Meat Lover's Grilled Chipotle Chili
By: Kevin Seese
92 fl. Oz. spicy hot V-8
36 oz. tomato paste
80 oz. Bush's medium chili beans
4 oz. Wrights Hickory Seasoning Liquid Smoke
15 mixed dried peppers (guajillo, arbol, habanero, cayenne, Anaheim)
1/4 cup smoked chipotle peppers
3.5 oz. hot chili powder
2 oz. mild chili powder
2T. cayenne pepper
3 T. black pepper
1/2 bottle good, merlot wine
8 oz. chipotle Tabasco Sauce
45 oz. canned sweet corn
4 T-Bone Steaks
1 lb. sweet Italian Sausage
6 (grilled) boneless-skinless chicken breasts
4 lbs. (grilled) ground sirloin burger
1 large sweet onion (diced)
3 - 8 oz. cans of slices/pieces of mushrooms (diced up a bit)
15 oz. of chorizo sausage
Make hamburger patties. Also make sausage patties. Coat both sides with ample amounts of hot chili powder, Weber Kick'n Chicken, and Southwest chipotle seasoning.
Do the same with the chicken breasts - coating both sides with seasoning. Grill steak with Montreal seasoning and Baby Ray's Grilling Sauce. Grill hamburgers, sausage, steak, and chicken (over a charcoal grill) and then shred into chili base.
Saute onion in 1/2 stick of butter. When browned, add mushrooms and continue to brown. Then add to base which is in a very large pot.
Saute chorizo and then add to base.
Simmer, simmer, simmer.
October Blitz Chili
By: Emilee Danielson
2 lbs ground beef
1 medium onion
2 stalks of celery
2 cloves of garlic
1 cup chopped peppers (red, green, and yellow)
2 medium tomatoes chopped
1/2 cup red wine
1 can kidney beans in chili sauce
1 large can crushed tomatoes
1 can tomato paste
2 tsp. cinnamon
Hot Asian chili sauce to taste
2 tbs. chili powder (according to your taste)
baking soda (optional)
In skillet, brown hamburger well til pan is crusted. Put browned hamburger in soup pot or dutch oven. Deglaze skillet with 1/2 c. wine and pour over hamburger. In olive oil saute garlic and onion until onion starts to turn slightly golden. Then saute peppers and zucchini again in olive oil and add all vegetables to pot. Add chopped fresh tomatoes, can of beans, can of crushed tomatoes, and tomato paste. Add as much water you want to make the chili as thick or as thin as you like. Add salt, pepper, cinnamon, chili powder, and chili sauce to taste.
If you prefer, to reduce the amount of acid in the chili, just before serving add 1 tsp. of baking soda and stir. Chili will foam releasing some of the gas, when foam dissipates, serve.
Tom's Bourbon Street Chili
By: Tom Fitzpatrick
3 pounds ground beef
2 pounds sizzler steaks
6 slices bacon
4 Tablespoons Worcester sauce
3 Tablespoons Montreal Steak seasoning
2 Tablespoons Cumin seed, roasted and ground
2 Tablespoons New Mexico chili powder
2 Tablespoons Ancho chili powder
2 Tablespoons chili powder
2 Tablespoons sweet paprika
2 Tablespoons Honey
2 teaspoons oregano, crushed
2 teaspoons thyme
2 teaspoons Cajun seasoning
2 teaspoons allspice
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 teaspoons chives
1 teaspoon dill weed
1 teaspoon sea salt
1 teaspoon black pepper
3 teaspoons dried cilantro
3 large onions, finely chopped
6 stalks celery, finely chopped
3 can El Paso mild green chilies
3 jalapeno chillies, seeded and diced
3 jalapeno chillies, with seeds and sliced
2 habanero chillies, seeded and finely chopped
3 Hungarian peppers chopped
3 Serrano peppers, seeded and sliced
2 Anaheim peppers, sliced
2 Pasilla peppers, sliced
6 Bell pepper seeded and diced. Green, red, yellow or orange
12 large garlic clove sections
6 15 ounce cans stewed tomatoes, pureed three cans in a blender
1 large can tomato paste
4 cans black beans
2 12 ounce can beer
8 oz Jim Beam bourbon whiskey
3 tablespoons liquid smoke
1 1/2 cup extra virgin olive oil
Cut sizzler steaks into 1/8 to 1/4 inch wide slices, and trim fat. Take ground beef and slices of steak and place in a cake sheet, add Worcester sauce, liquid smoke, Montreal Steak seasoning, 1 cup extra virgin olive oil, 6 to 10 oz Jim Beam Bourbon to completely cover meat. Marinade for at least 6 hours. Mix ground meat occasionally to move the juices through the meat.
Cook bacon in large sauce pan and reserve grease for sauteing onions and garlic.
Add a little Olive oil into bacon grease into the large sauce pan, saute onion and 1/2 of the garlic. Remove onions and garlic and set aside.
Add olive oil and roast remaining 1/2 of garlic into sauce pan. Separate meat from the Marinade. Once garlic is brown and roasted, add meat and cook until ground beef is grey in color, but not browned.
Add meat, onion and garlic to chili pot, and add dry spices. Cook while stirring for 3 to 4 minutes.
Add stewed tomatoes, bacon bits, beans, chillies, beer, celery, tomato paste and 2 to 4 oz Bourbon.
Bring to a boil, and then simmer until done, about 1 to 2 hours after adding the last ingredient. Spoon off any greases or oils that surface.