Our neighborhood recently hosted a chili cookoff. It was not just any kind of chili competition; it was also a neighborhood gathering to celebrate National Night Out which is held on October 4 of each year. We partnered with the Jackson Police Department and thought that chili tasting would be the perfect way to kick off the fall with our neighbors and thank our local law enforcement officials. Last week many of the chili recipes were featured. Included this week are more recipes from the competition.
Kitchen Sink Chili
I have written before about the cooking talents of Danelle Garraway and I have always said that she could take anything in her kitchen, mix it together, and make it taste good. I think that is exactly what she did with this version of chili. The name is appropriate but it was a fantastic mixture of flavors and was definitely a crowd favorite.
2 pounds ground beef
2 cans tomatoes with chili
1 can tomato paste
3 cans of beans (Danelle used a combination of red, pinto, and black beans, all rinsed and drained)
2 onions, chopped
2 bell peppers, chopped
1 bunch cilantro, chopped
2 cups beef broth
1/2 cup brown sugar
1/2 cup semi-sweet chocolate morsels
2 tablespoons oregano
3 tablespoons chili powder
1/2 of a beer
1 tablespoon cumin
2 teaspoons ground coriander
1 tablespoon paprika
Salt and pepper, to taste
1 tablespoon fresh lime juice
1 to 2 sweet potatoes, cubed
Sauté ground beef in a large Dutch oven and drain off most of the fat. Add all ingredients back to the Dutch oven except for the sweet potatoes and simmer for at least two hours.
Add the sweet potatoes at the end and cook until they are soft.
Serve with cheddar cheese, chopped avocados, roasted pepitas, chopped jalapenos, and sour cream.
White Bean Chili
Sperri Strickland got my vote with her simple but delicious white bean chili.
1 pound great Northern beans, cooked and drained or 4 cans drained
1 medium onion, chopped
2 teaspoons olive oil
3 - 4.5-ounce cans chopped green chilies
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground oregano
4 cups chicken broth
4 cups cooked chicken, chopped
2 cups shredded pepper jack cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh chopped cilantro
Sauté onion and olive oil over medium high heat for two minutes, stirring constantly. Add in green chilies and next three ingredients. Add beans and broth and bring to a boil. Let simmer for two and a half hours. Add chicken, cheese, salt and pepper, and cilantro.
Four Bean Chili
Torri Martin provided a delicious bean chili that is quick to make but hearty and delicious.
2 packages of McCormick brand chili seasoning mix
1 can kidney beans, undrained
2 - 14.5-ounce cans tomatoes, undrained
1 pound lean ground beef
1 can black beans, undrained
1 can pinto beans undrained
1 can “ranch style” beans, undrained
Brown ground beef and add to crock pot or slow cooker. Add remaining ingredients and cook for at least 4 hours on high, 6 hours on low.
Crockpot Chicken Taco Chili
Kristen and Jamie Mallinson always bring the fun and this time they also provided a delicious and easy version of chicken chili. I think you should definitely give it a try.
1 onion, chopped
1 - 16 ounce can black beans, rinsed and drained
1 - 16 ounce can kidney beans, drained
1 - 8 ounce can tomato sauce
10 ounce package frozen corn kernels
2 14.5-ounce cans diced tomatoes with chili
1 packet dry taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
4 boneless skinless chicken breasts
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, and taco seasoning in a slow cooker. Place chicken on top and cover.
Cook on low for 10 hours or on high for six hours. About 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir. Serve warm.
Pork Chili Verde
I made one of my family’s favorite chili recipes. We call it The Ireland’s Green Chili and it gave us a chance to wear all our “Ireland Green” attire and tout one of my favorite sayings: “It is good to be green.” Kermit the Frog
A note on green chilies for this recipe: You can roast about eight whole Anaheim chilies in a 400° oven for about 10 minutes until skins are charred. After cooking, allow the chilies to rest in a tightly covered bowl. After they have steamed for a few minutes, skins should easily peel off. Remove stems, seeds and chop. It should make two cups. You can substitute about four or five cans of regular green chilies but the flavor of fresh Anaheim chilies is much better.
1 1/2-pound pork loin trimmed and cut into 1/2-inch cubes
3 cups yellow onion, diced
2 cups tomatillos, dried skins removed, diced
2 cups green chilies
3 tablespoons garlic, chopped
1/4 cup masa flour
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon kosher salt
3 cups chicken broth
2 cans white or yellow hominy, drained and rinsed
1 tablespoon fresh lime
Sour cream and chopped fresh cilantro, for garnish
Season the pork with a little salt. Add a little vegetable or canola oil to a large stock pot and sear the pork. You may need to do this in several batches so that all the pieces get browned. Remove the pork once it is brown and deglaze the pan with a little water or chicken stock. Add onion, tomatillos, garlic, green chilies, and pork. Sweat all ingredients over medium heat until the onion is softened, about 10 minutes. Stir in the masa flour and seasonings to coat all the ingredients. Add the chicken broth, and hominy, and bring to a boil. Reduce heat to low and simmer for one hour. Finish with lime juice right before serving and garnish with sour cream and cilantro.
Elta’s Mini Cornbread Puddings
Elta Johnston delivered four platefuls of these delicious little corn muffins to go with the chili.
1/2 cup flour
1/2 cup yellow cornmeal
2 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 1/2 cups sour cream
10 ounces frozen corn, thawed and patted dry
Preheat oven to 425 with rack in upper third. Spray mini muffin cups with cooking spray. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Make a well in center of flour mixture. Whisk together egg, sour cream, and corn. Add to flour mixture and mix just until incorporated (do not overmix.) Dividing equally, spoon batter into prepared muffin tins. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10-15 minutes. Let stand five minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container up to two days. Can freeze.
Jen’s Hotdog Bun Breadsticks
I always indicate that there is one recipe that is a “must try” and this is it. It was shared years ago by Jen McGehee, and we all laughed when she presented these “silly hot dog buns” to a group of recipe testers years ago. We were overwhelmed with how yummy they tasted, and every time I serve them, I still get a kick out of the simple yet delicious treat.
You might be tempted to laugh when you look at the ingredients, but please trust me, they are truly good. I do not know how ordinary hot dog buns can be transformed into a gourmet treat, but they are. Please follow the recipe instructions and enjoy these crunchy treats.
2 sticks unsalted butter
8 hot dog buns
1 teaspoon sesame seeds
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 tablespoon freshly grated Parmesan cheese
Melt butter and pour into a shallow bowl. Open and quarter hot dog buns lengthwise. Dip edges into bowl of butter. Place on a cookie sheet with buttered edge up. Sprinkle top of sticks with seasoning and bake at 225° for one and a half to two hours or until crisp. Cool and store in an airtight container.
Apple Cider Margarita
Jen McGehee also added to the fun with this “Fall themed” margarita. It was delicious.
2 ounces tequila
2 ounces apple cider (Jen used Honeycrisp Apple Cider)
1 ounce lime juice
1/2 ounce simple syrup
Shake and pour into an ice-filled glass that has been rimmed with cinnamon sugar and salt.
Fire in the Hole or Shanda’s Spicy Margarita
Shanda Yates first introduced us to this spicey margarita at one of our neighborhood gatherings. It is so delicious and has a fiery kick. It was created by her good friend Brian Isonhood. He works at the Briar Patch at Livingston in Flora and was kind enough to share the recipe.
1 1/2 ounces Reposado Tequila/Jalapeno Tincture
3/4 ounces Cointreau
2 ounces fresh lime juice
1 ounce fresh grapefruit juice
2 dashes Hellfire Bitters
Top with Q Ginger Beer and a slice of fresh jalapeno, if desired.
For the tincture:
Slice two jalapenos and put in a pint container. Fill with Reposado or tequila of your choice. Add a couple of pieces of cilantro and store sealed in the refrigerator for at least a week. Strain liquid into another container and mix drink as directed above.
