Chili for Mama

a mild, soupy, chili recipe for my mother

Ingredients

• 1 ¾ pound ground beef
  
• 3 medium onions, chopped
  
• 6 garlic cloves, minced
  
• 1 teaspoon kosher salt, divided
  
• ½ teaspoon black pepper, divided
  
• 1 tablespoon chili powder
  
• 1 tablespoon cumin
  
• 1 tablespoon paprika
  
• 3 cups beef broth, divided
  
• 1 (28 ounce) can whole tomatoes, in their juices
  
• 1 (14.5 ounce) can kidney beans
  
• 2 (14.5 ounce) cans pinto beans
  

Directions

1. Brown the ground beef in a large skillet over medium heat. Drain the beef, reserving 3 tablespoons of fat.
   
2. In a large dutch oven, heat the reserved fat over medium heat. Add the onions, garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook until tender, 8 to 10 minutes. Add the ground beef, ½ teaspoon kosher salt, ¼ teaspoon black pepper, chili powder, cumin, and paprika to the onions. Mix well ensuring the spices coat the beef and onions evenly. Cook for 1 minute. Increase the heat to medium-high and add 1 ½ cups of beef broth. Bring to a boil and scrap up any browned bits that have accumulated on the bottom of the pot. Add the tomatoes, beans, and remaining beef stock. Bring to a boil, cover, and simmer for 4 hours. Stir every 30 minutes or so and break up the tomatoes with a wooden spoon. Serves 8.

Red Bean Chili

recipe courtesy of Smitten Kitchen

Ingredients

• 2 to 2 1/4 pounds lean ground beef or turkey
• 1 large onion, chopped (about 1 1/2 cups)
• 5 cloves garlic, minced
• 1 cup canned beef broth
• 1/3 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon unsweetened cocoa (optional, but I never make chili without it)
• 1 14 1/2-ounce can diced tomatoes
• 2 15 1/2-ounce cans kidney beans, drained
• 1 teaspoon kosher salt
• 1 tablespoon cider vinegar
• To taste: Tabasco, 1/2 to 1 teaspoon cayenne or 1 to 2 tablespoons chipotle en adobo puree
• Optional toppings and sides: grated Cheddar, sour cream, minced jalapeno, corn bread
  

Directions

1. Place a large Dutch oven or saucepan over medium-high heat. Add the beef or turkey and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the chili powder, cumin, cocoa and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Garnish with the Cheddar, sour cream, and jalapeno, if desired. Serve hot, with corn bread, if desired.

 White Bean Chili

recipe adapted from Paula Deen

  

Ingredients

• 1 lb. dried navy beans
• 5 c. GF chicken broth
• 2 tbs. EVOO
• 1 tbs. minced garlic (4 cloves)
• 2 onions, diced
• 1 1/2 c. chopped green chiles (fresh or canned)
• 1 lb. ground chicken
• 1 tbs. ground cumin
• 1 tbs. dried oregano
• 1 to 2 tsp. ground black pepper
• 1/2 tsp. white pepper
• Pinch red pepper flakes
• fresh parsley, for garnish

Directions

1. Rinse beans well, cover with cool water, and soak for overnight. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.
2. Brown ground chicken in skillet and drain.  
3. In a saucepan, heat the oil over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the ground chicken, cumin, oregano, pepper, white pepper, and red pepper flakes. Lower the heat to medium and cook, stirring occasionally, for approximately 2 hours. Serves 10. 

Pumpkin Turkey Chili
recipe adapted from LoveandOliveOil.com

Ingredients

• 2 tbs. canola oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, cut into 1/2 inch cubes
• 2 large cloves garlic, minced
• 1 pound ground turkey
• 1 (28 ounce) can diced tomatoes
• 1 (14.5 ounce) can red kidney beans
• 2 cups (1 14.5 ounce can) pumpkin puree
• 1 can chicken or vegetable broth
• 2 tbs. chili powder
• 2 tsp. cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 tsp. ground red pepper
• 3 tbs. hot sauce

Directions

1. Heat oil in a large skillet or Dutch oven over medium-high heat. Saute the onion, bell pepper, sweet potato, and garlic until tender, about 15 minutes.
   
2. Meanwhile in a separate skillet, brown ground turkey and drain. Add turkey to sauteed vegetable mixture. Stir in canned tomatoes, beans, pumpkin, and broth. Season with chili powder, cumin, pepper, salt, red pepper and hot sauce.
3. Reduce heat and simmer for 1 hour. Serves 6.

My helper in his new apron..."Real Men Wear Aprons"

Simmering Chili...

Almost done...

Let's eat!