After this summer’s heat, you thought you’d never feel chilly again. But you’re wrong. Cool weather is coming. Without fail, September gives way to October, so just focus on the idyllic days to come, and start planning your first pot of chili for the season. These recipes are a great way to chill out until chili weather finally arrives.
- ¼ cup vegetable oil
- 3 pounds lean beef chuck, well-trimmed and cut into 1-inch cubes
- 1 cup chopped purple onion
- 3 garlic cloves, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 2 tablespoons hot sauce
- ¼ teaspoon black pepper
- 3 cups water
- 1 (4-ounce) can chopped green chiles, drained
- 6 jalapeño peppers, seeded and chopped
- In a Dutch oven, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Drain on paper towels and set aside.
- Add the onions and garlic. Cook 5 minutes, stirring frequently. Stir in the chili powder, cumin, salt, hot sauce and pepper. Blend well and cook 1 minute.
- Add the water, chiles and jalapeños. Bring to a boil and return the beef to the pot. Stir well to combine. Reduce heat to low and simmer, uncovered, 1½ hours. Serve warm with additional hot sauce.
- 6 cups mild or medium green chiles, chopped
- 1 garlic clove, minced
- 1 medium sweet onion, peeled and coarsely chopped
- ⅛ teaspoon ground coriander
- ½ tablespoon chili powder
- ½ teaspoon ground white pepper
- ½ teaspoon cumin powder
- 1 tablespoon salt
- 10 cups water
- 1 (15-ounce) can Northern beans, drained
- 1½ cups vegetable stock
- 2 tablespoons cornstarch
- In a large stockpot, combine the chiles, garlic, onions, coriander, chili powder, pepper, cumin, salt and water. Bring to a boil and cook uncovered 1 hour. Stir in the beans.
- In a small bowl, combine the stock and cornstarch. Mix thoroughly. Add to the chili mixture and cook 20 minutes longer. Serve hot.
- 2 pounds dry pinto beans, soaked overnight according to package instructions
- 1 teaspoon dry mustard
- 1 (28-ounce) can diced tomatoes, undrained
- 1 pound hot pork sausage
- 1 pound lean ground beef
- 2 large purple onions, peeled and chopped
- 2 tablespoons chili powder
- 1 teaspoon cayenne, optional
- ¼ teaspoon black pepper
- In a large stockpot, cook the soaked beans and mustard in 10 cups water 1 hour over medium heat. Stir in the tomatoes and cook 15 minutes.
- Meanwhile, in a heavy skillet over medium heat, cook the sausage and beef until brown. Remove with a slotted spoon and drain on paper towels. Set aside.
- Cook the onions in the pan drippings until tender, about 8 minutes. Stir the meat and onions into the cooked beans. Add the chili powder, cayenne (if using) and pepper. Simmer 2 hours or until thickened and beans are tender. Serve hot.
- 6 dried ancho chiles, stemmed, seeded and coarsely torn
- 6 bacon slices, diced
- 2 large sweet onions, peeled and chopped
- 1 (5-pound) flat-cut beef brisket, cut into 2-inch cubes
- 3 teaspoons kosher salt, divided
- 6 garlic cloves, peeled
- 2 tablespoons chili powder
- 2 teaspoons cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 (10-ounce) cans diced tomatoes with green chiles
- 1 (12-ounce) bottle dark beer or 12 ounces vegetable stock
- ¼ cup finely chopped fresh cilantro
- 1 (3-pound) butternut squash, peeled, seeded and cut into 2-inch dice
- ½ teaspoon black pepper
- Cover the chiles with boiling water and soak at least 1 hour and up to 3 hours.
- Preheat the oven to 350 degrees. Sauté the bacon and onions 1 minute in a large ovenproof pot over medium-high heat. Reduce the heat to medium and cover. Cook 5 minutes or until the onions are tender.
- Meanwhile, sprinkle the beef with half the salt. Add to the onion mixture and reduce heat to low.
- Drain the chiles, reserving the soaking liquid. Puree in a blender or food processor, along with 1 cup of the soaking liquid. Add the garlic, chili powder, cumin, oregano, coriander and remaining salt. Puree until smooth, adding more soaking liquid if too thick.
- Transfer the puree to the brisket pot and add the tomatoes, beer or vegetable stock and cilantro. Cover and cook in the oven 2 hours. Uncover and cook 1 hour longer.
- Stir in the squash and cook 45 minutes longer, uncovered. If necessary, add more soaking liquid. Add the pepper and serve hot.
- Note: For serving later, let the chili cool, then refrigerate and gently reheat the following day.
- 2 pounds ground beef
- 1 medium yellow onion, peeled and chopped
- 4 garlic cloves, minced
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 3 (8-ounce) cans tomato sauce
- 1 (12-ounce) bottle dark beer or 12 ounces vegetable stock
- 1 (6-ounce) can tomato paste
- 1 (4.5-ounce) can chopped green chiles
- 1½ cups beef stock
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 2 teaspoons ground red pepper
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- Place a large Dutch oven over medium heat. Add the beef, onions and garlic. Cook until the meat crumbles and is no longer pink. Drain. Add the beans, sauce, beer or vegetable stock, paste, chiles, beef stock, chili powder, Worcestershire, cumin, pepper, paprika and hot sauce to the meat mixture. Bring to a boil, reduce heat to low and simmer 3 hours or until thickened. Serve hot.
Chili basics
Unless you are making Texas style or chili con carne, beans are a good recipe extender for chili recipes. Many types of beans can be used, so don’t fret if a recipe calls for one you don’t have in the pantry. The most common ones called for are kidney, pinto, navy or black beans, but don’t hesitate to get creative with other types.
The slow cooker is ideal for chili and allows the time needed for the ingredients to meld in flavor. A real plus is it doesn’t heat up your kitchen. Resist the urge to open the lid and constantly stir. Each time you do so, you lower the temperature. Instead, let the slow cooker do what it does best, and only stir at the end of the required cooking time.
If simmering chili on the stove-top, it’s up to you regarding whether it is covered. If you like thick chili, uncovered is the way to go since that will encourage moisture evaporation. If you enjoy chili on the thinner side, leave the lid on.
