Tuesday, June 25, 2013

Darn Good Chili

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*Recipe Updated For Better Pictures*
This our staple chili recipe. 
This recipe reminds me of the Chili served at a little restaurant called Shirleys in Beaverton, OR when I was a young girl. I can't promise it tastes anything like their chili as it's been years since I've had it but for whatever reason it reminds me of a memory of having a late lunch with my Granny and Grandad along with my cousins Melissa and Nathan.
I was very young I can't imagine older than six and they taught me how to hang a spoon from my nose! I thought it was the coolest trick all the way through elementary school and had been in trouble on many nights  for practicing at the dinner table.
I don't know why the chili sticks out in my head but I remember how amazing it was with onions and cheese in a small cup.
We very rarely ate out and I am sure this contributes to the specialness of this memory.
This recipe was a repost from a few years back but since it's my all time favorite chili recipe I felt it long overdue for an updated picture.
This Chili was shared over at Miz Helen's Texas Star Chili Cook Off.
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This post seems like it has taken me forever to finish. I actually made this especially for my friend as a request! I hope you love it as much as we do! I had made this Monday and we have been snowed in since. It's not very often the snow is bad enough in Washington to miss work but this week we have been home bound. So of course chili is perfect for the cold weather after a long day of sledding and playing in the snow! This recipe is super easy. Feel free to use any meat of your choice, I used hamburger this time but chicken and steak are delish too! Also if you have all day you could cook the ingredients up until the point you let it simmer and throw it into the crock pot for a no worry dinner, also this could be done the night before.

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Heat oil over medium heat add meat, onion, garlic, oregano, chili powder and cumin. Cook until meat is cooked through.
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On a separate burner cook poblano chili directly over the flame charring all sides. This could also be done over a grill if gas flame isn't available. Set chili in a bowl and cover for 10 minutes.
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Peel skin off of chili under cold running water.
(Sorry this is an old picture but does the trick.)
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Remove seeds and dice.
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Add cooked and drained beans, tomatoes, tomato paste, water,salt and poblanos. Also add jalapeno if using for heat.Bring to a simmer. Cover and cook a minimum of 1 1/2 hours or all day is even better over low heat or in a crock pot. If cooking for the day add an extra cup of liquid.
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Serve in bowl along with shredded cheese, diced onion and sour cream if desired.








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Darn Good Chili

Recipe by Serena Bakes Simply From Scratch
Darn-Good-Chili.jpg
Darn Good Chili. Our all time family favorite chili.
Prep time: PT15M
Cook time: PT1H30M
Total time: PT2M
Yield: 5-6 Generous Servings
Ingredients
  • 1 1/2 pounds Meat (Hamburger, Sirloin Steak Or Chicken)
  • 1 tablespoon Olive Oil
  • 1 whole Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 tablespoon Granulated Garlic
  • 1 tablespoon Oregano
  • 3 tablespoons Chili Powder (I use a mix of different powders found in the bulk food section)
  • 1 tablespoon Cumin Powder
  • 57 ounces Canned Tomatoes, Diced
  • 6 ounces Tomato Paste
  • 1 cup Water or Stock ( chicken or beef dependent on meat used)
  • 1 teaspoon Salt or to taste
  • 2 whole Poblano Chili, Roasted and Diced
  • 1 whole Jalapeno, Diced (optional but best for a spicy chili)
  • 1 pound Black Beans Dried, Soaked and Cooked
  • 1 pound Red Kidney Beans Dried Soaked and Cooked
Cooking Directions
  1. Place oil, meat, onion and seasoning in a large pot over medium heat. Saute until meat is cooked through and the seasoning has become aromatic.
  2. ( If using a crock pot at this time deglaze pan with water or stock, add an extra cup of liquid and add the meat mixture and the rest of the ingredients to the crock pot over low heat, cook a minimum of 8 hours.)
  3. Add tomatoes, tomato paste, salt, water/stock,poblano pepper, and jalapeno ( if adding for heat).
  4. Cover and bring to a simmer.
  5. Turn to low and cook a minimum of 1 1/2 hours on the stove top, the longer it cooks the better it taste.
  6. Top with shredded cheese, diced onions and sour cream if desired.

10 comments:

  1. It's like you can hear my thoughts! :) I was thinking all week long: I need to make some chili. It's so cold here in Kansas! I am going to try your recipe. The pics sold me :) Hugs!

    ReplyDelete
  2. Your chili looks scrumptious. I love that you're using dried beans in it. How does it work in a slow cooker? I thought if you tried to cook dried beans with tomatoes in a slow cooker it would take forever since the acid in the tomatoes keeps the beans from cooking? Maybe that's an old wives tale?

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  3. The beans are soaked and cooked before adding to the chili. Otherwise the beans would not cook and would be tough from the salt. Sorry for the confusion.

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  4. Chili is the perfect meal for being snowed in! Sounded great!

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  5. I made chili yesterday too! Except we are not snowed in ;-) I live in South Florida and I have my AC on. Your chili looks yummy and I love your gas stove...

    ReplyDelete
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  7. Looks great - i love anything with beans in! Snowed in though?! That sounds cold but fun :)

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  8. Hi Emma,
    I guess I forgot to write this was a redone recipe for pictures..lol..Recipes the same just better pictures!
    Have a wonderful week!

    ReplyDelete
  9. YUM. If I could make chili that looked that delectable, I'd probably be making it whenever I could, too!

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  10. Hi Serena,
    I can sure see why this is Darn Good Chili, I can just smell those fresh roasted peppers, great flavor. Thank you so much for sharing it with Texas Star Chili Cook Off and the very best luck to you!
    Miz Helen

    ReplyDelete

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