For those that haven't ever partied with us before...welcome! My name is Sped and I currently make a life out of making soup and after years of begging I finally started this a few weeks ago as a way to share my recipes AND as a way of finding new ones. So below you will find recipes, in past versions of this series you'll find other recipes and in the comments, hopefully you will find recipes to steal.
Last week's poll winner was Chili- and don't forget to vote in tonight's poll to pick the soup theme for next week!
So Chili it is.
First I am going to say something that will make everyone mad but so be it: These are all recipes I use at the Creamery...they are not intended to say "this bean is better to use than that bean"...tomatoes or no tomatoes whatever...there are a MILLION arguments that have been had amongst some of the greatest chefs ever over what should or should not be used in "real chili"...I'm not going there and I hope there will be no pie thrown tonight on that topic.
So relax, enjoy and let's have some chili!
We'll start with my basic chili recipe...then we'll start having some fun :)
Red Hot Chili
Prep: 20 minutes
Cook: 2 hours
Servings: ~8
Ingredients:
3 tblsp. olive oil
3 pounds boneless beef chuck roast, cubed small
2 medium sweet onions, chopped
1 large green pepper, chopped
2 clove garlic, minced
5 cups water
1 can of tomato paste
6 beefeater tomatoes, chopped
3 pickled jalapenos, rinsed, seeded and chopped (use gloves when handling or scrub your hands after but whatever you do- don't EVER rub your eyes mid jalapeno chopping LOL)
1 can pinto beans, rinsed and drained
Chili powder, sea salt, crushed red pepper, dried oregano and cumin to taste
Directions:
- In a dutch oven, heat oil. Brown beef. Remove beef when done and set aside.
- Add onion, bell pepper and garlic to drippings and cook til onion just starts to carmelize, about 6 minutes or so. Return beef to pan.
- Add water, tomato paste, tomatoes, jalapenos, and seasoning. Bring to a boil, reduce heat and simmer, covered at least an hour or more.
- Add beans, simmer another half hour.
Top however you want- common toppings include sour cream, cheese, cilantro sprigs whatever you want. At the end of this diary I am including my recipe for homemade cornbread which I serve with any chili or stew that I make.
Chili Verde
Prep: 20 minutes
Cook: 2 hours
Servings: ~8
Ingredients:
4 tbsp. olive oil
4 lb. boneless pork, cubed small
~ 1/4 cup flour
3 medium green chilis chopped (or you can use one can)
~ 1 cup salsa (i make my own but you can use pre made from the store)
2 cups chicken stock
3 cloves of garlic, minced
Cumin, sea salt, pepper, fresh cilantro to taste
Directions:
- Heat oil in a dutch oven. Add pork and cook until lightly browned.
- Add flour and mix well.
- Add the rest of the ingredients and bring to a boil. Reduce heat, cover and simmer at least an hour and half if not longer.
Top as you choose.
Creamy White Chili
Prep: 20 minutes
Cook: 1 hour
Servings: ~8
Ingredients:
1 tblsp. olive oil
1 lb. skinless, boneless chicken, cubed small
1 medium onion, chopped
2 cans great Northern beans, drained and rinsed
2 medium sized green chiles, chopped
1 cup sour cream
~ 1/2 cup heavy whipping cream
2 cups chicken stock
Garlic powder, sea salt, cumin, oregano, pepper, cayenne pepper and cilantro to taste
Directions:
- Heat oil in saucepan. Add chicken, onion and garlic powder. Sautee until chicken is cooked thru.
- Add everything else except the sour cream and whipping cream. Bring to a boil, reduce heat, simmer on medium, uncovered about 45 minutes.
- Add the sour cream and whipping cream, simmer 5 minutes.
Serve with toppings of your choice.
Roasted Veggie Chili
Prep: 20 minutes
Cook: 2 hours
Servings: ~8
Ingredients:
4 tblsp. olive oil
2 cobs of corn, decobbed (or one small bag of frozen or one large can)
1 zucchini, cubed
1 yellow squash, cubed
1 eggplant, cubed
1 green pepper, cored, seeded and cubed
1 red pepper, cored, seeded and cubed
1 large onion, chopped
3 garlic cloves, chopped
5 large beefeater tomatoes, chopped
2 cans kidney beans, drained and rinsed
5 cups vegetable stock
juice of 1 fresh lime
1/2 cup all purpose flour
1 stick butter (optional)
Chili powder, cilantro, cayenne pepper and cumin to taste
Directions:
- Preheat oven to 400 F. Place all veggies in a roasting pan and drizzle with the olive oil and toss to coat. Cover and roast until veggies are tender, approximately 20 minutes. Let cool a little.
- In large soup pot or Dutch oven combine stock, lime juice, and spices. Bring to a boil, reduce heat and simmer uncovered until reduced by about a quarter.
- In small sauce pan, melt butter and stir in flour until smooth. Slowly whisk into stock pot with the stock & spices.
- Add roasted veggies and simmer until thick.
Garnish as you choose.
Homemade Corn Bread
Prep: 5 minutes
Cook: 40 minutes
Servings: ? lol depends who is doing the eating (eg)
Ingredients
2-3 ears worth of corn kernels
3 splashes of half and half
1 egg, beaten
1/2 cup cornmeal
1/2 teaspoon garlic salt
1/4 cup salad oil
1/4 teaspoon baking powder
1 medium green chili, diced or (4 ounce) can diced green chilies
1/3 lb grated longhorn cheese, divided
Directions
- Mix all ingredients together, except for 2 handfuls of cheese. Pour into a greased casserole dish (the flatter, the better).
- Sprinkle remaining cheese on top. Bake at 350* for 40 minutes or so.
Kitchen's open---what kind of chili do you make?