GOURMET CHILI RECIPES

Name: Beef Chili
Yield: 12 servings
Ingredients: 4 large or 6 medium ancho chiles; 2 dried guajillo chiles; 2 dried pasilla chiles; 3 tablespoons extra-virgin olive oil; 5 pounds boneless beef chuck, cut into ½-inch slices; Kosher salt, freshly ground pepper; 2 large yellow onions, chopped; 6 garlic cloves, finely chopped; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 1 14.5-ounce can fire-roasted crushed tomatoes; 3 tablespoons dark brown sugar; 1 12-ounce bottle lager; 2 teaspoons apple cider vinegar; Toppings as desired (sour cream, grated cheddar, chopped red onion, lime wedges, cilantro, sliced avocado, pickled jalapeños, corn nuts, and don't forget Fritos)

BEEF CHILI RECIPE | BON APPÉTIT

Beef Chili Recipe | Bon Appétit image

This meaty beef chili recipe uses whole chiles for a complex flavor, boneless beef chuck for its fat content, and a touch of beer—because you're drinking some anyway.

Provided by Claire Saffitz

Yield 12 servings

Number Of Ingredients 15

Ingredients

4 large or 6 medium ancho chiles
2 dried guajillo chiles
2 dried pasilla chiles
3 tablespoons extra-virgin olive oil
5 pounds boneless beef chuck, cut into ½-inch slices
Kosher salt, freshly ground pepper
2 large yellow onions, chopped
6 garlic cloves, finely chopped
1 tablespoon ground cumin
2 teaspoons dried oregano
1 14.5-ounce can fire-roasted crushed tomatoes
3 tablespoons dark brown sugar
1 12-ounce bottle lager
2 teaspoons apple cider vinegar
Toppings as desired (sour cream, grated cheddar, chopped red onion, lime wedges, cilantro, sliced avocado, pickled jalapeños, corn nuts, and don't forget Fritos)

Steps:

Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl. Pour in 3 cups boiling water and cover bowl tightly with plastic wrap; let sit until chiles are softened, 20–25 minutes. Transfer chiles and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.
Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2–3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.
Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6–8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10–15 minutes.
Meanwhile, cut beef into ½" pieces, discarding any large bits of fat or gristle.
Add beef, reserved chile purée, and 2 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1½–2 hours. Taste chili and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chili among bowls and top as desired.
Do Ahead: Chili can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, stirring occasionally, and adding a splash of water to loosen if needed.

TURKEY CHILI RECIPE - NYT COOKING

Turkey Chili Recipe - NYT Cooking image

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Provided by Pierre Franey

Total Time 35 minutes

Yield 6 servings or more

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)

Steps:

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

Nutrition Facts : @context http//schema.org, Calories 680, UnsaturatedFatContent 15 grams, CarbohydrateContent 51 grams, FatContent 30 grams, FiberContent 14 grams, ProteinContent 55 grams, SaturatedFatContent 11 grams, SodiumContent 1496 milligrams, SugarContent 14 grams, TransFatContent 1 gram

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