Archive | 8:25 pm

Game Day Chili

13 Dec

This last weekend our church had a chili cook-off.  And my chili game in second place!  The first place chili was made by a professional chef, so I am counting this recipe  a winner =)

This recipe is from Better Homes and Gardens magazine and is very different than your run of the mill chili.  It has a sweet and salty taste to it.  Mmmmm, I could eat it all day.

Wanted to share this recipe with y’all.  I have never had all the exact ingredients for this recipe but use what you have and it will probably turn out great.  Except you NEED the plums and the chocolate!  Happy cooking, hope you give this recipe a try, it is worth it.  I promise.

Here it is:

GAME DAY CHILI

Makes: 8 servings

Prep: 40 minsSlow Cook: 6 hrs to 7 hrson low, or 3 to 3-1/2 hours on high
Ingredients

  • recipe Chili Seasoning Puree (see below)
  • 1 1/2 pounds ground beef chuck (we used venison)
  • large onion, chopped
  • stalk celery, sliced
  • 28 ounce can diced tomatoes, undrained
  • 14 ounce can beef broth
  • 1 1/2 cups pitted dried plums, chopped
  • 1 1/2 cups water
  • 6 ounce can tomato paste
  • tablespoons smoked paprika
  • teaspoons ground coriander
  • teaspoon crushed red pepper
  • 1/4 teaspoon ground cloves
  • ounce bittersweet chocolate, chopped
Directions1.Prepare Chili Seasoning Puree; set aside. In a 6-quart Dutch oven cook ground beef, onion, and celery over medium-high heat until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.2.Transfer meat mixture to a 5- or 6-quart slow cooker. Stir in Chili Seasoning Puree, tomatoes, broth, plums, the water, tomato paste, paprika, coriander, crushed red pepper, and cloves.3.Cook, covered, on low-heat setting for 6 to 7 hours (or on high-heat setting for 3 to 3-1/2 hours). Stir in chocolate if serving immediately.

Chili Seasoning Puree
Ingredients

  • dried ancho, mulato, or pasilla chile peppers
  • 3/4 cup beef broth
  • pitted dried plums (prunes)
  • fresh jalapeno chile pepper, seeded and chopped
DirectionsIn a small bowl combine ancho, mulato, or pasilla chile peppers and enough boiling water to cover. Let stand for 30 minutes; drain well. Wearing plastic gloves, remove stems and seeds from peppers. In a food processor or blender combine drained chile peppers; beef broth; dried plums (prunes), and jalapeno chile pepper. Cover, process or blend until smooth.