Hot chili for Sunday’s football games
Chili and football goes together like peanut butter and jelly. I asked for popular chili recipes that your families enjoy. As everyone knows, I do not like chili so I am not the expert. Thanks to the many people who graciously shared their recipes. Today I will share a few of those recipes with my readers to test and enjoy. Clip this column to have later this winter for other gatherings. In the meantime, get those sweet potatoes ready for the next couple of columns.
This is from a hunter friend. Place 1 lb. of boneless cubed venison steak and 1 lb. pork sausage in a large skillet and cook, breaking with a wooden spoon as necessary, over medium heat until no longer pink. Drain grease and mix in one chopped onion and two minced cloves of garlic and a 15-oz. can of pinto beans, drained, and cook about three minutes. Drain and mix in one 6-oz. can tomato paste and season with hot pepper sauce, salt and black pepper to taste. Pour one 15-oz. can cannellini beans, drained, and one 10-oz. can diced tomatoes with chilies. Pour all of this in a slow cooker, adding the venison-sausage mixture in with the tomato-bean mixture. Cook eight to 10 hours on low or five hours on high. Serve with shredded cheddar cheese.
Brown 1 lb. ground beef and five to six Italian sausages. Place meat in a large pot and add two chopped jalapeno peppers, two chopped banana peppers, one chopped orange pepper, one chopped red onion, two packages hot chili mix, one 16-oz. can kidney beans, undrained, one 16-oz. can chunked pineapple, and two cans diced tomatoes. Bring to a boil, turn back to a simmer and cook until desired consistency and beans and peppers are tender. Serve with sour cream and shredded cheddar cheese. Don’t forget a nice square of homemade corn bread. This recipe from a southern Delaware firefighter’s wife.
This recipe is from a 1981 graduate of SDHS. In a small amount of olive oil, brown 1 lb. of ground beef or turkey with 1/2 chopped onion, three stalks chopped celery and one chopped green pepper. Add one fresh garlic clove, crumbled, at the end of the browning process. Salt and pepper to taste. Add one 32-oz. can of crushed tomatoes, two 16-oz. cans of kidney beans, one can beer, 1 tsp. Worcestershire sauce, 3 tbsp. chili powder, cayenne pepper to taste and 1 tbsp. brown sugar. Bring to a boil and simmer for 30 to 40 minutes. Ser ve with crackers or chips and shredded cheese.
In a large skillet, brown 2 lbs. of fresh ground beef. Drain off fat and put the beef in a 6qt. pot with 1 qt. of tomato juice, one 15-oz. can of tomato puree, one 15-oz. can of drained red kidney beans, one 15-oz. can drained pinto beans, one large chopped onion, 1/2 cup diced celery, 1/4 cup diced green pepper, 1/4 cup chili powder, 1 tsp. ground cumin, 1-1/2 tsp. garlic powder, 1 tsp. salt, 1/2 tsp. dried oregano, 1/2 tsp. black pepper and 1/8 tsp. cayenne pepper. Cover and simmer for one hour, stirring often.
Enjoy all of today’s chili recipes.