION:

  • For a flavor booster, add 2 teaspoons of brown sugar and a few drops of balsamic vinegar. This seasoning trick enhances the smoky sweet flavor of chipotle peppers and pumpkin.
  • Garnish with roasted pepitas (pumpkin seeds).
  • Add a teaspoon of cocoa and a dash of cinnamon.

 

Zesty Wheat Berry-Black Bean Chili

There’s nothing quite as satisfying as a bowl of chili when the cooler temperatures of fall arrive! Easy to prepare, it’s the perfect meal for a weekend supper or to feed a crowd on game day! Set out small bowls of chopped onions and grated cheese, your favorite hot sauce and you’re ready to party. (And don’t forget the cornbread!)

INGREDIENTS:

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
5 cloves garlic, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 15-ounce cans black beans, rinsed
2 14-ounce cans diced tomatoes, undrained
1-2 canned chipotle peppers in adobo sauce, minced
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups cooked wheat berries (see recipe below)
Juice of 1 lime
1 avocado, diced
1/2 cup chopped fresh cilantro

METHOD:

Heat olive oil in a large, heavy saucepan or Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.

Add beans, tomatoes, and chipotle peppers (to taste), vegetable broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and heat through, about 5 minutes more. If using frozen wheat berries, cook until thoroughly heated.

Remove from the heat. Stir in lime juice. Garnish each bowl with avocado chunks and chopped cilantro.

YIELD: 6 servings, about 1 1/2 cups each

SOURCE: From EatingWell: March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)

 

How to Cook Wheat Berries

2 cups hard red winter-wheat berries
7 cups cold water
1 teaspoon salt

Place wheat berries in a fine mesh strainer. Rinse wheat berries under cool running water. Carefully sort through grains and discard any stones.

Place wheat berries in a large heavy saucepan. Add water and stir in salt. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally.

Drain and rinse. To serve hot, use immediately. Or cover and refrigerate for up to 2 days or freeze for up to 1 month.

Butterfield Stageline Chili

INGREDIENTS:

4 medium onions, minced
10 lbs. lean beef brisket, finely chopped
1/4 cup oil
1 1/2 cloves garlic, minced
2 lbs. ground pork
7 ounces whole green chiles, minced
15 ounces tomato sauce
1 lb. whole tomatoes, finely chopped
1 tablespoon cumin
1 teaspoon salt
1 teaspoon oregano
1 tablespoon dry mustard
1 ounce tequila
1 can beer
2 cans chili powder (3 oz. each)
2 beef bouillon cubes

METHOD:

In large, heavy stock pot, sauté onions and beef in oil, in two batches. Combing both batches of meat mixture. Stir in remaining ingredients. Bring to boil then reduce heat and simmer 2-3 hours, stirring occasionally. Do not stir the last 30 minutes before serving.

SERVINGS: 25

SOURCE: Adapted from recipe from 1981 World Champion Chili Winner